How to Make Peking Duck With Crisp, Glossy Skin at Home

Peking duck is a Beijing dish of roast duck with crisp skin, traditionally served with thin pancakes, scallions, cucumber, and a sweet-savory sauce. This home-oven version uses a whole duck, a hot-water treatment, and an overnight air-dry to help the skin turn crisp and glossy; recipes and serving traditions vary.

Plan ahead: the duck needs at least 12 hours uncovered in the refrigerator to dry, and a rack, roasting pan, and food thermometer are useful. The method is adapted for a home oven rather than the specialized ovens used in many traditional preparations.

What You’ll Need

One whole duck, 5–6 lb (2.3–2.7 kg), fully thawed if frozen
6 cups (1.4 L) boiling water, for loosening and rinsing the skin
1/4 cup (85 g) maltose, warmed until pourable; or 1/4 cup (85 g) honey as a substitute
2 tbsp (30 ml) Chinese rice vinegar, or white vinegar
1 tsp (5 ml) soy sauce
1 tsp (2 g) Chinese five-spice powder
1 1/2 tsp (9 g) fine salt
1/2 tsp (1 g) ground white or black pepper
2 scallions, cut into short thin strips
1 cucumber, cut into thin matchsticks
12–18 thin Chinese pancakes, warmed according to package directions
1/2 cup (120 ml) hoisin sauce, for serving
A sturdy roasting pan with a rack, a kettle or pot, and an instant-read food thermometer

Step-by-Step

Thaw and prepare the duck. If frozen, thaw it in the refrigerator, allowing about 24 hours for every 4–5 lb (1.8–2.3 kg); do not thaw it on the counter. Remove the neck and giblets from the cavity, then pat the duck very dry with paper towels. Trim excess fat around the cavity and neck, but leave the skin intact. Use a clean skewer to prick the skin all over, especially over the breast and thighs, without puncturing the meat. These small holes help fat render while the duck roasts.
Loosen and coat the skin. Set the duck on a rack over a sink or a deep heatproof pan. Carefully pour the 6 cups (1.4 L) boiling water evenly over the skin; this tightens it and helps prepare it for drying. Blot the bird dry. Stir the warmed maltose with the vinegar and soy sauce until smooth. If using honey instead, expect a slightly different, more floral sweetness and a glaze that may brown sooner. Brush a thin, even coat over the entire duck, including the sides and legs.
Season and air-dry. Mix the five-spice, salt, and pepper. Sprinkle a little inside the cavity and rub the rest over the skin. Set the duck breast-side up on a rack over a rimmed tray and refrigerate it uncovered for 12 hours. Keep it on the lowest shelf, away from ready-to-eat foods, and make sure nothing can drip onto it. The skin should feel dry and slightly taut before roasting. Do not leave raw poultry at room temperature to dry.
Heat the oven and set up the pan. Take the duck out of the refrigerator while the oven heats to 350°F (177°C); keep this brief, about 20 minutes. Set a rack in a sturdy metal roasting pan. If the pan is shallow, add about 1 cup (240 ml) water beneath the rack so drippings are less likely to smoke; the water must not touch the duck. Position an oven rack in the lower-middle of the oven and check that the duck will fit without touching the top element.
Roast slowly to render fat. Place the duck breast-side up on the rack and roast at 350°F (177°C) for 80 minutes. Keep the oven door closed as much as possible. If the pan fills with rendered fat, carefully remove it from the oven and pour the fat into a heatproof container; do not pour hot fat down the sink. Save it for another use if desired, and refrigerate it promptly.
Raise the heat to crisp the skin. Increase the oven to 425°F (218°C) and roast for about 25 minutes more, watching closely near the end. Rotate the pan if your oven browns unevenly. The glaze can darken quickly, so loosely shield any very dark areas with foil without covering the whole duck. Start checking the temperature in the thickest part of the breast and the inner thigh, avoiding bone. The USDA FSIS safe minimum internal temperature for duck and all poultry is 165°F (74°C); verify that both areas reach at least this temperature with a food thermometer. If they do not, continue roasting in 5–10-minute intervals and check again.
Rest and prepare the accompaniments. Transfer the duck to a clean cutting board and rest it for 15 minutes. While it rests, warm the pancakes and arrange the cucumber and scallions on a platter. Put the hoisin sauce in a small bowl. Keep raw-duck utensils and trays separate from the cooked duck and serving food.
Carve and serve. Remove the legs at the joints, then carve the breast meat into thin slices, keeping as much crisp skin attached as you can. Arrange the meat and skin on a platter. To eat, spread a little hoisin on a pancake, add duck, cucumber, and scallion, then fold or roll it. Serve promptly so the skin stays crisp.

Common Mistakes

Skipping the drying time: Damp skin steams before it can crisp. Give the duck the full 12 hours uncovered in the refrigerator, and blot away any visible moisture before it goes into the oven. If you have less time, dry it for as long as your schedule allows, but expect less crackling skin.

Pricking too deeply: The goal is to pierce skin and fat, not the meat. Holes in the flesh let juices escape and can leave the duck drier. Use a skewer at a shallow angle and work carefully around the breast.

Using a thick, sugary glaze: A heavy coating can burn before the duck is cooked through. Brush on a thin layer, and watch carefully once the oven is at 425°F (218°C). Honey is a practical substitute for maltose, but it can color faster, so begin checking the surface early.

Relying on color or time for doneness: A browned exterior does not guarantee safe internal temperature, and duck size and ovens vary. Check the breast and thigh with a thermometer. If the skin is already dark but the meat has not reached 165°F (74°C), shield dark areas loosely with foil and continue roasting.

Carving immediately: Cutting at once lets juices run onto the board and can soften the skin. Rest the duck for 15 minutes, then use a sharp knife and a stable board to carve it safely.

Tips

Choose a duck that fits comfortably on the roasting rack with space around it for heat to circulate. A larger bird may need more time; temperature, not the clock, determines when it is safe to serve.
Make sure the refrigerator tray has a rim and sits below other food. The duck should remain uncovered for airflow, but it must be protected from cross-contamination.
Warm the maltose gently. If it is too thick to brush, set its container in warm water; avoid overheating it or applying a large pool of glaze.
Use a roasting pan deep enough to catch drippings. Duck releases substantial fat, and a full pan can smoke or spill when moved. Remove excess carefully during roasting.
Prepare cucumber, scallions, sauce, and pancakes before carving. The meat is easiest to serve while warm, and the skin is crispest soon after roasting.
Refrigerate leftovers within 2 hours in covered containers; cooked duck keeps 3–4 days refrigerated. Reheat leftovers to 165°F (74°C). For crisper skin, reheat pieces on a rack in a hot oven and check the meat temperature.

Troubleshooting

The skin is still soft: First check whether it was completely dry before roasting. If the duck is fully cooked but the skin needs more color, return it to a 425°F (218°C) oven for a few minutes, watching continuously. Avoid broiling unless you can stay beside the oven; the sugary glaze can go from browned to burnt very quickly.

The glaze is getting too dark: Loosely tent the dark areas with foil and continue cooking until the thermometer confirms the safe temperature. If the bird is not yet at temperature, do not stop cooking just to protect the glaze.

The oven is smoking: Lower the pan carefully and remove some accumulated fat into a heatproof container. Check that the drippings have not spilled onto the oven floor or an element. A small amount of water under the rack can help reduce smoking, but it must not touch the duck; never add water to hot fat.

The duck is browning unevenly: Rotate the pan during the higher-heat stage and check that the oven rack is centered. Shield the darker side with foil. Oven hot spots are common, so use the thermometer in more than one location.

The meat is cooked but the skin is not crisp: Separate the issue rather than overcooking the whole bird. You can remove the legs and breast portions, then briefly crisp the skin-side under close supervision in a hot oven. Take care not to dry out the meat, and confirm reheated portions reach 165°F (74°C).

Frequently Asked Questions

Can I make Peking duck without maltose?
Yes. Honey is widely available and works as a glaze, though its flavor is more floral and it may brown faster. Chinese maltose gives a less strongly flavored, glossy coating; thin it gently with the vinegar so it brushes evenly.

Can I skip the overnight drying?
You can roast the duck after a shorter refrigerator drying period, but the skin is less likely to become crisp. Even several hours is more useful than roasting it with damp skin. Keep it refrigerated throughout the drying time.

Do I need to baste the duck?
No. Basting adds moisture to the surface and can work against crisp skin. The glaze is applied before drying, and the duck’s own fat renders during roasting.

Can I prepare the duck a day ahead?
You can apply the glaze and season the duck, then leave it uncovered on a rimmed tray in the refrigerator for up to about 24 hours before roasting. Keep it below ready-to-eat foods and cook it promptly after the drying period.

What can I serve if I cannot find Chinese pancakes?
Use thin flour tortillas warmed briefly, or small steamed buns. These are convenient substitutes rather than the traditional thin pancakes, and their texture and flavor will differ. Keep cucumber, scallions, and hoisin as the fresh, savory-sweet accompaniments.

How do I store leftover Peking duck?
Refrigerate it within 2 hours, separated into shallow covered containers, and use it within 3–4 days. Reheat to 165°F (74°C). The skin will usually soften in storage, but reheating on a rack can help it crisp again.

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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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