Beijing (Peking), China; roasted duck preparations documented in the Yuan Dynasty (c. 1271–1368); Peking duck as a formal preparation codified at the Quanjude restaurant, Beijing, established 1864.
Peking duck is China's most celebrated preparation — a dish requiring multiple days of preparation, a specialised oven, and an understanding of the relationship between skin, fat, and air that borders on the scientific. The traditional method hangs the duck for air-drying after blanching in boiling water and coating with a honey-maltose glaze, allowing the skin to desiccate completely before roasting. The roasting on the hanging hook at high heat renders all subcutaneous fat while the skin caramelises to a lacquered, crackling finish without burning. What arrives at the table is carved tableside: the skin, which must crackle audibly under the knife, is the first priority — it is served in its own course with hoisin, spring onion, and cucumber in a thin steamed pancake. The meat follows, in the same pancake format. The carcass is then used for a congee or soup. The full ritual of Peking duck — the carving, the pancakes, the sequence of skin before meat — is inseparable from the dish itself.
Air-dry the duck for minimum 24 hours (48 hours is better) in a cool, well-ventilated space or refrigerator uncovered — this desiccation is what makes the skin crispy The blanching stage: pour boiling water over the entire duck to tighten the skin before glazing — it shrinks the pores and ensures the subsequent drying is effective Maltose-vinegar glaze applied in multiple coats — each coat dries before the next goes on; this builds the lacquer Hang and roast at high heat (220°C) — the hanging allows fat to drip away and air to circulate completely around the skin Carve skin first as a separate course — the skin at its peak crackle is fleeting; it softens within minutes of leaving the oven Pancakes must be thin and hot — the pancake is a vehicle for the skin and condiments, not the main event
Commercial Peking duck specialists use inflated ducks (air pumped under the skin) to separate skin from fat — home cooks approximate by running fingers carefully under the skin from the neck cavity to separate them For home oven without a hook: roast on a wire rack over a tray; rotate the duck halfway through for even rendering The scallion brush for applying hoisin is traditional and gives the diner control over the quantity of sauce — don't apply for them
Insufficient air-drying — wet skin produces steam rather than a crackle during roasting Not blanching before glazing — skipping this step means the glaze doesn't adhere properly to the skin Low oven temperature — high heat is essential for fast fat rendering and skin crisping Carving too late — skin at its best lasts 5–8 minutes after leaving the oven; carving must happen immediately Flour-based pancakes that are too thick — the pancake should be thin enough to see light through it when held up