Plan on about 14 hours 40 minutes to make this home-style Peking duck, including 12 hours of unattended drying; the hands-on work is much shorter. The Beijing-style dish features roast duck with crisp skin, sliced scallions and cucumber, hoisin sauce, and thin pancakes for wrapping, and the long, uncovered chill helps dry the skin so it browns more evenly.
Ingredients
- 1 whole duck, fully thawed and giblets removed, 5 lb (2.3 kg)
- 8 cups water (1.9 L), for scalding
- 2 tablespoons rice vinegar (30 ml)
- 2 tablespoons maltose (40 g), or mild honey (42 g)
- 1 tablespoon Shaoxing wine (15 ml), or dry sherry (15 ml)
- 1 teaspoon Chinese five-spice powder (2 g)
- 1 teaspoon fine salt (6 g)
- 1 teaspoon freshly ground black pepper (2 g)
- 12 Mandarin pancakes, about 10 oz (280 g), store-bought or homemade
- 6 scallions, about 3 oz (85 g), cut into thin strips
- 1 English cucumber, about 10 oz (280 g), cut into narrow matchsticks
- ½ cup hoisin sauce (120 ml), for serving
Recipe facts: This recipe serves 4. The duck is seasoned simply so its skin and meat remain the focus; the pancakes and fresh garnishes make each serving at the table.
Instructions
- Prepare the duck, about 15 minutes. Remove any remaining pinfeathers with clean tweezers, then pat the duck dry inside and out with paper towels. Trim loose excess fat around the cavity, but leave most of the skin in place. Use the tip of a small sharp knife or a skewer to prick the skin all over, especially around the thighs and breast, without piercing deeply into the meat. This gives rendered fat a way to escape and helps the skin crisp. Keep the duck refrigerated while you set up the scalding water.
- Scald and dry the skin, about 10 minutes active, plus 12 hours unattended. Set the duck on a rack over a clean, deep roasting pan or in a clean sink. Carefully pour the 8 cups (1.9 L) of boiling water over the skin in several passes, turning the duck with clean tongs so all sides are scalded. The skin should tighten; do not soak the bird. Let it drain, then pat it dry again. Mix the rice vinegar, maltose, and Shaoxing wine until smooth. Warm the mixture briefly if the maltose is too firm to stir. Brush a thin, even coat over the duck, including the sides and legs. Set the duck breast-side up on a rack over a rimmed tray and refrigerate uncovered for 12 hours. Do not dry poultry at room temperature. The skin should feel dry, not tacky, before roasting.
- Season and heat the oven. Take the duck from the refrigerator while the oven heats to 425°F (220°C), about 20 minutes. There is no need to leave it out longer. Combine the five-spice powder, salt, and pepper, then sprinkle a little inside the cavity and rub the remainder lightly over the skin. Set the duck breast-side up on a sturdy rack inside a roasting pan. Make sure the bird does not touch the sides of the pan; good airflow helps the skin roast rather than steam. Keep the cavity open rather than stuffing it, so heat can circulate.
- Roast the duck, about 1 hour 35 minutes before the final crisping. Roast at 425°F (220°C) for 20 minutes. Without opening the oven for long, reduce the temperature to 350°F (175°C) and roast for about 75 minutes. Fat will collect in the pan, so check once during cooking and carefully pour off excess if it is close to overflowing. Save the strained fat for another use if you like, and discard it safely if not. Begin checking the thickest part of the breast and the innermost thigh with a food thermometer, avoiding bone. Poultry, including duck, must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue roasting and check every 10 minutes; bird shape and oven differences affect timing.
- Crisp the skin, about 10 minutes. Once the duck has reached 165°F (74°C), raise the oven to 450°F (230°C) and roast for about 10 minutes, watching closely. The skin should look deeply golden and crisp, not scorched. If it already has the color you want, shorten this stage and check that the duck remains at a safe temperature. Transfer the duck to a clean carving board and rest it for 15 minutes before carving. Keep raw-poultry tools and trays away from cooked duck, and wash hands and work surfaces after handling the raw bird.
- Prepare the accompaniments while the duck rests. Warm the Mandarin pancakes according to the package directions, usually in a steamer or briefly in a covered pan. Keep them covered with a clean towel so they stay pliable. Arrange the scallion and cucumber strips on a platter and spoon the hoisin sauce into a small serving bowl. Carve the duck into manageable slices, including pieces of crisp skin, and serve promptly.
Tips
- Dry skin is the main timing step. Give the duck the full 12 hours uncovered in the refrigerator, on a rack with space around it. If the skin still feels damp, pat it dry and extend the chill by a few hours. Do not leave raw duck on a counter to speed drying.
- Maltose is traditional but not essential. It can be difficult to find outside Asian grocery stores. Mild honey is a practical substitute and makes a pleasant glaze, though it can brown faster and tastes more floral. Avoid a thick coat of either sweetener, which can burn before the duck is done.
- Use a thermometer, not color alone. Golden skin does not prove the meat has reached a safe temperature. Check both breast and thigh, and continue cooking if either is below 165°F (74°C). If the skin darkens early, loosely shield it with foil while the meat finishes.
- Manage the rendered fat carefully. Duck releases a substantial amount of fat. Keep the roasting pan stable when removing it, and use oven mitts; hot fat can splash. Never pour hot fat down a sink drain. Let it cool, then refrigerate it in a covered container or discard it according to local guidance.
Serving Suggestions
Serve Peking duck as a hands-on meal. Put warm pancakes, hoisin, cucumber, and scallions in separate dishes, then let each person spread a little sauce on a pancake, add a few slices of duck and skin, and finish with the vegetables. A thin layer of sauce is enough; too much can overwhelm the duck and make the pancake difficult to fold. Offer extra pancakes and garnishes at the table so guests can build another wrap without waiting for a plated course.
For a fuller meal, pair the wraps with steamed rice, simply sautéed greens, or a clear vegetable soup. These mild sides complement the rich duck without competing with its sweet-savory glaze. If serving the duck as part of a larger spread, carve it shortly before eating and keep the pancakes covered and warm. Put out only the sauce and garnishes you expect to use, then refill from clean serving dishes as needed.
Variations
This is a practical home-roasted version rather than a claim to reproduce every restaurant or regional method. Traditional Peking duck preparations can use specialized equipment and more elaborate skin-drying techniques; recipes and family practices vary. For this version, a rack, an uncovered refrigerator rest, and a hot oven make the process manageable at home.
If Shaoxing wine is unavailable, dry sherry works well in the glaze; it has a similar dry, rounded note, although the flavor is not identical. For a nonalcoholic substitute, use water with a small splash of rice vinegar, which gives a cleaner and less aromatic glaze. If you cannot find Mandarin pancakes, use small flour tortillas warmed until flexible. They are thicker and less delicate, but still work for wrapping. A little extra five-spice can deepen the aroma, but keep the amount modest so it does not dominate the duck.
You can also serve the meat without pancakes: carve it over rice and offer the cucumber, scallions, and hoisin on the side. This changes the presentation, not the roasting method. Avoid adding a wet marinade after the drying stage, because moisture on the skin makes it harder to brown and crisp.
Storage and Reheating
Refrigerate leftover duck within 2 hours of cooking. Remove the meat from the bones if convenient, and store it in a covered, shallow container; keep pancakes, sauce, and cut vegetables in separate containers. Cooked duck keeps for 3 to 4 days in the refrigerator. For longer storage, freeze the meat in an airtight freezer-safe container for about 2 to 3 months for best quality, then thaw it in the refrigerator. Do not leave cooked duck at room temperature for extended periods.
For the best texture, reheat sliced duck in a 350°F (175°C) oven in a shallow dish, covered loosely with foil so it does not dry out. Add a spoonful of water or stock if the meat seems dry. Heat until leftovers reach 165°F (74°C), checked with a food thermometer. To refresh the skin, uncover the dish for the final few minutes or briefly use a hot skillet with the skin side down; watch closely because the glaze can darken quickly. Warm pancakes separately and assemble the wraps just before serving. Reheated duck will not be quite as crisp as freshly roasted duck.
Frequently Asked Questions
How long does it take to make Peking duck from start to finish?
For this recipe, allow about 14 hours 40 minutes: roughly 40 minutes of hands-on preparation, 12 hours of uncovered refrigerator drying, 1 hour 45 minutes of roasting, and a 15-minute rest. Most of the total time is hands-off. The roasting estimate is a guide; a larger or differently shaped duck can take longer to reach a safe internal temperature.
Can I make Peking duck in one day?
You can roast a duck without an overnight dry, but it will generally have less crisp skin. For the results this recipe aims for, start the day before and leave the duck uncovered in the refrigerator for 12 hours. If time is short, dry the skin thoroughly with paper towels and refrigerate it uncovered for as long as your schedule allows, while keeping it cold and safely separated from ready-to-eat foods.
Why does the duck need to dry uncovered in the refrigerator?
Air circulating around the skin helps remove surface moisture, which supports browning and crispness in the oven. A rack lets air reach the underside, while the rimmed tray catches drips. The refrigerator is important for food safety; do not try to create the same effect by leaving raw poultry out at room temperature.
Do I need to flip the duck while it roasts?
No. Roasting it breast-side up on a rack allows heat to circulate, and flipping a hot, fatty bird is awkward and can tear the skin. If your oven has hot spots, rotate the roasting pan carefully once during the middle stage, but avoid handling the duck itself. Always use oven mitts and keep the pan level because hot rendered fat can spill.
How do I know when the duck is safely cooked?
Use a food thermometer, checking the thickest breast area and the innermost thigh without touching bone. USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for duck and other poultry. If the duck is below that temperature, continue roasting and check again; the estimated cooking time cannot replace a thermometer reading.
Can I prepare any part ahead?
Yes. The duck can be scalded, glazed, and refrigerated uncovered for the specified 12 hours before roasting. You can also cut the cucumber and scallions a few hours ahead and refrigerate them separately in covered containers, though the cucumber is crispest when freshly cut. Warm the pancakes close to serving time, and carve the duck after its rest so the meat stays juicy.
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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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