Peking Duck Auckland: A Practical Home-Cooked Recipe

Peking duck is a Beijing-style roast duck served with thin pancakes, hoisin sauce, cucumber and scallions, so each person can make their own crisp, savoury rolls. This home-oven version uses a long refrigerator-drying step to help the skin crisp without specialist equipment, with ingredients you can look for at Auckland supermarkets or Asian grocers.

Ingredients

1 whole duck, 4½–5 lb (2–2.3 kg), thawed if frozen, with giblets removed
2 tsp fine sea salt (10 g)
8 cups boiling water (1.9 L), for tightening the skin
3 tbsp maltose (60 g); if unavailable, use 3 tbsp honey (63 g), which gives a slightly sweeter, less traditional glaze
2 tbsp rice vinegar (30 ml)
1 tbsp soy sauce (15 ml)
2 tbsp hot water (30 ml), to loosen the glaze
2 cups all-purpose flour (250 g), for the pancakes
¾ cup boiling water (180 ml), for the pancake dough
2 tsp toasted sesame oil (10 ml), for the pancakes
½ cup hoisin sauce (120 g)
1 medium cucumber, about 10½ oz (300 g), cut into thin batons
6 scallions, about 3 oz (90 g), trimmed and cut into thin strips

Instructions

Prepare the duck. Remove the giblets and any loose fat from the cavity; save the giblets for another use or discard them. Do not rinse raw poultry, since splashing can spread germs around the sink. Pat the duck thoroughly dry, including inside the cavity, with paper towels. Use the tip of a clean skewer to prick the skin all over, concentrating on the fatty areas of the breast and thighs. Pierce the skin, not the meat: holes let fat render while helping the meat stay moist. Rub the salt inside and over the skin. Set the duck breast-side up on a wire rack over a rimmed tray.
Blanch, glaze and air-dry. Put the rack and duck in a clean sink or a deep roasting pan. Carefully pour the boiling water evenly over the skin, turning the duck as needed; take care to avoid splashes and steam. The skin should tighten. Pat it dry again. Stir the maltose, rice vinegar, soy sauce and hot water together until smooth. If the maltose is firm, warm the mixture gently so it becomes brushable, rather than boiling it. Brush a thin, even coat over the duck. Refrigerate uncovered on its rack for 18 hours, keeping raw poultry on the lowest shelf and the tray clear of other food. The dry, cool air helps remove surface moisture; do not leave the duck out at room temperature.
Make the pancake dough. After the duck has dried, put the flour in a heatproof bowl and carefully stir in the boiling water with a spoon. When cool enough to handle, knead for about 5 minutes until smooth. Cover the dough and let it rest for 20 minutes. This rest makes it easier to roll without springing back. Divide it into 20 equal pieces and roll each piece into a ball. Flatten the balls, brush 10 with a little sesame oil, and place the remaining 10 on top in pairs. Roll each pair into a thin circle about 6 inches (15 cm) wide. Keep the circles covered with a clean tea towel so they do not dry out.
Roast the duck. Heat the oven to 425°F (220°C). Put the duck breast-side up on a clean rack set over a deep roasting pan; make sure the duck does not touch the pan. Roast for 20 minutes, then reduce the oven to 350°F (175°C) and roast for about 1 hour 55 minutes. Keep the pan below the rack to catch fat, and carefully pour off excess fat if it begins to smoke or threatens to spill. Check the thickest part of the thigh with a food thermometer without touching bone. The USDA FSIS safe minimum internal temperature for duck is 165°F (74°C). If it has not reached that temperature, continue roasting and check again every 10 minutes; timing can vary with the bird and oven. If the skin darkens too quickly, loosely shield that area with foil.
Cook the pancakes while the duck roasts. Heat a dry skillet over medium heat. Cook each paired dough circle for about 30–45 seconds per side, until it puffs slightly and has a few pale golden spots. Transfer it to a plate, carefully separate the two thin pancakes while still warm, and cover them with a clean towel. Repeat with the remaining pairs. Do not add oil to the skillet: these are soft, pliable pancakes, not crisp fried wrappers. Cut the cucumber and scallions into thin strips while the pancakes cook, and put the hoisin in a small serving bowl.
Rest and carve. Transfer the duck to a carving board and rest it for 20 minutes. The rest makes carving safer and gives the juices time to settle. First remove the legs and wings at their joints. Then slice the breast meat and, if you like, cut some of the crisp skin into bite-size pieces. Arrange the meat and skin on a warm platter. Serve at once with the pancakes, hoisin, cucumber and scallions so everyone can assemble rolls while the skin is at its crispest.

Tips

Give the skin enough drying time. An uncovered 18-hour chill is a useful target, but leave space around the duck so cold air can circulate. If the skin still looks damp before roasting, blot it gently with paper towels. Never speed this stage by leaving raw duck on the counter.
Handle the hot-water step carefully. Place the duck securely on a rack before pouring, and use a kettle or jug that is easy to control. The water tightens the skin; it does not cook the duck. Avoid splashing hot water or raw-poultry liquid onto nearby food or surfaces.
Watch the glaze and the roasting pan. Maltose is traditional in many Peking-duck preparations, but honey is a practical substitute if you cannot find it. Honey browns more readily, so keep an eye on the skin near the end. Duck releases a substantial amount of fat; use a deep pan and handle it carefully when draining.
Use a thermometer, not colour alone. A browned exterior does not prove the meat is safely cooked, and the thigh may take longer than the breast. Check the thickest thigh area without touching bone. If the breast is already deeply browned while the thigh needs more time, shield the breast loosely with foil.

Serving Suggestions

Put the duck, pancakes and fillings in separate dishes at the centre of the table. To make a roll, spread a small spoonful of hoisin on a pancake, add a few strips of duck, cucumber and scallion, then fold the bottom up and roll or fold in the sides. A light hand with the sauce lets the duck’s roasted flavour come through and makes the pancake easier to fold.

For a fuller meal, serve steamed rice, stir-fried greens or a simple cucumber salad alongside the rolls. The duck is rich, so crisp vegetables and a relatively plain side provide a nice contrast. If serving several people, warm the pancakes in small batches and keep them covered; uncovered pancakes cool and dry out quickly.

Variations

Use store-bought pancakes. Frozen Mandarin pancakes are a convenient option when you find them at an Asian grocer. Thaw and heat them according to the packet directions, and skip the flour, boiling water and sesame oil. Their size and thickness vary, but they work well with the same duck and fillings.

Adjust the glaze. If you cannot get maltose, honey is the simplest substitute; it makes the skin a little sweeter and can colour faster. A mild rice syrup can also work, though it may not give the same shine. Keep the vinegar and soy sauce in the glaze for balance, and avoid a thick, sugary coating that could scorch.

Make smaller sharing rolls. Cut the pancakes into smaller rounds before cooking, or use the same fillings in lettuce leaves for a lighter, gluten-free-style wrap. Lettuce is not a traditional pancake replacement and will be more delicate, so use less sauce and serve the leaves immediately. Check that the hoisin sauce is suitable if you need a gluten-free meal, as brands differ.

Storage and Reheating

Refrigerate leftover duck and pancakes within 2 hours of cooking. Store the meat and skin separately from the pancakes and fresh vegetables in covered containers, with the refrigerator at 40°F (4°C) or colder. Cooked duck keeps for 3–4 days refrigerated; use your judgment with pancakes and follow any package guidance for purchased ones. Keep cucumber and scallions in separate containers, since they soften when stored with warm or sauced ingredients.

For crispier leftovers, reheat duck pieces on a rack in a 375°F (190°C) oven until hot throughout. Check with a food thermometer: USDA FSIS guidance is to reheat leftovers to 165°F (74°C). A microwave is quicker but softens the skin; use short bursts and check the temperature in more than one piece. Warm pancakes briefly in a covered skillet or microwave them under a slightly damp paper towel. Freeze cooked duck in an airtight container for up to 2–3 months for best quality, then thaw it in the refrigerator and reheat to 165°F (74°C). Do not leave leftovers at room temperature for extended storage.

Frequently Asked Questions

Can I make Peking duck a day ahead?

You can do much of the preparation ahead: dry the glazed duck uncovered in the refrigerator for 18 hours, and mix the pancake dough shortly before cooking. For the best contrast between crisp skin and tender meat, roast the duck on the day you plan to serve it. If roasting ahead is necessary, refrigerate it promptly and reheat the meat to 165°F (74°C); the skin may not be as crisp as freshly roasted.

Where can I find maltose in Auckland?

Maltose is a thick, mild-tasting syrup used in some Chinese roast preparations. Asian supermarkets or specialist grocers are good places to look, though stock varies. If you cannot find it, use the listed honey substitute. The result will be somewhat sweeter and may brown faster, but the recipe will still work.

Can I skip the overnight drying?

The long uncovered refrigerator rest is important for the skin to dry, so skipping it usually means a less crisp finish. If you are short on time, dry the duck uncovered for at least 8 hours, but expect the skin to be less crackly. Do not substitute room-temperature drying, which is not a safe way to handle raw poultry.

Do I need to wash the duck before cooking?

No. Washing raw poultry can spread droplets around the sink and onto counters. Remove the giblets, discard any packaging liquid, and pat the duck dry with paper towels instead. Wash your hands, utensils and work surfaces with hot soapy water after they contact raw duck.

How do I know the duck is cooked if the skin is already brown?

Use a food thermometer. Insert it into the thickest part of the thigh without touching bone and confirm it reaches 165°F (74°C), the USDA FSIS safe minimum for duck. If the skin is ready before the meat reaches that temperature, cover the browned areas loosely with foil and continue roasting, checking again after 10 minutes.

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).