Z & Y Peking Duck is a San Francisco Chinatown classic, known for its lacquered, crackling skin and tender, juicy meat. This recipe recreates that iconic dish at home using a method that involves air-drying the duck and basting it with a maltose mixture, which is the key to achieving that signature glossy, crispy skin. While it takes time, the process is straightforward and yields a restaurant-quality result that is perfect for a special occasion.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), cleaned and patted dry
- 2 tbsp (30 ml) maltose or honey
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Chinese cooking wine (Shaoxing) or dry sherry
- 1 cup (240 ml) water
- 1 tsp (5 g) five-spice powder (optional)
- 1 tsp (5 g) salt
- For serving: 12–16 Mandarin pancakes, hoisin sauce, sliced scallions, and cucumber strips
Instructions
- Prepare the duck: Remove any excess fat from the cavity and pat the duck completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin.
- Blanch the duck: Bring a large pot of water to a rolling boil. Carefully lower the duck into the water, breast side down, for 1 minute. Turn and blanch for another minute. This tightens the skin and removes excess fat. Remove and pat dry thoroughly.
- Make the basting liquid: In a small saucepan, combine the maltose (or honey), rice vinegar, soy sauce, Shaoxing wine, and water. Heat over medium, stirring until the maltose dissolves. Remove from heat and let cool to room temperature.
- Baste the duck: Using a pastry brush, coat the entire duck with the basting liquid. Let it dry for 10 minutes, then apply a second coat. Sprinkle the five-spice powder and salt evenly over the skin.
- Air-dry the duck: Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 12 hours, or up to 24 hours, to let the skin dry out completely. This step is crucial for crispy skin.
- Preheat oven: Preheat your oven to 350°F (175°C). Remove the duck from the refrigerator and let it come to room temperature for 30 minutes.
- Roast the duck: Place the duck on a rack in a roasting pan. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) as measured by a food thermometer inserted into the thickest part of the thigh, per USDA FSIS safe minimum. If the skin is browning too quickly, tent loosely with foil.
- Rest and carve: Remove the duck from the oven and let it rest for 15 minutes. Carve the skin and meat into thin slices, following the classic Peking duck style.
Tips
- Drying is key: The air-drying step is non-negotiable. The drier the skin, the crispier the result. If you’re short on time, you can use a fan to speed up the drying process, but at least 8 hours in the fridge is recommended.
- Maltose substitute: If you can’t find maltose, honey or golden syrup works well. Honey will add a slightly floral note, while golden syrup is neutral. The vinegar in the basting liquid helps the skin crisp up, so don’t skip it.
- Don’t skip the score: Scoring the skin allows the fat to render out more easily, resulting in a thinner, crispier skin. Be careful not to cut into the meat, or the juices will escape.
- Rest before carving: Letting the duck rest for at least 15 minutes allows the juices to redistribute, ensuring moist meat. Carving too soon will cause the meat to dry out.
Serving Suggestions
Serve the carved duck with warm Mandarin pancakes, hoisin sauce, and thin strips of cucumber and scallion. To assemble, spread a little hoisin on a pancake, add a few slices of duck, and top with cucumber and scallion. Roll up and enjoy immediately. This dish is also delicious served over steamed rice with a side of stir-fried vegetables.
Variations
- Spicy version: Add a teaspoon of chili oil or a pinch of cayenne pepper to the basting liquid for a subtle heat.
- Orange-glazed duck: Replace the water in the basting liquid with freshly squeezed orange juice and add a tablespoon of orange zest for a citrusy twist.
- Duck tacos: Instead of pancakes, serve the duck in warm corn tortillas with a slaw of cabbage, carrots, and a lime-crema sauce.
- Smoked duck: After air-drying, smoke the duck over wood chips at 225°F (107°C) for 2 hours, then roast at 350°F (175°C) for 1 hour, or until the internal temperature reaches 165°F (74°C).
Storage and Reheating
Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck slices on a baking sheet and warm in a preheated 350°F (175°C) oven for 10–15 minutes, or until heated through. Avoid microwaving, as it will make the skin soggy. The pancakes and hoisin sauce can be stored separately and reheated according to package instructions.
Frequently Asked Questions
Can I use a duck that is already cut up? Yes, you can use duck breasts or legs, but the cooking time will be shorter. Score the skin and follow the same basting and air-drying steps. Roast at 350°F (175°C) until the internal temperature reaches 165°F (74°C), which may take only 30–40 minutes for breasts.
What if I don’t have a wire rack? You can use a roasting pan with a V-rack, or simply place the duck on a bed of vegetables like carrots, celery, and onions. The vegetables will elevate the duck and add flavor to the drippings.
Can I make this ahead of time? Yes, you can prepare the duck up to the air-drying stage a day in advance. Keep it covered in the refrigerator and roast it the next day. The cooked duck can also be refrigerated and reheated, but the skin will lose some of its crispness.
Why is my duck skin not crispy? The most common reason is insufficient drying. Make sure the duck is thoroughly dried before roasting, and consider using a fan during the air-drying step. Also, ensure your oven is at the correct temperature and that the duck is not crowded in the pan.
Can I use a convection oven? Yes, a convection oven can help achieve even crispier skin. Reduce the oven temperature by 25°F (15°C) and check the duck a few minutes earlier, as convection ovens cook faster.
What is the best way to carve the duck? For classic Peking duck, the skin is often removed in large pieces and then sliced, followed by the meat. Use a sharp knife and carve the breast and thigh meat into thin slices, cutting against the grain for maximum tenderness.
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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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