Sang Kee Peking Duck House is a beloved stall inside Philadelphia’s Reading Terminal Market, known for its Cantonese-style roast duck and noodle soups. This recipe recreates the signature Peking duck experience at home, focusing on the crispy skin, tender meat, and the classic accompaniments of pancakes, scallions, and hoisin sauce. It works because it uses a two-stage roasting method that renders the fat slowly, then crisps the skin at high heat, giving you restaurant-quality results.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), giblets removed
- 2 tbsp (30 g) kosher salt
- 1 tsp (2 g) five-spice powder
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) hoisin sauce, plus extra for serving
- 2 cups (470 ml) boiling water
- 12–16 Chinese pancakes (store-bought or homemade)
- 1 bunch scallions, cut into 3-inch (7.5 cm) strips
- 1 cucumber, seeded and cut into matchsticks
- Additional hoisin sauce for serving
Instructions
- Pat the duck dry inside and out with paper towels. Mix the salt and five-spice powder together, then rub the mixture all over the duck, including inside the cavity. Place the duck on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours (or up to overnight) to dry the skin.
- Preheat the oven to 300°F (150°C).
- Pour the boiling water over the duck (this tightens the skin). Pat dry again. In a small bowl, mix the honey, soy sauce, and 1 tbsp hoisin sauce. Brush this glaze evenly over the entire duck.
- Place the duck on a wire rack in a roasting pan. Roast for 1 hour 30 minutes, basting with the pan drippings every 30 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C), the USDA FSIS safe minimum for poultry.
- Increase the oven temperature to 425°F (220°C). Roast for another 15–20 minutes, until the skin is deeply browned and crispy. If the skin starts to burn, tent loosely with foil.
- Remove the duck from the oven and let it rest for 15 minutes before carving. While it rests, warm the pancakes according to package directions.
- Carve the duck: cut off the legs and wings, then slice the breast meat and skin into thin pieces. Serve immediately with warm pancakes, scallions, cucumber, and extra hoisin sauce.
Tips
- Dry the skin thoroughly: The key to crispy skin is a dry surface. Pat the duck dry before the salt rub, and let it air-dry in the fridge uncovered. The longer it dries, the crispier the skin.
- Substitute for Chinese pancakes: If you can’t find them, use small flour tortillas or make a simple dough of flour and water. The texture will be slightly different but still delicious.
- Don’t skip the boiling water step: Pouring boiling water over the duck helps tighten the skin and renders fat more evenly, which is essential for crispiness.
- Carving tip: Use a sharp knife and cut the meat against the grain. For the breast, slice it thinly with the skin attached so each piece has both crispy skin and juicy meat.
Serving Suggestions
Serve the duck with warm pancakes, hoisin sauce, scallion strips, and cucumber matchsticks. For a complete meal, add a side of stir-fried greens, such as bok choy or Chinese broccoli, and a bowl of jasmine rice. This dish is also great as a filling for lettuce wraps if you prefer a lighter option.
Variations
- Spicy Glaze: Add 1 tsp (5 ml) sriracha or chili garlic sauce to the honey-soy glaze for a spicy kick.
- Orange Duck: Replace the hoisin in the glaze with orange marmalade (2 tbsp / 30 g) and add 1 tsp (2 g) grated orange zest for a citrusy twist.
- Smoked Duck: If you have a smoker, smoke the duck at 225°F (107°C) for 2 hours before roasting at 425°F (220°C) for 20 minutes to add a smoky depth.
- Vegetarian Option: Substitute the duck with extra-firm tofu, pressed and sliced, and follow the same glazing and roasting steps (reduce roasting time to 20 minutes at 425°F / 220°C).
Storage and Reheating
Store leftover duck in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck pieces on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through to 165°F (74°C). The skin will lose some crispness but will still be tasty. Pancakes can be stored separately and reheated in a steamer or microwave for 30 seconds.
Frequently Asked Questions
Can I use a duck that’s already cooked? Yes, but you’ll miss the crispy skin. To reheat a store-bought roast duck, place it in a 400°F (200°C) oven for 10–15 minutes to crisp the skin, then serve.
How do I make the pancakes from scratch? Mix 2 cups (250 g) all-purpose flour with 3/4 cup (180 ml) boiling water, knead into a smooth dough, divide into small balls, roll out thin, and cook on a dry skillet for 30 seconds per side.
Can I prepare the duck in advance? Yes, you can dry-brine and glaze the duck up to 24 hours ahead. Keep it uncovered in the fridge, then roast as directed.
What if I don’t have a wire rack? You can use a roasting pan with a V-rack, or place the duck on a bed of chopped vegetables (like carrots and onions) to keep it off the bottom.
Is it safe to eat the skin? Yes, as long as the duck is cooked to 165°F (74°C) throughout. The skin is the best part—crispy and flavorful.
Can I freeze leftover duck? Yes, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
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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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