Why Peking duck is worth the wait

Peking duck is not just another dish; it’s a culinary treasure that has graced the tables of emperors for centuries. Its rich, savoury flavour, crisp skin, and the delightful texture of tender meat create a dining experience unparalleled in the world of cooking. While roasting it in a wood-fired oven is the traditional approach, barbecuing at home introduces a charming twist that captures the essence of this beloved dish.

The barbecue twist

Using your barbecue for Peking duck is not only genius but also rewarding. The smoky notes from the barbecue offer a taste reminiscent of Beijing's famed roasting techniques. Setting up a three-zone barbecue allows heat to circulate properly, cooking the duck evenly. You'll find that indirect heat is key to achieving that golden skin without turning your barbecue into a burnt offering.

Step-by-step secrets for success

While daunting at first, the process of making Peking duck gives you the chance to impress both family and friends. Start by properly preparing the duck; its crispiness depends on the skin being separated from the meat, a clever trick that allows for moisture retention while enhancing the crunch. A good mix of spices, like five-spice powder and hoisin sauce, will elevate your duck’s flavour to new heights. Remember, though: patience is essential. This isn’t a last-minute meal!

Community connection through cooking

In these times, gathering friends and family around the grill fosters community spirit. In Leicestershire, where family traditions run deep, preparing a Chinese classic like Peking duck can bridge cultures, bringing people together in shared joy over good food. It’s more than just a meal; it’s a love letter to culinary heritage.

The effort required to produce this tantalising dish makes each bite worth savouring. As the aroma fills your garden, it becomes a celebration of flavours and togetherness, offering a taste of something truly special.

Home-Friendly Barbecue Peking Duck

A simplified recipe from a Chinese chef in England

Why this version works

• Fits a typical UK kettle or gas barbecue (three-zone).

• Uses supermarket staples—runny honey instead of hard-to-find maltose, Shaoxing wine from any Asian aisle, and easy-mix five-spice.

• One overnight rest for crispy skin; total active prep is under 45 minutes.

Ingredients (serves 4–6)

Duck & drying rub

• 1 whole Pekin/Longan* duck, ~2 kg, giblets removed

• 1 tbsp coarse sea salt

• ½ tsp baking powder (helps blister the skin)2

Aromatic cavity stuffings

• 3 slices fresh ginger

• 2 spring onions, cut into 5 cm pieces

• ½ orange or tangerine

Lacquer glaze

• 3 tbsp runny honey

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp Chinese rice vinegar or cider vinegar

• 2 tsp Shaoxing wine (or dry sherry)

• 1 tsp five-spice powder

Finishing sauce & pancakes

• 6–8 store-bought Chinese pancakes (freezer section)

• Hoisin sauce, extra spring-onion shreds & cucumber batons

*Pekin (often labelled “Gressingham”) has the right fat layer for crisp skin.

Equipment

• Kettle barbecue with lid, charcoal baskets for two hot zones + drip tray centre

• Small handful of fruit-wood chips (apple/peach) soaked 30 min (optional)

• Metal skewer, butcher’s twine, instant-read thermometer, wire rack

Day 1 – Prep & Dry

1. Pat the duck very dry. Gently slide fingers or a dessert-spoon between breast meat and skin to loosen without tearing.

2. Mix salt and baking powder; massage over the entire skin.

3. Stuff the cavity with ginger, spring onion and citrus. Skewer or truss shut.

4. Place duck upright on a wire rack over a tray; refrigerate UNCOVERED 12–24 h. This air-dries the skin for maximum crunch.

Day 2 – Glaze, Smoke & Roast

1. Scald (optional but helpful). Pour a kettle of boiling water evenly over the duck in the sink; skin tightens and excess fat begins to render.2 Pat dry again.

2. Brush the first lacquer coat. Whisk all glaze ingredients; paint a thin layer all over. Let it air-dry 10 min and repeat for a second coat.

3. Set up the barbecue.

   • Two charcoal piles left & right; place drip tray and a small foil of water in the centre.

   • Target temperature 180 °C (350 °F). Scatter wood chips on the coals for a gentle Beijing-style smoke note.5

4. Roast indirectly. Position duck breast-side up over the tray, lid closed, vents ¾ open. Maintain 170–190 °C for roughly 1 h 15 min (about 40 min /kg).1

5. Crisp the skin. When thigh probes read 75 °C, open vents fully or move duck briefly over the hotter zone 5–10 min until skin is deep mahogany and audibly crisp.

6. Rest 15 min, then carve: remove skin in large sheets, slice breast meat, joint legs.

Serving the British-Chinese way

1. Warm pancakes in a steamer or microwave.

2. Spread a dab of hoisin, add shard of skin, a few slices of meat, cucumber and spring onion; roll and enjoy.

3. Left-over meat? Shred and stir-fry tomorrow with noodles—nothing wasted.

Chef’s tips for UK cooks

• Maltose swap: Runny honey gives comparable shine without the wrestling match.1

• No charcoal? Gas barbecue works—light outer burners, place duck centre-off, add a smoker box of wood chips for aroma.

• Rain plan: Roast in a 190 °C fan oven on a rack for the same timings, then finish under a hot grill 3 min to blister.

Patience and a good overnight dry are the only real “wait” factors—everything else is straightforward. The result is lacquered skin that shatters between your teeth and succulent meat perfumed with gentle smoke, proving that great Peking duck is possible on an English patio.