Peking duck is a celebrated Chinese dish known for its lacquered, crispy skin and tender, juicy meat, traditionally served with thin pancakes, scallions, cucumber, and sweet bean sauce. This home-friendly version recreates the iconic restaurant experience with a technique that yields crackling skin and moist meat, perfect for a special meal. While it takes time and a few steps, the result is a showstopping feast that is well worth the effort.
Ingredients
- 1 whole duck (5–6 lb / 2.3–2.7 kg), cleaned and patted dry
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Chinese rice vinegar (or white vinegar)
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1 tbsp (15 g) brown sugar (optional, for extra lacquer)
- For the pancakes:
- 2 cups (250 g) all-purpose flour
- 3/4 cup (180 ml) boiling water
- 1 tbsp (15 ml) sesame oil (for brushing)
- For serving:
- 1/2 cup (120 ml) hoisin sauce (or sweet bean sauce)
- 1 cucumber, cut into thin strips
- 4–5 scallions, cut into thin strips
Instructions
- Prep the duck: Pat the duck completely dry with paper towels. 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.
- Blanch the duck: Bring a large pot of water to a boil. Carefully lower the duck into the water and blanch for 3–4 minutes. This tightens the skin and removes excess fat. Remove and pat dry thoroughly.
- Season and air-dry: In a small bowl, mix honey, soy sauce, vinegar, five-spice powder, and salt (and brown sugar if using). Brush this mixture all over the duck, ensuring even coverage. Place the duck on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours, or up to 24 hours, to dry the skin. (If short on time, use a fan to dry for 1 hour.)
- Roast the duck: Preheat oven to 350°F (175°C). Place the duck on a rack in a roasting pan. Roast for 1 hour to 1 hour 15 minutes, until the skin is deep golden and crispy. The internal temperature in the thickest part of the thigh should read 165°F (74°C) on a food thermometer, which is the USDA FSIS safe minimum for duck. If the skin browns too quickly, tent loosely with foil.
- Rest the duck: Remove from oven and let rest for 15 minutes. This allows juices to redistribute.
- Make the pancakes: While the duck rests, place flour in a bowl. Pour in boiling water and stir with a wooden spoon until a shaggy dough forms. When cool enough to handle, knead on a floured surface for 3–4 minutes until smooth. Cover with plastic wrap and rest for 30 minutes.
- Roll and cook pancakes: Roll dough into a log and cut into 16 equal pieces. Flatten each piece into a small disc. Brush one disc with sesame oil and top with another disc, pressing together. Roll out into a 6-inch (15 cm) circle. Heat a dry skillet over medium-high heat and cook each pancake for 30–45 seconds per side, until lightly blistered and cooked through. Peel apart while warm and keep covered with a clean towel.
- Carve and serve: Carve the duck into thin slices with the crispy skin attached. Serve immediately with warm pancakes, hoisin sauce, cucumber, and scallions.
Tips
- Substitutions: If you can’t find Chinese rice vinegar, use plain white vinegar. For the hoisin sauce, you can substitute a mixture of 3 parts soy sauce, 1 part peanut butter, and a little sugar and garlic.
- Drying the skin is key: The longer the duck air-dries in the fridge, the crispier the skin will be. If you skip this step, the skin will be chewy rather than crackling.
- Common mistake: Don’t skip the blanching step. It removes excess fat and helps the skin separate from the meat, which is essential for crispy skin.
- Make ahead: The pancakes can be made a day ahead and reheated in a steamer or microwave wrapped in a damp towel.
Serving Suggestions
Serve the Peking duck as a DIY wrap: spread a little hoisin sauce on a pancake, add a few slices of duck, top with cucumber and scallion strips, and roll up. For a full meal, accompany with steamed jasmine rice, a simple stir-fried bok choy, and a light soup like egg drop or hot and sour. The leftover duck carcass can be used to make a flavorful broth for a noodle soup the next day.
Variations
- Peking Duck Tacos: Instead of pancakes, serve the duck in warm tortillas with a hoisin-ranch drizzle and pickled vegetables.
- Spicy Glaze: Add 1–2 tsp (5–10 g) of Chinese chili paste (doubanjiang) to the glaze for a spicy kick.
- Fruitier Sauce: Mix hoisin with a little plum sauce or orange marmalade for a sweeter, fruitier flavor.
- Duck Breast Only: For a quicker version, use 4 duck breasts, score the skin, and pan-sear skin-side down until crispy, then finish in the oven until 165°F (74°C).
Storage and Reheating
Store leftover duck and pancakes separately in airtight containers in the refrigerator for up to 3 days. To reheat, place duck slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and skin is re-crisped. Pancakes can be reheated in a dry skillet for 15 seconds per side or in the microwave for 10 seconds. Avoid microwaving the duck, as it will make the skin soggy. For longer storage, freeze the duck slices and pancakes for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a duck that is already cut up? Yes, but the cooking time will be shorter. Use duck breasts or legs, and adjust the roasting time to about 40–50 minutes, checking for an internal temperature of 165°F (74°C).
Why is my skin not crispy? The most common reasons are insufficient drying time, not scoring the skin, or roasting at too low a temperature. Make sure to dry the duck thoroughly in the fridge for at least 2 hours, and consider increasing the oven to 375°F (190°C) for the last 15 minutes.
Can I make the pancakes without boiling water? Boiling water is essential for a soft, pliable dough. Using cold water will result in tough pancakes. There is no good substitute.
What is the best way to carve the duck? Use a sharp knife and slice the duck thinly, trying to keep the skin attached to each slice. Start with the breast, then move to the legs. If the skin separates, just place it on top of the meat.
Can I use a rotisserie instead of an oven? Yes, a rotisserie will give excellent results. Follow the same preparation, then roast on the rotisserie at 350°F (175°C) for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C).
Is Peking duck gluten-free? No, because soy sauce and hoisin sauce contain wheat. To make it gluten-free, use tamari or coconut aminos and a gluten-free hoisin sauce, and substitute the flour pancakes with rice paper wrappers.
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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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