Mott 32’s Peking duck is legendary for its impossibly crisp, caramelized skin and tender, juicy meat, a result of a meticulous multi-day process. This recipe adapts that restaurant technique for the home cook, using a maltose-honey glaze and a air-drying method to achieve that signature lacquered finish. It’s a showstopping centerpiece that, while requiring patience, delivers deeply flavorful, restaurant-quality results.
Ingredients
- 1 whole duck (5-6 lbs / 2.3-2.7 kg), preferably with neck and giblets removed
- 2 tbsp (30 ml) maltose (or honey)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) white pepper
- 2 slices fresh ginger, smashed
- 2 scallions, cut into 2-inch pieces
- For the pancakes: 2 cups (250 g) all-purpose flour, plus more for dusting
- For the pancakes: 3/4 cup (180 ml) boiling water
- For the pancakes: 1 tbsp (15 ml) sesame oil
- For serving: hoisin sauce, cucumber strips, scallion slivers
Instructions
- Prep the duck (Day 1): Pat the duck completely dry with paper towels. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render fat and crisp the skin.
- Blanch the duck: Bring a large pot of water to a rolling boil. Carefully lower the duck in, breast side down, for 1 minute. This tightens the skin. Remove and pat dry thoroughly.
- Make the glaze: In a small saucepan, combine maltose, rice vinegar, dark soy sauce, Shaoxing wine, five-spice powder, salt, and white pepper. Warm over low heat, stirring, until maltose dissolves. Set aside to cool slightly.
- Glaze and season: Brush the entire duck with the glaze, making sure to get into the scored skin. Place the ginger and scallions inside the cavity. Truss the duck with kitchen twine (tie legs together).
- Air-dry (Day 1 and 2): Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours, and up to 48 hours. The skin must be completely dry to the touch before roasting. This is essential for crispy skin.
- Roast the duck (Day 2 or 3): Preheat oven to 350°F (175°C). Remove duck from fridge and let sit at room temperature for 30 minutes. Place duck on a rack in a roasting pan. Roast for 45 minutes, then increase heat to 400°F (200°C) and roast for another 30-45 minutes, until the skin is deep mahogany and crispy. The internal temperature in the thigh should reach 165°F (74°C) (USDA FSIS safe minimum for poultry).
- Rest: Let the duck rest for 15-20 minutes before carving. This allows juices to redistribute.
- Make the pancakes (while duck rests): In a bowl, mix flour with boiling water until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest 20 minutes. Roll into a log, cut into 12 equal pieces. Flatten each piece, brush one side with sesame oil, and sandwich two pieces together. Roll out into a 6-inch circle. Cook in a dry skillet over medium-high heat for 30 seconds per side, until puffed and lightly browned. Separate while warm and keep covered.
- Carve and serve: Carve the duck into thin slices, skin and meat together. Serve with warm pancakes, hoisin sauce, cucumber, and scallions.
Tips
- Substitutions: If maltose is hard to find, honey works well. Rice vinegar can be replaced with white vinegar. For the pancakes, you can use store-bought wrappers (like for moo shu pork) in a pinch.
- Air-drying is non-negotiable: Do not skip the air-drying step. It is what makes the skin crispy. If you are short on time, you can use a fan on low to dry the skin for 4-6 hours in the fridge, but the longer, slower dry is better.
- Scoring the skin: Be careful not to cut into the meat when scoring. You want to score only the fat and skin layer. This helps the fat render out during roasting.
- Common mistake: Overcrowding the roasting pan or not using a rack will steam the duck, making the skin soggy. Always roast on a rack.
Serving Suggestions
Serve the carved duck immediately with warm pancakes, hoisin sauce, cucumber strips, and scallion slivers. This is the classic way. You can also serve it with a side of steamed jasmine rice and a simple stir-fried vegetable like bok choy to round out the meal.
Variations
- Orange-Glazed Duck: Add 1/4 cup (60 ml) fresh orange juice and 1 tbsp (15 g) orange zest to the glaze for a citrusy twist.
- Spicy Duck: Add 1-2 tsp (5-10 g) of chili flakes or a minced fresh chili to the glaze for heat.
- Duck Salad: Shred leftover duck and toss with a ginger-soy dressing, fresh herbs, and crunchy vegetables for a refreshing salad.
Storage and Reheating
Store leftover duck, tightly wrapped, in the refrigerator for up to 3 days. To reheat, place the duck slices on a baking sheet and heat in a 350°F (175°C) oven for 10-15 minutes, until hot and skin is re-crisped. Pancakes can be stored in an airtight container for 2 days; reheat in a dry skillet or microwave wrapped in a damp paper towel for 30 seconds.
Frequently Asked Questions
Can I use a duck that is already frozen? Yes, just make sure it is completely thawed in the refrigerator before starting. Pat it dry thoroughly.
Do I have to air-dry it for 48 hours? The longer the better, but a minimum of 24 hours is recommended. If you are in a hurry, you can dry it with a hair dryer on cool setting for 15-20 minutes, but this is not as effective.
What is maltose and where can I buy it? Maltose is a sweet syrup made from fermented grains, commonly used in Chinese cooking. It is available in Asian grocery stores or online. Honey is a good substitute.
Can I roast the duck at a higher temperature to speed things up? You can, but it will increase the risk of burning the skin before the meat is cooked through. Stick to the recommended temperatures for best results.
How do I know when the duck is done? Use a food thermometer inserted into the thickest part of the thigh (not touching bone) to check for 165°F (74°C). The skin should be deep brown and crispy.
Can I prepare the pancakes ahead of time? Yes, you can make them a day ahead. Store them in an airtight container with a piece of parchment paper between each pancake. Reheat before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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