Peking Duck Recipe for Crispy Skin at Home

Peking duck is a Beijing-style roast duck served with thin pancakes, scallions, cucumber, and hoisin sauce. Blanching and air-drying the duck before roasting help the skin turn glossy and crisp, while the carved meat is wrapped into small, savory pancakes.

Ingredients

1 whole Pekin or other young duck, 5–5½ lb (2.3–2.5 kg), giblets removed
8 cups (1.9 L) boiling water, for blanching
2 tablespoons maltose syrup (40 g); or use 2 tablespoons (42 g) honey, which gives a slightly sweeter, less traditional glaze
2 tablespoons (30 ml) hot water, to loosen the maltose
2 tablespoons (30 ml) Chinese rice vinegar
1 tablespoon (15 ml) Shaoxing wine; dry sherry is a practical substitute
1 teaspoon fine salt (6 g)
½ teaspoon Chinese five-spice powder (1 g)
1 small piece fresh ginger, about 1 oz (28 g), sliced
2 scallions (30 g), cut into 3-inch (7.5 cm) pieces
1 tablespoon (15 ml) neutral oil, for the roasting rack if needed
12–18 small Mandarin pancakes, about 12 oz (340 g), warmed before serving
½ cup hoisin sauce (120 g), for serving
1 large cucumber, about 10 oz (280 g), cut into thin matchsticks
6 scallions (90 g), cut into thin strips, for serving

Instructions

Prepare the duck. Remove any giblets from the cavity and reserve them for another use. Trim excess fat around the cavity, then pat the duck very dry with paper towels. Use the tip of a small knife to prick the skin all over, especially around the thighs and breast, taking care not to pierce the meat. This helps fat render and keeps the skin intact.
Blanch the skin. Set the duck on a rack over a clean, deep roasting pan in the sink. Slowly pour the 8 cups of boiling water over the skin, turning the bird carefully with tongs so all sides are blanched. The skin should tighten. Let excess water drain, then pat the duck dry again. Keep raw poultry and its juices away from ready-to-eat food, and wash your hands and work area after handling it.
Make and apply the glaze. Stir the maltose with 2 tablespoons hot water until loosened, then mix in the rice vinegar and Shaoxing wine. Brush a thin, even layer over the duck, including the sides and legs. If using honey, warm it briefly with the hot water first; it will brown faster, so watch the bird closely near the end of roasting.
Season and dry overnight. Mix the salt and five-spice powder and rub them inside the cavity, not over the glazed skin. Put the ginger and the two scallions inside. Set the duck breast-side up on a clean wire rack over a rimmed tray and refrigerate it uncovered for at least 12 hours and up to 24 hours. Keep it on the lowest refrigerator shelf so it cannot drip onto other foods. The skin should feel dry and slightly tacky before roasting.
Bring the oven to temperature. Take the duck from the refrigerator while the oven heats to 425°F (220°C). Set an oven rack in the lower-middle position. Put a roasting rack in a roasting pan and add a little water to the pan, if desired, to reduce smoking from drippings; the duck should sit above the liquid and not touch it. Lightly oil the rack only if it tends to stick.
Start roasting hot. Put the duck breast-side up on the rack and roast for 20 minutes at 425°F (220°C). This initial high heat starts browning the skin. If the skin is already deeply browned, reduce the heat sooner; ovens and ducks vary.
Roast until safely cooked. Reduce the oven to 350°F (175°C) and continue roasting for about 1 hour 35 minutes to 1 hour 50 minutes, rotating the pan once for even color. Carefully drain excess fat from the pan if it builds up, without splashing. Begin checking after about 1 hour 30 minutes at the lower temperature. Insert an instant-read thermometer into the thickest part of the breast and the inner thigh without touching bone. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for duck; make sure both locations reach it. If the skin is not crisp once the duck is cooked, broil briefly, watching constantly, because the glaze can darken quickly.
Rest and carve. Transfer the duck to a clean carving board and rest for 20 minutes. Remove the legs and wings, then slice the breast meat thinly. For the traditional crisp-skin experience, cut some skin into small pieces and serve it alongside the meat. Use clean utensils and a clean board for carving.
Warm the accompaniments and serve. Warm the pancakes according to their package directions, or steam them briefly until pliable. Arrange the duck, cucumber, scallion strips, and hoisin sauce on separate plates. Let everyone spread a little hoisin on a pancake, add duck and vegetables, and fold it closed.

Tips

Dry skin is the key. The overnight refrigerator rest removes surface moisture, which helps the skin brown. If the duck still looks wet before roasting, blot it gently with a clean paper towel rather than adding extra glaze.
Choose a manageable bird. A 5–5½ lb (2.3–2.5 kg) duck fits most home roasting pans. A larger bird may need longer; follow the thermometer rather than relying on the clock. Do not shorten the drying time to compensate for a larger duck.
Expect rendered fat. Duck releases a substantial amount of fat. Check the pan during roasting and pour off excess carefully if needed to limit smoke. Strain cooled fat and refrigerate it separately for another use; do not leave it at room temperature.
Keep the glaze thin. A thick coat can turn sticky or scorch before the meat is ready. Maltose is a traditional Chinese sweetener that makes a smooth, glossy finish; honey is easier to find but sweeter and more prone to browning. Rice vinegar balances the glaze, so avoid replacing it with a large amount of sweet syrup.

Serving Suggestions

Serve the duck as a shared meal, with the pancakes kept warm and covered so their edges do not dry out. Set out hoisin sauce, cucumber, and scallions separately, allowing diners to choose their own proportions. A little sauce is usually enough: too much can overwhelm the crisp skin and the duck’s rich flavor.

For a fuller dinner, add steamed rice, stir-fried greens, or a simple vegetable soup. These sides keep the meal balanced without competing with the carved duck. If you are serving guests, carve the bird shortly before eating and arrange skin and meat on a warm platter; avoid covering crisp skin tightly, because trapped steam softens it.

Variations

Use honey in place of maltose. This is the easiest home substitution and still produces a nicely colored skin, though the result is sweeter and may brown more quickly. Check early during the final roasting stage and shield especially dark areas loosely with foil if needed.

Make the seasoning gentler. Omit the five-spice powder if you prefer a cleaner duck flavor, or use a smaller pinch. The mix is aromatic rather than essential to the roasting method. Avoid putting a heavy layer of spices on the outside, where they can burn.

Use a different wrapper. Mandarin pancakes are the familiar accompaniment, but small flour tortillas can work in a pinch. They are thicker and less delicate, so warm them until flexible and use smaller amounts of filling. Lettuce leaves are another fresh, lower-starch option, although they are not a traditional pancake replacement.

Turn leftovers into a second meal. Shred remaining meat and serve it with rice or noodles, or make small lettuce cups with cucumber and scallion. Keep the leftover skin separate if you want to re-crisp it; mixed into a moist filling, it will soften.

Storage and Reheating

Refrigerate leftover duck within 2 hours of cooking, separated from the pancakes and fresh vegetables, in shallow airtight containers. Cooked duck keeps for 3–4 days in the refrigerator. Freeze portions in airtight freezer-safe packaging for up to 2–3 months for best quality; thaw them in the refrigerator, not on the counter. Store leftover hoisin, pancakes, and cut vegetables according to their package instructions and condition.

For the best texture, reheat sliced duck in a 350°F (175°C) oven in a covered dish with a spoonful of water or stock until hot throughout. Remove the cover for the final few minutes if you want to dry the surface slightly. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, checking the center with a food thermometer. A microwave also works for a quick portion, though it tends to soften the skin. Reheat pancakes separately until warm and pliable; do not reheat the fresh cucumber or scallions.

Frequently Asked Questions

Is Peking duck the same as Pekin duck?
Peking duck is a Beijing-style prepared dish, while Pekin duck commonly refers to a domestic duck breed used for meat. A Pekin duck is a convenient choice for this recipe, but another young whole duck of similar weight can also work. The breed name and the dish name are related in common usage but are not interchangeable descriptions.

Can I make Peking duck without an overnight drying period?
The uncovered refrigerator rest is important for dry, crisp skin, so plan at least 12 hours if possible. A few hours may dry the surface somewhat, but the finished skin is less likely to become evenly crisp. Do not leave raw duck out at room temperature to dry; refrigerate it on a rack over a tray.

Why did my duck skin turn soft?
Common reasons include moisture left on the skin, a crowded roasting pan that traps steam, or covering the cooked duck while it rests. Dry the bird thoroughly, leave space around it, and rest it uncovered. Serve the skin soon after carving, since steam from the meat and warm pancakes will gradually soften it.

Can I prepare the duck a day ahead?
Yes. Blanch, glaze, season, and refrigerate the duck uncovered on its rack for up to 24 hours before roasting. This timing is part of the drying step, not a reason to leave it unrefrigerated. After cooking, refrigerate leftovers within 2 hours and reheat them to 165°F (74°C).

Do I need a special oven or to hang the duck?
No. A sturdy roasting rack over a rimmed pan lets hot air circulate around the bird and catches the drippings. Hanging is used in some traditional restaurant-style methods, but it is not necessary for this home version. Make sure the rack and pan are stable and large enough to hold the duck safely.

Can I make the pancakes from scratch?
Yes, though purchased Mandarin pancakes save time and are easy to warm while the duck rests. Homemade versions are generally thin wheat-flour pancakes cooked in a skillet or steamed, and recipes vary. Whichever kind you use, keep the finished pancakes covered so they stay soft and flexible for wrapping.

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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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