Beijing Cuisine · tested Chinese home cooking
Beijing Roast Duck Recipe
北京烤鸭 Běijīng Kǎo Yā
China's most celebrated dish – a whole duck with impossibly crispy skin and tender meat, traditionally served with thin pancakes, spring onions, and sweet bean sauce. The skin crackles like glass. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 1 whole duck (2-2.5kg)
- For preparation: 2 tbsp maltose or honey, 1 tbsp Shaoxing wine, 1 tbsp black vinegar, 1/2 cup boiling water
- 1 tsp five-spice powder, 1 tsp salt
- For serving: Chinese pancakes, spring onions julienned, cucumber julienned, tianmianjiang (sweet bean sauce)
Step-by-step instructions
Step 1
Pour boiling water over the duck skin to tighten it
Pour boiling water over the duck skin to tighten it. Pat completely dry inside and out.
Step 2
Mix maltose with shaoxing wine, vinegar, and boiling water
Mix maltose with shaoxing wine, vinegar, and boiling water. Brush the mixture all over the duck skin.
Step 3
Sprinkle five-spice powder and salt inside the cavity
Sprinkle five-spice powder and salt inside the cavity. Hang the duck in a cool, airy place for 12-24 hours to dry the skin.
Step 4
Preheat oven to 200°C (400°F)
Preheat oven to 200°C (400°F). Place duck on a rack in a roasting pan. Roast for 15 minutes.
Step 5
Reduce heat to 160°C (325°F) and roast for 40-50…
Reduce heat to 160°C (325°F) and roast for 40-50 minutes more until skin is deep mahogany and crispy.
Step 6
Let duck rest for 10 minutes
Let duck rest for 10 minutes. Carve: first cut the crispy skin into pieces, then slice the meat thinly.
Step 7
Serve with warm pancakes, spring onions, cucumber, and…
Serve with warm pancakes, spring onions, cucumber, and sweet bean sauce. Each person assembles their own wrap.
Cook’s notes
- The drying step is non-negotiable – wet skin = soggy duck. Use a fan if you don't have a cool, airy spot
- Maltose gives the signature deep amber color – honey works in a pinch
- The traditional way to serve is with exactly 108 thin pancakes
- Leftover duck bones make an incredible broth – simmer with ginger and tofu
Common questions
Can I make Beijing Roast Duck less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.