Easy Peking Duck

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Every year, I watch A Christmas Story without fail. It’s not just the leg lamp or the triple-dog-dare moments—it’s the ending that gets me every time. When their Christmas dinner goes hilariously off-course, the family ends up at a Chinese restaurant, sharing a meal of Peking Duck. That scene inspired me to try something new this year and bring a little bit of that festive nostalgia into my own kitchen by making Peking Duck at home.

And let me tell you, it’s easier than you think. I followed the recipe from Red House Spice, and the results were nothing short of spectacular. No special equipment, no overly complicated techniques—just a simple method that transforms a humble duck into a crispy, flavorful masterpiece.

What is Peking Duck?

Peking Duck is a traditional Chinese dish that dates back to the Yuan Dynasty (1271-1368). Originally a dish for the imperial court, its meticulous preparation and exquisite taste soon gained popularity across China and beyond. Traditionally, the duck is air-dried to ensure its signature crispy skin, then roasted over an open flame or in a specialized oven.

The unique maltose glaze is what gives the duck its golden, lacquered finish, and the stuffing of aromatic spices and fruits infuses the meat with flavor. In Chinese culture, Peking Duck isn’t just a dish; it’s an experience, often served as a centerpiece for celebrations and gatherings.

The Difference Between Peking Duck and Chinese Roasted Duck

While both Peking Duck and Chinese Roasted Duck are iconic dishes, they have distinct differences in preparation, flavor, and presentation that make each unique.

Peking Duck is renowned for its crispy, paper-thin skin and is traditionally served with steamed bao buns, scallions, cucumbers, and a sweet bean or hoisin sauce. The emphasis is on the skin, which is carefully prepared through a drying and syrup-glazing process. The meat is often secondary in this dish, as the skin is the star, offering a delicate crunch and rich flavor.

Chinese Roasted Duck, on the other hand, focuses on the whole bird, with both the meat and skin playing a significant role. The duck is marinated in a blend of spices, soy sauce, and aromatics, giving it a deep, savory flavor. The skin is less crispy compared to Peking Duck, but the meat is juicier and often served as the main highlight alongside rice or noodles.

The key difference lies in the serving style and the preparation process. Peking Duck involves a multi-day drying and glazing ritual to achieve that signature crispiness, while Chinese Roasted Duck is quicker to prepare and offers a more robust, hearty flavor profile.

Both are delicious in their own right, so why not try making both and see which one wins your heart?

How To Serve Peking Duck

The joy of Peking Duck is not just in its cooking but in how it’s eaten. Traditionally, it’s served with:

• Steamed bao buns or thin pancakes

• Sweet bean or hoisin sauce for that perfect touch of umami sweetness

• Crisp cucumber slices and fresh scallions to add a refreshing crunch

The process is almost ceremonial: spread a little sauce on the bao, add the duck, cucumbers, and scallions, then wrap it all up into a delicious bundle. It’s a hands-on, interactive dining experience that feels special and communal—perfect for the holidays.

Why This Recipe Works

• Crispy Skin Made Easy: The maltose glaze and air-drying process give the skin its irresistible crunch without any fancy equipment.

• Flavor-Packed Stuffing: A mix of scallions, apples, and warming spices infuses the duck with subtle yet bold flavors.

• Simple Ingredients: No need for a trip to a specialty store—this recipe uses pantry staples and easily sourced ingredients.

Tips for Making Peking Duck

Plan Ahead: The air-drying step is crucial for crispy skin, so make sure to give the duck enough time to chill in the fridge.

Don’t Skip the Glaze: The maltose mixture is key to achieving that beautiful golden-brown color.

Use a Thermometer: To ensure your duck is cooked perfectly, check the internal temperature. You’re looking for 165°F (74°C) in the thickest part of the meat.

Reserve the Drippings: The fat that collects in the roasting pan is liquid gold—use it for cooking vegetables or making the sauce extra luxurious.

How To Make Peking Duck

What you will need:

Equipment

• 1 Roasting Pan

Ingredients

• 1 duck, about 5.5lb
• 2 tbs fine salt

For the Syrup

• 2 tbs maltose see note
• ½ cup hot water
• 1 tsp vinegar see note

For the Stuffing

• 2 stalks scallion
• 1 head garlic
• 2 apples, quartered
• 4 star anise, whole
• 4 bay leaves
• 2 pieces cassia cinnamon

For the Sauce

• 3 tbs sweet bean sauce (Tian Mian Jiang) see note
• 1 tsp sugar

Prepare the Duck

Roast the Duck

2. Roast breast-side up for 15 minutes, then reduce the temperature to 350°F (180°C) and cover the wings and legs with foil. Continue roasting for 60 minutes.

3. Check for doneness using a thermometer; the internal temperature should be at least 165°F (74°C).

Serve and Enjoy

Served in steamed bao buns, sweet bean sauce, scallions, and cucumbers.

A New Christmas Tradition

This year, my Christmas table is going rogue in the best way possible. Instead of turkey or ham, we’ll be tearing into slices of crispy, juicy Peking Duck, à la A Christmas Story. It’s the perfect blend of nostalgia, tradition, and culinary adventure, all wrapped into one unforgettable dish.

If you’ve never tried making Peking Duck, let this be the year you give it a go. Head over to Red House Spice for the full recipe and join me in creating a holiday meal that’s just as iconic as the movie that inspired it.

What’s your go-to Christmas dish? Let me know in the comments!