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Chinese Peking Duck (Beijing Kao Ya)

🦆 Chinese Peking Duck (Beijing Kao Ya)


Peking Duck  is one of the most iconic dishes in Chinese cuisine, originating from Beijing. It is famous for its crispy golden skin, tender juicy meat, and its elegant serving style with thin pancakes, sweet bean sauce, and fresh garnishes. Preparing authentic Peking Duck takes patience and skill, but the results are truly worth it.

🛒 Ingredients

For the Duck:

  • 1 whole duck (about 2–2.5 kg / 4.5–5.5 lbs), cleaned and dried

  • 2 tbsp honey (or maltose syrup)

  • 2 tbsp soy sauce

  • 2 tbsp rice vinegar

  • 1 tbsp Shaoxing wine (optional)

  • 4 cups hot water

For the Pancakes (Mandarin Pancakes):

  • 2 cups all-purpose flour

  • ¾ cup boiling water

  • 1 tbsp vegetable oil

For the Garnishes:

  • 1 cucumber, cut into thin strips

  • 1–2 scallions, cut into thin matchsticks

  • Sweet bean sauce (or hoisin sauce)

👩‍🍳 Instructions

Step 1. Prepare the Duck

  1. Rinse and pat the duck completely dry with paper towels.

  2. Bring a pot of water to a boil. Carefully pour the hot water all over the duck’s skin — this tightens the skin. Pat dry again.

  3. Mix honey, soy sauce, rice vinegar, and Shaoxing wine. Brush this glaze evenly all over the duck.

  4. Hang the duck in a cool, airy place (or place on a rack in the refrigerator) uncovered for at least 12 hours to dry. The skin must be completely dry for crispiness.

Step 2. Roast the Duck

  1. Preheat oven to 375°F (190°C).

  2. Place the duck on a roasting rack, breast side up. Roast for 45 minutes.

  3. Flip the duck and roast the other side for another 45 minutes.

  4. Finally, flip breast side up again and increase heat to 425°F (220°C). Roast for 15–20 minutes until the skin is deep golden brown and crispy.

  5. Remove from oven and let rest for 10 minutes before carving.

Step 3. Make the Pancakes

  1. In a bowl, mix flour with boiling water and stir into a dough.

  2. Knead until smooth, then cover and rest for 30 minutes.

  3. Roll the dough into small balls. Flatten each ball into thin pancakes.

  4. Cook pancakes on a dry skillet until lightly golden on each side. Keep warm.

Step 4. Serve Peking Duck

  1. Slice the crispy duck skin and tender meat thinly with a sharp knife.

  2. To eat, spread sweet bean sauce (or hoisin sauce) on a pancake.

  3. Add a slice of duck, some cucumber, and scallion strips.

  4. Roll up the pancake and enjoy!

🍴 Tips

  • The key to authentic Peking Duck is drying the skin before roasting.

  • Maltose syrup (if available) gives the skin a more authentic shine and crispness than honey.

  • Traditionally, the duck is roasted hanging in a wood-fired oven, but this home-friendly method gives similar results.


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