Peking Duck House NYC-Style Roast Duck at Home

Peking duck is a Beijing-style roast duck served with thin pancakes, scallions, cucumber, and sweet bean sauce; this home version borrows the crisp skin and build-your-own presentation associated with Peking Duck House in New York City. A whole duck takes time to dry properly, but a hot oven and a thermometer make the process manageable without specialized restaurant equipment.

Ingredients

1 whole Pekin duck, 5 to 5½ lb (2.3 to 2.5 kg), thawed if frozen
2 tsp (12 g) kosher salt
1 tsp (2 g) Chinese five-spice powder
1 tbsp (15 ml) honey
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp (5 g) finely grated fresh ginger
½ tsp (1 g) ground white pepper
8 to 10 Mandarin pancakes (about 12 oz/340 g), store-bought or homemade
6 scallions (about 4 oz/115 g), cut into thin 3-inch (7.5 cm) strips
1 English cucumber (about 12 oz/340 g), seeded if watery and cut into matchsticks
½ cup (120 g) hoisin sauce or Chinese sweet bean sauce
1 tbsp (15 ml) neutral oil, for the roasting rack

Instructions

Prepare the duck (20 minutes active). Remove the neck and giblets from the cavity and reserve for another use or discard. Pat the duck very dry, inside and out. Trim excess fat around the cavity, then prick the skin all over with a skewer, taking care not to pierce the meat. This helps render fat while keeping the flesh juicy.
Season and air-dry (12 to 18 hours, mostly unattended). Mix the salt and five-spice powder and rub over the duck, including inside the cavity. Set it breast-side up on a wire rack over a rimmed baking sheet. Refrigerate uncovered for at least 12 hours and up to 18 hours. The exposed surface should feel dry before roasting; this is key to better browning.
Heat the oven and make the glaze (10 minutes active). Take the duck from the refrigerator while the oven heats to 425°F (220°C). Stir the honey, rice vinegar, soy sauce, Shaoxing wine, ginger, and white pepper together. Set the duck on a clean rack in a roasting pan, breast-side up, and brush a thin layer of glaze over the skin.
Roast and glaze (about 2 hours). Roast for 30 minutes at 425°F (220°C). Carefully pour off the rendered fat from the pan, then lower the oven to 350°F (175°C). Roast for about 90 minutes more, brushing with the remaining glaze once or twice. If the skin darkens too quickly, tent the browned areas loosely with foil. Do not baste with pan fat, which can soften the skin.
Check doneness and rest (15 minutes). Check the thickest part of the breast and the innermost part of the thigh with a food thermometer, avoiding bone. USDA FSIS recommends that duck reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue roasting and check again every 10 minutes. Rest the cooked duck for 15 minutes before carving.
Warm the pancakes and serve. While the duck rests, warm pancakes according to their package directions, usually by steaming briefly or heating in a covered skillet. Carve or pull the meat into bite-size pieces and arrange it with the crisp skin, scallions, cucumber, and sauce.

Tips

Thaw a frozen duck in the refrigerator, allowing about 24 hours for every 4 to 5 lb (1.8 to 2.3 kg); never thaw it on the counter. Dry it thoroughly after removing it from the package.
Uncovered refrigeration dries the skin safely because the duck stays cold. Keep it on the lowest refrigerator shelf, on a rimmed tray, away from ready-to-eat foods.
Shaoxing wine adds a mellow, savory aroma. Dry sherry is an easy substitute; omit it if needed and add 1 tablespoon (15 ml) water, knowing the glaze will taste slightly less complex.
Save strained duck fat in a covered container in the refrigerator for up to 1 week, or freeze it. Never leave rendered fat or cooked duck at room temperature for more than 2 hours.

Serving Suggestions

Put the duck, warm pancakes, sauce, and vegetables in separate dishes so everyone can assemble a roll. Spread a little sauce on a pancake, add a few strips of duck with skin, and finish with scallion and cucumber. Steamed rice, stir-fried greens, or a light cucumber salad make useful sides, especially if you want a fuller meal beyond the classic pancake rolls.

Variations

For a less traditional but convenient option, use flour tortillas warmed in a skillet if Mandarin pancakes are unavailable; they are thicker and less tender, but still wrap the fillings. Hoisin is widely available and sweeter than some Chinese sweet bean sauces, so start with a small amount and adjust. You can also add thinly sliced pear or carrot for crunch, though these are additions rather than required Peking duck accompaniments.

Storage and Reheating

Refrigerate leftover duck within 2 hours of cooking in a shallow, airtight container; store the meat and pancakes separately. Cooked duck keeps for 3 to 4 days in the refrigerator. Freeze carved duck for up to 3 months for best quality, then thaw in the refrigerator. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For crispier skin, warm the duck on a rack in a 350°F (175°C) oven; cover loosely if the meat is drying out. Warm pancakes separately according to their package directions.

Frequently Asked Questions

Can I make this without a whole duck?
Yes. Duck legs or breasts can be roasted separately, but cooking times will differ substantially and the whole-duck presentation and skin-to-meat balance will change. Use a thermometer and cook poultry to 165°F (74°C).

Do I have to dry the duck overnight?
For crisp skin, an uncovered refrigerator rest of at least 12 hours is strongly recommended. If short on time, pat the duck very dry and refrigerate it uncovered for as long as possible, but expect less even browning.

Why prick the skin without piercing the meat?
Small holes let some subcutaneous fat render during roasting. Piercing into the flesh can release juices and dry the meat, so keep the skewer shallow and avoid cutting deeply.

Can I prepare the duck the day before serving?
You can season and air-dry it up to 18 hours ahead, then roast it on serving day. The cooked duck can also be refrigerated and reheated, though freshly roasted skin is generally crispest.

What if I do not have a roasting rack?
Set the duck on a bed of thickly sliced onions or carrots in a sturdy roasting pan. The vegetables lift it above some of the rendered fat, though a rack allows more even airflow and browning.

Is the sauce the same as traditional Peking duck sauce?
Sauces vary by restaurant and household. Hoisin is a practical, common choice for home serving; Chinese sweet bean sauce has a more savory, less sweet flavor. Either works with the duck and pancake fillings.

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).