Peking duck is a Beijing specialty of roast duck served with thin pancakes, hoisin sauce, cucumber and scallions. This home-style menu uses a dry refrigerator rest and a hot oven to help the skin brown, then brings the components together as build-your-own wraps. Methods and accompaniments vary, so the recipe aims for a practical version rather than claiming to be the only traditional one.

Ingredients

1 whole Pekin duck, 5 to 5½ lb (2.3 to 2.5 kg), fully thawed, with giblets removed
2 tsp kosher salt (10 g)
1 cup water (240 ml), for the roasting pan
2 tbsp maltose (40 g), or 2 tbsp honey (42 g) as a practical substitute
1 tbsp rice vinegar (15 ml)
½ cup hot water (120 ml), to dissolve the maltose or honey
2 cups all-purpose flour (250 g), for the pancakes
¾ cup boiling water (180 ml), for the pancake dough
2 tbsp toasted sesame oil (30 ml), for layering the pancakes
2 tbsp all-purpose flour (16 g), for dusting the work surface
½ cup hoisin sauce (125 g)
1 medium cucumber, about 10 oz (280 g), cut into thin matchsticks
6 scallions, about 3 oz (85 g), trimmed and cut lengthwise into thin strips
Optional: 1 tsp chili oil (5 ml), for serving

Instructions

Dry the duck. Check that the duck is completely thawed, remove any remaining giblets, and pat the bird very dry inside and out. Use the tip of a small knife or a skewer to prick the skin all over, especially around the thighs and breast, without piercing deeply into the meat. Rub the salt over the skin and inside the cavity. Set the duck breast-side up on a rack over a rimmed tray and refrigerate uncovered for 12 hours. This drying time helps the skin lose surface moisture; keep the tray on a low shelf so raw poultry cannot drip onto other food.
Mix the glaze. Stir the maltose or honey with the hot water until dissolved, then mix in the rice vinegar. Maltose is a traditional sweetener used for a glossy coating, but it can be difficult to find; honey works well and gives a slightly more floral, less neutral sweetness. Set the glaze aside. Do not brush it on before the long roast, since sugars can darken too quickly.
Make the pancake dough. Put the 2 cups (250 g) flour in a heatproof bowl. Pour in the boiling water gradually while stirring with a spoon or chopsticks until shaggy clumps form. When the dough is cool enough to handle, knead it on a lightly floured counter for about 5 minutes, until smooth. Cover it and let it rest for 20 minutes. The dough should be soft and pliable; if it feels dry and cracks, knead in water a teaspoon at a time.
Heat the oven and prepare the duck. Take the duck from the refrigerator while the oven heats to 425°F (220°C). Place a rack in a roasting pan and pour 1 cup (240 ml) water into the pan beneath it, making sure the duck will sit above the water. Set the duck breast-side up on the rack. Roast for 20 minutes, then lower the oven to 350°F (175°C). Keep the pan in the oven and check that it has not gone dry; carefully add a little hot water if needed to reduce smoking from dripping fat.
Shape and cook the pancakes while the duck roasts. Divide the rested dough into 16 equal pieces and keep them covered. Roll each into a ball. Brush a little sesame oil on one ball, place a second ball on top, and roll the pair together into a thin circle about 6 to 7 inches (15 to 18 cm) wide, dusting lightly with flour if it sticks. Cook each paired circle in a dry skillet over medium heat for about 30 seconds on the first side and 20 to 30 seconds on the second, just until pale spots appear and the dough is cooked. Transfer it to a plate, then carefully peel the two pancakes apart while still warm. Cover with a clean towel so they stay soft. Repeat with the remaining dough; you will have 16 pancakes.
Glaze and finish roasting. After the duck has roasted at 350°F (175°C) for about 1 hour and 20 minutes, brush a thin coat of glaze over the skin. Roast for 10 minutes, brush on a second thin coat, then continue roasting until browned and the thickest parts are cooked. Timing varies with the bird and oven; begin checking around 1 hour and 40 minutes of total roasting. Insert a food thermometer into the thickest part of the breast and inner thigh without touching bone. The USDA FSIS safe minimum internal temperature for duck is 165°F (74°C); cook until both readings reach at least that temperature. If the skin is getting dark before the meat is ready, loosely shield the darkest areas with foil.
Rest and carve. Move the duck to a clean board and let it rest for 15 minutes. Keep raw-poultry tools and surfaces separate from the cooked duck. Remove the legs and wings, then slice the breast meat and, if desired, cut or pull other meat from the carcass. Arrange the meat and crisp skin together on a warm platter. Set out the pancakes, hoisin, cucumber, scallions and optional chili oil so everyone can assemble wraps at the table.

Tips

Start with a fully thawed bird. A frozen or partly frozen center makes the roast less predictable, and moisture on the skin works against browning. Thaw a frozen duck in the refrigerator, allowing roughly 24 hours for every 4 to 5 lb (1.8 to 2.3 kg), then dry it before the uncovered rest.
Prick only the skin and fat. The goal is to help rendered fat escape, not to make holes deep in the meat. Deep punctures let juices escape and can leave the breast drier.
Use a thermometer, not color alone. Duck size, oven calibration and how cold the bird was when it went in all affect timing. The safe internal temperature is the deciding check; if one section is cooler, return the duck to the oven and check again.
Keep the pancakes covered. They dry and crack if left exposed. If maltose is unavailable, honey is a straightforward substitute; it may brown faster, so use thin glaze coats and watch the skin closely near the end.

Serving Suggestions

For the classic table arrangement, keep the duck, pancakes and condiments in separate warm or room-temperature serving dishes. Let each person spread a small spoonful of hoisin on a pancake, add a few strips of duck and crisp skin, then top with cucumber and scallion. Roll the lower edge up and fold in the sides, keeping the filling modest so the pancake does not split. A little chili oil adds heat, but it is optional and can be served on the side.

For a fuller meal, add steamed jasmine rice or a simply cooked green vegetable such as bok choy. Those sides are useful if some guests prefer a plate rather than wraps, and they do not compete much with the duck’s sweet-savory glaze. Put out extra napkins and a serving spoon for the hoisin, and offer warm water or tea alongside the meal. If serving a group, carve the duck just before eating so the meat stays warm and the skin is at its crispest.

Variations

Use thin store-bought Chinese-style wheat pancakes if making them from scratch is not practical. Warm them according to the package directions and keep them covered; their texture may be a little thicker or softer than the homemade version. Mandarin pancakes are the usual wrap, while some home menus use steamed buns or lettuce leaves as an alternative, though these change the texture and are not the same accompaniment.

For a less sweet glaze, reduce the maltose or honey to 1 tablespoon (20 to 21 g) and keep the vinegar and water amounts the same. The skin will have a subtler sheen and less caramel-like sweetness. You can also add ½ tsp five-spice powder (about 1 g) to the duck’s salted cavity for a more aromatic roast; it is optional and gives the meat a warmer spice note. If hoisin tastes too concentrated for your table, serve it in a small dish and let diners use only a little rather than thinning the whole batch.

Storage and Reheating

Refrigerate cooked duck, pancakes and cut vegetables within 2 hours of serving. Store the duck in a shallow airtight container and keep the pancakes and fresh vegetables separately; cooked duck keeps for 3 to 4 days in the refrigerator. The pancakes are best within 2 days, since they can dry out, and cut cucumber is best used within about a day. Keep hoisin refrigerated after opening if its label directs you to do so.

To reheat duck while helping the skin regain some crispness, place pieces skin-side up on a rack or foil-lined tray in a 375°F (190°C) oven. Heat until the thickest piece reaches 165°F (74°C), checking with a food thermometer; depending on piece size, this usually takes about 10 to 15 minutes. A microwave heats the meat faster but softens the skin, so use it only if convenience matters more than crispness. Warm pancakes briefly in a covered steamer or microwave under a barely damp paper towel. Freeze leftover cooked duck in an airtight freezer-safe container for up to 2 to 3 months for best quality; thaw it in the refrigerator before reheating.

Frequently Asked Questions

Can I make the duck a day ahead?
Yes. The uncovered refrigerator drying can be done the night before, which is part of the planned 12-hour rest. You can also roast the duck ahead, refrigerate it promptly, and reheat portions to 165°F (74°C), but the skin is usually crispest when the duck is served soon after roasting.

Is maltose essential for the glaze?
No. Maltose gives a traditional glossy coating and a relatively mild sweetness, but honey is a practical substitute. Since honey can brown more readily and has a more distinct flavor, apply it in thin coats near the end of roasting and keep an eye on the skin.

Why did my duck skin turn out soft?
Common causes are a damp bird, skipping the uncovered refrigerator rest, or covering the duck tightly while it rests. Pat the skin thoroughly dry, allow the full 12-hour uncovered rest, and avoid putting foil over the whole duck after roasting. The water in the pan should remain below the rack so the bird is not sitting in liquid.

Can I use a different kind of duck?
A Pekin duck is a convenient choice because it is commonly sold for roasting and has a good balance of meat and fat. Other domestic ducks can work, but their size and fat levels vary, so use the thermometer rather than relying on the recipe’s approximate roasting time. A smaller bird may finish sooner; a larger one may need longer.

Can I prepare the pancakes in advance?
Yes. Cook the pancakes, cool them, stack them with parchment between layers if they tend to stick, and refrigerate them covered for up to 2 days. Warm them gently while covered before serving. Avoid leaving them uncovered on the counter, where they can dry and become difficult to roll.

What should I do with the rendered duck fat?
Let the pan cool enough to handle safely, then strain the fat into a clean container and refrigerate it promptly. Use it within a few days, or freeze it for longer storage. Do not pour hot fat down the drain, and discard it if it smells rancid or has been left at room temperature for an extended period.

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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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Peking Duck Menu: Roast Duck, Pancakes and Classic Sides