Savory LifeRECIPES

Imperial Treasure Super Peking Duck Paragon Recipe

Updated November 4, 2026

Total time
26 hr 15 min
prep 45 min · cook 1 hr 30 min
Serves
4
portions as written

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Imperial Treasure Super Peking Duck Paragon Recipe

Imperial Treasure Super Peking Duck Paragon is a showstopping centerpiece that brings the famed crispy-skinned duck of Beijing to your home table. This version layers a maltose-honey glaze over air-dried skin, then roasts the duck until the skin shatters and the meat stays juicy. While the process takes time, most of it is hands-off, and the result is a restaurant-quality duck with deeply caramelized, lacquered skin.

Ingredients

  • 1 whole duck, about 5–6 lb (2.3–2.7 kg), preferably Pekin
  • 2 tbsp (30 ml) maltose or honey
  • 2 tbsp (30 ml) rice vinegar or white vinegar
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (5 g) five-spice powder
  • 1 tsp (5 g) salt
  • 1 tsp (5 g) white pepper
  • 2 tbsp (30 ml) Shaoxing wine or dry sherry
  • 2 slices fresh ginger, smashed
  • 2 scallions, cut into 2-inch pieces
  • For serving: 12–16 Mandarin pancakes, hoisin sauce, sliced cucumber and scallion

Instructions

  1. Rinse the duck inside and out, then pat it completely dry with paper towels. Trim any excess neck skin and remove the giblets if present.
  2. Bring a large pot of water to a boil. Holding the duck by the neck, carefully ladle the boiling water over the skin for about 1 minute, turning to scald all sides. This tightens the skin and helps it crisp.
  3. Pat the duck dry again. In a small bowl, mix the salt, five-spice powder, and white pepper. Rub this mixture all over the duck, inside and out.
  4. In a separate bowl, combine the maltose (or honey), rice vinegar, soy sauce, and Shaoxing wine. Stir until the maltose dissolves. Brush this glaze evenly over the entire duck skin. Let it sit for 10 minutes, then brush on a second coat.
  5. Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours, or up to 48 hours, to air-dry the skin. This step is essential for crispy skin.
  6. Remove the duck from the refrigerator and let it come to room temperature for 1 hour. Preheat the oven to 350°F (175°C).
  7. Place the ginger and scallions inside the duck cavity. Truss the legs with kitchen twine if desired.
  8. Put the duck on a rack in a roasting pan. Pour 1 cup (240 ml) of water into the bottom of the pan to prevent drippings from smoking.
  9. Roast for 1 hour, then increase the oven temperature to 425°F (220°C) and continue roasting for 20–30 minutes, until the skin is deep mahogany and very crisp. The internal temperature of the thigh should reach 165°F (74°C) as the safe minimum for poultry, checked with a food thermometer.
  10. Let the duck rest for 15 minutes before carving. To serve, slice the skin and meat into thin pieces and present with pancakes, hoisin, cucumber, and scallion.

Tips

  • If you can’t find maltose, honey is a fine substitute; it will add a slightly floral note but still caramelizes beautifully.
  • The air-drying step is non-negotiable for crispy skin. If you skip it, the skin will be chewy, not crackly.
  • Use a meat thermometer to avoid overcooking; duck breast can dry out quickly if roasted past 165°F (74°C).
  • For extra-crispy skin, you can finish under the broiler for 2–3 minutes, watching closely to avoid burning.

Serving Suggestions

Serve the duck with warm Mandarin pancakes, hoisin sauce, and thin strips of cucumber and scallion. For a complete feast, add a side of stir-fried vegetables or a simple cucumber salad. The leftover carcass makes a rich broth for soup.

Variations

  • For a spicier glaze, add 1 tsp (5 g) of Sichuan peppercorns or a teaspoon of chili oil to the glaze.
  • Use the same technique with duck breasts: reduce roasting time to 25–30 minutes at 375°F (190°C), and skip the cavity stuffing.
  • If you prefer a more traditional Cantonese-style roast, replace the five-spice with 1 tsp (5 g) of ground ginger and 1 tsp (5 g) of garlic powder.

Storage and Reheating

Leftover duck can be refrigerated in an airtight container for up to 3 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 to 165°F (74°C). Avoid microwaving, which will make the skin soggy. For longer storage, freeze the cooked duck (without pancakes) for up to 2 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a frozen duck? Yes, but thaw it completely in the refrigerator for 24–48 hours before starting. Pat it very dry after thawing.

Why is my duck skin not crispy? The most common cause is insufficient air-drying. Make sure the skin is completely dry before roasting, and don’t skip the refrigeration step.

Can I make the pancakes from scratch? Absolutely. Mix 2 cups (250 g) all-purpose flour with 3/4 cup (180 ml) boiling water, knead into a dough, rest for 30 minutes, then roll and pan-fry into thin circles.

What if I don’t have a wire rack? You can use a roasting rack, or place the duck on a bed of chopped vegetables (like onion and carrot) to keep it off the pan bottom.

How do I carve the duck? Use a sharp knife to slice the skin and meat thinly, starting from the breast. For a traditional presentation, you can also cut the duck into small pieces with a cleaver.

Can I prepare the duck in advance? Yes, you can air-dry and glaze the duck up to 2 days ahead. Roast it on the day you plan to serve.

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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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