Peking duck is a celebrated Chinese dish known for its lacquered, crispy skin and tender meat, traditionally served with pancakes, hoisin sauce, and scallions. This Bendigo-style recipe brings that iconic restaurant experience into your home kitchen, using a simplified air-drying method that still delivers that signature crackling skin and rich flavor. It’s a showstopper for special dinners, yet surprisingly approachable for a home cook.
Ingredients
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Chinese rice vinegar or white vinegar
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1 tbsp (15 g) brown sugar (for the glaze)
- 1 cup (240 ml) boiling water
- For serving: 12-16 Mandarin pancakes (store-bought or homemade), hoisin sauce, 2 scallions (cut into thin strips), 1/2 cucumber (cut into matchsticks)
Instructions
- Prepare the duck: Pat the duck completely dry with paper towels. Remove any excess fat around the cavity and neck. Prick the skin all over with a fork, being careful not to pierce the meat—this helps render the fat.
- Blanch the duck: Bring a large pot of water to a rolling boil. Carefully lower the duck in and blanch for 2–3 minutes, turning once. This tightens the skin and helps it crisp later. Remove and pat dry again.
- Make the seasoning: In a small bowl, mix the honey, soy sauce, vinegar, five-spice powder, and salt. Rub this mixture all over the duck, inside and out. Let it sit at room temperature for 15 minutes.
- Air-dry the duck: Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 12 hours, or up to 24 hours, allowing the skin to dry thoroughly. This step is essential for crispy skin.
- Preheat and glaze: Preheat your oven to 350°F (175°C). In a small saucepan, dissolve the brown sugar in the boiling water, then brush this glaze over the dried duck.
- Roast the duck: Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, until the skin is deep golden brown and crispy, and the internal temperature in the thickest part of the thigh reaches 165°F (74°C) as checked with a food thermometer (USDA FSIS safe minimum). If the skin is browning too fast, tent loosely with foil.
- Rest and carve: Remove from the oven and let rest for 15 minutes. This allows the juices to redistribute. Carve the duck into thin slices, separating the crispy skin from the meat.
- Serve: Warm the pancakes according to package directions. Spread a little hoisin sauce on a pancake, add a few slices of duck, top with scallion and cucumber, and roll up to eat.
Tips
- Substitutions: No five-spice? Use a pinch of cinnamon, cloves, and fennel seeds ground together. No Chinese rice vinegar? Use apple cider vinegar—it’s slightly fruitier but works fine.
- Storage: Leftover duck can be stored in an airtight container in the fridge for up to 3 days. The pancakes and hoisin should be stored separately.
- Common mistake: Don’t skip the air-drying step. If you’re short on time, you can use a fan on low speed for 2–3 hours to speed up the process, but the longer dry gives the best crispness.
- Rendering fat: The duck will release a lot of fat during roasting. Pour it off halfway through to prevent smoking and to help the skin crisp evenly.
Serving Suggestions
Serve the duck with warm Mandarin pancakes, extra hoisin sauce, and a bowl of steamed jasmine rice. A side of stir-fried greens, like bok choy or Chinese broccoli, rounds out the meal. For a traditional touch, offer a small dish of plum sauce as an alternative to hoisin.
Variations
- Spicy version: Add 1 teaspoon of chili flakes or a splash of Sriracha to the glaze for a kick.
- Orange zest: Grate a little orange zest into the seasoning for a citrusy twist.
- No pancakes: Serve the duck over rice with the hoisin and vegetables for a simpler bowl meal.
- Grilled option: If you have a charcoal or gas grill, you can roast the duck on a rotisserie or indirect heat at 350°F (175°C) for a smoky flavor.
Storage and Reheating
Refrigerate leftover duck in an airtight container for up to 3 days. To reheat, place the duck slices on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, until heated through and the skin crisps up again. Avoid microwaving, as it will make the skin soggy. Pancakes can be reheated in a dry skillet over medium heat for 30 seconds per side, or in the microwave covered with a damp paper towel for 20 seconds. Hoisin sauce keeps in the fridge for months; just stir before using.
Frequently Asked Questions
Can I use a duck that’s already frozen? Yes, just thaw it completely in the refrigerator for 24–48 hours before starting. Pat it dry very well before the blanching step.
Why is my skin not crispy? The most likely reasons are insufficient air-drying or not pricking the skin enough. Make sure the duck is thoroughly dry before roasting, and prick the skin all over—this allows the fat to render out.
Do I have to use the whole duck? No, you can use duck breasts or legs, but adjust the cooking time. Breasts may take only 30–40 minutes at 350°F (175°C); legs may take 45–60 minutes. Always check the internal temperature reaches 165°F (74°C).
Can I make the pancakes from scratch? Absolutely. A simple recipe uses flour, water, and a little oil. Roll the dough into small circles, brush with oil, stack, and roll out thinly, then cook on a dry skillet until blistered.
What if I don’t have a wire rack? You can use a roasting rack, or even a bed of vegetables like carrots and onions to keep the duck off the bottom of the pan. The key is to allow air circulation for even cooking and crispness.
Is the duck safe to eat if it’s slightly pink near the bone? Duck is safe when it reaches 165°F (74°C) as measured with a food thermometer. Some people prefer duck cooked to medium, but for food safety, follow the USDA FSIS guideline. If you prefer a rosier result, you can cook to 155°F (68°C) and rest for 3 minutes, but that is not the USDA-recommended temperature for poultry.
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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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