Peking Duck in Los Angeles: Recipe & Where to Eat

Peking duck is a celebrated Chinese dish known for its lacquered, crispy skin and tender meat, traditionally served with thin pancakes, hoisin sauce, and scallions. While it originates from Beijing, Los Angeles has its own vibrant Peking duck scene, from high-end restaurants to casual eateries. This recipe brings the iconic flavors and textures of Peking duck to your home kitchen, using a simplified method that still delivers that signature crackling skin and juicy meat. It’s a showstopper for special occasions and a fun weekend project for adventurous home cooks.

Ingredients

1 whole duck (5-6 lbs / 2.3-2.7 kg), preferably fresh
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1 teaspoon (5 g) five-spice powder
1 teaspoon (5 g) salt
1/2 teaspoon (2.5 g) white pepper
1/4 cup (60 ml) boiling water
For serving: 12-16 Mandarin pancakes (store-bought or homemade), hoisin sauce, sliced scallions, and cucumber strips

Instructions

Rinse the duck inside and out and pat dry with paper towels. Trim any excess fat from the cavity and neck. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render fat and crisp the skin.
In a small bowl, mix the honey, soy sauce, rice vinegar, five-spice powder, salt, and white pepper. Stir in the boiling water until the honey dissolves. This is your glaze.
Place the duck on a wire rack set over a baking sheet. Brush the entire surface with the glaze, making sure to get into the crevices. Reserve the remaining glaze.
Refrigerate the duck uncovered for at least 12 hours, or up to 24 hours, to dry the skin. This step is crucial for crispy skin. The longer it dries, the better.
Preheat your oven to 350Â°F (175Â°C). Remove the duck from the refrigerator and let it come to room temperature for about 30 minutes.
Place the duck on a rack in a roasting pan. Add about 1/2 inch (1 cm) of water to the bottom of the pan to prevent drippings from smoking. Roast for 45 minutes.
After 45 minutes, brush the duck with the reserved glaze. Continue roasting for another 45-60 minutes, or until the skin is deep mahogany and crispy, and the internal temperature in the thickest part of the thigh reaches 165Â°F (74Â°C), the USDA FSIS safe minimum for poultry.
Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.
To serve, carve the duck into thin slices, including the crispy skin. Serve with warm pancakes, hoisin sauce, scallions, and cucumber.

Tips

Substitutions: If you can’t find five-spice powder, you can substitute with a pinch of cinnamon, cloves, and star anise. For a gluten-free version, use tamari instead of soy sauce.
Drying is key: The overnight drying in the fridge is non-negotiable for crispy skin. If you’re short on time, you can use a hair dryer on cool setting to speed up the drying process, but the fridge method is best.
Common mistake: Don’t skip scoring the skin. This allows the fat to render out, resulting in crispy, not chewy, skin. Also, make sure not to cut too deep into the meat.
Making pancakes: If making homemade pancakes, keep them covered with a damp cloth to prevent them from drying out while you cook the rest.

Serving Suggestions

Serve the carved duck with warm Mandarin pancakes, hoisin sauce, and a platter of julienned cucumber and scallions. For a complete meal, add a side of stir-fried vegetables or a simple soup made from the duck carcass. This dish is perfect for a festive dinner or a special gathering.

Variations

Classic Peking Duck: This is the traditional method, but you can also add a piece of ginger and a few scallions inside the cavity before roasting for extra flavor.
Duck Breast Version: For a quicker weeknight meal, use duck breasts instead of a whole duck. Score the skin, cook in a cold pan over medium heat to render fat, then finish in the oven. This will take about 20 minutes total.
Spicy Glaze: Add a teaspoon of sriracha or chili flakes to the glaze for a spicy kick.
Orange Glaze: Substitute orange juice for half of the water in the glaze and add a tablespoon of orange zest for a citrusy twist.

Storage and Reheating

Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck slices on a baking sheet and warm in a 350Â°F (175Â°C) oven for 5-10 minutes, or until heated through. The skin will lose some crispiness, but the meat will remain tender. You can also use leftover duck in fried rice, noodle dishes, or sandwiches. Pancakes and hoisin sauce can be stored separately and kept for the same duration.

Frequently Asked Questions

Can I use a frozen duck? Yes, but make sure it is completely thawed in the refrigerator for 24-48 hours before using. Pat it very dry before glazing.

Why is my duck skin not crispy? The most common reason is that the skin wasn’t dried long enough. Ensure you refrigerate it uncovered for at least 12 hours. Also, make sure your oven is at the right temperature and the duck is not crowded in the pan.

Can I make this in an air fryer? Yes, you can adapt this recipe for an air fryer. Cook at 350Â°F (175Â°C) for about 25-30 minutes per pound, or until the internal temperature reaches 165Â°F (74Â°C). You may need to work in batches.

What if I don’t have a meat thermometer? It’s highly recommended to use one to ensure the duck is cooked to a safe temperature. If you don’t have one, pierce the thigh and the juices should run clear, not pink.

Where can I find Mandarin pancakes? Most Asian grocery stores carry them in the refrigerated or frozen section. You can also make them at home with a simple flour and water dough.

Can I use the duck carcass for soup? Absolutely! Simmer the carcass with ginger, scallions, and water for a flavorful broth. It’s a great way to use the entire bird.

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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