This recipe recreates the iconic Peking duck experience from the legendary Peking Duck House at 28 Mott Street in New York City’s Chinatown. It delivers crispy, lacquered skin and tender, juicy meat, served with thin pancakes, scallions, and hoisin sauce. While the full process takes time, the results are well worth the effort for a special occasion or a festive feast.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), preferably fresh, with neck and giblets removed
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Chinese five-spice powder
- 1 tbsp (15 g) salt
- 1 tsp (5 g) white pepper
- 4 cups (1 L) water, for blanching
- For serving: 12–16 Mandarin pancakes (store-bought or homemade), 1 cup (240 ml) hoisin sauce, 2 scallions, cut into thin strips, 1 cucumber, julienned
Instructions
- Rinse the duck inside and out, then pat dry with paper towels. Using a sharp knife, make small slits all over the skin (not the meat) to help render fat.
- In a large pot, bring 4 cups (1 L) of water to a rolling boil. Carefully lower the duck into the boiling water, breast side down, for 1 minute. Turn and blanch for another minute. This tightens the skin and helps it crisp later.
- Remove the duck and dry thoroughly with paper towels. In a small bowl, mix honey, rice vinegar, soy sauce, five-spice powder, salt, and white pepper. Brush this mixture all over the duck, making sure to coat every part. Let the duck air-dry, uncovered, in the refrigerator for at least 12 hours, or up to 24 hours, until the skin feels like parchment.
- Preheat oven to 350°F (175°C). Place the duck on a wire rack set inside a roasting pan. Add 1 cup (240 ml) of water to the bottom of the pan to catch drips and prevent smoking.
- Roast the duck for 1 hour. Then, increase the oven temperature to 400°F (200°C) and roast for another 30–40 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) (USDA FSIS safe minimum for poultry). The skin should be deep golden brown and crispy.
- Remove the duck from the oven and let it rest for 15–20 minutes before carving. Carve the skin and meat into thin slices, and serve with pancakes, hoisin, scallions, and cucumber.
Tips
- Air-drying is crucial: Do not skip the overnight drying step. It removes moisture from the skin, which is essential for achieving that crackling crispness.
- No five-spice? Substitute with a mix of cinnamon, cloves, fennel, star anise, and Sichuan pepper (about 1 tsp each).
- Watch the sugar: Honey can burn easily. If the skin is browning too fast, tent loosely with foil.
- Use a meat thermometer: Duck can be tricky; rely on the thermometer, not just time, to ensure it’s cooked safely.
Serving Suggestions
Serve the duck as a classic Peking duck feast: place the sliced skin and meat on a platter, with warm pancakes, hoisin sauce, scallion strips, and cucumber. Let guests assemble their own rolls. For a full meal, add a side of stir-fried vegetables or a simple cucumber salad. The leftover carcass can be used to make a flavorful broth.
Variations
- Simpler glaze: If you don’t have rice vinegar, use 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) water.
- Spicy version: Add 1 tsp chili flakes to the glaze for a kick.
- No honey: Use maple syrup or agave nectar, though the flavor will slightly differ.
Storage and Reheating
Leftover duck can be refrigerated in an airtight container for up to 3–4 days. To reheat, place the duck pieces skin-side up on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, until heated through and skin re-crisps. Alternatively, you can shred the meat and use it in soups or fried rice. Do not microwave, as it will make the skin soggy.
Frequently Asked Questions
Can I use a duck breast instead of a whole duck? Yes, but adjust cooking time: roast breast at 400°F (200°C) for 20–25 minutes, until internal temp reaches 165°F (74°C). The skin won’t be as crispy without the overnight drying.
Why is my duck skin not crispy? Most likely, the duck wasn’t dried long enough, or the oven temperature was too low. Ensure the skin is completely dry before roasting, and use a high heat at the end.
Can I prepare the duck a day ahead? Yes, you can roast it a day ahead, then reheat it in the oven as described. The skin will lose some crispness, but it’s still delicious.
What if I don’t have Mandarin pancakes? You can use flour tortillas or spring roll wrappers, though the texture will be different. For a gluten-free option, use rice paper wrappers.
How do I carve the duck properly? Use a sharp knife and cut thin slices of skin and meat together, following the contour of the bird. For easier carving, you can remove the legs and breasts first.
Can I freeze the cooked duck? Yes, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in the oven.
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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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