Sang Kee Peking Duck House is a beloved institution known for its lacquered, crisp-skinned Peking duck and Cantonese comfort dishes. While the restaurant’s full menu is vast, this article focuses on recreating its signature roast duck and a classic side of scallion pancakes at home. The recipes are designed to deliver that iconic glossy skin and tender meat, using techniques that are achievable for a home cook.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), thawed if frozen
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) Chinese rice wine (Shaoxing) or dry sherry
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 2 scallions, cut into 2-inch pieces
- 4 slices fresh ginger
- For the pancakes: 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) boiling water
- 2 tbsp (30 ml) vegetable oil, plus more for brushing
- For serving: hoisin sauce, sliced scallions, cucumber strips
Instructions
- Pat the duck dry with paper towels. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render fat and crisp the skin.
- In a small bowl, mix honey, dark soy sauce, rice wine, five-spice powder, salt, and white pepper. Rub this mixture all over the duck, inside and out. Place the scallions and ginger inside the cavity.
- Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 2 hours, or up to 24 hours, to dry the skin. This step is crucial for crisp skin.
- Preheat oven to 350°F (175°C). Roast the duck for 1 hour. Then, reduce heat to 300°F (150°C) and roast for another 30–45 minutes, until the skin is deep brown and crispy. The internal temperature should reach 165°F (74°C) in the thigh, as per USDA FSIS safe minimum for poultry.
- Remove duck from oven and let rest for 15 minutes before carving.
- While duck roasts, make the pancakes: place flour in a bowl, pour in boiling water, and stir with a fork until a shaggy dough forms. Knead on a floured surface for 2–3 minutes until smooth. Cover and rest for 30 minutes.
- Divide dough into 12 equal pieces. Roll each piece into a thin circle, about 6 inches in diameter. Brush one circle with oil, top with another, and roll out the pair to 8 inches. Repeat with remaining dough.
- Heat a dry skillet over medium-high heat. Cook each pancake pair for 1–2 minutes per side, until bubbles form and brown spots appear. Separate the two pancakes while warm, and keep covered with a clean towel.
- Carve the duck: slice the skin and meat into thin pieces. Serve with pancakes, hoisin sauce, scallions, and cucumber.
Tips
- For extra-crispy skin, pour boiling water over the duck before marinating, then dry thoroughly. This tightens the skin.
- If you can’t find five-spice powder, substitute with a pinch of cinnamon, cloves, and star anise.
- Don’t skip the resting time after roasting—it lets juices redistribute, preventing dry meat.
- Leftover duck fat can be strained and used for roasting potatoes or vegetables.
Serving Suggestions
Serve the duck with steamed jasmine rice and a simple bok choy stir-fry for a complete meal. For a traditional experience, set up a DIY wrap station with pancakes, hoisin, scallions, and cucumber. A light soup made from the duck carcass is a nice follow-up course.
Variations
- For a spicier glaze, add 1–2 tsp chili garlic sauce to the marinade.
- Use the same marinade for chicken thighs, but reduce cooking time to 45–50 minutes, until internal temp reaches 165°F (74°C).
- Make a vegetarian version by roasting firm tofu with the same glaze and serving with pancakes.
Storage and Reheating
Refrigerate leftover duck and pancakes separately in airtight containers for up to 3 days. To reheat, place duck skin-side up on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes until hot and crisp. Pancakes can be steamed for 1 minute in a covered dish or microwaved with a damp paper towel for 30 seconds. Do not microwave the duck—it will become rubbery.
Frequently Asked Questions
Can I use a frozen duck? Yes, but thaw it completely in the refrigerator for 24–48 hours before starting. Pat it very dry—excess moisture prevents crispy skin.
Why is my duck skin not crispy? The most common reason is moisture. Ensure the duck is thoroughly dried and refrigerated uncovered for at least 2 hours (overnight is better). Also, don’t skip the initial high-heat roasting.
Can I make the pancakes ahead? Yes, cook them, cool, and stack with parchment between each. Store in a zip-top bag in the fridge for up to 3 days, or freeze for 1 month. Reheat by steaming for 1–2 minutes.
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 onions and carrots to keep it off the bottom of the pan.
How do I carve the duck properly? Use a sharp knife to slice the skin and meat thinly, following the contour of the breast. For a traditional presentation, cut into bite-sized pieces with skin attached.
Is it safe to eat duck medium-rare? No. Duck must be cooked to an internal temperature of 165°F (74°C) to ensure safety, as per USDA FSIS 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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