The deliciousness of Peking duck, born from a long Chinese tradition, has now gone global thanks to the perfect combination of crispy skin and tender meat.

Peking duck is a culinary masterpiece that has existed since the Yuan Dynasty (13th century). The name “Peking” comes from the former name of China’s capital city, now known as Beijing. In the past, this dish was served only in the imperial palace because its cooking process was extremely complex and required great precision. Today, its exquisite flavor has spread worldwide through various culinary adaptations.

Traditionally, Peking duck requires the use of the Pekin duck breed. Although the spelling in Indonesian is the same and often causes confusion, in English the pronunciation and meaning differ. Peking duck refers to the traditional Chinese dish, while the duck breed used is called Pekin duck (without the “g”).

Authentic Peking duck recipes specifically call for Pekin duck, a meat-type duck breed that also originates from China. This duck has white feathers and a yellowish bill. Also known as American Pekin or White Pekin, its meat is the most widely favored among duck varieties worldwide due to its mild flavor and tender texture. American consumers in particular prefer Pekin duck because it lacks the strong, earthy aroma found in other duck types such as Muscovy, Moulard, or Mallard.

The appeal of Peking duck lies in its savory taste and the unique contrast between crispy skin and succulent meat. Today, this dish has become a global symbol of Chinese cuisine, appearing in luxury restaurants as well as modern casual eateries in many countries. Its variations continue to expand, from the authentic version served with hoisin sauce to local adaptations using galangal seasoning, Balinese spices, or honey-roasted marinades commonly found across Indonesia.

If Sobat PI are curious about the authentic taste of Peking duck but have not yet had the chance to visit Beijing, you can still enjoy the signature crispy skin and savory meat at home.

Below is a complete and easy-to-follow recipe for making authentic-style Peking duck at home.
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Ingredients

Main Ingredients:

• 1 medium-sized young duck

• Lime or lemon, as needed

• 2 stalks lemongrass, bruised

• Salt, to taste

Marinade:

• 3 tbsp honey

• 3 tbsp sweet soy sauce

• 2 tbsp soy sauce

• 1 piece ginger, grated

• 1 tbsp sesame oil

• 1/2 tsp salt

Sauce:

• 4 tbsp soy sauce

• 3 tbsp sweet soy sauce

• 2 tbsp olive oil

• 1 tsp sesame oil

• 4 bird’s eye chilies, sliced

• 1 piece ginger, thinly sliced

Instructions

Duck Preparation

Clean the duck thoroughly, then rub it with lime or lemon juice. Refrigerate for approximately 2 hours to reduce any gamey odor. Rinse again and drain well.

Initial Boiling

Boil water with added salt and lemongrass. Add the duck and cook for about 20 minutes. Remove and drain.

Marinating

Mix all marinade ingredients until well combined. Rub the mixture evenly over the entire duck, then refrigerate for 3 hours to allow the flavors to absorb.

Roasting

Preheat the oven. Place the duck on a rack over a baking tray so that excess fat can drip down, resulting in a drier, crispier roast. Roast the duck, turning occasionally, until fully cooked and the skin is dry and crispy. Remove and let rest briefly.

Sauce Preparation

Combine all sauce ingredients in a pan and heat briefly until fragrant and well blended. Remove from heat.

Serving

Serve the roasted duck with the sauce. The combination of crispy skin and tender meat creates a dish reminiscent of authentic Peking duck.