Peking duck is a celebrated Chinese dish of whole roasted duck with lacquered, crispy skin and tender meat, traditionally served with thin pancakes, scallions, and hoisin sauce. The magic comes from a specific set of ingredients and techniques: air-drying the skin, glazing it with maltose, and roasting at high heat. This recipe focuses on the essential main ingredients you need to recreate it at home, with accurate quantities and practical substitutions.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), preferably with skin intact
- 2 tbsp (30 ml) maltose or honey
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 cup (240 ml) boiling water
- 1 tbsp (15 g) salt
- 1 tsp (5 g) five-spice powder (optional)
- 2 slices fresh ginger
- 2 scallions, cut into 2-inch pieces
- For serving: 12–16 Mandarin pancakes, hoisin sauce, cucumber strips, scallion brushes
Instructions
- Rinse the duck inside and out. Pat dry thoroughly with paper towels. Trim any excess fat around the cavity.
- In a small bowl, mix the salt and five-spice (if using). Rub this mixture inside the cavity and all over the skin. Place the ginger and scallion pieces inside the cavity.
- Bring a pot of water to a rolling boil. Pour the boiling water over the duck skin—this tightens the skin and helps it crisp. Let the duck drain in the sink for 5 minutes.
- In a separate bowl, stir the maltose (or honey), vinegar, and 1 cup (240 ml) boiling water until the maltose dissolves. Brush this glaze evenly over the entire duck skin. Let any excess drip off.
- Place the duck on a wire rack set over a baking sheet. Refrigerate uncovered for at least 24 hours, or up to 48 hours, to air-dry the skin. This step is crucial for crispy skin—do not skip it.
- Preheat the oven to 350°F (175°C). Remove the duck from the fridge and let it sit at room temperature for 30 minutes.
- Place the duck on a rack in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, until the skin is deep mahogany and the internal temperature in the thickest part of the thigh reaches 165°F (74°C) (USDA safe minimum for poultry).
- Let the duck rest for 15 minutes before carving. To serve, slice the skin and meat into thin pieces, and serve with pancakes, hoisin, cucumber, and scallions.
Tips
- Air-drying is non-negotiable: The 24-hour fridge dry-out dries the skin, which is what makes it shatteringly crisp. If you’re short on time, aim for at least 8 hours.
- Maltose substitute: If you can’t find maltose, use honey or golden syrup. Honey will add a slightly floral note; golden syrup is closer to maltose’s neutral sweetness.
- Don’t pierce the skin: When trimming or handling the duck, avoid piercing the skin—any holes will let juices escape and prevent the skin from crisping.
- Carving trick: For authentic presentation, use a sharp knife to slice the skin and meat together in thin, angled pieces. Don’t worry if it’s not perfect—it will still taste great.
Serving Suggestions
Serve Peking duck the traditional way: smear a pancake with hoisin sauce, add a few slices of duck, a cucumber strip, and a scallion brush, then roll it up tightly. For a full meal, serve alongside steamed jasmine rice and a simple stir-fried vegetable like bok choy. The leftover carcass can be simmered to make a flavorful broth.
Variations
- Peking duck wraps: Instead of pancakes, use soft flour tortillas or lettuce cups for a quicker, less traditional version.
- Spicy glaze: Add 1 tsp (5 ml) of Sriracha or chili oil to the glaze for a spicy kick.
- Orange zest: Add 1 tbsp (15 g) of grated orange zest to the glaze for a citrusy twist.
- Grilled version: If you have a charcoal grill, you can roast the duck over indirect heat at 350°F (175°C) for a smoky flavor—just keep the lid closed and monitor the temperature.
Storage and Reheating
Leftover duck can be refrigerated in an airtight container for up to 3 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 the skin re-crisps. Avoid microwaving, as it will make the skin soggy. Pancakes can be reheated in a steamer or wrapped in foil in the oven for 5 minutes. The duck also freezes well for up to 2 months—wrap tightly and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a duck breast instead of a whole duck? Yes, but the cooking time will be much shorter (about 20–25 minutes at 400°F/200°C). You’ll lose the crispy skin that comes from the whole roasting process, so it’s best for a quick weeknight version.
Why is my skin not crispy? The most common reason is insufficient air-drying. If the skin is still moist when it hits the oven, it will steam rather than crisp. Also, make sure the duck is completely dry before glazing.
Can I make the pancakes from scratch? Absolutely. A simple dough of flour and water, rolled thin and cooked on a dry skillet, works well. But store-bought Mandarin pancakes are a fine time-saver.
Is maltose essential? No, but it gives the classic glossy, lacquered look and a subtle sweetness. Honey or golden syrup are good substitutes, though they may caramelize slightly faster—watch the duck near the end of roasting.
How do I know when the duck is done? Use a meat thermometer inserted into the thickest part of the thigh—it should read 165°F (74°C). The skin should also be deep brown and crisp to the touch.
Can I prepare the duck ahead of time? Yes, you can air-dry the duck in the fridge for up to 48 hours before roasting. You can also roast it a day ahead and reheat it in the oven—just be aware the skin may lose some crispness.
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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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