Peking Duck 1

This is the real, ambitious version of Peking duck, the kind built around lacquer-crisp, shatteringly thin skin. Getting there is all about technique, and most of it happens before the duck ever sees the oven.

Air is pumped under the skin to separate it from the meat, then the duck is scalded with boiling water to tighten it, rubbed with a maltose-and-vinegar glaze, and hung to dry overnight. That long air-dry is the single most important step. Dry skin is what crisps and lacquers in the heat, while damp skin steams and stays flabby.

A hot roast renders the fat and turns the skin deep amber and crackling.

Carve it thin, taking the prized skin-on slices, and serve it the traditional way: tucked into warm steamed pancakes with hoisin sauce, scallion brushes and cool cucumber. Use tamari in place of soy sauce to keep it gluten-free.

Chef Tips

• Do not rush the overnight air-dry. The crispness of the skin depends entirely on it drying out fully before roasting.
• Hang the duck where air circulates freely; a fan pointed at it speeds the drying.
• Carve and serve the skin-on outer slices first, while the skin is at its crispest, before it softens.

Variations

• No bicycle pump? Loosen the skin gently by hand with the handle of a wooden spoon.
• Serve with thin mandarin pancakes or fluffy steamed bao buns.
• Use the leftover meat in fried rice, soup or a stir-fry so nothing goes to waste.