Ji Rong Peking Duck is a refined take on the classic Beijing dish, where the duck is first simmered in a fragrant broth, then air-dried and roasted until the skin is shatteringly crisp. The name “Ji Rong” refers to the silky, minced chicken velvet that is often served alongside, creating a luxurious contrast of textures. This recipe delivers that restaurant-quality experience at home, with a clear, step-by-step method that ensures a golden, lacquered bird and a rich, savory sauce.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), cleaned and patted dry
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) dark soy sauce
- 1 tablespoon (15 ml) Chinese rice wine (Shaoxing) or dry sherry
- 1 teaspoon (5 g) five-spice powder
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) white pepper
- 2 slices fresh ginger, smashed
- 2 scallions, cut into 2-inch pieces
- 1 star anise
- 1 cinnamon stick
- 2 cloves garlic, smashed
- For the Ji Rong (chicken velvet):
- 1/2 lb (225 g) boneless, skinless chicken breast, cubed
- 1/4 cup (60 ml) cold water
- 1 egg white
- 1 tablespoon (15 ml) cornstarch
- 1/2 teaspoon (2 g) salt
- 1/4 teaspoon (1 g) white pepper
- 2 cups (480 ml) chicken broth, warmed
- 1 tablespoon (15 ml) vegetable oil
- For serving:
- 12–18 Mandarin pancakes (store-bought or homemade)
- 1/2 cucumber, julienned
- 4 scallions, white parts only, julienned
- 1/2 cup (120 ml) hoisin sauce
Instructions
- Prepare the duck: Rinse the duck inside and out, then pat dry with paper towels. Trim any excess fat around the cavity.
- Blanch the duck: Bring a large pot of water to a boil. Submerge the duck for 1 minute, then remove and drain. This tightens the skin and helps it crisp later.
- Make the glaze: In a small bowl, mix honey, dark soy sauce, rice wine, five-spice powder, salt, and white pepper until smooth.
- Glaze the duck: Brush the entire duck with the glaze, including the cavity. Place the duck on a wire rack set over a baking sheet.
- Air-dry: Refrigerate the duck, uncovered, for at least 1 hour (or up to 24 hours) to let the skin dry. This is essential for crispness.
- Preheat oven: Preheat the oven to 350°F (175°C).
- Roast the duck: Place the duck breast-side up on a rack in a roasting pan. Stuff the cavity with ginger, scallions, star anise, cinnamon, and garlic. Roast for 1 hour 30 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) (USDA FSIS safe minimum for poultry).
- Rest the duck: Remove from oven and let rest for 15 minutes before carving.
- Make the Ji Rong: While the duck roasts, combine chicken breast, cold water, egg white, cornstarch, salt, and white pepper in a blender. Puree until completely smooth. The mixture should be a thick paste.
- Cook the Ji Rong: In a small saucepan, heat the vegetable oil over medium heat. Add the chicken paste and stir constantly for 2 minutes, until it turns white and clumps. Gradually whisk in the warm chicken broth, stirring until smooth. Simmer for 5 minutes, until slightly thickened. Keep warm.
- Carve and serve: Carve the duck into thin slices with the skin attached. Serve with pancakes, cucumber, scallions, hoisin sauce, and the warm Ji Rong sauce.
Tips
- Dry skin is key: The air-drying step in the refrigerator is non-negotiable. It removes moisture from the skin, which is what makes it crisp. If you’re short on time, use a fan on low speed for 1 hour.
- Substitute for Shaoxing wine: If you don’t have Chinese rice wine, dry sherry or a splash of mirin works well. Avoid using cooking wine, which is too salty.
- Don’t skip the blanching: The 1-minute boil tightens the skin and removes excess fat, preventing a greasy result.
- Check the temperature: Use a meat thermometer inserted into the thigh (not touching bone) to confirm the duck reaches 165°F (74°C). This ensures safety and perfect doneness.
Serving Suggestions
Serve the carved duck with warm Mandarin pancakes, hoisin sauce, and julienned cucumber and scallions. The Ji Rong sauce is spooned over the duck or used as a dip. For a complete meal, add a bowl of steamed rice and a simple stir-fried green vegetable like bok choy. This dish also pairs beautifully with a light, fruity red wine or a cold lager.
Variations
- Classic Peking Duck: Omit the Ji Rong and serve with sugar, sweet bean sauce, and garlic paste for a more traditional version.
- Spicy Glaze: Add 1 teaspoon of chili flakes or sriracha to the glaze for a kick.
- Orange-Ginger: Replace the honey with orange marmalade and add 1 tablespoon of grated ginger to the glaze for a citrusy twist.
- Vegetarian Ji Rong: Substitute the chicken with firm tofu and use vegetable broth. Blend the tofu with the same seasonings; the texture will be slightly softer but still delicious.
Storage and Reheating
Store leftover duck and Ji Rong separately in airtight containers. Refrigerate for up to 3 days. To reheat, place duck slices on a baking sheet and warm in a 300°F (150°C) oven for 10 minutes, or until heated through and skin re-crisps. Reheat the Ji Rong in a small saucepan over low heat, stirring occasionally. Pancakes can be steamed for 2 minutes in a bamboo steamer or wrapped in a damp paper towel and microwaved for 30 seconds. Do not freeze the duck, as the texture will degrade.
Frequently Asked Questions
Can I use a duck that is already cut up? Yes, but the skin won’t be as crisp because the pieces are smaller and dry out faster. If using parts, reduce the roasting time to about 45 minutes and check the temperature.
What if I don’t have a wire rack? You can use a few thick slices of bread under the duck to absorb fat, but the skin may not crisp as evenly. A rack is best for air circulation.
Can I make the Ji Rong ahead of time? Yes, you can prepare it up to 2 days ahead. Store it in the refrigerator and reheat gently, adding a little broth to loosen if it thickens.
Why is my duck skin not crispy? The most common reason is insufficient air-drying. Make sure the skin is completely dry before roasting. Also, avoid basting with juices during roasting, as this adds moisture.
What can I use instead of Mandarin pancakes? Flour tortillas or thin crepes work well in a pinch. You can also make a quick pancake from flour and water, but store-bought is easier.
Is it safe to eat the duck if it’s slightly pink near the bone? No. Duck must be cooked to 165°F (74°C) throughout, just like chicken, to ensure safety. Always check with a thermometer.
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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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