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.
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?
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.
• 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.
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.
Prepare the Duck
1. Pat the duck dry with paper towels, then rub salt over the skin and cavity. Place the duck on a wire rack over a tray and let it rest for 1 hour.
2. Bring about 6 cups of water to a boil and gently pour it over the duck to tighten the skin. Remove any feather ends with tweezers if needed.
3. Mix the maltose, hot water, and vinegar until dissolved. Brush a layer over the duck skin and refrigerate uncovered for 24-48 hours, brushing again after the first hour.
Roast the Duck
1. Preheat the oven to 390°F (200°C). Stuff the cavity with scallions, garlic, apples, star anise, cinnamon, and bay leaves. Seal the opening with skewers or toothpicks.
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).
Served in steamed bao buns, sweet bean sauce, scallions, and cucumbers.
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!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
This easy and approachable recipe from Red House Spice requires minimal effort or special equipment.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
1. It’s best to use maltose (Mai Ya Tang, 麦芽糖) but if unavailable you may replace it with honey. In this case, mix 2 parts of honey with 1 part of hot water.
2. You can use any type of vinegar available. Or use fresh lemon juice to substitute.
3. Sweet bean sauce (aka sweet flour sauce, sweet wheat sauce) is the classic choice. Possible substitutes include hoisin sauce, yellow soybean sauce, or plum sauce.
4. The roasting time may vary depending on the size of your duck and the performance of your oven. Please observe and check often. Adjust if necessary.