This recipe recreates the signature crispy-skinned Peking duck served at Peking Duck House in Pompano Beach, Florida. It uses a classic technique of air-drying the duck and basting it with maltose syrup to achieve that iconic lacquered, crackling skin, while the meat stays moist and flavorful. While the restaurant’s exact recipe is a secret, this version delivers the same dramatic presentation and delicious taste at home.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), preferably fresh
- 2 tbsp (30 ml) maltose syrup or honey
- 1 tbsp (15 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 (2.5 g) white pepper
- 2 slices fresh ginger, smashed
- 2 cloves garlic, smashed
- For serving: 12–16 Mandarin pancakes, hoisin sauce, sliced scallions, and cucumber strips
Instructions
- Rinse the duck inside and out, pat dry. Trim any excess fat around the cavity. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.
- In a small bowl, mix the salt, five-spice powder, and white pepper. Rub this mixture all over the duck, inside and out. Place the ginger and garlic inside the cavity.
- Bring a large pot of water to a rolling boil. Holding the duck by the neck, carefully ladle the boiling water over the skin until it tightens and turns slightly translucent. This helps the skin crisp during roasting.
- In a separate bowl, combine the maltose syrup, vinegar, soy sauce, and 1/2 cup (120 ml) of water. Stir until the maltose dissolves. Brush this glaze evenly over the entire duck.
- Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours, or up to 48 hours, to dry the skin. The longer it dries, the crispier the skin.
- Remove the duck from the refrigerator and let it come to room temperature for 1 hour. Preheat the oven to 350°F (175°C).
- Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour, then carefully flip the duck and roast for another 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, as per USDA FSIS safe minimum.
- Let the duck rest for 15 minutes before carving. To serve, slice the crispy skin and meat into thin pieces, and serve with warm pancakes, hoisin sauce, scallions, and cucumber.
Tips
- If maltose syrup is hard to find, honey mixed with a little water works as a substitute, though the color will be slightly darker.
- Do not skip the air-drying step. It is essential for that shatteringly crisp skin. If you are short on time, you can use a fan to speed up the drying process to about 6 hours.
- Use a meat thermometer to ensure the duck reaches 165°F (74°C). Overcooking will dry out the meat, so check early.
- When carving, use a sharp knife and cut thin slices with the skin attached. Serve immediately to maintain crispness.
Serving Suggestions
Serve the duck with warm Mandarin pancakes, hoisin sauce, and a side of pickled vegetables. For a complete meal, add a light soup made from the duck carcass or a simple stir-fried green vegetable.
Variations
For a spicier version, add 1 teaspoon of Sichuan peppercorns to the dry rub. You can also substitute the maltose glaze with a mixture of maple syrup and soy sauce for a different flavor profile. If you prefer a more traditional approach, serve the duck with steamed buns instead of pancakes.
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 slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, until heated through. The skin will lose some crispness but will still be enjoyable. Pancakes can be reheated in a steamer or microwave for 30 seconds.
Frequently Asked Questions
Can I use a duck that is already frozen? Yes, but make sure it is fully thawed in the refrigerator before starting. Pat it dry thoroughly, as excess moisture will hinder crispiness.
What is maltose syrup and where can I find it? Maltose syrup is a sweet, sticky syrup made from fermented grains, commonly used in Chinese cooking. It is available at Asian grocery stores or online. Honey is a good substitute.
Do I have to air-dry the duck for 24 hours? Yes, this step is crucial for achieving crispy skin. It allows the skin to dry out completely, which helps it crisp up in the oven. If you skip it, the skin will be chewy, not crispy.
Can I roast the duck at a higher temperature to save time? You can increase the oven temperature to 375°F (190°C) for the first 30 minutes, then reduce to 350°F (175°C) for the remaining time. However, keep a close eye on it to prevent burning.
How do I carve the duck properly? Use a sharp knife and slice the skin and meat in thin, even pieces. Start from the breast and work your way down. The skin should be cut through, but the meat should remain attached to the bone until served.
Can I prepare the duck ahead of time? Yes, you can air-dry the duck up to 48 hours in advance. You can also roast it a day ahead, but the skin will not be as crisp. Reheat in the oven as described above.
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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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