Peking Duck by Ling Ma: A Practical Home Recipe

Peking duck is a celebrated Beijing-style dish of crisp, lacquered duck served with thin pancakes, scallions, cucumber, and sweet bean sauce. This home version follows the same appealing contrast of crackling skin and tender meat, using a manageable air-drying method and a hot oven rather than specialized equipment.

Ingredients

1 whole duck, about 5 lb (2.3 kg), giblets removed
2 tsp (10 g) fine salt
1 tsp (2 g) Chinese five-spice powder
2 tbsp (30 ml) maltose, or mild honey as a substitute
2 tbsp (30 ml) boiling water
2 tbsp (30 ml) Chinese rice wine or dry sherry
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) rice vinegar
12 Chinese wheat-flour pancakes, about 8 oz (225 g) total, warmed before serving
6 scallions (about 3 oz/85 g), cut into thin matchsticks
1 medium cucumber (about 10 oz/280 g), seeded if watery and cut into matchsticks
⅓ cup (80 ml) sweet bean sauce or hoisin sauce

Instructions

Remove the duck from its packaging and take out the giblets. Trim loose fat around the cavity and neck, but leave the skin intact. Pat the duck very dry, including inside the cavity. If the wings are loose, tuck their tips behind the shoulders so they do not scorch.
Mix the salt and five-spice powder, then rub the mixture evenly over the duck’s skin and inside the cavity. Set the duck breast-side up on a wire rack over a rimmed tray and refrigerate uncovered for 12 to 16 hours. This dries the surface and seasons the meat; keep the tray on a low shelf so raw poultry cannot drip onto other food.
Bring a large kettle of water to a boil. Set the duck on a clean rack in the sink or over a roasting pan and carefully pour the boiling water over the skin in a slow, even stream. The skin will tighten. Blot it dry again with paper towels. Do not splash yourself, and do not let the duck sit in the sink water.
Stir together the maltose and boiling water until dissolved, then mix in the rice wine, soy sauce, and vinegar. Brush a thin, even layer over the duck’s skin. Keep any glaze that has touched the raw duck separate; discard it after brushing. Return the duck to the rack over the tray and refrigerate uncovered for another 4 hours, or until the skin feels dry and slightly tacky.
Take the duck out of the refrigerator while the oven heats to 425°F (220°C). Place it breast-side up on a rack in a roasting pan, with a little water in the pan beneath the rack to catch fat and reduce smoking. The duck should not touch the water. Roast for 20 minutes, then lower the oven to 350°F (175°C) and roast for about 1 hour 40 minutes more. If one side browns much faster, rotate the pan; shield very dark areas loosely with foil.
Check the thickest part of the breast and the innermost thigh with a food thermometer, without touching bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for duck; if a spot has not reached it, continue roasting and recheck every 10 minutes. Rest the duck for 15 minutes before carving. Carefully pour off hot fat and save it separately if desired.
Warm the pancakes according to their package directions, usually by steaming briefly. Arrange the scallions, cucumber, and sauce on a platter. To serve, slice or cut the duck skin and meat into bite-size pieces; let everyone spread a little sauce on a pancake, add duck and vegetables, and fold it closed.

Tips

A dry surface is essential for crisp skin. If the duck still looks damp after its final chill, give it more uncovered refrigerator time rather than adding extra glaze.
Maltose is traditional for a glossy coating but can be hard to find. Mild honey works, though it browns more quickly and tastes sweeter, so keep an eye on the skin during the final roasting.
Use a thermometer rather than relying on color or the juices. Duck fat can smoke; water in the pan should sit below the rack, and the pan must not be allowed to dry out completely.
Chinese pancakes and sweet bean sauce are sold at many Asian groceries. Hoisin is an easy sauce substitute, but it is usually sweeter and thicker; loosen it with a teaspoon or two of warm water if needed.

Serving Suggestions

Serve the duck as soon as it has rested, while the skin is crisp. Put the warm pancakes, sauce, scallions, and cucumber in separate bowls so diners can assemble each wrap. A simple clear soup, steamed greens, or plain rice can round out the meal without competing with the rich duck. Avoid filling the pancakes too heavily: a small amount of each topping keeps them easy to fold.

Variations

For a less traditional but convenient finish, serve the carved duck with small flour tortillas if Chinese pancakes are unavailable; the wraps will be thicker and less delicate. You can season the cavity with a few slices of fresh ginger and scallion, then remove them before carving. For a more pronounced spice note, add up to ½ teaspoon (1 g) extra five-spice, but keep the salt amount unchanged. If you prefer, roast duck portions instead of a whole bird; cooking time will be shorter and varies with the size of the pieces, so check each piece for 165°F (74°C).

Storage and Reheating

Refrigerate leftover duck within 2 hours of cooking in a covered container, separate from the pancakes and fresh vegetables. Cooked duck keeps for 3 to 4 days in the refrigerator. Freeze portions in airtight packaging for up to 3 months for best quality, then thaw in the refrigerator. Reheat duck pieces until they reach 165°F (74°C), the safe temperature for reheated leftovers. For crispier skin, warm them on a rack in a 375°F (190°C) oven; cover the meat loosely if it browns before it is hot through. Warm pancakes separately, and use fresh scallions and cucumber rather than reheating them.

Frequently Asked Questions

Can I make Peking duck without air-drying it overnight?
Air-drying helps remove moisture from the skin, so skipping it usually means a less crisp result. If time is limited, dry the duck thoroughly and refrigerate it uncovered for as long as you can, but do not leave raw duck at room temperature to speed the process.

Do I need to inflate the duck skin?
No. Some traditional preparations separate the skin from the meat with air, but it is not necessary for this practical home method. Drying the skin, applying a thin glaze, and roasting on a rack are more accessible steps.

Why is the skin not crisp?
Common causes include a damp surface, too much glaze, or a crowded roasting setup that traps steam. Pat the duck dry at each stage, brush on only a thin coating, and keep it elevated on a rack. If the skin needs more color, use a brief, closely watched finish under the broiler only after the duck has reached a safe temperature.

Can I prepare the duck a day ahead?
You can salt and air-dry it in the refrigerator for up to about 24 hours, then apply the glaze and dry it for the final 4 hours before roasting. Keep it refrigerated and uncovered on a tray, away from ready-to-eat food; do not glaze it and leave it out on the counter.

Can I use the leftover duck fat?
Strain the fat after it has cooled enough to handle, refrigerate it promptly in a clean covered container, and use it within a few weeks. Discard it if it smells off or has been left at room temperature for more than 2 hours; do not store it in the cupboard.

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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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