Peking Duck Breed: Roast Duck With Crispy Skin

Peking duck is a celebrated Chinese roast duck dish, traditionally served with thin pancakes, scallions, cucumber, and sweet bean sauce. This home-style version uses a whole Pekin duck—the common white domestic breed often called Peking duck in North America—and a simple air-drying method to help the skin roast crisp while the meat stays juicy.

Ingredients

1 whole Pekin duck, about 5 to 6 lb (2.3 to 2.7 kg), giblets removed
2 tsp (10 g) kosher salt
1 tsp (2 g) five-spice powder
2 tbsp (30 ml) maltose syrup, warmed until pourable; substitute honey, which browns faster and tastes sweeter
2 tbsp (30 ml) boiling water
1 tbsp (15 ml) Chinese Shaoxing wine or dry sherry
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) rice vinegar
12 Mandarin pancakes, about 8 oz (225 g), store-bought or homemade
6 scallions, about 4 oz (115 g), cut into 3-inch (7.5-cm) lengths and thin strips
1 English cucumber, about 10 oz (280 g), cut into matchsticks
½ cup (120 g) sweet bean sauce or hoisin sauce, for serving

Instructions

Prepare the duck. Pat the duck very dry inside and out. Remove any loose fat from the cavity, then prick the skin all over with the tip of a skewer, taking care not to pierce the meat. Season the cavity with the salt, five-spice, Shaoxing wine, and soy sauce. Set the duck breast-side up on a rack over a rimmed roasting pan.
Air-dry the skin. Refrigerate the uncovered duck on its rack for 8 hours or overnight, up to 24 hours. Keep it on the lowest shelf and away from ready-to-eat foods so raw poultry cannot drip onto them. The skin should look dry and slightly taut before roasting.
Make the glaze. Stir the maltose with the boiling water until smooth, then mix in the rice vinegar. If using honey, use the same amount but watch the duck closely near the end because honey can darken quickly.
Heat the oven and glaze. Take the duck from the refrigerator while the oven heats to 350°F (175°C). Brush a thin, even coat of glaze over the skin. Place the duck breast-side up on the rack, with the pan underneath to catch fat. Pour a little water into the pan if needed to reduce smoking, but keep the duck above the liquid.
Roast until cooked. Roast for about 2 hours, rotating the pan once for even browning. Add another light coat of glaze after about 1 hour. Check the thickest part of the breast and the innermost part of the thigh with a food thermometer, avoiding bone. USDA FSIS safe minimum internal temperature for duck is 165°F (74°C); continue roasting if either area has not reached it. If the skin is not crisp once the duck is safely cooked, raise the oven to 425°F (220°C) for 5 to 10 minutes, watching constantly to prevent scorching.
Rest and carve. Transfer the duck to a clean board and rest for 15 minutes. Carve off the skin and meat in thin slices, or cut the duck into serving pieces. Warm the pancakes according to their package directions, keeping them covered so they stay soft. Arrange duck, scallions, cucumber, and sauce for serving.

Tips

Dry skin matters. The uncovered refrigerator rest removes surface moisture, which helps the glaze set and the skin brown. If the duck still looks damp, blot it dry before glazing; never leave raw duck out at room temperature to dry.
Use a rack and catch the fat. A rack allows hot air to circulate around the bird. Duck releases a substantial amount of fat, so use a sturdy rimmed roasting pan and do not let the drippings overflow or smoke heavily.
Protect the breast if needed. If the breast becomes deeply browned before the legs are ready, loosely tent that area with foil. Do not tightly wrap the duck, which traps steam and softens the skin.
Choose the right sauce. Sweet bean sauce is traditional in many versions and may be labeled tian mian jiang; it can be hard to find. Hoisin is an accessible substitute, usually sweeter and more strongly seasoned, so serve it on the side rather than brushing on a heavy layer.

Serving Suggestions

Serve the sliced duck family-style with warm Mandarin pancakes, scallion, cucumber, and sweet bean or hoisin sauce. To assemble, spread a small amount of sauce on a pancake, add a few slices of duck and crisp skin, then top with scallion and cucumber and fold or roll it up. Steamed rice and stir-fried greens make useful accompaniments if you want a fuller meal, though pancakes are the classic format.

Mandarin pancakes are thin, soft wheat wrappers, not the crisp crackers sometimes sold under similar names. If you cannot find them, small flour tortillas warmed until pliable make a practical substitute; they are thicker and less delicate, so use smaller portions of filling. Keep cooked pancakes covered with a clean towel while serving.

Variations

Roast duck preparations and Peking duck service vary by region and household. For a more aromatic flavor, add a few slices of fresh ginger and a piece of star anise to the cavity, removing them before carving. For a simpler seasoning, omit the five-spice and use only salt; the glaze and accompaniments still give the dish its characteristic sweet-savory balance.

If you prefer not to use maltose, honey is the easiest substitute, although the finished skin will taste more floral and may brown sooner. Maple syrup is another workable option, but it gives a noticeable maple note. Avoid applying a thick coating: a thin glaze helps color the skin without making it sticky or prone to burning.

Storage and Reheating

Refrigerate leftover duck and pancakes within 2 hours of cooking, storing them separately in airtight containers. Cooked duck keeps for 3 to 4 days in the refrigerator. Freeze sliced duck in a well-sealed container for up to 3 months for best quality; thaw it in the refrigerator, not on the counter.

For crispier leftovers, reheat duck pieces on a rack in a 375°F (190°C) oven until hot throughout, checking that the meat reaches 165°F (74°C). A skillet can also re-crisp the skin over medium heat; turn the meat as needed and verify the internal temperature. Microwave reheating is faster but softens the skin. Reheat pancakes separately, covered, just until warm and pliable.

Frequently Asked Questions

Is Peking duck a breed of duck?
The dish and the breed have related names, but they are not the same thing. Pekin is a domestic duck breed commonly used for roasting; Peking duck refers to the Chinese dish and its serving style. A Pekin duck is a convenient choice for this recipe, but the cooking method can be used with a similarly sized roasting duck.

Can I make this without drying the duck overnight?
The overnight air-drying gives the most reliable crisp skin. If time is short, dry the duck thoroughly and refrigerate it uncovered for at least 4 hours, then continue as directed. The skin may be less crisp if it has not had enough time to dry.

Do I need to pour boiling water over the duck?
No. Some traditional methods briefly scald the skin, but this home recipe skips that step to keep handling safer and simpler. Thoroughly drying the duck in the refrigerator and using a thin glaze are practical alternatives.

Why is my duck skin not crisp?
Common causes are damp skin, a crowded or low rack, excess liquid touching the duck, or an oven that is not hot enough. Pat the duck dry before glazing, keep it elevated above the drippings, and use the brief higher-temperature finish only after the meat has reached 165°F (74°C).

Can I prepare the duck ahead?
You can salt and air-dry it in the refrigerator for up to 24 hours before roasting. For best texture, roast it on the day you plan to serve it. You can cut the scallions and cucumber earlier and refrigerate them in covered containers.

What if I cannot find Mandarin pancakes or sweet bean sauce?
Use small flour tortillas warmed until soft in place of pancakes, and use hoisin sauce instead of sweet bean sauce. Both substitutions work well, though tortillas are thicker and hoisin is sweeter; serve the sauce sparingly so it does not overwhelm the duck.

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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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