Peking Duck NYC Style: Crispy Duck at Home

Peking duck is a Beijing-style roast duck served with thin pancakes, hoisin sauce, scallions, and cucumber; this home version borrows the crisp skin and build-your-own serving style often found at Chinese restaurants in New York City. A simple maltose-and-vinegar glaze and an overnight air-dry help the skin brown, while a steady oven roast makes the method manageable without restaurant equipment.

Ingredients

1 whole duck, 5 to 5½ lb (2.3 to 2.5 kg), fully thawed, giblets removed
2 tsp (12 g) kosher salt
1½ tsp (3 g) Chinese five-spice powder
½ tsp (1 g) ground white pepper
2 tbsp (40 g) maltose
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) hot water
2 scallions (30 g), cut into short lengths, for the cavity
1 oz (28 g) fresh ginger, sliced, for the cavity
16 Mandarin pancakes, about 12 oz (340 g), store-bought or homemade
½ cup (120 g) hoisin sauce
1 medium cucumber, about 7 oz (200 g), cut into thin matchsticks
6 scallions (90 g), cut lengthwise into thin strips, for serving

Instructions

Prepare the duck and dry the skin. Remove any loose fat from the cavity and trim excess skin around the neck opening, taking care not to cut into the breast. Pat the duck thoroughly dry inside and out with paper towels. Use a clean skewer to prick the skin all over, especially over the thighs and lower breast, without piercing the meat. This gives rendered fat a way to escape and helps the skin crisp. Set the duck breast-side up on a wire rack over a rimmed tray. Refrigerate uncovered for 12 hours. Keep it away from ready-to-eat foods, and wash your hands and any surfaces that touched raw poultry.
Season and glaze. Mix the salt, five-spice, and white pepper. Take the duck from the refrigerator and rub the seasoning over the skin and inside the cavity. Put the cavity scallions and ginger inside; do not pack it tightly, since air needs to circulate. Stir the maltose with the rice vinegar and hot water until smooth. If the maltose is stiff, warm the mixture briefly in a heatproof bowl and stir again. Brush a thin, even coat over the duck. Leave it on the rack while the oven heats, about 15 minutes. The glaze should look tacky rather than pooled; save any extra for another use only if it has not touched the raw duck or its brush.
Set up the oven. Place an oven rack in the lower-middle position and heat the oven to 350°F (175°C). Put the duck, still on its rack, over a deep roasting pan. Add about 1 cup (240 ml) water to the pan, keeping the water below the rack; this limits smoking from dripped fat. Do not let the duck sit in the liquid. Roast breast-side up for 1 hour 30 minutes. If the pan becomes dry, add a little more hot water without pouring it onto the duck.
Brown and finish roasting. Carefully pour off the rendered fat from the pan into a heatproof container, leaving the duck on its rack. Raise the oven to 425°F (220°C) and roast for about 30 minutes, rotating the pan once if your oven browns unevenly. Watch closely near the end: the skin should be deep golden and crisp, not blackened. Check 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); if either area is below that, continue roasting and check every 5 to 10 minutes. If the skin is already dark, loosely shield it with foil while the meat finishes.
Rest and prepare the accompaniments. Transfer the duck to a clean cutting board and rest it for 15 minutes so the juices settle. While it rests, warm the Mandarin pancakes according to their package directions, usually in a covered steamer or wrapped in a damp towel in the microwave. Keep them covered so they stay soft. Arrange the hoisin, cucumber, and scallion strips in separate serving bowls.
Carve and serve. Remove the legs and wings at their joints, then slice the breast meat. For a more restaurant-style platter, cut pieces of skin with a little meat attached; use a sharp knife and keep the slices manageable for folding. Serve the duck warm with pancakes and the accompaniments so everyone can assemble their own wraps.

Tips

Dry skin is the main crisping trick. Give the duck at least 12 hours uncovered in the refrigerator, and pat it dry again if condensation forms. If you cannot leave it overnight, dry it for as long as you can, but expect less crisp skin. Do not leave raw duck at room temperature to dry.
Use maltose if you can find it. It is a traditional, mild syrup that helps create a shiny finish. If it is unavailable, substitute 2 tbsp (42 g) honey; honey is easier to find and browns more quickly, so keep an especially close eye on the duck during the hotter final stage.
Prick skin, not meat. Piercing the flesh can let juices escape and leave the breast drier. If you see a pocket of unrendered fat after roasting, carve around it rather than trying to force the duck to crisp by extending the roast without checking its temperature.
Save the rendered fat safely. Let it cool slightly, strain it into a clean covered container, and refrigerate it promptly. Use refrigerated duck fat within about a week, or freeze it for longer storage. Never pour hot fat down the sink.

Serving Suggestions

Serve the duck family-style on a warm platter, with pancakes stacked under a clean towel to prevent them from drying out. To make a wrap, spread a thin layer of hoisin on a pancake, add a slice of duck, a little crisp skin, and a few strips of cucumber and scallion. Fold or roll it loosely and eat it while warm. The sauce is salty and sweet, so start with a small amount; too much can overwhelm the duck and make the pancake difficult to handle.

For a fuller meal, add steamed rice, stir-fried greens, or a light vegetable soup. These sides are not part of the traditional pancake assembly, but they make the roast stretch comfortably to four diners. If serving guests, carve the duck shortly before eating and bring out accompaniments separately so the pancakes do not become soggy. A bowl of extra hoisin is useful, but keep any sauce that has contacted raw poultry away from the table.

Variations

Use a different sweet glaze: Honey is the simplest substitute for maltose. A small amount of maple syrup can work in a pinch, but it has a more noticeable flavor and can darken quickly. Rice vinegar keeps the glaze balanced; if you only have distilled white vinegar, use the same quantity for a sharper finish, or use mild apple cider vinegar for a softer tang.

Make the seasoning gentler: If five-spice is not available, season the duck with salt and white pepper and leave the cavity aromatics in place. The result will be less fragrant and less recognizably Chinese in flavor, but it will still pair well with hoisin and pancakes. Avoid adding a large amount of extra sugar or spice to compensate; the glaze already supplies sweetness.

Serve it without pancakes: Warm flour tortillas make a convenient, thicker stand-in, though they are not the same as Mandarin pancakes. You can also serve sliced duck over rice with cucumber, scallions, and hoisin. For a more classic texture, look for frozen Mandarin pancakes at Chinese grocery stores and heat them from frozen according to the package directions.

Adjust the scale carefully: A smaller duck may finish sooner, while a larger one can need more time. Use the thermometer rather than relying only on the clock, and keep the oven temperature and drying method the same. For a different presentation, roast the duck whole as written, then carve it into small pieces at the table instead of slicing all the meat in advance.

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 to 4 days in the refrigerator. Store the hoisin, cucumber, and scallions separately; cut vegetables are best used within a few days, and pancakes should be wrapped and stored according to their package instructions. Freeze leftover duck meat for up to 2 to 3 months for best quality, then thaw it in the refrigerator.

For the best texture, reheat carved duck on a rack over a baking sheet at 350°F (175°C) until hot throughout. Check the center with a food thermometer and reheat leftovers to 165°F (74°C). To revive the skin, finish briefly under a hot broiler, watching continuously because the glaze can burn. You can also reheat small portions in a covered skillet with a spoonful of water, then uncover and let excess moisture evaporate; this warms the meat gently but will not crisp the skin as well. Warm pancakes separately, just before serving.

Frequently Asked Questions

Is this the same as restaurant Peking duck in New York City?
This is a practical home interpretation of the Beijing-style roast duck commonly served with pancakes and condiments. Restaurants may use specialized ovens, different duck breeds, air-drying equipment, or carving techniques, so the skin and presentation will not be identical. “NYC style” here describes the familiar restaurant-style way of serving it, not a separate regional recipe.

Can I skip the overnight drying?
You can, but the skin is less likely to become crisp. Drying uncovered in the refrigerator removes surface moisture without leaving poultry at room temperature. If time is short, dry the duck thoroughly with paper towels and refrigerate it uncovered for as long as possible before roasting.

Why is the duck skin not crisp?
Common reasons include damp skin, unpricked areas where fat cannot drain, a crowded roasting pan, or not enough time at the hotter temperature. Make sure the duck is elevated on a rack, the skin is dry before glazing, and the pan does not hold liquid high enough to touch the bird. Also check that the oven is fully heated before roasting.

Can I prepare the duck a day ahead?
Yes. The uncovered refrigerator drying is designed to happen ahead, and you can season and glaze the duck after it has dried. Roast it on the day you plan to serve it for the crispest skin. You can also cook it ahead and refrigerate the carved meat, but reheating is more likely to soften the skin.

Do I have to use Mandarin pancakes?
No. They give the familiar thin, soft wrap, but rice, lettuce cups, or flour tortillas are workable alternatives. Tortillas are thicker and less delicate; rice turns the meal into a bowl rather than a wrap. If using frozen pancakes, heat them fully and keep them covered until serving.

Can I roast a duck that is still partly frozen?
No. Start with a fully thawed duck so it cooks evenly and the thermometer readings are reliable. Thaw it in the refrigerator in a tray to catch drips; a large duck can take a day or two. Do not thaw it on the counter. Once thawed, pat it dry and begin the uncovered refrigerator-drying step.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).