Side by side

Peking duck: two ways

Taking Peking Duck (hung-oven) and Peking Duck (closed-oven) apart side by side. The differences below are worked out item by item from the two recipes, with amounts scaled to 2750 g of dressed Beijing duck.

Drag any one and all two turn togetherIngredients, amounts and steps follow each recipe’s source; nobody has checked them line by line yet

Peking Duck (hung-oven)

Beijing · about 4 h 57 min total

Source · Association standard · Beijing Cuisine Association standard T/BJCA 001—2018

Peking Duck (hung-oven), finished (shown until the 3D model loads)

Preparing 3D

Duck skin
Fat under the skin
Duck meat
Lotus-leaf pancakes
Welsh onion shreds
Cucumber batons
Sweet flour sauce
White sugar
Skin-on meat slices
Skin slices

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Peking Duck (closed-oven)

Beijing · about 4 h 48 min total

Source · Association standard · Beijing Cuisine Association standard T/BJCA 002—2018

Peking Duck (closed-oven), finished (shown until the 3D model loads)

Preparing 3D

Duck skin
Fat under the skin
Duck meat
Lotus-leaf pancakes
Welsh onion shreds
Cucumber batons
Sweet flour sauce
White sugar
Skin-on meat slices
Skin slices

Open recipe →

What’s different

Worked out item by item from the recipe data

The heat is different: Peking Duck (hung-oven) cooks in a hung oven (open fruitwood fire); Peking Duck (closed-oven) cooks in a closed oven (flameless gas).
Roast times differ: Peking Duck (hung-oven) usually 60–70 min; Peking Duck (closed-oven) usually 50 min – 1 h.

Method side by side

Drawn to scale in real time (steps with a time range use the midpoint)

Prep
Fry
Plate
Hover a segment for the step and its time

Ingredients side by side

Scaled to 2750 g of dressed Beijing duck · One row per kind of ingredient; “only” marks what just one version uses, “most” marks a clearly bigger amount

Item	Peking Duck (hung-oven)	Peking Duck (closed-oven)
Braising liquid	Water for the glaze, as needed	Water for the glaze, as needed
Cooked in	Work table (with the	Work table (with the
Total time	~4 h 57 min (some estimated)	~4 h 48 min (some estimated)
Sugar	White sugar 10 g	White sugar 10 g
Water	Water for the glaze 335 mlWater for scalding as neededWater for the cavity 90 ml	Water for the glaze 505 mlWater for scalding as neededWater for the cavity 90 ml
Other	Dressed Beijing duck 2750 gLotus-leaf pancakes ×20Sweet flour sauce 120 gWelsh onion shreds 100 gCucumber batons 150 gMaltose 50 g	Dressed Beijing duck 2750 gLotus-leaf pancakes ×20Sweet flour sauce 120 gWelsh onion shreds 100 gCucumber batons 150 gMaltose 50 g

Each recipe here follows its own cited source: Peking Duck (hung-oven): Beijing Cuisine Association standard T/BJCA 001—2018; Peking Duck (closed-oven): Beijing Cuisine Association standard T/BJCA 002—2018. Regional and family versions vary a lot; each one here is a single sourced version. The differences are computed from the recipe data; durations marked “est.” are our estimates.