Joe’s Peking Duck House menu points to the crisp-skinned, roast duck served with thin pancakes, scallions, cucumber, and sweet bean sauce. This home version uses a practical oven method rather than the restaurant’s exact recipe, with a drying step that helps the skin brown and crisp while the meat stays moist.

Ingredients

1 whole duck, 5 to 6 lb (2.3 to 2.7 kg), fully thawed, giblets removed
2 tsp (12 g) fine salt
1 tsp (2 g) Chinese five-spice powder
1 tbsp (15 ml) Chinese rice wine or dry sherry
2 tbsp (30 ml) honey
2 tbsp (30 ml) boiling water
1 tbsp (15 ml) rice vinegar
12 to 16 Chinese-style wheat pancakes, about 8 oz (225 g); or small flour tortillas
6 scallions (about 5 oz/140 g), cut into thin 3-inch (7.5 cm) strips
1 English cucumber, about 12 oz (340 g), cut into thin matchsticks
½ cup (120 g) hoisin sauce or Chinese sweet bean sauce

Instructions

Dry the duck. Pat the duck thoroughly dry inside and out with paper towels. Remove any loose fat from the cavity and trim excess skin at the neck. Set the duck breast-side up on a wire rack over a rimmed tray. Refrigerate uncovered for 24 hours to dry the skin; keep it on the lowest refrigerator shelf, away from ready-to-eat food.
Season and prepare the oven. Take the duck from the refrigerator about 30 minutes before roasting. Heat the oven to 350°F (175°C). Mix the salt and five-spice powder, then rub the mixture over the duck and inside the cavity. Brush the rice wine over the skin. Tuck the wing tips behind the shoulders and tie the legs loosely with kitchen twine, if desired.
Roast slowly. Set the duck breast-side up on its rack, with a deep roasting pan beneath it to catch fat. Roast for about 1 hour and 30 minutes. Carefully pour off rendered fat if it collects in the pan; hot duck fat can splatter, so use oven mitts and a heatproof container. Do not pour fat down the sink.
Glaze and crisp. Stir the honey, boiling water, and rice vinegar together until smooth. Brush a thin coat over the duck. Raise the oven to 425°F (220°C) and roast for another 25 to 40 minutes, until the skin is deep golden and crisp. If the skin is browning too quickly, lower the oven to 400°F (205°C). Check the thickest part of the breast and the inner thigh with a food thermometer, without touching bone: duck must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. If either area is below temperature, continue roasting and check again.
Rest and carve. Transfer the duck to a clean cutting board and rest for 15 minutes. Remove the legs, then slice the breast meat thinly. For the familiar crisp-skin presentation, cut pieces so each has some skin and meat. Let the duck rest while you warm the pancakes according to their package directions, usually briefly in a steamer or covered skillet.
Serve at the table. Arrange the duck, warm pancakes, scallions, cucumber, and hoisin or sweet bean sauce separately. Spread a little sauce on each pancake, add duck and vegetables, then fold or roll it up.

Tips

Dry skin is key to browning. If you cannot leave the duck uncovered for a full day, dry it for at least 8 hours; the result may be less crisp. Do not leave raw duck at room temperature to dry.
Use a rack and a deep tray. The duck releases a substantial amount of fat, and a shallow pan can overflow or smoke. Save strained fat in the refrigerator for cooking potatoes, if you like.
Hoisin is widely available and slightly sweeter than traditional tianmianjiang, or sweet bean sauce. Use either; hoisin gives a familiar, convenient flavor, while sweet bean sauce is more savory and less sweet.
A thermometer is more reliable than judging doneness by color or time. Duck size and oven performance vary, so start checking before the estimated finish and cook until both breast and thigh reach 165°F (74°C).

Serving Suggestions

Serve the duck family-style, with pancakes and crisp vegetables kept separate so everyone can assemble each bite. Thinly sliced scallions and cucumber balance the rich duck, while hoisin or sweet bean sauce provides the sweet-savory note associated with Peking duck. A simple side of stir-fried greens or steamed rice works well, though rice is optional when serving pancakes.

For a more traditional-feeling platter, offer extra pancakes warmed in a covered steamer and small bowls of sauce. Keep the duck hot until serving, and avoid leaving it at room temperature for more than two hours.

Variations

Use a different sweet bean sauce: Tianmianjiang can be hard to find outside Chinese markets. Hoisin is an easy substitute, but it is typically sweeter and may contain additional spices. Thin thick sauce with a teaspoon of warm water if needed.

Swap the pancakes: Thin flour tortillas are convenient, although they are usually thicker and less tender than Chinese wheat pancakes. Warm them covered so they stay flexible. Small steamed bao buns also work for a softer, more substantial serving.

Add aromatics: Put a few slices of fresh ginger and a couple of scallion pieces in the cavity before roasting. This perfumes the duck but does not replace the salt-and-spice seasoning or change the required safe temperature.

Make it easier to carve: Roast the duck whole as directed, then serve sliced meat and skin on a platter rather than attempting restaurant-style tableside carving. The flavor and pancake assembly remain much the same.

Storage and Reheating

Refrigerate leftover duck within two hours of cooking, in a covered container, and use it within 3 to 4 days. Store pancakes, vegetables, and sauce separately where possible; discard cut vegetables that have been left out for more than two hours. To freeze duck meat, pack it airtight and use within about 3 months for best quality; thaw in the refrigerator.

For the best texture, reheat sliced duck on a foil-lined tray at 350°F (175°C) until hot throughout, checking that leftovers reach 165°F (74°C). A skillet over medium heat also works; heat the meat thoroughly and turn it as needed. The skin may not stay as crisp after refrigeration. Warm pancakes separately according to their package directions, and do not reheat duck more than once if you can avoid it.

Frequently Asked Questions

Is this the exact Joe’s Peking Duck House recipe?
This is a home-style recipe inspired by the Peking duck meal associated with the menu, not a claim to reproduce a restaurant’s proprietary preparation. Restaurant methods can use specialized equipment and differ in seasoning and presentation.

Can I roast the duck on the same day?
Yes. The uncovered refrigerator drying time improves the skin but is not essential for cooking safely. Roast a thoroughly dried, seasoned duck as directed; expect the skin to be less crisp if it has not had time to air-dry.

How long does a 5- to 6-pound duck take to roast?
Plan on about 1 hour 55 minutes to 2 hours 10 minutes in the oven, plus a 15-minute rest. Ovens and birds vary, so use a thermometer and cook the breast and thigh to 165°F (74°C), rather than relying on the clock alone.

Can I prepare the duck pancakes ahead?
You can slice the scallions and cucumber a few hours ahead and refrigerate them covered. Warm pancakes just before serving, or follow package storage and reheating directions. Keep raw duck and its juices separate from all ready-to-eat ingredients.

What can I do with leftover duck fat?
Strain it through a fine sieve into a clean, heatproof container, cool it promptly, and refrigerate. Use refrigerated duck fat within about a month, or freeze it for longer storage; discard it if it develops an off smell or appearance.

Can I cook a frozen duck?
Thaw it completely in the refrigerator before roasting. A 5- to 6-pound duck generally needs about 2 to 3 days to thaw, depending on refrigerator temperature and shape. Never thaw poultry on the counter; keep it contained to prevent drips onto other food.

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

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Joe’s Peking Duck House Menu: Make Peking Duck at Home