Peking Duck Facts and a Home Recipe

Peking duck is a celebrated Beijing-style roast duck, known for crisp, glossy skin served with thin pancakes, scallions, cucumber, and hoisin sauce. This home version uses an overnight uncovered chill to dry the skin, then a hot-then-moderate roast for browned skin and tender meat.

Ingredients

1 whole Pekin duck, about 5 lb (2.3 kg), fully thawed, with giblets removed
2 tsp kosher salt (10 g)
¼ tsp ground white pepper (0.5 g), optional
2 scallions, cut into short lengths (30 g)
1 piece fresh ginger, sliced (30 g)
2 Tbsp maltose (40 g); substitute honey if needed, though it browns faster and tastes more floral
2 Tbsp hot water (30 ml)
2 Tbsp rice vinegar (30 ml)
1 cup water for the roasting pan (240 ml)
12 thin Chinese wheat pancakes (about 360 g), store-bought or homemade
½ cup hoisin sauce (120 g)
1 medium cucumber, cut into fine matchsticks (250 g)
6 scallions, cut into thin strips (90 g)

Instructions

Prepare the duck. Check that the duck is completely thawed and remove any giblets from the cavity. Pat the bird very dry with paper towels, including inside the cavity. Trim loose excess fat around the cavity opening, but leave the skin intact. With clean hands, carefully loosen the skin over the breast by sliding fingers between skin and meat; take care not to tear it. Prick the skin all over with the tip of a skewer, especially over fatty areas, without piercing deeply into the meat. This gives rendered fat a way to escape and helps the skin dry.
Season and air-dry. Mix the salt and optional white pepper, then rub it over the inside of the cavity and lightly across the meat at the opening; avoid caking the skin with seasoning. Put the ginger and two cut scallions in the cavity. Set the duck breast-side up on a rack over a rimmed tray and refrigerate uncovered for 12 hours. Keep it on the lowest shelf, away from ready-to-eat foods, so raw poultry cannot drip onto them. The skin should feel dry rather than tacky before roasting.
Make the glaze and heat the oven. Stir the maltose with the hot water until loosened, then mix in the rice vinegar. If maltose remains stiff, warm the mixture briefly and stir again; do not boil it. Set the oven rack in the lower-middle position and preheat the oven to 425°F (220°C). Let the duck remain chilled until the oven is ready.
Roast to render the fat. Place the duck breast-side up on a sturdy roasting rack set over a roasting pan. Pour the cup of water into the pan beneath the rack; it should not touch the duck. Roast for 20 minutes at 425°F (220°C). Carefully remove the pan, brush a thin, even layer of glaze over the skin, and lower the oven to 350°F (175°C). Return the duck to the oven and roast for about 1 hour 40 minutes, brushing once more with glaze about halfway through. If the skin is already very dark, stop glazing and loosely shield the darkest areas with foil.
Check doneness and crisp the skin. Check the temperature with a food thermometer in the thickest part of the breast and the innermost part of the thigh, avoiding bone. USDA FSIS safe minimum temperature for duck is 165°F (74°C) in each checked area. If either spot is below that temperature, continue roasting at 350°F (175°C), checking every 10 to 15 minutes. When the duck reaches the safe temperature, raise the oven to 425°F (220°C) for up to 15 minutes to crisp the skin, watching closely because the glaze can darken quickly. If the skin is already crisp, skip this extra blast rather than risk scorching it.
Rest and prepare the accompaniments. Transfer the duck to a clean carving board and rest it for 20 minutes. Meanwhile, warm the pancakes according to their package directions, usually in a covered steamer or briefly in a microwave under a damp paper towel. Put the hoisin sauce, cucumber, and scallion strips in separate serving dishes. Carve the duck into manageable pieces, separating the crisp skin and slicing or pulling the meat. Serve while the skin is still crisp.

Tips

Start with a properly thawed bird. Thaw a frozen duck in its original wrapping on a tray in the refrigerator, allowing roughly 24 to 48 hours depending on size. That thawing time is not part of the recipe timing. Do not thaw poultry on the counter.
Keep the skin dry. The uncovered refrigerator rest is useful because moisture on the skin can inhibit browning. If the duck still feels damp before roasting, blot it gently with paper towels. Keep raw poultry and its drippings separate from pancakes and uncooked garnishes.
Use honey carefully if maltose is unavailable. Maltose is a traditional, mild-tasting syrup that can be difficult to find outside Asian grocery stores. Honey is a practical stand-in, but it brings more sweetness and can burn sooner, so apply a thin coat and watch the final high-heat stage closely.
Expect some variation in timing. Duck size, oven accuracy, and how cold the bird is can change the roast time. Use a thermometer rather than relying on the clock or the color of the skin. If the pan dries during roasting, add a little hot water to the pan, not over the duck.

Serving Suggestions

For the familiar pancake presentation, spread a small amount of hoisin on a warm pancake, add a few strips of duck, then top with cucumber and scallion. Fold or roll it loosely so the filling stays in place. Keep the pancakes covered between servings; they dry and crack if left exposed. Put the duck, sauce, and vegetables on the table separately so diners can assemble each bite and choose their preferred balance of meat, crisp skin, and fresh crunch.

Serve the duck as the centerpiece of a shared meal with steamed rice or simple stir-fried greens. The pancakes and garnishes are the classic accompaniments, but they are not the only way to enjoy the roast. You can also serve the meat and skin on a platter with rice, while offering the sauce and vegetables at the side. For a more traditional-style presentation, separate the crisp skin and meat and bring both to the table; the skin is prized for its texture, while the meat makes the pancakes more substantial.

Variations

Use a different sweet glaze. Maltose gives the skin a delicate sheen without a strong flavor. Honey works in its place, while a mild corn syrup can provide shine with less honey aroma. Either substitute changes the character of the glaze, and both can brown quickly, so use a thin layer and keep an eye on the oven.

Change the seasoning. White pepper is optional and mild; a small pinch of five-spice powder can add a more fragrant, savory note. Keep the amount restrained so it does not overwhelm the duck or hoisin. Some regional and family versions use different seasonings, glazing methods, or carving styles, so this roast is a practical home interpretation rather than a claim to one definitive version.

Make a plate instead of pancakes. If Chinese wheat pancakes are unavailable, serve the carved duck with steamed rice or small flour tortillas. Tortillas are thicker and less delicate than the thin pancakes traditionally used, so warm them well and use less filling. Lettuce leaves can also hold small portions, though they change the texture and are not a close substitute.

Adjust the sides. Add thinly sliced radish or a little extra cucumber for freshness, or offer a mild chili sauce alongside the hoisin. Keep additions separate rather than mixing them into the glaze, which makes it easier for everyone to season each pancake as they like.

Storage and Reheating

Refrigerate cooked duck within 2 hours of serving. Remove the meat from the carcass if convenient, and store meat and skin in a covered, shallow container; refrigerate pancakes and fresh garnishes separately. Cooked duck keeps for 3 to 4 days in the refrigerator. Freeze portions in airtight packaging for about 2 to 3 months for best quality, then thaw them in the refrigerator. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C).

For the best texture, reheat duck pieces on a rack in a 350°F (175°C) oven until hot throughout; a few minutes under a hot broiler can re-crisp the skin, but watch closely. Check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave is convenient for meat, but it tends to soften the skin; heat it separately from the skin if crispness matters. Warm pancakes separately according to their package directions. Reheat only the amount you plan to eat.

Frequently Asked Questions

What does “Peking duck” mean?
Peking is the older English name for Beijing, China’s capital. Peking duck refers to a style of roasted duck associated with Beijing and is commonly served with thin pancakes, scallions, cucumber, and a sweet-savory sauce. The name describes a dish and serving tradition, not a special breed required for home cooking.

Is Pekin duck the same thing as Peking duck?
Not quite. Pekin duck is a common domestic duck breed sold for meat, while Peking duck is the name of the prepared dish. A Pekin duck is a convenient choice because it is widely available, but the dish’s name refers to its style and regional association rather than the bird’s breed.

Why does the recipe need an overnight refrigerator rest?
Leaving the seasoned duck uncovered in the refrigerator dries its skin, which helps it brown and crisp in the oven. The rest also gives you a convenient way to prepare ahead. Keep the bird on a tray on the lowest refrigerator shelf, and do not leave raw duck at room temperature to dry.

Can I make Peking duck without maltose?
Yes. Honey is the easiest substitute, and mild corn syrup is another option for sheen. Maltose is less strongly flavored, while honey adds floral sweetness and may brown faster. Apply either replacement sparingly and monitor the duck during the final high-heat stage.

How do I know when a whole duck is cooked?
Use a food thermometer, not just the juices or skin color. Check the thickest part of the breast and the innermost part of the thigh without touching bone; both should reach 165°F (74°C). If one area is cooler, return the duck to the oven and check again after 10 to 15 minutes.

Can I prepare the duck a day ahead?
You can roast it ahead, cool and refrigerate the meat promptly, then reheat it the next day to 165°F (74°C). The skin is at its crispest straight from the oven, so for the best texture, prepare the duck through the overnight drying step in advance and roast it shortly before serving.

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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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