🍽️ How to Make Minglu Kaoya (Open-Roast Peking Duck)

🧆 Ingredients

• 1 whole duck (about 2kg)
• 2 tablespoons maltose or honey
• 1 tablespoon vinegar
• 1 tablespoon Shaoxing wine
• 1 tablespoon soy sauce
• 2 slices ginger
• 2 green onions
• 1 tablespoon five-spice powder
• Salt to taste
• Pancakes, scallions, cucumber, sweet bean sauce (for serving)

🍳 Steps

1. Selecting and Preparing the Duck:

   • Choose a fresh, plump duck weighing about 2kg. Look for a duck with pale, unblemished skin and a layer of fat under the skin for best roasting results.
   • Check the duck for maturity: a mature duck will have firmer flesh and a slightly yellowish skin. Avoid ducks with a strong odor or excessive bruising.
   • Remove any remaining feathers and innards. Pay special attention to the neck and cavity area, using tweezers for small pinfeathers.
   • Rinse the duck thoroughly under cold running water, both inside and out, to remove any blood or debris.
   • Pat the duck completely dry with paper towels. Moisture on the skin will prevent crisping.
   • Rub salt and five-spice powder evenly inside and outside the duck, massaging gently to help the flavors penetrate. For deeper flavor, prick the skin lightly with a fork (avoid piercing the meat).
   • Let the duck rest for 10–15 minutes at room temperature to absorb the seasoning.

2. Glazing the Duck:

   • In a small saucepan, combine maltose (or honey), vinegar, Shaoxing wine, and soy sauce. Heat gently, stirring until the maltose dissolves and the mixture is smooth.
   • Place the duck on a wire rack over a tray. Brush the glaze evenly over the entire surface of the duck, ensuring full coverage, especially on the breast and legs.
   • The glaze not only adds flavor but also helps create a glossy, crisp finish during roasting.

3. Air-Drying and Ingredient Handling Tips:

   • Hang the glazed duck in a cool, ventilated place for at least 6 hours, or ideally overnight, until the skin is dry and taut. This step is crucial for achieving crispy skin.
   • If you do not have a place to hang the duck, place it uncovered on a wire rack in the refrigerator.
   • Use a fan to speed up drying if needed, but avoid direct airflow that could introduce dust.
   • Place a tray underneath to catch any drips and keep the area clean.
   • Ensure the duck is not touching any surfaces to allow air to circulate freely.

4. Roasting the Duck:

   • Preheat the oven to 220°C (428°F). If possible, use a convection setting for more even browning.
   • Place the duck breast side up on a rack in a roasting pan. Add a little water to the pan to prevent drippings from burning and to create steam.
   • Roast for 40–50 minutes, turning the duck once halfway through for even browning. If the skin is browning too quickly, tent loosely with foil.
   • Baste the duck with pan drippings once or twice during roasting for extra flavor and moisture.
   • Use a meat thermometer to check doneness; the thickest part of the thigh should reach 75°C (167°F). The juices should run clear when pierced.
   • For extra-crispy skin, increase the oven temperature to 240°C (464°F) for the last 5 minutes, watching closely to avoid burning.

5. Serving and Ingredient Handling Tips:

   • Let the duck rest for at least 10 minutes before slicing to retain juices and allow the meat to relax.
   • Using a sharp knife, slice the duck thinly, aiming to include both skin and a thin layer of meat in each slice for the classic Peking duck experience.
   • Arrange the slices neatly on a warm platter.
   • Serve immediately with warm pancakes, julienned scallions, cucumber, and sweet bean sauce.
   • To eat, spread a little sauce on a pancake, add duck, scallion, and cucumber, then roll up and enjoy.
   • Leftover duck can be used in stir-fries, fried rice, or soups. Store leftovers in an airtight container in the refrigerator for up to 2 days.

6. Additional Tips and Troubleshooting:

   • If the skin is not crisping, return the duck to a hot oven for a few extra minutes, watching carefully.
   • For a smokier flavor, add a small piece of applewood or tea leaves to the roasting pan.
   • Always use clean utensils and surfaces when handling raw poultry to prevent cross-contamination.
   • If using frozen duck, thaw completely in the refrigerator before starting preparation.
   • Discard any leftover marinade or glaze that has come into contact with raw duck.

💡 Tips

• Air-drying is key for crispy skin.
• Use maltose for a glossy finish.
• Slice duck thinly for best texture.
• Serve immediately for optimal flavor.