Uploaded March 2026 | Updated September 2026, 2 weeks ago
Crispy and juicy Peking Duck, restaurant quality, at home. It is possible!
You’ll need:
1 Peking duck, whole
6.5g Szechuan pepper
12g Cinnamon sticks
12g Fennel seeds
10g Star anise
2.5g Cloves
100g Hoisin sauce
35g Kosher salt
7g Ginger
5g Garlic
2l Water
180g Soy sauce
250g Maltose syrup
Applewood chips, as needed
Canola oil, as needed
Reach the Peak!
Combine 4.5g Szechuan pepper, 4g cinnamon sticks, 4g fennel seeds, 2g star anise, 0.5g cloves. Grind into fine powder. In small bowl, stir hoisin, 5 spice, salt. Grate ginger & garlic, stir in.
NOTE: If you want to hang your duck in fridge, clear vertical space OR clear full shelf to dry lying down.
Place bird on parchment paper, pat dry, remove feathers, extra fat and glands. Put 60ml wet rub in cavity, close up. Watch video for help. Separate skin from flesh by blowing. There’s different ways to do this, check out video for help! Remove wings & feet using scissors.
Combine remaining 5 spices, water, 100g soy sauce, 20g salt. Bring to boil, 5 mins. Ladle liquid 15-20 times over both sides. Transfer to baking sheet, let hang out until steaming stops.
Combine Maltose syrup & remaining soy sauce, brush both sides with two coats. Place skewer between wings, across back. Hang/prop up in fridge for 3-5 days.
Two hours before eating:
Remove tail, drain moisture. Lay duck breast-side down, neck & head curled, in roasting pan. Place wood chips in metal dish at neck. Cover roasting pan with foil, leaving a hole. Lift foil, light chips, cover & smoke 30 mins, checking 10 mins.
Preheat oven to 350°F/177°C. Remove wood chips, re-cover tin, roast 30 mins. Hang duck 5 mins, clean out roasting pan, return duck, cook until core temp reaches 131°F / 55°C. Hang 15-20 mins.
Preheat large, shallow pan of canola oil to 390°F/199°C. Hold duck by neck, dunk knees & ladle hot oil over both sides 10-20 times.
Carve back to front. Serve with sides & array of condiments.
Enjoy the achievement and savour the flavor!
For more of your favourite recipes, find them on our linktr.ee/chefsteps
Crispy and juicy Peking Duck, restaurant quality, at home. It is possible!
You’ll need:
1 Peking duck, whole
6.5g Szechuan pepper
12g Cinnamon sticks
12g Fennel seeds
10g Star anise
2.5g Cloves
100g Hoisin sauce
35g Kosher salt
7g Ginger
5g Garlic
2l Water
180g Soy sauce
250g Maltose syrup
Applewood chips, as needed
Canola oil, as needed
Reach the Peak!
Combine 4.5g Szechuan pepper, 4g cinnamon sticks, 4g fennel seeds, 2g star anise, 0.5g cloves. Grind into fine powder. In small bowl, stir hoisin, 5 spice, salt. Grate ginger & garlic, stir in.
NOTE: If you want to hang your duck in fridge, clear vertical space OR clear full shelf to dry lying down.
Place bird on parchment paper, pat dry, remove feathers, extra fat and glands. Put 60ml wet rub in cavity, close up. Watch video for help. Separate skin from flesh by blowing. There’s different ways to do this, check out video for help! Remove wings & feet using scissors.
Combine remaining 5 spices, water, 100g soy sauce, 20g salt. Bring to boil, 5 mins. Ladle liquid 15-20 times over both sides. Transfer to baking sheet, let hang out until steaming stops.
Combine Maltose syrup & remaining soy sauce, brush both sides with two coats. Place skewer between wings, across back. Hang/prop up in fridge for 3-5 days.
Two hours before eating:
Remove tail, drain moisture. Lay duck breast-side down, neck & head curled, in roasting pan. Place wood chips in metal dish at neck. Cover roasting pan with foil, leaving a hole. Lift foil, light chips, cover & smoke 30 mins, checking 10 mins.
Preheat oven to 350°F/177°C. Remove wood chips, re-cover tin, roast 30 mins. Hang duck 5 mins, clean out roasting pan, return duck, cook until core temp reaches 131°F / 55°C. Hang 15-20 mins.
Preheat large, shallow pan of canola oil to 390°F/199°C. Hold duck by neck, dunk knees & ladle hot oil over both sides 10-20 times.
Carve back to front. Serve with sides & array of condiments.
Enjoy the achievement and savour the flavor!
For more of your favourite recipes, find them on our linktr.ee/chefsteps
