Peking duck is a Chinese roast-duck dish known for crisp, lacquered skin, tender meat, and thin pancakes with scallions and hoisin sauce. This home-style version uses a whole duck and an oven rather than restaurant equipment; the careful drying and two-stage roast help the skin brown while the meat cooks through.
Ingredients
- 1 whole duck, 5 to 6 lb (2.3 to 2.7 kg), thawed if frozen
- 2 tsp (10 g) fine salt
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) Chinese rice wine or dry sherry
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) finely grated fresh ginger
- 1 cup (240 ml) boiling water, for loosening the skin
- 12 Chinese pancakes (about 12 oz/340 g), warmed according to package directions
- ½ cup (120 g) hoisin sauce
- 6 scallions (about 90 g), cut into thin 3-inch (7.5-cm) strips
- 1 cucumber (about 300 g), seeded if watery and cut into thin matchsticks
Instructions
- Prepare the duck. Remove the giblets and any excess fat from the cavity. Pat the duck dry inside and out with paper towels. Trim loose skin around the cavity, but leave enough to tuck closed. Prick the skin all over with a skewer, concentrating on fatty areas of the breast and thighs; pierce the skin without stabbing deeply into the meat. Rub salt over the skin and inside the cavity.
- Loosen and dry the skin. Set the duck on a rack over a rimmed roasting pan. Slowly pour the boiling water over the skin, turning the duck to wet all sides; discard the water in the pan. Blot the duck dry again. Refrigerate uncovered on the rack for 24 hours so the skin can dry. Keep the raw duck on the lowest refrigerator shelf, away from ready-to-eat food.
- Make the glaze. In a small bowl, stir together the honey, rice wine, soy sauce, vinegar, five-spice powder, and ginger. Set aside about 1 tablespoon (15 ml) for a final light brushing. Let the duck sit out while the oven heats, no longer than 30 minutes.
- Roast the duck. Heat the oven to 350°F (175°C). Place the duck breast-side up on the rack over the roasting pan. Roast for 1 hour, carefully pouring off rendered fat from the pan if it accumulates heavily. Brush a thin coat of glaze over the duck, then roast for 30 minutes more.
- Brown and check. Raise the oven to 425°F (220°C) and roast for about 20 to 30 minutes, until the skin is deeply browned and crisp. Check the thickest part of the breast and the innermost thigh with a food thermometer, avoiding bone. Poultry, including duck, must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a section has not reached that temperature, continue roasting and check again every 5 to 10 minutes. Brush with the reserved glaze during the final few minutes only if the skin needs a little shine; honey can burn, so watch closely.
- Rest and carve. Transfer the duck to a clean carving board and rest for 15 minutes. Remove the legs and breasts, then slice the meat and skin into serving pieces. Warm the pancakes while the duck rests, following the package instructions. Serve with hoisin, scallions, and cucumber.
Tips
- Dry skin is crucial for crispness. If you cannot refrigerate the duck uncovered for a full day, dry it as thoroughly as possible and leave it uncovered in the refrigerator for at least 8 hours; the skin may be less crisp.
- Use a roasting rack so hot air circulates and rendered fat drains away. Pour off pan fat carefully into a heatproof container; never pour hot fat down the sink.
- Chinese rice wine adds a mild, rounded aroma. Dry sherry is an easy substitute; avoid sweet cooking wine, which can make the glaze overly sugary.
- Do not rely on color or cooking time alone. Oven performance and duck size vary, so use a thermometer and confirm 165°F (74°C) in both breast and thigh.
Serving Suggestions
Put the sliced duck, warm pancakes, hoisin, scallions, and cucumber in separate serving dishes so everyone can assemble their own wraps. Spread a little hoisin on a pancake, add duck with some crisp skin, and finish with scallion and cucumber. Steamed rice, stir-fried greens, or a light soup make useful sides if you want a fuller meal. Remove bones before passing duck to young children.
Variations
If Chinese pancakes are unavailable, use small flour tortillas or thin steamed wheat wrappers; they are convenient substitutes but have a different texture. For a less sweet glaze, replace the honey with 1 tablespoon (15 ml) maltose syrup if available, or use half the honey and add 1 tablespoon (15 ml) water. Maltose is traditional in some preparations and gives a glossy finish, while honey is easier to find and browns faster. For a gentler spice profile, reduce the five-spice powder to ½ teaspoon (2.5 g). This oven method is a practical home adaptation, not a claim to reproduce every regional or restaurant version.
Storage and Reheating
Refrigerate cooked duck within 2 hours, separated from the pancakes and fresh garnishes, in a covered container. Eat within 3 to 4 days. Freeze carved duck in airtight packaging for up to 2 to 3 months for best quality; thaw overnight in the refrigerator. Reheat portions in a covered oven-safe dish at 325°F (165°C) with a spoonful of water or stock until the meat reaches 165°F (74°C). To crisp the skin, uncover for the last few minutes under close watch. Reheat pancakes separately according to their package directions.
Frequently Asked Questions
Can I make this without an overnight drying period?
Yes, but the skin will usually be less crisp. Dry it carefully with paper towels and refrigerate uncovered for at least 8 hours if possible. Do not leave raw duck at room temperature to dry.
Do I need to inflate the duck or pour boiling water over it?
No special equipment or inflation is needed. Pouring boiling water over the skin is an optional home technique to tighten it before drying; handle the hot water carefully and dry the duck afterward.
Why is the skin not crisp?
Common reasons include damp skin, insufficient drying, overcrowding, or a low oven temperature. Make sure the duck is uncovered in the refrigerator, sits on a rack, and receives the final high-heat roast. If the meat is already at 165°F (74°C) but the skin needs color, use the broiler briefly while watching constantly.
Can I roast the duck ahead?
For best texture, roast and serve it the same day. You can prepare the duck on its rack in the refrigerator the day before, then roast shortly before serving. If already cooked, chill it promptly and reheat to 165°F (74°C) as directed above.
What can I do with the rendered duck fat?
Strain cooled fat into a clean, covered container and refrigerate it promptly. Use it within about 1 month, or freeze it for up to 6 months; discard it if it develops an off smell or appearance. Do not leave it at room temperature for storage.
Related
- Frozen Bun Bo Hue: How to Cook and Serve It
- Giant Tiger Beef Patties: Crispy, Spiced and Juicy
- Giant Tiger Beef: Crispy Szechuan-Style Beef
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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