Peking duck in Shanghai is a beloved adaptation of the classic Beijing dish, featuring crispy, lacquered skin and tender meat, often served with thin pancakes, scallions, and sweet bean sauce. This recipe delivers that iconic crackling skin at home using a simplified but authentic method: air-drying the duck, glazing it with maltose, and roasting it until deeply golden. The result is a showstopping centerpiece that’s surprisingly achievable for a home cook, with rich flavor and a satisfying crunch.
Ingredients
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 2 tbsp (30 ml) maltose or honey
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) five-spice powder
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) Sichuan peppercorns, lightly crushed
- 1 thumb-sized piece of ginger, sliced
- 2 scallions, cut into 2-inch pieces
- For serving: 12-16 Mandarin pancakes (store-bought or homemade), hoisin sauce, sliced scallions, and julienned cucumber
Instructions
- Prepare the duck: Pat the duck completely dry with paper towels. Trim any excess fat around the cavity and neck. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render fat and crisp the skin.
- Blanch the skin: Bring a large pot of water to a rolling boil. Carefully lower the duck into the pot, breast side down, for 1 minute. Flip and blanch for another minute. This tightens the skin and helps it dry. Remove and pat dry thoroughly.
- Season and flavor: Rub the inside cavity with the salt and Sichuan peppercorns, then stuff with ginger and scallions. Do not rub salt on the outside—it will draw out moisture and prevent crisping.
- Glaze the duck: In a small bowl, mix the maltose (or honey), rice vinegar, soy sauce, and five-spice powder until smooth. Brush this mixture evenly all over the duck’s skin. Let it sit for 10 minutes, then brush again.
- Air-dry (crucial step): Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours, or up to 48 hours, to allow the skin to dry thoroughly. This is essential for crispy skin.
- Roast the duck: Preheat your oven to 350°F (175°C). Remove the duck from the fridge and let it come to room temperature for 30 minutes. Place it on a rack in a roasting pan. Roast for 1 hour, then increase the oven temperature to 400°F (200°C) and roast for another 20-30 minutes, until the skin is deep golden brown and crispy. The internal temperature of the duck should reach 165°F (74°C) as the safe minimum, checked with a food thermometer in the thickest part of the thigh.
- Rest: Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
- Carve and serve: Carve the crispy skin and meat into thin slices. Serve immediately with warm pancakes, hoisin sauce, scallions, and cucumber.
Tips
- Air-drying is non-negotiable: The 24-hour rest in the fridge is what makes the skin crisp. If you’re short on time, you can use a fan to dry the skin for 4-6 hours, but the fridge method is best.
- Maltose substitute: Maltose is a traditional Chinese syrup that gives a deep lacquer. If you can’t find it, use honey or golden syrup—it will still work, though the color may be slightly different.
- Don’t skip the blanching: The boiling water bath tightens the skin and helps it separate from the fat, which is key for crispness.
- Use a meat thermometer: Duck can be tricky—under-cooking is a safety risk, and over-cooking dries it out. Always check the internal temperature in the thigh, not the breast, for the most accurate reading.
Serving Suggestions
Serve the duck with warm Mandarin pancakes, a generous smear of hoisin sauce, and a bundle of fresh scallion and cucumber strips. For a traditional Shanghai-style meal, accompany it with a light soup made from the duck bones and a simple stir-fried bok choy. The pancakes should be steamed briefly to keep them pliable.
Variations
- Shanghai-style with soy sauce: Add 2 tablespoons of dark soy sauce to the glaze for a deeper color and slightly saltier flavor, typical of Shanghai’s red-cooking tradition.
- Spiced version: Add 1 teaspoon of ground cinnamon and 1 star anise to the five-spice powder for a more aromatic skin.
- No-pancake option: If you prefer, serve the duck over steamed jasmine rice with a drizzle of the pan juices—less formal but just as delicious.
Storage and Reheating
Store leftover duck 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, until heated through and the skin re-crisps. Avoid microwaving, as it will make the skin soggy. The pancakes can be kept in the fridge for up to 3 days and reheated in a steamer or damp paper towel in the microwave for 30 seconds.
Frequently Asked Questions
Can I use a duck breast instead of a whole duck? Yes, but the cooking time will be much shorter. Score the skin, air-dry for 12 hours, then pan-sear skin-side down on medium-low for 8-10 minutes, then flip and finish in a 400°F (200°C) oven until the internal temperature reaches 165°F (74°C).
What if I don’t have maltose? Honey or maple syrup are fine substitutes. They will add a slightly different flavor but will still caramelize nicely.
Why is my skin not crispy? The most common reasons are: insufficient air-drying, not scoring the skin, or opening the oven door too often. Ensure the skin is bone-dry before roasting and let the duck rest after roasting to allow moisture to escape.
Can I prepare the duck ahead of time? Yes, you can air-dry the duck up to 48 hours in advance. After roasting, it’s best to serve immediately, but you can roast it a few hours ahead and reheat in a hot oven just before serving.
Is Peking duck in Shanghai different from Beijing? Yes, Shanghai’s version often uses a soy-based glaze and may be slightly sweeter, while Beijing’s classic relies on maltose and is served with more elaborate accompaniments. Both are delicious, and this recipe leans toward the Shanghai style.
Can I use a duck that’s already been frozen? Yes, just thaw it completely in the refrigerator for 24-48 hours before starting. Pat it very dry before proceeding.
Related
- Carbs in Garlic Knots: Full Count & Recipe
- Are Nachos Unhealthy? Facts & Tips
- Limes Hadley Wood: A Zesty Citrus Cake Recipe
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).