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Peking Duck Recipe

HK$388

Aberdeen Street Social's Peking Duck is a masterpiece of Chinese culinary tradition. Our ducks are specially selected and prepared using a time-honored technique that involves air-drying for 24 hours before roasting. The result is incredibly crispy skin with succulent, tender meat, served with thin pancakes, fresh scallions, cucumber, and our house-made hoisin sauce.

Preparation Time: 2 days (including air-drying)
Cooking Method: Roasted
Serves: 2-3 people
Specialty: Aberdeen Street Social signature dish

Aberdeen Street Social Recipe

Our Peking Duck recipe follows the imperial court tradition, refined through generations of master chefs at Aberdeen Street Social.

Ingredients

For the Duck:

  • 1 whole duck (2-3 kg), cleaned
  • 2 tbsp maltose or honey
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp five-spice powder
  • 2 tsp salt
  • 1 tsp white pepper

For Serving:

  • 12 thin pancakes
  • 1 bunch scallions, julienned
  • 1 cucumber, julienned
  • Hoisin sauce
  • Plum sauce (optional)

Cooking Instructions

  1. Prepare the Duck: Clean duck thoroughly, pat dry. Rub inside and out with salt, five-spice powder, and white pepper. Let marinate for 2 hours.
  2. Glaze Preparation: Mix maltose (or honey) with both soy sauces. Brush this glaze all over the duck skin.
  3. Air-Dry: Hang duck in a cool, well-ventilated area for 24 hours until skin is completely dry and taut.
  4. Roasting: Preheat oven to 375°F (190°C). Roast duck breast-side up for 1 hour, then increase to 425°F (220°C) for 30 minutes until skin is golden and crispy.
  5. Rest and Carve: Let duck rest for 10 minutes. Carve skin separately from meat, slice both thinly.
  6. Serve: Present with warm pancakes, scallions, cucumber, and hoisin sauce. Guests wrap duck and vegetables in pancakes.

Chef's Tips from Aberdeen Street Social

Perfect Skin

The 24-hour air-drying is crucial for achieving the signature crispy skin. Never skip this step.

Temperature Control

Start at lower temperature to cook the meat through, then high heat to crisp the skin without burning.

Carving Technique

Separate the crispy skin from the meat and slice each component separately for the best texture contrast.

Serving Style

Warm the pancakes just before serving and arrange all components beautifully for the traditional presentation.