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How to roast Peking duck at home no professional tools needed 北京烤鴨在家做



Roast your own Peking duck at home. By simplifying the recipe, it’s even possible with no professional equipment. It does take a while for the glazing and roasting, but it’s definitely worth the effort.

You can get Maltose in an Asian supermarket or make it your own: https://www.youtube.com/watch?v=Za02Iqlwd8s

The recipe for home make spices powder is here: https://www.youtube.com/watch?v=S4r2ZjJaDmA&t=4s

Recipe for the pancakes: https://www.youtube.com/watch?v=R_xqU0SuOnU&t=270s

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Ingredients：3-4 portions

2kg duck
salt
1 tbsp light soy sauce
1 tbsp maltose
5-9 tbsp water
few drops of white vinegar

five spices powder
1 tbsp sugar
2 tbsp light soy sauce
2 tbsp Chinese cooking wine
1 large apple
2 bread buns
2 large spring onion
1 thumb size ginger
2 star anise
1 tsp Sichuan peppercorns
2 cinnamon sticks
2 bay leaves
2 garlic cloves

1 leek
1 cucumber

2 tbsp Tian Mian Jiang
1 pinch of sugar
few drops of sesame oil
1 tbsp of warm water

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kitchen wire

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32 Comments

  6. Range Ryder

    I'm going to be using a freshly killed duck I've raised for this for Easter dinner. I've been watching a lot of duck butchering and cooking videos, I've noticed a lot of people use air compressors to make the skin cook crispier and i've noticed a problem with this. Unless you know for a fact that some oil or some other contaminants won't come out of the air compressor tank, dont use it. The method you've used with your hands is much better, or use a big food safe syringe, the kind they sell with marinades. Air compressors used for machine shops are assembled with a small amount of machine oil on some of the parts.

  16. jdj C tw

    Great instructions. 👍👍👍
    But the background music could use a better choice of just leave it out.

  17. K MOO

    WE ALWAYS LET MEAT..
    DEFROST IN FRIDGE..
    AN WE DIDN'T POACH..
    IT'"""". '''' AN SITS OUT AGAIN
    OVERNIGHT.. """"NOT GOOD…
    ARE Y'ALL ALASKA.. (27° )
    & COLD KITCHEN..

  18. chev39rsh

    I followed pretty much but used an air compressor to inject air. I would use a fan over night , while it's still winter and hung over a pot on my porch where it's cold. Needs to get nice and dry. Everything else I followed and it came out divine. Will use this recipe from now on as the flavor was delicious. (In the summer I will hang in front of AC vent to help dry the skin)

  24. Mark Winston

    Using soya sauce on the skin is very important. Ive done it many times without soya sauce and the outside tasted very bland. Ive tried 2 tablespoons soya sauce, 1 tablespoon maltose, 1 tablespoon vinegar and 1/4 teaspoon red colouring (looks too much but trust me, its needed for that red hue after roasting), brush EVERYTHING on the duck and it turned out so so so tasty, better than any roast duck Ive bought. Use soya sauce!!!!!

  26. cHAOs

    Overnight and then another 24 hours at room temperature was alarming to me. So i looked it up and it looks like, surprisingly, up to 14 hours is ok if you pour boiling water over it then baste it in maltose and vinegar and alcohol (i dont know about just maltose). Based on experiments in a laboratory. There were experiments done because this issue has been heavily debated between restaurants and health departments for decades.

    In experiments (under worst conditions) dangerous bacteria was detected after 14 hours.

    I'm sure most the time even after 24 hours you'll be fine. After all this has been done for centuries. But on occasion im sure food poisoning is possible. I highly recommend defrosting in a refrigerator and keeping it to around 12 hours maximum at room temperature. A fan can help speed up the drying process. A lot of health departments still dont even allow this.

  28. Edwina Weinberg

    This is a great video! Truly it is, loved the way she talk through the steps. Although there is many steps for this dish, the way is explained it's easy to make. Thank you. Well done

  32. Lim GeoD

    Thank you very much for this duck recipe, and easy to following. I have all the ingredients on hand, except some fresh aromatics — but, those are easy enough to get on my next market outing. I'll rehearse this recipe once or twice, then make adjustments in time for holiday tables. My thanks again to you!

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