Peking Duck House Pompano: Crispy Duck at Home

Peking Duck House Pompano is a home-style take on the crisp-skinned duck and sweet-savory accompaniments associated with Peking duck, served with thin pancakes, scallions, cucumber, and hoisin sauce. This practical version uses duck legs rather than a whole restaurant-style duck, so it is easier to prepare while still giving you tender meat and crisp skin.

Ingredients

4 duck legs, about 2½ lb (1.13 kg) total
2 tsp (12 g) kosher salt
½ tsp (1 g) ground white pepper
1 tbsp (15 ml) Shaoxing wine, or dry sherry
1 tbsp (15 ml) light soy sauce
1 tsp (5 ml) honey
½ tsp (1 g) Chinese five-spice powder
1 cup (240 ml) water, for the roasting pan
12 small Chinese-style wheat pancakes, about 8 oz (225 g); flour tortillas can substitute, though they are thicker and less tender
½ cup (120 g) hoisin sauce
4 scallions, about 3 oz (85 g), cut into thin matchsticks
1 small cucumber, about 8 oz (225 g), seeded if watery and cut into matchsticks

Instructions

Pat the duck legs thoroughly dry with paper towels. Carefully prick the skin all over with the tip of a sharp knife or a skewer, taking care not to pierce the meat. This gives rendered fat a way to escape and helps the skin crisp.
Mix the salt, white pepper, Shaoxing wine, soy sauce, honey, and five-spice in a small bowl. Rub the mixture over the duck legs, concentrating most of it on the skin. Set the legs skin-side up on a rack over a rimmed tray and refrigerate uncovered for 8 hours or overnight. This dries the surface as it seasons; keep raw duck on the lowest refrigerator shelf to prevent drips contaminating other food.
Take the duck out of the refrigerator while the oven heats to 300°F (150°C). Put the legs skin-side up on a rack set over a roasting pan and pour 1 cup (240 ml) water into the pan beneath the rack. Do not let the water touch the duck. Roast for 1 hour 45 minutes, checking occasionally that the pan has not dried out; add a little hot water if needed.
Increase the oven to 425°F (220°C) and roast for 20–30 minutes, until the skin is deeply browned and crisp. Check the thickest part of each leg with a food thermometer without touching bone: the USDA FSIS safe minimum for duck is 165°F (74°C). Duck legs are often more tender when cooked beyond that minimum, but do not use color alone to judge safety. If a leg reaches temperature before the skin crisps, remove it and continue crisping the others.
Rest the duck for 10 minutes before serving. Meanwhile, warm the pancakes according to their package directions, usually by steaming briefly or heating in a covered pan. Arrange the hoisin, scallions, cucumber, and warm pancakes on a platter. Remove the duck meat from the bones and slice or shred it; serve the crisp skin alongside so it stays crisp.

Tips

Dry skin is the key to crisping. Leave the duck uncovered in the refrigerator during its overnight seasoning, and blot away any moisture before roasting.
Do not prick deeply enough to reach the meat. Puncturing the flesh lets juices escape and can make the duck drier.
Shaoxing wine gives a lightly rounded, savory aroma; dry sherry is a convenient substitute. Hoisin is thick, sweet, and salty, so taste it before adding extra soy sauce to the wraps.
Duck releases a substantial amount of fat. Keep the roasting pan on a sturdy rimmed tray, pour off excess fat carefully if it nears the rack, and save strained fat separately in the refrigerator for cooking potatoes.

Serving Suggestions

For the familiar wrap, spread a thin layer of hoisin over a warm pancake, add duck meat and a little crisp skin, then top with cucumber and scallion. Fold or roll the pancake around the filling and eat it while warm. Offer extra sauce and vegetables at the table rather than overfilling each pancake, which can make it difficult to fold.

Round out the meal with steamed rice, simply sautéed greens, or a light soup. The duck and hoisin are rich, so fresh cucumber and scallion provide useful crunch and contrast. If serving a group, keep pancakes covered with a clean towel after warming so they do not dry out.

Variations

For a milder seasoning, omit the five-spice and use a pinch of ground ginger instead. For a sharper wrap, add thin strips of daikon or a few leaves of cilantro. These are serving variations, not essential components, and the cucumber-scallion combination remains a straightforward accompaniment.

If Chinese-style pancakes are unavailable, use small flour tortillas warmed until pliable. They will make a sturdier, less delicate wrap. For a less sweet sauce, mix ¼ cup (60 g) hoisin with 1 tbsp (15 ml) warm water and 1 tsp (5 ml) rice vinegar; this loosens it and adds a little tang without changing the duck’s seasoning.

Storage and Reheating

Refrigerate duck within 2 hours of cooking, storing meat and skin separately in airtight containers. Cooked duck keeps for 3–4 days in the refrigerator. Refrigerate leftover pancakes and cut vegetables separately, and follow any shorter package storage instructions for prepared pancakes.

Reheat duck leftovers to 165°F (74°C), as recommended for leftovers. For better texture, warm the meat covered in a 325°F (165°C) oven with a spoonful of water until hot, then uncover and briefly crisp the skin separately in a hot oven or skillet. Microwave reheating is convenient but tends to soften the skin. Freeze cooked duck for up to 2–3 months for best quality; thaw in the refrigerator before reheating. Do not leave cooked duck at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make this with duck breast?
Yes, but duck breast cooks much faster and will not become as tender as slow-roasted legs. Roast it skin-side up and check the thickest part with a thermometer; poultry must reach 165°F (74°C) for the USDA FSIS safe minimum. Adjust the cooking time to the size of the breasts and avoid relying on the leg timing.

Why is my duck skin not crisp?
Wet skin, insufficient rendering, or crowding can prevent crisping. Dry the legs uncovered in the refrigerator, use a rack so hot air circulates, and finish at the higher oven temperature. If the meat is already safely cooked but the skin needs more color, continue crisping briefly while watching closely.

Do I need to turn the duck legs?
No. Roasting skin-side up keeps the skin exposed to the oven’s heat and reduces handling. The rack allows air to circulate underneath while the fat drips into the pan.

Can I prepare the duck ahead?
Season and air-dry the legs in the refrigerator for up to 24 hours before roasting. You can also roast them earlier, refrigerate promptly, and reheat to 165°F (74°C); crisp the skin in a hot oven just before serving for the best texture.

Is the water in the roasting pan necessary?
It helps keep drippings from scorching during the long, low-temperature roast. Keep it below the rack so the duck roasts rather than steams, and check the pan during cooking so it does not run dry.

What can I use instead of hoisin sauce?
Hoisin is the easiest match for the sweet-savory flavor. If unavailable, combine ¼ cup (60 g) plum sauce with 1 tsp (5 ml) soy sauce; the result is fruitier and usually a little less savory, so taste before serving.

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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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