How Much Is Peking Duck? Cost and a Home Recipe

Peking duck is a Beijing-style roast duck served with thin pancakes, hoisin sauce, cucumber, and scallions; its glossy, crisp skin and savory-sweet accompaniments make it a special-occasion dish. In the United States, a whole restaurant duck often costs about $40–$100, while premium dining rooms may charge $100–$150 or more; this home version serves four and includes the pancakes and trimmings. Prices vary by city, restaurant, and whether the duck is sold whole or by the portion.

Ingredients

1 whole duck, about 5 lb (2.3 kg), fully thawed, giblets removed
1½ tsp kosher salt (9 g)
1 tsp Chinese five-spice powder (2 g)
2 tbsp maltose (40 g), or honey (42 g) as a substitute
1 tbsp rice vinegar (15 ml)
2 tbsp hot water (30 ml)
2 cups all-purpose flour (250 g), plus 1 tbsp (8 g) for dusting
¾ cup boiling water (180 ml)
2 tbsp toasted sesame oil (30 ml), for the pancakes
½ cup hoisin sauce (120 g)
1 medium cucumber, about 7 oz (200 g), cut into thin matchsticks
6 scallions, about 3 oz (90 g), cut into thin strips
1 cup water (240 ml), for the roasting pan

Instructions

Dry the duck. Pat the duck thoroughly dry with paper towels; do not rinse it, since splashing can spread raw poultry juices. Trim loose excess fat around the cavity, then use a skewer or the tip of a small knife to prick the skin all over, especially around the thighs and breast, without piercing the meat. Mix the salt and five-spice and rub it over the skin and inside the cavity. Set the duck breast-side up on a rack over a tray and refrigerate it uncovered for 12 hours. This drying time helps the skin roast more crisp; keep the tray on a low shelf away from ready-to-eat food.
Mix the glaze and heat the oven. Stir the maltose, rice vinegar, and hot water together until smooth. Maltose is a traditional sugar syrup that gives the skin a gently lacquered finish; it can be difficult to find, so honey is a practical substitute, though it tastes more floral and can brown faster. Take the duck from the refrigerator while the oven heats to 425°F (220°C). Brush a thin, even coating of glaze over the skin. Put the water in a roasting pan and set a rack above it, making sure the duck will not touch the water.
Roast the duck. Place the duck breast-side up on the rack and roast for 20 minutes at 425°F (220°C). Reduce the oven to 350°F (175°C) and continue roasting for about 1 hour 20 minutes, until the skin is deeply browned and crisp. The USDA FSIS safe minimum internal temperature for duck and other poultry is 165°F (74°C); check the thickest part of the breast and the innermost thigh with a food thermometer, avoiding bone. If either spot is below 165°F (74°C), continue roasting and check again every 10 minutes. If the skin is browning too quickly, loosely tent that area with foil. Keep the pan from becoming dry if drippings begin to smoke.
Make the pancake dough. While the duck roasts, put the flour in a heatproof bowl and gradually stir in the boiling water with a fork. When cool enough to handle, knead for about 5 minutes until smooth, adding only a light dusting of flour if it is sticky. Cover the dough and let it rest for 20 minutes. Divide it into 16 equal pieces and roll each into a ball. Flatten the balls, brush sesame oil on 8 of them, and place the remaining 8 on top to make pairs. Roll each pair into a thin round about 6 inches (15 cm) wide.
Cook the pancakes and prepare the accompaniments. Heat a dry skillet over medium heat. Cook each paired pancake for about 30–45 seconds per side, until pale golden spots appear and the layers can be separated. Stack the cooked pancakes under a clean towel so they stay soft. Gently pull each pair apart while warm. Arrange the hoisin, cucumber, and scallions on a serving plate. Keep raw duck utensils and boards separate from these ready-to-eat ingredients, and wash hands and surfaces after handling the duck.
Rest and carve. Transfer the cooked duck to a clean board and let it rest for 20 minutes. Carve off the skin and meat in thin slices, or remove the legs and slice the meat from the bone. Serve the duck hot with the pancakes and accompaniments. For a classic wrap, spread a little hoisin on a pancake, add duck, cucumber, and scallion, then fold or roll it closed.

Tips

Give the skin time to dry. The uncovered refrigerator rest is useful, not optional busywork. If you have less time, dry the duck for at least 6 hours, but expect less crisp skin. Do not leave raw duck out at room temperature to dry.
Prick skin, not meat. Small holes let fat render while limiting the chance of drying out the breast. If you pierce the flesh repeatedly, juices can escape and the meat may cook less evenly.
Use the thermometer rather than color alone. Oven performance and duck size vary. Check both breast and thigh, and continue cooking if either reading is under 165°F (74°C). Crisp skin is desirable, but it does not tell you whether the meat has reached a safe temperature.
Adjust the glaze carefully. Honey works if maltose is unavailable, but it may darken sooner. Watch the duck during the final part of roasting and cover any overly dark patches loosely with foil rather than lowering the required safe temperature.

Serving Suggestions

Set the sliced duck, warm pancakes, hoisin, cucumber, and scallions in separate dishes so everyone can assemble wraps at the table. Use a modest swipe of hoisin: it is concentrated and can overwhelm the duck if spread too thickly. A simple rice dish or stir-fried greens can round out the meal, especially if you want a more filling dinner. The skin is at its crispest soon after carving, so bring it to the table promptly rather than leaving it covered in a warm serving dish.

A whole restaurant Peking duck is often carved and served in several courses, sometimes with additional dishes made from the remaining meat or bones. At home, this recipe focuses on the familiar pancake wraps; if you have extra meat, serve it alongside rice or greens rather than trying to fit every piece into the first round of pancakes. For a smaller group, the leftovers make an easy next-day filling.

Variations

This is a home-roasted version inspired by the Beijing dish, not a claim to reproduce every restaurant method. Traditional preparation can involve specialized equipment and more involved steps to separate the skin from the meat and dry the duck. The refrigerator-drying method here is a practical alternative for a home oven, and family and regional versions of the accompaniments vary.

If you cannot find Chinese five-spice, use a smaller amount of ground star anise and a pinch of cinnamon, or simply season with salt and white pepper. The flavor will be less complex, but the duck will still pair well with hoisin and fresh vegetables. For a less sweet wrap, replace some of the hoisin with a little soy sauce mixed with water; it will be saltier and less thick, so use only a small amount.

For a lighter pancake option, use store-bought Mandarin-style wheat pancakes if available and follow the package directions. Small flour tortillas are a convenient substitute, although they are thicker and softer than the traditional pancakes. You can also add thin strips of pear or a little extra cucumber for freshness; keep the fillings narrow so the pancakes do not split when rolled.

Storage and Reheating

Refrigerate cooked duck and pancakes within 2 hours of serving. Store the duck separately from the pancakes and fresh vegetables in airtight containers; cooked duck keeps for 3–4 days in the refrigerator. Hoisin can be refrigerated according to its package directions, and cut cucumber and scallions are best used within a few days. If you will not use the duck within that time, freeze the cooked meat in a well-sealed freezer container for up to 2–3 months for best quality, then thaw it in the refrigerator.

For safe reheating, warm sliced duck in a covered oven-safe dish with a spoonful of water or stock at 325°F (165°C), checking that the leftovers reach 165°F (74°C). Uncover for the final few minutes if you want to refresh the skin, though reheated skin may not be as crisp as freshly roasted skin. Warm pancakes briefly in a covered skillet or steamer until soft; avoid overheating them, which can make them dry or brittle. Reheat only the portion you plan to eat.

Frequently Asked Questions

How much does Peking duck cost at a restaurant?
In the United States, a whole duck commonly falls around $40–$100, with premium restaurants sometimes charging $100–$150 or more. Some menus price it per person or offer it as a multi-course meal, so check whether pancakes and accompaniments are included. Location, restaurant style, and portion size make a substantial difference.

How many people does one Peking duck serve?
A duck around 5 lb (2.3 kg) usually serves about four people as the main dish with pancakes and sides. It may stretch to five or six when served as one course in a larger meal. The amount of usable meat is less than the raw weight because the duck includes bones and renders fat.

Can I make the duck without drying it overnight?
You can roast it after a shorter uncovered refrigerator rest, but the skin is likely to be less crisp. Allow at least 6 hours if possible, and keep the duck refrigerated throughout. Avoid drying raw poultry on the counter, even if you are in a hurry.

Can I prepare the pancakes ahead?
Yes. Cook them, let them cool, and refrigerate them in a sealed container with parchment between layers for up to 2 days. Rewarm them covered in a skillet or steamer so they soften. The dough is easiest to roll on the day it is made, but the cooked pancakes are convenient to prepare in advance.

Why did my duck skin turn out soft?
Common causes include skin that was still damp, insufficient refrigerator drying, a crowded pan, or covering the duck tightly after roasting. Pat the duck dry before its refrigerator rest, make sure air can circulate around it, and serve soon after carving. A home oven may not produce the same skin as specialized restaurant equipment, but thorough drying and a hot start help.

Is this the same as restaurant Peking duck?
It shares the signature serving idea of crisp-skinned duck with pancakes and condiments, but restaurant preparations may use different roasting equipment and more elaborate drying and carving methods. This recipe adapts the flavors and presentation for an ordinary oven. The name is also commonly written as Beijing roast duck, reflecting Beijing’s association with the dish.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).