Peking duck is a celebrated Chinese dish known for its lacquered, crispy skin and tender meat, traditionally served with thin pancakes, scallions, and hoisin sauce. This home-friendly version uses a simplified air-drying method and roasting technique that still delivers that signature crackling skin and juicy meat. Paired with soft, fluffy steamed buns, it makes an impressive yet achievable meal for a special dinner.
Ingredients
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 2 cups (480 ml) boiling water (for blanching)
- For the steamed buns:
- 2 cups (250 g) all-purpose flour
- 1 cup (240 ml) warm water (110°F/43°C)
- 1 tbsp (12 g) sugar
- 1 tsp (4 g) active dry yeast
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) vegetable oil
- For serving:
- Hoisin sauce
- Scallions, cut into thin strips
- Cucumber, cut into thin strips
Instructions
- Prepare the duck: Rinse the duck inside and out, pat dry with paper towels. Trim any excess fat around the cavity. 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 duck: Place the duck on a wire rack set over a baking sheet. Pour the boiling water evenly over the entire skin. This tightens the skin and helps it dry. Pat dry again.
- Season and glaze: In a small bowl, mix honey, dark soy sauce, Shaoxing wine, five-spice powder, and salt. Brush the mixture all over the duck, making sure to coat every part. Reserve any leftover glaze for later.
- Air-dry: Place the duck on the rack in the refrigerator, uncovered, for at least 12 hours or up to 24 hours. This step is crucial for crispy skin. The skin should feel dry and taut before roasting.
- Roast the duck: Preheat oven to 350°F (175°C). Place the duck on a rack in a roasting pan. Roast for 1 hour, then brush with the reserved glaze. Increase 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 should reach 165°F (74°C) as per USDA FSIS safe minimum for poultry. Let rest for 15 minutes before carving.
- Make the steamed buns: While the duck rests, prepare the buns. In a small bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes until frothy. In a large bowl, mix flour and salt. Add the yeast mixture and oil, stirring until a dough forms. Knead on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape and steam buns: Punch down the dough and divide into 12 equal pieces. Shape each into a ball, then flatten into a 3-inch (7.5 cm) disc. Place each disc on a small square of parchment paper. Cover and let rise for 20 minutes. Steam over boiling water for 10 minutes, then keep covered until serving.
- Carve the duck: Using a sharp knife, slice the skin and meat off the bone. The skin should be crispy and the meat tender. Serve immediately with warm buns, hoisin sauce, scallions, and cucumber.
Tips
- Air-drying is non-negotiable: Do not skip the overnight drying in the fridge. It removes moisture from the skin, which is essential for crispiness. If you’re short on time, use a fan to dry the skin for 2-3 hours before roasting.
- Substitutions: If you can’t find Shaoxing wine, dry sherry is a fine substitute. For a gluten-free version, use tamari instead of dark soy sauce and rice flour for the buns (though texture will differ).
- Common mistake: Overcrowding the duck during roasting can cause steaming instead of roasting. Ensure the duck is on a rack and not touching the pan sides.
- Leftover duck: Use any leftover meat in fried rice or noodles. The carcass can be simmered with aromatics for a rich broth.
Serving Suggestions
Serve the carved duck with warm steamed buns, hoisin sauce, and a platter of scallion and cucumber strips. For a traditional touch, add a small dish of sugar to sprinkle on the skin. Pair with a light vegetable stir-fry or hot and sour soup to complete the meal.
Variations
- Pancakes instead of buns: If you prefer the classic Mandarin pancakes, use a simple flour-water dough rolled thin and cooked on a dry skillet.
- Spicy glaze: Add 1 tsp (5 ml) chili oil or a pinch of cayenne to the glaze for a spicy kick.
- Orange zest: Add 1 tbsp (6 g) grated orange zest to the glaze for a citrusy note.
Storage and Reheating
Store leftover duck and buns separately in airtight containers in the refrigerator for up to 3 days. To reheat, place duck skin-side up on a baking sheet in a 375°F (190°C) oven for 10 minutes to restore crispness. Steam buns for 5 minutes until hot. Do not microwave the duck, as it will become rubbery.
Frequently Asked Questions
Can I use a duck that’s already cut up? Yes, but the skin won’t crisp as evenly. It’s best to use a whole duck for the classic presentation.
Why is my skin not crispy? The most common reasons are insufficient air-drying, roasting at too low a temperature, or not scoring the skin. Ensure the skin is dry and roast at 400°F (200°C) at the end.
Can I prepare the duck a day ahead? Yes, you can roast it a day ahead, but the skin will soften. Reheat in a hot oven as described to re-crisp.
What if I don’t have a steamer? You can use a large pot with a colander or a metal strainer placed over boiling water, as long as the buns don’t touch the water.
Can I freeze the steamed buns? Yes, freeze the cooked buns in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat by steaming for 10 minutes from frozen.
Is it necessary to use a whole duck? For authentic Peking duck, yes, but you can use duck breasts with the skin on, adjusting cooking time to about 25 minutes at 400°F (200°C) until internal temperature reaches 165°F (74°C).
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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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