Hand in Hand Peking Duck Jem is a showstopping main course that brings the iconic flavors of Chinese roast duck to your home table. The name reflects the traditional “hand-in-hand” method of serving the duck with pancakes, scallions, cucumber, and hoisin sauce, while “Jem” refers to the jewel-like, glossy lacquered skin. This recipe uses a practical home-oven method with a maltose or honey glaze to achieve crisp, mahogany skin and tender meat, served with homemade Mandarin pancakes. It is a festive dish that feeds a crowd and is surprisingly achievable with a little planning.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), cleaned and patted dry
- 2 tablespoons (30 ml) maltose or honey
- 1 tablespoon (15 ml) Chinese black vinegar or balsamic vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 g) five-spice powder
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) white pepper
- 2 scallions, cut into 2-inch pieces
- 2 slices fresh ginger
- For the Mandarin pancakes:
- 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) boiling water
- 1 tablespoon (15 ml) sesame oil
- For serving:
- 1/2 cup (120 ml) hoisin sauce
- 1 cucumber, julienned
- 6 scallions, julienned
Instructions
- Prep the duck: Rinse the duck inside and out, then pat dry with paper towels. Trim any excess fat from the cavity. Place the duck on a wire rack set over a baking sheet.
- Blanch the skin: Bring a large pot of water to a rolling boil. Carefully lower the duck into the water using tongs, breast side down. Blanch for 1 minute, then flip and blanch for another minute. This tightens the skin and helps it crisp later. Remove and pat dry thoroughly.
- Make the glaze: In a small bowl, mix the maltose (or honey), vinegar, soy sauce, five-spice powder, salt, and white pepper until smooth.
- Glaze the duck: Brush the entire duck with the glaze, making sure to coat every part of the skin. Let it sit for 10 minutes, then brush again. Reserve any remaining glaze for later.
- Air-dry (critical step): Place the duck back on the wire rack. Refrigerate uncovered for at least 12 hours, or up to 24 hours, to dry the skin. This is essential for crispy skin; do not skip.
- Roast the duck: Preheat the oven to 350°F (175°C). Stuff the duck cavity with the scallion pieces and ginger. Place the duck on a rack in a roasting pan. Roast for 1 hour and 15 minutes, or until the skin is deep golden and crispy. Check the internal temperature in the thickest part of the thigh with a food thermometer; it must read 165°F (74°C) (USDA FSIS safe minimum for poultry). If the skin is browning too quickly, tent loosely with foil.
- Rest and crisp: Remove the duck from the oven and let it rest for 15 minutes. Increase the oven temperature to 450°F (230°C). Brush the duck with the reserved glaze, then return to the oven for 5–10 minutes, watching closely, until the skin is very crisp and lacquered. Remove and rest for another 10 minutes.
- Make the pancakes: While the duck rests, make the pancakes. Place the flour in a large bowl. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. When cool enough to handle, knead on a floured surface for 3–4 minutes until smooth. Cover and rest for 30 minutes.
- Roll and cook pancakes: Divide the dough into 24 equal pieces. Roll each into a ball, then flatten into a disk. Brush one disk with sesame oil, top with another disk, and roll out together into a 6-inch circle. Heat a dry skillet over medium heat and cook each pancake for 1–2 minutes per side, until lightly browned and puffed. Remove from the pan and peel apart the two layers. Keep warm in a clean towel.
- Carve and serve: Carve the duck into thin slices, including the crispy skin. Serve immediately with the warm pancakes, hoisin sauce, cucumber, and scallions.
Tips
- Air-drying is non-negotiable: The longer the duck dries in the fridge, the crispier the skin. If you’re short on time, use a fan to blow air over the duck for 2–3 hours before roasting.
- Maltose substitute: If you can’t find maltose, use honey or golden syrup. Honey will add a slightly floral note, but the result is still delicious.
- Carving: Use a sharp knife and slice the duck with the grain for the breast, and against the grain for the legs. Serve the skin attached to the meat for the full experience.
- Common mistake: Don’t skip the blanching step. It tightens the skin and renders fat more evenly, which is key to a lacquered finish.
Serving Suggestions
Serve the duck as a traditional Peking duck feast: place a slice of duck and skin on a pancake, add a few cucumber and scallion strips, and a drizzle of hoisin sauce. Roll up and eat immediately. Pair with a light cucumber salad or a simple stir-fried green vegetable like bok choy. For drinks, a jasmine tea or a light lager complements the rich flavors.
Variations
- Smoked duck: Add a teaspoon of smoked tea leaves (like Lapsang Souchong) to the roasting pan for a subtle smoky flavor.
- Spicy glaze: Add 1–2 teaspoons of chili flakes or Sriracha to the glaze for a spicy kick.
- Gluten-free: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free (many brands are).
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 10–15 minutes, or until heated through to 165°F (74°C). The pancakes can be stored in a zip-top bag for up to 2 days and reheated in a dry skillet for 30 seconds per side. Do not microwave the pancakes, as they become tough.
Frequently Asked Questions
Can I use a duck breast instead of a whole duck? Yes, but the cooking time will be much shorter. Sear the breast skin-side down in a cold pan, then roast at 350°F (175°C) until the internal temperature reaches 165°F (74°C), about 15–20 minutes. The skin won’t be as lacquered, but it will still be delicious.
Why is my duck skin not crispy? The most common reason is insufficient air-drying. The skin needs to be completely dry before roasting. Also, make sure your oven is at the right temperature and that you don’t cover the duck during roasting.
Can I make the pancakes ahead of time? Yes, you can make the pancakes up to 2 days ahead. Stack them with parchment paper between each, wrap in plastic, and refrigerate. Reheat in a dry skillet before serving.
What is the best way to carve a Peking duck? Use a sharp knife and slice the breast thinly, parallel to the bone. For the legs, cut them off and slice the meat. You want each piece to have both skin and meat.
Can I use a rotisserie or air fryer? A rotisserie works well if you have a rotisserie function on your oven; follow the same roasting time. An air fryer is not recommended for a whole duck due to size, but you can use it for duck breasts.
Is the blanching step really necessary? Yes, it helps render fat and tightens the skin, which is essential for the crispy texture. It also removes any impurities from the skin.
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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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