Peking duck is a Beijing-style roast duck known for crisp, lacquered skin, served in thin slices with scallions, cucumber, sweet bean sauce and thin pancakes. This home-friendly version uses an Ottawa-available whole duck and a simple air-drying method; it takes time, but the hands-on work is manageable and the result can be served family-style.
Ingredients
- 1 whole Pekin duck, about 5 to 6 lb (2.3 to 2.7 kg), thawed if frozen
- 2 tsp (10 g) fine salt
- 1 tsp (2 g) Chinese five-spice powder
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) rice vinegar
- 1 cup (240 ml) boiling water, for loosening the skin
- 12 to 16 Mandarin-style pancakes, about 8 oz (225 g) total, warmed; or small flour tortillas
- ½ cup (120 ml) hoisin sauce or Chinese sweet bean sauce
- 4 scallions (about 4 oz/115 g), cut into thin strips
- 1 English cucumber (about 12 oz/340 g), cut into thin batons
Instructions
- Thaw and dry the duck. If frozen, thaw it in its original wrapping on a tray in the refrigerator; allow about 24 hours per 4 to 5 lb (1.8 to 2.3 kg). Remove the neck and giblets, then pat the duck very dry inside and out with paper towels. Trim excess fat around the cavity. Keep raw duck and its juices separate from ready-to-eat ingredients, and wash hands, utensils and surfaces after handling.
- Season the cavity. Mix the salt and five-spice powder and rub them inside the duck, not over the skin. Set the duck breast-side up on a wire rack over a rimmed roasting pan. Carefully pour the boiling water over the skin to tighten it, turning the duck as needed. Discard the water and pat the duck completely dry again.
- Air-dry the skin. Refrigerate the duck uncovered on its rack for 12 hours, or up to 24 hours, keeping it on the bottom shelf away from other foods. The dry, exposed surface is important for crisp skin. Do not leave raw duck at room temperature to dry.
- Make the glaze. Stir together the honey, soy sauce, Shaoxing wine and rice vinegar. Brush a thin layer over the duck skin. Let the coating dry in the refrigerator for 30 minutes, then brush on a second thin layer and chill for another 30 minutes. Discard any glaze that has touched raw duck or use it only if brought to a full boil before serving.
- Roast the duck. Heat the oven to 350°F (175°C). Set the duck breast-side up on the rack and roast for about 1 hour 45 minutes, rotating the pan once. If the skin darkens too quickly, tent that area loosely with foil. Cooking time varies with the duck and oven; use a food thermometer rather than time alone.
- Check doneness and crisp the skin. Check the thickest part of the breast and the innermost part of the thigh without touching bone. USDA FSIS says duck and all poultry must reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue roasting and recheck every 10 to 15 minutes. For extra crispness, raise the oven to 425°F (220°C) for 5 to 10 minutes, watching closely so the glaze does not burn. Rest the duck for 15 minutes before carving.
- Prepare the accompaniments. While the duck rests, warm the pancakes according to their package directions, usually in a steamer or covered skillet. Arrange the hoisin or sweet bean sauce, scallions and cucumber on a platter. Carve or slice the duck into manageable pieces, keeping some crisp skin with each portion.
- Serve at the table. Spread a little sauce on a pancake, add duck, a strip of crisp skin, scallion and cucumber, then fold or roll it. Serve promptly while the skin is crisp.
Tips
- Plan the thaw and drying time. The duck needs a full overnight dry in the refrigerator, so start a day ahead. If you cannot find a whole Pekin duck in Ottawa, ask a butcher or Asian grocery about ordering one; another small roasting duck works, though its fat level and cooking time may differ.
- Keep the skin dry. Water left on the surface or a thick, wet glaze can prevent crisping. Brush on only a thin coat, and make sure the roasting pan is deep enough to catch rendered fat without letting the duck sit in it.
- Use a thermometer in more than one place. Duck can cook unevenly, and the thigh often takes longer than the breast. If either checked location is below 165°F (74°C), keep roasting. Do not rely on clear juices or browned skin as proof of safety.
- Choose a practical sauce substitute. Chinese sweet bean sauce, sometimes labeled tian mian jiang, is traditional with duck pancakes. Hoisin is easier to find and sweeter and more strongly seasoned; thin it with a teaspoon or two of warm water if needed.
Serving Suggestions
Serve the duck as a build-your-own meal with warm Mandarin pancakes, sauce, scallions and cucumber. Add steamed jasmine rice, stir-fried greens or a simple cucumber salad if you want a fuller dinner. For a less formal Ottawa weeknight presentation, small flour tortillas make a convenient substitute, though they are thicker and less delicate than Chinese pancakes.
Carve the meat and skin separately if you want everyone to choose their preferred balance. Put the crisp skin out first or keep it loosely covered rather than sealed, since trapped steam softens it. A sharp carving knife and a platter warmed with hot water and dried before use help keep the sliced duck warm at the table.
Variations
For a more aromatic version, add two thin slices of fresh ginger and one star anise to the cavity, then remove them before carving. They perfume the meat but do not replace the five-spice seasoning. For less sweetness, use only 1 tablespoon (15 ml) honey and brush lightly; the skin will be less shiny but still roast well if it is thoroughly dry.
If Mandarin pancakes are unavailable, use small flour tortillas or thin scallion pancakes cut into wedges. You can also serve the duck over rice with the same toppings and sauce. These are practical serving adaptations, not a claim that every regional or household version of Peking duck is identical.
Storage and Reheating
Refrigerate cooked duck and accompaniments within 2 hours of cooking, preferably in separate shallow, covered containers. Refrigerated duck keeps for 3 to 4 days. Freeze cooked meat for up to 3 months for best quality; thaw it in the refrigerator, not on the counter. Store pancakes and cut vegetables according to their package or produce guidance, and do not keep them in contact with raw duck.
For a crisp finish, reheat sliced duck on a rack or tray in a 350°F (175°C) oven until the center reaches 165°F (74°C), checking with a food thermometer. This usually takes 10 to 15 minutes, depending on the amount and thickness. Reheat only the quantity needed, and warm pancakes separately according to their package instructions. A microwave can heat the meat quickly but will soften the skin.
Frequently Asked Questions
Can I make Peking duck without air-drying it overnight?
Air-drying gives the skin its best chance of becoming crisp. If time is short, dry the duck uncovered in the refrigerator for at least 4 hours, but expect softer skin. Do not substitute countertop drying, which leaves raw poultry in an unsafe temperature range.
Is Peking duck the same as roast duck?
They are related but not identical. Peking duck is associated with Beijing and is especially known for crisp skin and pancake-style serving. Roast duck is a broader category with many regional methods, seasonings and ways of serving.
Can I prepare the duck a day ahead?
Yes. Season and air-dry the duck in the refrigerator for up to 24 hours, then glaze and roast it the next day. Keep it uncovered on a clean rack over a rimmed tray and away from ready-to-eat foods.
What if the duck is still below 165°F after the stated roasting time?
Keep roasting and check the breast and innermost thigh again every 10 to 15 minutes, avoiding bone with the thermometer. Oven performance and duck size vary, so the safe minimum temperature—not the clock—determines when poultry is done.
Can I use bottled hoisin sauce?
Yes. Hoisin is a convenient substitute for Chinese sweet bean sauce and is widely stocked in Ottawa supermarkets and Asian grocers. It is usually sweeter, so taste it before serving and thin it with a little warm water if you prefer a less intense sauce.
How do I keep leftovers from getting soggy?
Store the duck separate from the pancakes, sauce and vegetables. Reheat the meat uncovered on a rack in the oven, and serve it as soon as it is hot; its skin will not be quite as crisp as freshly roasted duck, but separating the components helps preserve texture.
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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
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