Peking duck, called Běijīng kǎoyā (北京烤鸭) in Mandarin, is a Beijing dish of crisp-skinned roast duck served with thin pancakes, scallions, cucumber, and sweet bean sauce. This home-style version uses a simple drying and glazing method to help the skin brown, with an oven-roasted duck that is easier to manage than a traditional hanging-roast setup.
Ingredients
- 1 whole duck, about 5 lb (2.3 kg), thawed if frozen
- 1 tsp (5 g) fine salt
- 1 tsp (2 g) five-spice powder
- 2 tbsp (30 ml) maltose syrup, or honey as a substitute
- 2 tbsp (30 ml) boiling water
- 1 tbsp (15 ml) rice vinegar
- 12 Mandarin pancakes, about 12 oz (340 g), store-bought or homemade
- 4 scallions, about 4 oz (115 g), cut into 3-inch (7.5 cm) thin strips
- 1 English cucumber, about 12 oz (340 g), cut into matchsticks
- ½ cup (120 g) sweet bean sauce, often labeled tianmianjiang
Instructions
- Prepare the duck. Remove the neck and giblets from the cavity, if included, and pat the duck very dry with paper towels. Trim away loose fat around the cavity. Prick the skin all over with a skewer, taking care not to pierce the meat. Mix the salt and five-spice powder, then rub a little inside the cavity and the rest over the skin.
- Dry the skin. Set the duck breast-side up on a wire rack over a rimmed baking sheet. Refrigerate uncovered for 8 hours, or overnight, to dry the skin. Keep it on the lowest refrigerator shelf and away from ready-to-eat foods. Do not leave raw duck at room temperature to dry.
- Heat the oven and glaze. Take the duck from the refrigerator while the oven heats to 350°F (177°C). Stir the maltose with the boiling water until dissolved, then mix in the rice vinegar. If using honey, warm it with the water until fluid; it will brown more quickly and taste sweeter than maltose. Brush a thin, even layer over the duck skin.
- Roast. Place the duck breast-side up on the rack over the baking sheet. Roast for about 2 hours, rotating the pan once after 1 hour. If the skin is getting dark too quickly, tent the breast loosely with foil. The duck is done only when a food thermometer inserted into the thickest part of the thigh without touching bone reads 165°F (74°C); this is the USDA FSIS safe minimum temperature for poultry. If needed, continue roasting and check every 10 minutes.
- Crisp and rest. For more color, raise the oven to 425°F (218°C) for 5–10 minutes, watching closely so the glaze does not burn. Transfer the duck to a clean board and rest for 15 minutes before carving. Keep raw-duck tools and surfaces separate from cooked food; wash hands and equipment with hot, soapy water.
- Warm the accompaniments. While the duck rests, warm the pancakes according to their package directions, usually by steaming them briefly or heating them in a covered skillet. Arrange the pancakes, scallions, cucumber, and sweet bean sauce on a platter.
- Carve and serve. Remove the legs and wings, then slice or carefully lift the breast meat and crisp skin from the carcass. Cut into serving pieces and bring to the table while warm. Spread a little sauce on a pancake, add duck, scallion, and cucumber, then fold or roll to eat.
Tips
- Dry skin is the key. The uncovered refrigerator rest removes surface moisture, which helps the skin crisp. If the duck still looks damp before roasting, blot it gently with paper towels.
- Use a rack and catch the fat. A rack lets hot air circulate and keeps the duck out of its rendered fat. Make sure the baking sheet has a rim; duck fat can splatter, and the pan must not run dry or smoke.
- Choose the right sauce. Tianmianjiang is a savory-sweet fermented wheat paste. Hoisin sauce is an accessible substitute, but it is sweeter and usually more seasoned; start with less and adjust to taste.
- Do not judge doneness by color. Glaze can darken before the meat is safely cooked. Check the thigh with a food thermometer, and avoid carving on a board that held raw duck.
Serving Suggestions
Serve duck, pancakes, sauce, scallions, and cucumber separately so everyone can assemble their own rolls. A bowl of steamed rice, stir-fried greens, or a light vegetable soup makes a useful accompaniment, especially if you have more meat than pancakes. The skin is best eaten soon after roasting, while it remains crisp.
Variations
For a slightly more aromatic roast, add a few slices of ginger and a piece of star anise to the cavity; remove them before carving. If Mandarin pancakes are unavailable, use small flour tortillas warmed until soft, though their thicker texture is less traditional. A Cantonese-style roast duck is a different preparation, commonly seasoned with a more savory mixture and cooked for a different balance of skin and meat; it is not simply another name for Peking duck.
Storage and Reheating
Refrigerate cooked duck and accompaniments within 2 hours, storing them separately in covered containers. Duck meat keeps for 3–4 days in the refrigerator; freeze it for up to 3 months for best quality. Reheat duck to 165°F (74°C), the USDA FSIS safe temperature for leftovers. Warm slices in a covered oven-safe dish at 325°F (163°C) with a spoonful of water until hot, then uncover briefly to re-crisp the skin. Pancakes are best reheated separately according to their package directions. Discard food left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What is the Chinese name for Peking duck?
In Mandarin, it is Běijīng kǎoyā (北京烤鸭), meaning “Beijing roast duck.” Peking is an older English spelling of Beijing.
Can I make this recipe without drying the duck overnight?
The overnight uncovered chill gives the skin its best chance to crisp. If time is short, dry the duck very thoroughly and refrigerate it uncovered for at least 4 hours, but expect less crisp skin.
Can I roast the duck from frozen?
No. Thaw it completely in the refrigerator before cooking, allowing roughly 24 hours for every 4–5 lb (1.8–2.3 kg). Keep it in a tray to contain drips, and do not thaw it on the counter.
Why is my duck skin not crisp?
Common causes are moisture on the skin, overcrowding or poor airflow, and insufficient browning. Dry the skin well, use a rack, and finish at the higher oven temperature while watching the glaze closely.
Is honey an acceptable substitute for maltose?
Yes. Honey is easier to find and helps the skin brown, but it tastes sweeter and can burn sooner. Apply a thin coat and watch closely during the final high-heat stage.
Can I make the pancakes and sauce ahead?
Yes. Refrigerate prepared pancakes and sauce separately, following any package instructions. Warm the pancakes just before serving; keep duck and other perishable components refrigerated until needed.
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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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