Peking duck is a celebrated Chinese dish known for its lacquered, mahogany skin and tender, juicy meat, traditionally served with thin pancakes, scallions, and hoisin sauce. This recipe brings the iconic flavors of Peking duck to your kitchen in Coffs Harbour, using accessible ingredients and a streamlined method that still delivers that signature crispiness. By air-drying the duck and using a hot oven, you achieve restaurant-quality results without the need for a commercial hanging roaster.
Ingredients
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 2 cups (475 ml) water, for steaming
- 12-16 Chinese pancakes or store-bought wrappers
- 1/2 cup (120 ml) hoisin sauce
- 1 bunch scallions, cut into thin strips
- 1 cucumber, seeded and cut into thin strips
Instructions
- Pat the duck completely dry with paper towels. 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.
- In a small bowl, mix honey, soy sauce, vinegar, five-spice powder, salt, and white pepper. Rub this mixture all over the duck, getting into the scored lines and inside the cavity. Place the duck on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours, or up to 24 hours, to air-dry the skin. (If you’re short on time, pat dry again and proceed.)
- Preheat the oven to 350°F (175°C). Place the duck on a rack in a roasting pan. Pour the water into the bottom of the pan (not over the duck) to create steam and prevent drippings from burning.
- Roast the duck for 1 hour. Then, increase the oven temperature to 425°F (220°C) and continue roasting for 20-30 minutes, until the skin is deep golden brown and crispy and the internal temperature in the thickest part of the thigh reaches 165°F (74°C) as checked with a food thermometer.
- Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
- Carve the duck: slice the skin and meat into thin pieces. Serve immediately with warm pancakes, hoisin sauce, scallions, and cucumber.
Tips
- For the crispiest skin, ensure the duck is thoroughly dried before roasting. The refrigerator air-drying step is key; if you skip it, the skin will be less crackly.
- If you can’t find Chinese pancakes, use flour tortillas or make simple wrappers from flour and water. They won’t be identical but work well.
- Don’t discard the duck fat that renders during roasting—strain and save it for roasting potatoes or vegetables.
- Carve the duck just before serving; it dries out quickly once sliced.
Serving Suggestions
Serve the duck with warm pancakes, hoisin sauce, scallion strips, and cucumber. For a complete meal, add a side of stir-fried greens or a simple cucumber salad. Duck pancakes are meant to be assembled by each guest, so set out all components family-style.
Variations
For a spicier version, add a teaspoon of chili flakes or a drizzle of chili oil to the glaze. You can also use orange zest in the glaze for a citrusy twist. If you prefer a more traditional approach, you can hang the duck to dry in front of a fan for 4-6 hours instead of refrigerating—this mimics the classic air-drying method. For a simpler weeknight version, use duck breasts instead of a whole duck; reduce roasting time to about 20 minutes at 425°F (220°C) until the skin is crisp and the meat reaches 165°F (74°C).
Storage and Reheating
Store leftover duck meat and skin in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck pieces on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, until heated through and skin re-crisps. Avoid microwaving, as it makes the skin soggy. Pancakes can be stored separately and reheated in a steamer or microwave for 30 seconds.
Frequently Asked Questions
Can I use a duck that’s already frozen? Yes, but thaw it completely in the refrigerator for 24-48 hours before using. Pat it dry thoroughly before scoring.
Why is my duck skin not crispy? The most common reason is that the skin wasn’t dried properly before roasting. Ensure you pat it dry and air-dry in the fridge for at least 2 hours. Also, make sure the oven is hot enough (425°F / 220°C) for the final crisping stage.
What if I don’t have five-spice powder? You can substitute with a mix of ground cinnamon, cloves, fennel, and star anise in equal parts, or simply use Chinese five-spice substitute with a pinch of cinnamon and ginger.
How do I carve the duck properly? Use a sharp knife to slice the skin and meat together into thin, even pieces. It’s okay if the meat falls apart—just arrange it nicely on the platter.
Can I prepare the duck ahead of time? Yes, you can rub the duck with the glaze and refrigerate it uncovered for up to 24 hours. Roast it just before serving for best results.
Is it safe to eat duck that’s slightly pink? No, duck must be cooked to a safe minimum internal temperature of 165°F (74°C) to ensure it’s safe to eat, as per USDA FSIS guidelines.
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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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