Peking duck is a celebrated Chinese dish known for its lacquered, crispy skin and tender meat, traditionally served with thin pancakes, hoisin sauce, and scallions. This home-friendly version, inspired by the style served in Box Hill, Melbourne’s renowned Chinese dining precinct, breaks the process into manageable steps without specialized equipment. By air-drying the duck and using a maltose glaze, you can achieve that signature shiny, crackling skin in a regular oven.
Ingredients
- 1 whole duck (about 5 lb / 2.3 kg), cleaned and patted dry
- 2 tbsp (30 ml) maltose or honey
- 2 tbsp (30 ml) Chinese black vinegar or rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 2 cups (470 ml) boiling water
- For serving: 12-16 Mandarin pancakes or store-bought wrappers, hoisin sauce, sliced scallions, cucumber strips
Instructions
- Pat the duck dry inside and out with paper towels. Prick the skin all over with a fork, especially the breast and thighs, being careful not to pierce the meat. This helps render fat and crisp the skin.
- In a small bowl, mix the 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 2 hours (or up to overnight) to dry the skin further.
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine the boiling water, maltose (or honey), vinegar, and soy sauce. Stir until the maltose dissolves. This is your glaze.
- Brush the entire duck with the glaze, reserving the rest. Place the duck on a wire rack in a roasting pan. Add about 1 cup (240 ml) of water to the pan to prevent drippings from burning.
- Roast the duck for 1 hour. Then, brush with more glaze and continue roasting for another 1 to 1.5 hours, until the skin is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (check with a food thermometer).
- Let the duck rest for 15 minutes before carving. To serve, slice the skin and meat into thin pieces.
- Warm the pancakes according to package directions. Serve the duck with pancakes, hoisin sauce, scallions, and cucumber.
Tips
- Drying is key: The longer the duck air-dries in the refrigerator, the crisper the skin. If you have time, dry it overnight.
- Maltose substitute: If you can’t find maltose, honey or golden syrup works well, but the color will be slightly darker and the flavor a bit sweeter.
- Don’t skip the pricking: Pricking the skin allows fat to render out, which is essential for crispy skin. Avoid piercing the meat, or juices will escape and dry out the duck.
- Check temperature early: Ovens vary; start checking the duck’s temperature at the 1.5-hour mark to avoid overcooking.
Serving Suggestions
Serve the carved duck with warm Mandarin pancakes, a generous spread of hoisin sauce, and fresh scallion and cucumber matchsticks. For a full meal, pair with a light soup made from the duck carcass, or a side of stir-fried vegetables. This dish is also excellent with steamed jasmine rice.
Variations
- Peking Duck Tacos: Use small flour tortillas instead of pancakes, and add a squeeze of lime for a fusion twist.
- Spicy Glaze: Add 1-2 teaspoons of chili flakes or a spoonful of hoisin to the glaze for a spicy kick.
- Orange-Infused: Add the zest of one orange to the glaze for a citrusy aroma.
Storage and Reheating
Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck pieces skin-side up on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, until heated through and the skin re-crisps. Avoid microwaving, as it will make the skin soggy. Pancakes can be stored separately and steamed or microwaved briefly to warm.
Frequently Asked Questions
Can I use a duck breast instead of a whole duck? Yes, you can use 4 duck breasts. Score the skin, dry them well, and roast at 400°F (200°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The cooking time will be shorter.
Why is my duck skin not crispy? The most common reasons are insufficient drying, not pricking the skin enough, or roasting at too low a temperature. Ensure the skin is completely dry before roasting and that you prick it thoroughly.
Can I prepare the duck in advance? Yes, you can dry and glaze the duck a day ahead, then roast it just before serving. This is a great time-saver for entertaining.
What can I do with the leftover carcass? The carcass is perfect for making a flavorful broth. Simmer it with ginger, scallions, and water for 1-2 hours, then strain for a delicious soup base.
Is maltose essential? No, honey or a mixture of sugar and water can be used as a substitute, though maltose gives a more traditional lacquered look.
Can I cook this on a grill? Yes, you can roast the duck on a covered grill over indirect heat at 350°F (175°C) for a similar result. Follow the same glazing and temperature guidelines.
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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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