Peking Duck with Long Island Duck at Home

Peking duck is a Beijing-style roast duck known for lacquered, crisp skin, thin pancakes, scallions, cucumber, and hoisin sauce. Long Island duck is commonly a Pekin-type duck, a practical choice for this home version; careful drying and a hot finishing roast help create crisp skin without specialized equipment.

Ingredients

1 whole Long Island or Pekin duck, 5 to 6 lb (2.3 to 2.7 kg), fully thawed if frozen
8 cups (1.9 L) boiling water, for blanching the skin
2 teaspoons fine salt (12 g)
1½ teaspoons Chinese five-spice powder (about 3 g)
1 tablespoon granulated sugar (12 g)
1 piece fresh ginger, about 2 inches (30 g), sliced
3 scallions (45 g), trimmed and cut into short lengths, plus 4 scallions (60 g) for serving
⅓ cup maltose (about 110 g)
¼ cup hot water (60 ml), for thinning the maltose
2 tablespoons rice vinegar (30 ml)
1 cup water (240 ml), for the roasting pan
12 to 18 Mandarin pancakes, about 12 oz (340 g), warmed before serving
1 medium cucumber (about 250 g), cut into thin matchsticks
½ cup hoisin sauce (120 ml)

Instructions

Prepare the duck. Remove the giblets and any loose fat from the cavity; reserve the fat for another use or discard it. Pat the duck very dry with paper towels. Use the tip of a skewer or small sharp knife to prick the skin over the breast and thighs, spacing the holes about ½ inch (1 cm) apart. Pierce the skin and fat only, not the meat. This gives rendered fat a way to escape and helps the skin dry evenly.
Blanch the skin. Set the duck on a rack in a clean sink or over a large heatproof bowl. Carefully pour the 8 cups of boiling water over the duck in a slow, even stream, turning it so the skin is briefly scalded on all sides. Let excess water drain, then pat the duck dry again. Take care with the kettle and splashes; keep the work area clear of raw-duck juices.
Season and glaze. Mix the salt, five-spice powder, and sugar. Rub this mixture inside the cavity, not over the skin. Put the ginger and the 3 cut scallions into the cavity. Stir the maltose with the hot water until it loosens, then stir in the rice vinegar. Brush a thin, even coat over the duck’s skin, including the sides and legs. If using honey or corn syrup instead of maltose, see the Tips section for how the flavor and finish differ.
Air-dry in the refrigerator. Set the duck breast-side up on a wire rack over a rimmed tray so air can circulate underneath and drips are contained. Refrigerate it uncovered for 24 hours on a low shelf, away from ready-to-eat foods. The skin should look dry and slightly tacky rather than wet. Do not leave raw duck out on the counter to dry.
Set up the oven. Take the duck from the refrigerator while the oven heats to 350°F (175°C). Place an oven rack in the lower-middle position. Set the duck breast-side up on a clean roasting rack in a sturdy roasting pan and pour 1 cup (240 ml) water into the pan beneath the rack. The water helps limit smoking from drips; it should not touch the duck. Keep the pan stable and use oven mitts when handling it.
Roast until safely cooked. Roast for about 2 hours 5 minutes, checking after 1 hour 50 minutes because duck size and ovens vary. If the pan becomes dry and drippings begin to smoke, add a little hot water to the pan without pouring it over the duck. Check with a food thermometer in the thickest part of the breast and the inner thigh, avoiding bone. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for duck; continue roasting if either spot is below that temperature.
Crisp the skin. When the duck has reached 165°F (74°C), carefully remove the roasting pan and pour off excess fat into a heatproof container if needed. Raise the oven to 450°F (230°C). Return the duck to the oven for about 10 minutes, watching closely so the glaze browns but does not burn. If the skin is already deeply browned, shorten or skip this high-heat finish; food safety depends on the measured internal temperature, not the color of the skin.
Rest and carve. Transfer the duck to a clean carving board and rest it for 15 minutes. Separate the legs at their joints, then remove the breast meat in slices. Cut crisp skin into manageable pieces and arrange it with the meat. Warm the Mandarin pancakes according to their package directions, and serve them with the cucumber, the remaining scallions cut into thin strips, and hoisin sauce.

Tips

Plan for a full drying day. The uncovered refrigerator rest is important for dry, crispable skin. If the duck still looks damp after 24 hours, give it a few more hours rather than trying to compensate with a much hotter oven. Keep it on a tray on a low shelf, and wash hands, utensils, and surfaces that touch raw poultry.
Choose a glaze substitute thoughtfully. Maltose gives the skin a traditional, mild sweetness and glossy coating. It can be difficult to find; use an equal amount of honey or light corn syrup, loosened with the same hot water. Honey tastes more floral and can darken faster, while corn syrup is milder. Watch the duck closely during the final high-heat stage.
Keep holes shallow. Pricking the skin helps fat render, but puncturing the meat lets juices escape and can make the duck less succulent. If you are unsure, make fewer shallow pricks rather than cutting deeply. Patting the duck dry after blanching also matters: water left on the surface slows the drying process.
Use the thermometer, not the clock alone. A larger or colder duck may need longer than the estimated roast time. Check both breast and thigh, and avoid touching bone with the thermometer probe. If the skin is ready before the center reaches 165°F (74°C), loosely shield the browned areas with foil while the duck continues roasting.

Serving Suggestions

For the familiar pancake-style serving, spread a little hoisin on a warm Mandarin pancake, add a few slices of duck and a piece of crisp skin, then top with cucumber and scallion. Roll it loosely so the filling stays in place. Keep the pancakes covered with a clean towel while serving; they dry and crack if left exposed. Offer extra hoisin at the table, but use a light hand at first so it does not overwhelm the duck’s savory flavor.

Set out the duck, pancakes, and vegetables separately so everyone can assemble their own portions. A bowl of steamed rice or a simple stir-fried vegetable makes the meal more substantial, while a light soup can be served beforehand. If you prefer a plated meal, serve sliced duck and skin over rice with cucumber and scallion on the side. The pancakes and sauces are part of the presentation, not a requirement for enjoying the roast.

Variations

Use another whole duck. A Pekin duck is the usual easy-to-find choice, but another similarly sized domestic duck can work. Different breeds vary in fat and body size, so allow for a different roasting time and rely on the thermometer. A much smaller duck may dry sooner; a larger one will likely need more time.

Make the meal easier to serve. If Mandarin pancakes are unavailable, use small flour tortillas warmed until pliable. They are thicker and less delicate than the traditional pancakes, but still make convenient wraps. Thin steamed wheat pancakes or small scallion pancakes are other possible alternatives, though their flavor and texture will change the meal.

Adjust the sauce and aromatics. For a less sweet wrap, serve a smaller amount of hoisin and add extra cucumber and scallion. Some cooks season the cavity with additional ginger or a little star anise; keep the amount modest so the five-spice and duck remain distinct. These are home-style choices rather than a single definitive version of Peking duck, which has regional and restaurant variations.

Storage and Reheating

Refrigerate leftover duck within 2 hours of cooking. Remove the meat from the bones if convenient, and store the meat and skin in a covered shallow container; keep pancakes, vegetables, and sauce in separate containers. Cooked duck keeps for 3 to 4 days in the refrigerator. For longer storage, freeze the meat in an airtight freezer-safe container for up to 2 to 3 months for best quality. Cool and refrigerate promptly rather than leaving the duck on the counter to finish cooling.

For the best chance of retaining crispness, reheat pieces of skin and meat on a rack in a 375°F (190°C) oven until hot throughout. You can briefly use the broiler to re-crisp the skin, but watch continuously because the glaze can burn quickly. Reheat leftovers to 165°F (74°C), checked with a food thermometer, as recommended by USDA FSIS. Pancakes can be warmed separately according to their package directions; do not reheat them in the duck’s rendered fat unless you want a richer, less traditional texture.

Frequently Asked Questions

Is Long Island duck the same as Peking duck?
Peking duck refers to a style of preparation associated with Beijing: the duck is dried, glazed, roasted, and served with accompaniments such as pancakes and scallions. Long Island duck usually describes the duck itself, commonly a Pekin-type bird associated with Long Island production. The recipe uses that type of duck to make a home version of the dish.

Can I make this without a full 24-hour drying period?
The long refrigerator rest is what dries the skin thoroughly, so shortening it can make the result less crisp. If you are pressed for time, dry the duck as long as you can while keeping it uncovered on a rack in the refrigerator, but do not leave raw poultry at room temperature. The roast will still be edible when cooked safely, though the skin may not have the same texture.

How do I know when the duck is done?
Use a food thermometer in the thickest part of the breast and the inner thigh, taking care not to touch bone. Both should reach 165°F (74°C), the USDA FSIS safe minimum for duck. Skin color, clear-looking juices, and the estimated roasting time are not reliable substitutes for measuring temperature.

Can I prepare the duck a day ahead?
Yes. The duck needs an uncovered refrigerator drying period, so starting a day ahead is built into this recipe. Once it has been roasted, refrigerate leftovers within 2 hours; do not leave cooked duck at room temperature overnight. Reheat leftovers to 165°F (74°C) before serving.

What can I use instead of Mandarin pancakes?
Small flour tortillas are the easiest substitute, warmed until flexible. Their texture is thicker and their flavor is less delicate, but they hold duck, cucumber, scallion, and sauce well. If using another thin flatbread, choose one that can fold without cracking and serve it warm.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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