Lacquered Peking Duck with Mandarin Pancakes
A celebratory Beijing classic featuring glassy, crackling skin and succulent meat, carved tableside and wrapped in paper-thin pancakes with sweet hoisin and fresh scallions.
Story
This dish demands patience, but rewards you with the shattering crunch of lacquered skin that defines authentic Beijing-style roast duck. The key lies in drying the skin thoroughly so the fat renders completely, leaving behind a glistening, amber crust.
Ingredients
Instructions
Dry and Prick the Duck
Pat the duck completely dry inside and out with paper towels. Remove any excess fat from the cavity. Using a sharp skewer, prick the skin all over—concentrating on the breast and thighs—taking care not to pierce the meat beneath. This allows fat to render during roasting. Let the duck air-dry uncovered in the refrigerator for at least 1 hour (or overnight) to tighten the skin.
Mix the Lacquer
In a small bowl, whisk together the honey and soy sauce until smooth. If the honey is thick, warm the mixture slightly in a microwave or small saucepan until fluid, then cool to room temperature. This glaze will create the signature amber finish.
Roast Low and Slow
Preheat the oven to 300°F (150°C). Place the duck on a wire rack set inside a roasting pan, breast-side up. Roast for 1 hour, then remove from the oven and brush generously with the honey-soy glaze. Return to the oven and continue roasting for another 30 minutes, basting once more with any accumulated drippings.
Blast for Crispness
Increase the oven temperature to 450°F (230°C). Roast for an additional 15–20 minutes, watching carefully, until the skin is deep mahogany and blisteringly crisp. Remove from the oven and let the duck rest on a cutting board for 10 minutes to allow the juices to settle.
Carve and Wrap
Using a sharp carving knife, separate the crispy skin from the breast meat in one piece if possible, then slice the skin into strips. Carve the breast meat thinly. Arrange on a platter with the warm pancakes, scallion brushes, and hoisin sauce. To eat, spread hoisin on a pancake, top with duck skin, meat, and scallions, then roll and enjoy immediately.