This recipe recreates the signature Peking duck experience from San Francisco’s Chili House, a restaurant known for its crispy-skinned, lacquered duck served with thin pancakes, hoisin sauce, and scallions. While true Peking duck involves a complex air-drying and maltose-glazing process, this home version uses a simpler method with a boiling water bath, vinegar, and a long rest in the fridge to achieve that coveted crackling skin. It is a multi-day project, but the result—tender, juicy meat and shatteringly crisp skin—is well worth the effort.
Ingredients
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 2 tbsp (30 ml) maltose or honey
- 2 tbsp (30 ml) Chinese black vinegar or balsamic vinegar
- 1 cup (240 ml) boiling water
- 1 tbsp (15 g) five-spice powder
- 1 tsp (5 g) salt
- 1 tsp (5 g) white pepper
- For serving: 12-16 thin pancakes (store-bought or homemade), hoisin sauce, 2 scallions (julienned), 1 cucumber (julienned)
Instructions
- Pat the duck completely dry with paper towels. Remove any excess fat around the cavity and neck. Use a skewer to prick the skin all over, focusing on the breast and thighs, being careful not to pierce the meat. This helps render fat and crisp the skin.
- In a small bowl, mix the maltose (or honey), black vinegar, and boiling water until dissolved. Stir in the five-spice powder, salt, and white pepper.
- Place the duck on a wire rack set over a baking sheet. Pour the hot liquid over the entire duck, making sure to coat all sides. Reserve any liquid that drips through.
- Refrigerate the duck, uncovered, on the rack for at least 12 hours, or up to 24 hours. This dries the skin, which is essential for crispiness. If the skin looks dry after 12 hours, brush with the reserved liquid and continue chilling.
- Remove the duck from the fridge 1 hour before roasting to bring it to room temperature. Preheat the oven to 350°F (175°C).
- Place the duck on a rack in a roasting pan. Add 1 cup (240 ml) of water to the bottom of the pan to prevent drippings from smoking.
- Roast the duck for 1 hour, then increase the oven temperature to 400°F (200°C) and roast for another 15-20 minutes, until the skin is deep golden brown and crispy. The internal temperature of the duck should reach 165°F (74°C) in the thickest part of the thigh, as per USDA FSIS safe minimum for poultry.
- Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
- Carve the duck by slicing the skin and meat into thin pieces. Serve with warm pancakes, hoisin sauce, scallions, and cucumber.
Tips
- Substitutions: If you can’t find maltose, use honey or maple syrup. Chinese black vinegar can be replaced with balsamic vinegar or a mix of rice vinegar and a drop of molasses.
- Drying is key: The longer you air-dry the duck in the fridge, the crispier the skin. If you’re short on time, use a fan to speed up drying for 2-3 hours, but the fridge method is best.
- Pricking the skin: Do not skip pricking. It allows the fat to render out, preventing a greasy, rubbery skin.
- Common mistake: Roasting at too high a temperature initially can burn the skin before the fat renders. Start at 350°F (175°C) and finish at 400°F (200°C) for a perfect balance.
Serving Suggestions
Serve the duck as a classic Peking duck feast: lay out warm pancakes, hoisin sauce, and julienned scallions and cucumber. Let everyone assemble their own rolls. The leftover duck meat can be stir-fried with vegetables or used in fried rice the next day.
Variations
- Orange-Glazed Duck: Add 2 tbsp (30 ml) orange juice and 1 tsp orange zest to the glaze for a citrusy twist.
- Spicy Sichuan Duck: Add 1 tbsp (15 g) Sichuan peppercorns and 1 tsp chili flakes to the glaze for a numbing, spicy kick.
- No-Pancake Option: Serve the duck over steamed jasmine rice with a side of stir-fried greens for a simpler meal.
Storage and Reheating
Leftover duck can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the duck pieces on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through and skin is re-crisped. Avoid microwaving, as it will make the skin soggy. The pancakes and hoisin can be stored separately and reheated in a steamer or microwave.
Frequently Asked Questions
Can I use a duck that’s already cut up? Yes, but the skin won’t be as evenly crispy. If using pieces, reduce the roasting time to 45-60 minutes, and check for doneness at 165°F (74°C).
What if I don’t have maltose? Honey is the best substitute. It will give a slightly different flavor but still produce a nice lacquer.
Why is my duck skin not crispy? The most likely reasons are: the duck wasn’t dried long enough, the skin wasn’t pricked enough, or the oven temperature was too low. Make sure to follow the drying and pricking steps carefully.
Can I prepare the duck a day ahead and roast it the next day? Yes, that’s actually the recommended method. The drying step is part of the preparation, and you can hold the duck in the fridge for up to 24 hours before roasting.
How do I carve a whole duck? Using a sharp knife, cut the skin and meat away from the bones in thin slices, starting from the breast. You can also remove the legs and thighs and slice them separately.
What can I do with the duck carcass? Use it to make a rich stock for soups or sauces. Simmer the carcass with aromatics like ginger, scallions, and star anise for 2 hours.
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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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