Peking Duck

READY IN: 1hr 30mins




  • The *malt sugar called for in this recipe resembles honey.
  • This and the other Oriental condiments are available in Oriental food stores.
  • Clean the duck and place in a basin.
  • Boil a large kettle of water and pour it over the duck, dousing it thoroughly.
  • Remove the bird immediately and dry it inside and out with a paper towel.
  • Hang it by the neck overnight in an airy place.
  • Dissolve the malt sugar in the soy sauce and rub the duck with this mixture.
  • When this coating has dried, place the duck on a wire rack in a roasting pan and put it in an oven, preheated to 375°F to roast for 1 hour.
  • Do not baste the duck or open the oven door.
  • While the duck is roasting, make the pancakes.
  • Put the flour in a bowl and gradually add the boiling water.
  • Mix well with a wooden spoon, but do not knead the dough.
  • Cover with a cloth and leave stand for 20 minutes.
  • Form the dough into a long roll about 2 inches in diameter.
  • Cut off 1/2 inch rounds from the roll.
  • Roll the rounds into balls and flatten them into round cakes 1/4 inch thick.
  • When you have used up the dough, dust each cake with flour and roll it out into a paper thin pancake.
  • Lightly brush a heavy skillet with oil, and cook the pancakes over low heat for 1 1/4 minutes on each side.
  • They are ready when parts of the pancakes start to curl and bubble slightly.
  • Stack the cooked pancakes and cover with a damp cloth until required.
  • To serve the duck, first slice off the crisp skin in 1-2 inch squares and then slice off the meat.
  • Place the skin and the meat on two separate warmed dishes and bring to the table.
  • The plum sauce, the bean paste, the scallions and the cucumber strips should all be laid out in separate small dishes.
  • Spread a spoonful of sauce on each pancake, lay strips of cucumber and scallions down the center, add duck skin and meat, and roll up the pancake.
  • After the duck carcass has been stripped of its meat, it is usually boiled with a large amount of cabbage and traditionally served as a soup to end the meal.