Peking duck is a celebratory Chinese dish of crisp-skinned roast duck served with thin pancakes, scallions, cucumber, and a savory-sweet sauce. This home-kitchen version borrows the classic serving style while using an overnight air-dry and a hot oven to help the skin turn deeply browned and crisp; regional and restaurant versions vary in technique.
Ingredients
- 1 whole Pekin duck, about 5 lb (2.3 kg), neck and giblets removed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) Chinese five-spice powder
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) boiling water
- 8 oz (225 g) all-purpose flour, plus a little for dusting
- ½ cup (120 ml) boiling water, for the pancakes
- ¼ cup (60 ml) cold water, plus 1–2 tbsp (15–30 ml) as needed
- 2 tbsp (30 ml) toasted sesame oil, divided
- ½ cup (120 ml) hoisin sauce
- 1 tbsp (15 ml) water, to thin the hoisin if desired
- 6 scallions (about 100 g), cut into thin matchsticks
- 1 English cucumber, about 12 oz (340 g), cut into thin matchsticks
Instructions
- Dry the duck. Pat the duck thoroughly dry, inside and out. Remove any loose fat from the cavity and prick the skin all over with a skewer, taking care not to pierce the meat. Mix the salt and five-spice; rub over the skin and inside the cavity. Set the duck on a rack over a rimmed tray and refrigerate uncovered for 12–16 hours. Keep it below ready-to-eat foods and do not rinse it before roasting.
- Glaze and preheat. Heat the oven to 425°F (220°C). Stir together honey, soy sauce, Shaoxing wine, rice vinegar, and boiling water. Brush a thin coat over the duck. Place it breast-side up on a rack in a roasting pan; add about 1 cup (240 ml) water to the pan below the rack to reduce smoking, without letting it touch the duck.
- Roast. Roast for 30 minutes, then lower the oven to 350°F (175°C) and continue roasting for about 1 hour 30 minutes, rotating the pan once. If the skin becomes too dark, tent that area loosely with foil. Check the thickest part of the breast and the innermost thigh with a food thermometer, avoiding bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for duck; if either area is below that, continue roasting and check every 10 minutes. Transfer to a clean board and rest for 15 minutes before carving.
- Make the pancakes while the duck roasts. Put flour in a bowl and gradually stir in ½ cup (120 ml) boiling water with a fork. When cool enough to handle, add the cold water and knead for about 5 minutes until smooth; add a little more cold water if dry. Cover and rest for 20 minutes.
- Shape and cook pancakes. Divide dough into 16 equal pieces and roll into balls. Flatten each, brush 8 rounds lightly with sesame oil, and top each with a second round. Roll each pair into a thin circle about 6 inches (15 cm) across. Cook each paired circle in a dry skillet over medium heat for about 45–60 seconds per side, until lightly spotted and cooked through. Separate the two layers while warm. Cover the pancakes with a clean towel; repeat with remaining dough.
- Carve and serve. Stir water into the hoisin sauce if you prefer it less thick. Carve the duck into thin slices, including crisp skin. Offer the duck, pancakes, hoisin, scallions, and cucumber at the table so everyone can assemble their own wraps.
Tips
- Buy a fully thawed duck and allow enough fridge time for the uncovered drying step. A wet surface steams before it browns, so blot away moisture before seasoning.
- Prick only the skin and its fat layer, not the flesh. Holes in the meat let juices escape and can make the duck drier.
- Shaoxing wine is available at many Asian groceries. Dry sherry is a practical substitute; it gives a slightly different aroma but works in the glaze.
- Duck releases a lot of fat. If the pan becomes dry during roasting, carefully add more hot water beneath the rack; do not pour water over the duck or let the liquid reach the skin.
Serving Suggestions
Serve the duck hot with warm pancakes and plenty of crisp cucumber and scallion. A little hoisin is usually enough: spread a thin layer on a pancake, add duck and vegetables, then fold or roll it. Steamed rice, stir-fried greens, or a simple clear soup make useful sides if you want a fuller meal. Keep the platter and sauces separate until serving so the skin stays crisp and the pancakes do not become soggy.
Variations
For a simpler weeknight-style plate, skip the homemade pancakes and serve the sliced duck with steamed rice or store-bought Chinese-style pancakes, warmed according to their package directions. If you cannot find hoisin, mix ¼ cup (60 ml) plum sauce with 1 tbsp (15 ml) soy sauce; the result is fruitier and less savory than hoisin. You can also add thin carrot matchsticks or a few cilantro leaves to the wraps, though these are optional rather than essential to the classic combination.
Storage and Reheating
Refrigerate leftover duck and pancakes within 2 hours of cooking, storing them separately in airtight containers. Cooked duck keeps for 3–4 days in the refrigerator; freeze it for up to 3 months for best quality. Reheat duck slices in a covered oven-safe dish at 325°F (165°C) with a spoonful of water until the thickest pieces reach 165°F (74°C), the safe temperature for reheated leftovers. To crisp the skin, uncover for the final few minutes or briefly use a skillet, watching closely. Warm pancakes in a covered steamer or wrapped in a damp paper towel in the microwave. Discard duck left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make Peking duck without drying it overnight?
Overnight uncovered refrigeration dries the skin for better browning. If time is short, dry the duck very thoroughly and refrigerate uncovered for at least 4 hours, but expect less crisp skin. The recipe’s total time assumes a 16-hour drying period.
Do I need to inflate the duck or pour boiling water over it?
No. Some traditional and restaurant methods separate the skin from the meat or scald the bird, but those steps require extra equipment and careful handling. This home method relies on pricking the skin, a glaze, and refrigerator drying instead.
How can I tell when the duck is done?
Use a food thermometer, checking both the thickest breast and innermost thigh without touching bone. Duck is safe at 165°F (74°C); color and clear juices are not reliable substitutes for a thermometer.
Why did my skin turn soft rather than crisp?
The skin may have been damp, the refrigerator air may not have circulated around the bird, or the duck may have been covered while resting. Dry it uncovered on a rack, avoid piercing the meat, and serve soon after carving. The skin closest to the pan may also be less crisp.
Can I prepare the pancakes ahead?
Yes. Cook them the same day, cool, stack with parchment between them, and refrigerate in a sealed container for up to 2 days. Reheat covered so they soften; avoid leaving cooked pancakes at room temperature for more than 2 hours.
Related
- Why Is It Called Crying Tiger Beef?
- Tiger Cried Beef: Thai-Style Grilled Steak Recipe
- Tiger Cry Beef Recipe: Thai Grilled Steak and Nam Jim Jaew
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).