Peking Duck House in Pompano Beach is known for its crispy-skinned roast duck and classic Cantonese dishes. While you can’t get their exact kitchen recipes, you can recreate the signature flavors at home with this guide. This recipe focuses on a simplified Peking duck-style preparation with pancakes, hoisin sauce, and scallions, plus tips for adapting other menu favorites like wonton soup and fried rice.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), thawed if frozen
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 4 cups (1 L) water, for steaming
- For the pancakes: 2 cups (250 g) all-purpose flour, 3/4 cup (180 ml) boiling water, 1 tbsp (15 ml) vegetable oil
- For serving: hoisin sauce, 1/2 cup (120 ml); 6 scallions, cut into thin strips; 1 cucumber, seeded and cut into matchsticks
Instructions
- Pat the duck dry with paper towels. Prick the skin all over with a fork, being careful not to pierce the meat. This helps render fat.
- In a small bowl, mix honey, soy sauce, rice vinegar, five-spice powder, salt, and white pepper. Rub this mixture all over the duck, inside and out. Place the duck on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours (or up to 24 hours) to dry the skin.
- Preheat oven to 350°F (175°C). Place the duck on a rack in a roasting pan. Pour 1 cup (240 ml) water into the bottom of the pan to prevent smoking.
- Roast the duck for 1 hour. Then reduce oven temperature to 300°F (150°C) and continue roasting for 1 to 1.5 hours, until the skin is deep brown and crisp, and the internal temperature reaches 165°F (74°C) as measured by a food thermometer inserted into the thickest part of the thigh without touching bone.
- While the duck roasts, make the pancakes: In a large bowl, mix flour with boiling water and oil. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
- Divide the dough into 16 equal pieces. Roll each piece into a thin 6-inch (15 cm) circle. Brush one side of each circle with oil, then stack two circles together (oil sides facing). Roll the stacked pair to 8 inches (20 cm) in diameter.
- Heat a dry skillet over medium-high heat. Cook each pancake stack for 30–60 seconds per side, until bubbles form and light brown spots appear. Remove from heat and carefully peel the two pancakes apart. Keep them covered with a damp towel while you cook the rest.
- When the duck is done, let it rest for 15 minutes. Then carve the meat and skin into thin slices.
- Serve the duck with warm pancakes, hoisin sauce, scallion strips, and cucumber matchsticks. To eat, spread a little hoisin on a pancake, add a few slices of duck, and top with scallions and cucumber. Roll up and enjoy.
Tips
- Substitutions: If you don’t have five-spice powder, use a mix of cinnamon, cloves, fennel, and star anise. For a gluten-free version, use tamari instead of soy sauce and rice flour for the pancakes.
- Storage: Leftover duck can be refrigerated for up to 3 days. Pancakes can be stacked with parchment paper between them and stored in an airtight container for 2 days.
- Common mistake: Don’t skip drying the skin in the fridge. The drier the skin, the crispier it becomes. Also, be careful not to overcook – the duck should be juicy, not dry.
Serving Suggestions
Serve the Peking duck as a main course with steamed jasmine rice and a simple bok choy stir-fry. For a full Peking Duck House experience, start with hot and sour soup or wonton soup, and finish with a light citrus dessert.
Variations
- Duck wraps: Instead of pancakes, use large lettuce leaves (like butter lettuce) for a low-carb option.
- Spicy glaze: Add 1 tablespoon (15 ml) sriracha or chili garlic sauce to the honey-soy glaze for a kick.
- Orange duck: Replace the rice vinegar with orange juice and add orange zest for a citrusy twist.
Storage and Reheating
Refrigerate leftover duck and pancakes separately in airtight containers for up to 3 days. To reheat, place duck slices on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes, or until heated through to 165°F (74°C). Pancakes can be steamed for 1–2 minutes or microwaved for 20 seconds wrapped in a damp paper towel.
Frequently Asked Questions
Can I use a duck breast instead of a whole duck? Yes, but adjust cooking time. Sear skin-side down in a skillet for 5 minutes, then roast at 350°F (175°C) for 15–20 minutes until internal temperature reaches 165°F (74°C).
What if I don’t have a wire rack? You can place the duck directly on a bed of vegetables (like onion and celery) in the roasting pan. They will elevate the duck and add flavor to the drippings.
How do I get the skin extra crispy? The key is drying the skin thoroughly and roasting at a lower temperature after the initial high heat. You can also pour boiling water over the skin before marinating to tighten it.
Can I make the pancakes ahead of time? Yes, cook them, cool, and stack with parchment paper. Store in an airtight bag in the fridge for up to 2 days, or freeze for up to a month. Reheat by steaming for 1–2 minutes.
What side dishes are typical at Peking Duck House? Common sides include fried rice, lo mein, and stir-fried vegetables. For a lighter option, try a cucumber salad with rice vinegar and sesame oil.
Is Peking duck the same as roast duck? Not exactly. Peking duck is traditionally air-dried and roasted with a maltose syrup glaze, resulting in very crispy skin. Roast duck (like Cantonese) is often marinated with five-spice and roasted whole, with a softer skin. This recipe is a simplified version of Peking duck.
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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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