Authentic Peking Duck Pancake Recipe – A Chinese Classic Made Easy

Learn how to make authentic Peking Duck Pancakes at home with this easy, step-by-step recipe! Crispy duck, soft Mandarin pancakes, and rich hoisin sauce—just like your favorite Chinese restaurant!

Yields: 6-8 servings
Prep time: 2-3 hours (spread over 2-3 days)
Cook time: 1 hour 15 minutes – 1 hour 45 minutes

Ingredients:

For the Duck:

• 1 whole Pekin duck (4-5 lbs), preferably fresh
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon five-spice powder
• 1 teaspoon ground white pepper
• 1 tablespoon honey
• 1 tablespoon maltose syrup (or more honey if unavailable)
• 2 tablespoons white rice vinegar
• 1 gallon of boiling water
• 2 slices of ginger
• 2 scallions, white parts only, smashed

For Serving:

• Thin pancakes (Mandarin pancakes or homemade recipe below)
• Hoisin sauce
• Scallions, white and light green parts, thinly sliced lengthwise
• Cucumber, peeled and julienned

Equipment:

• A large stockpot or container to hold the duck
• Butcher’s twine
• Large bowl
• Roasting rack
• Baking sheet
• Meat thermometer
• Baster or brush

Step-by-Step Instructions with Pictures:

Day 1: Preparing and Blanching the Duck

Step 1: Pat the duck thoroughly dry inside and out with paper towels. This is crucial for crispy skin.

Step 2: In a small bowl, combine the Shaoxing rice wine, light soy sauce, five-spice powder, and white pepper. Rub this mixture thoroughly inside the cavity of the duck.

Step 3: Insert the smashed ginger and scallion whites into the duck’s cavity.

Step 4: Bring a large stockpot of water to a rolling boil. Carefully hold the duck by its neck and slowly lower it into the boiling water, skin-side up first. You may need to tilt the pot to fully submerge the duck. Blanch for 1-2 minutes, then flip and blanch the other side for another 1-2 minutes. This tightens the skin and helps render fat.

Step 5: Carefully remove the duck from the boiling water and place it on a wire rack set over a large bowl or sink to catch any drips.

Day 1 (Continued): Glazing and Drying the Duck

Step 6: In a small bowl, combine the honey and maltose syrup (or extra honey). If using maltose, you may need to warm it slightly to make it easier to mix.

Step 7: In another small bowl, mix the white rice vinegar.

Step 8: Brush the entire skin of the duck thoroughly with the white rice vinegar. This helps further dry the skin.

Step 9: Brush the entire skin of the duck generously and evenly with the honey/maltose mixture. This is what gives the duck its beautiful color and crispness.

Step 10: Hang the duck in a cool, well-ventilated area (like a pantry with an open window or near a fan) for at least 12-24 hours, or preferably up to 36 hours. Place a tray underneath to catch any drips. The skin needs to be completely dry to achieve maximum crispiness. If you don’t have a place to hang it, you can leave it uncovered on the wire rack in the refrigerator (this will take longer to dry).

Day 2 or 3: Roasting the Duck

Step 11: Preheat your oven to 325°F (160°C). Remove the duck from the drying area and let it sit at room temperature for about 30 minutes before roasting.

Step 12: Truss the duck loosely with kitchen twine to help it maintain a good shape during roasting.

Step 13: Place the duck on a roasting rack set inside a baking sheet. Pour about 1/2 inch of water into the bottom of the baking sheet. This will help prevent the rendered fat from smoking too much.

Step 14: Roast the duck for 1 hour.

Step 15: Increase the oven temperature to 400°F (200°C) and continue roasting for another 30-45 minutes, or until the skin is deeply golden brown and crispy, and a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).

Step 16: If the skin is browning too quickly, you can loosely tent the duck with aluminum foil.

Step 17: Once cooked, remove the duck from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in more tender meat.

Step 18: While the duck is resting, prepare your pancakes, hoisin sauce, scallions, and cucumber.

Step 19: Carve the duck just before serving. Traditionally, only the crispy skin and a small amount of meat attached are sliced thinly. The rest of the meat can be enjoyed separately.

Step 20: To serve, spread a little hoisin sauce on a pancake, add a few slices of crispy duck skin and meat, some scallions, and cucumber. Roll up the pancake and enjoy!

Optional: Homemade Thin Pancakes (Mandarin Pancakes)

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• ¾ cup boiling water
• 1 tablespoon sesame oil

Instructions:

1. In a large bowl, gradually add the boiling water to the flour, stirring constantly with a chopstick or fork until a shaggy dough forms.
2. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes.
3. Divide the dough into about 24 small balls.
4. On a lightly floured surface, roll one ball into a thin (about 4-inch) circle. Brush the top lightly with sesame oil.
5. Roll another ball into a similar-sized circle and place it on top of the oiled circle. The oil will prevent them from sticking too much.
6. Roll the two stacked circles together as thinly as possible (about 6-7 inches).
7. Heat a dry, ungreased skillet or griddle over medium heat. Cook each pancake stack for about 30-60 seconds per side, until lightly browned and slightly puffed.
8. Immediately transfer the cooked stack to a plate and gently peel the two pancakes apart while they are still warm.
9. Keep the pancakes warm in a steamer basket or wrapped in a clean kitchen towel until ready to serve.

Enjoy your homemade Peking Duck! This is a labor of love, but the incredibly crispy skin and flavorful meat are well worth the effort.

THANK YOU FOR VISITING THE SITE