Peking Duck 北京烤鸭


Peking Duck and Mandarin Pancakes 北京烤鸭 (内有春饼教学)

I have shared few stories of my Duck & Pancake night over the weekend, and everyone expressed how they are drooling over their screens. Growing up from Macau, I’m all about roasting duck in Cantonese style with black pepper marinade. However, as a big fan of pancakes, I couldn’t resist a duck wrap with fresh cucumber, spring onions and sweet bean paste (not to be confused with Hoisin sauce!).

When I was in Beijing, the restaurant would have a built-in kiln burning cherry wood. This adds incredible aroma to the duck and just add a very nice touch to the whole dining experience.

  • Author: Sandy Tang



Roast Duck

  • 1 Whole duck
  • 2 tbsp Maltose or honey
  • 1 tbsp Water
  • 1 Orange
  • Few slices of ginger
  • 2 tbsp Light soy sauce
  • 2 tbsp five spice powder

Mandarin Pancakes

  • 200g All purpose flour
  • 160g Hot water (yes, straight out from kettle)


Served with:

  • Cucumber, sliced
  • Spring onion, sliced
  • Sweet bean paste (I get this from the chinese grocery store. However, if you can’t get hold of this, hoisin sauce could be an alternative… but I personally think it’s just too sweet, and you can’t find hoisin sauce in Beijing – it’s a british invention.)





Roast Duck

  1. In a big bowl/ or sink, blanch the duck surface (breast and back side) with hot water. Repeat it twice until the skin has firmed up.
  2. Pat dry the duck with kitchen towels. Then air dry the duck overnight ( > 8 hours), this could be done by hanging the duck with a hook on a rack (I have been using my utensil rack and place a bowl underneath to avoid spillage.
    Alternatively, place the duck in a tray lined with kitchen towel and let it sit in the fridge (top shelf) overnight. You can also rub the duck skin with salt to dehydrate it further.
  3. The next day, make a glaze by mixing honey/ maltose with warm water. Brush the glaze evenly over the duck surface. And let it dry for at least 2 hours before roasting.
  4. Slice an orange into four. Add soy sauce and five spice powder in a bowl, then add the orange and ginger slices. Mix well and let it sit for 30 minutes.
  5. Stuffed the marinade orange and ginger into the cavity of the duck before putting the duck into the oven. ( I was able to set up the oven in a way that the duck could be hooked onto the top of oven, this helps to roast the duck evenly) However, you can also place the duck onto a roasting rack, so the excess fat will drip to the bottom tray.