Peking duck is a Beijing-style roast duck served with thin pancakes, hoisin sauce, scallions, and cucumber, so each person can assemble a savory, crisp-edged wrap. This home version uses an overnight refrigerator dry and a simple honey glaze to make the skin crisp without specialized equipment; if you searched for a Peking duck Ottawa menu, think of it as a complete dinner to make at home, not a listing for a particular restaurant.

Ingredients

1 whole Pekin duck, 5 to 5½ pounds (2.3 to 2.5 kg), fully thawed, giblets removed
1 tablespoon kosher salt (about 15 g; check the package because crystal sizes vary)
1 teaspoon Chinese five-spice powder (about 2 g)
2 tablespoons maltose syrup (40 g), or 2 tablespoons honey (42 g)
1 tablespoon rice vinegar (15 ml)
1 teaspoon soy sauce (5 ml)
2 tablespoons hot water (30 ml)
1 cup water (240 ml), for the roasting pan
16 thin Chinese pancakes (about 400 g total), thawed if frozen
½ cup hoisin sauce (120 ml; about 130 g)
6 scallions (about 90 g), roots removed and cut into thin strips
1 medium cucumber (about 300 g), cut into thin matchsticks

Instructions

Dry and season the duck. If the duck is frozen, thaw it in the refrigerator according to the package directions, allowing a day or more for a large bird; never thaw it on the counter. Remove the giblets and pat the duck thoroughly dry with paper towels. Do not rinse raw poultry, since splashing can spread germs around the sink. Trim away any loose excess fat near the cavity. With a clean skewer or the tip of a small knife, prick the skin all over, especially around the breast and thighs, without piercing the meat. This gives rendered fat a way out and helps the skin dry. Rub the salt and five-spice over the skin and inside the cavity. Set the duck breast side up on a rack over a rimmed tray, and refrigerate uncovered for 12 hours. Keep it on a low shelf away from ready-to-eat foods.
Make the glaze and prepare the oven. Heat the oven to 425°F (218°C). Stir the maltose or honey, rice vinegar, soy sauce, and hot water together until smooth. Maltose is a traditional, thick sweetener that gives a glossy finish; honey is a convenient substitute, though it can brown more quickly and tastes more floral. If using firm maltose, warm the mixture briefly so it loosens. Take the duck from the refrigerator and brush a thin, even coating of glaze over the skin. Save any extra glaze that has not touched the raw duck for serving or discard it; do not reuse glaze that has been in contact with raw poultry.
Set up the roasting pan. Place a sturdy rack inside a deep roasting pan and pour the cup of water into the bottom, below the rack. The duck must sit above the water, not in it. Put the duck breast side up on the rack, tucking the wing tips underneath so they are less likely to scorch. If the roasting pan is shallow, check that rendered fat cannot overflow; carefully pour off excess hot fat during cooking as needed, keeping it away from the oven floor.
Roast until crisp and safely cooked. Roast at 425°F (218°C) for 20 minutes. Without opening the oven for long, lower the temperature to 350°F (177°C) and roast for about 1 hour 35 minutes. Turn the pan once if your oven browns unevenly. Then raise the oven to 425°F (218°C) for about 10 to 15 minutes to deepen the color and crisp the skin, watching closely because honey glaze can darken fast. Timing varies with the duck and oven. Check with a food thermometer in the thickest part of the breast and the innermost thigh, avoiding bone: USDA FSIS gives duck a safe minimum internal temperature of 165°F (74°C). If either spot is below temperature, continue roasting at 350°F (177°C), checking every 10 minutes. If the skin is already dark, loosely shield it with foil while the meat finishes.
Rest and prepare the accompaniments. Transfer the duck to a clean carving board and rest it for 15 minutes before carving. While it rests, warm the pancakes following their package instructions, usually by steaming them briefly or heating them in a covered skillet. Set out the hoisin, scallion strips, and cucumber in small bowls. Use separate clean utensils and plates for cooked duck, not anything that held raw poultry.
Carve and serve. Remove the legs and wings at their joints, then slice the breast meat across the grain. For a classic-style presentation, include pieces of crisp skin with the meat rather than trying to keep each slice intact. Let diners spread a little hoisin on a warm pancake, add duck, cucumber, and scallion, then fold or roll it to eat. Serve extra pancakes and sauce at the table.

Tips

Give the skin enough drying time. The uncovered refrigerator rest is what helps the skin dry; skipping it often means a less crisp result. A full 12 hours is the minimum used for this schedule. If you dry the duck for longer, keep it refrigerated and add the extra time to your total.
Prick only the skin and fat. Holes through the meat let moisture escape and can make the breast dry. Use shallow, closely spaced pricks and take care around the breast. If you see a pool of fat in the pan, carefully remove some rather than letting it smoke.
Use a thermometer, not color alone. A bronzed exterior does not confirm that the meat is safely cooked. Check both the breast and thigh, and continue cooking if either has not reached 165°F (74°C). Keep the duck on the rack so hot air can circulate around it.
Choose the easiest pancake option. Frozen or refrigerated Chinese pancakes are convenient and thin enough to roll. If they are hard to find, small flour tortillas work, but they are thicker and less delicate than the traditional pancakes. Warm them covered so they stay pliable.

Serving Suggestions

For a relaxed dinner, arrange the duck, pancakes, hoisin, cucumber, and scallions separately so everyone can build wraps at the table. A small serving of plain steamed rice or a simple stir-fried green vegetable makes the meal more substantial without competing with the duck. Steamed bok choy, gai lan, or broccoli can be dressed with a little soy sauce and sesame oil; keep the seasoning restrained because hoisin is already sweet and savory.

For a larger Ottawa dinner menu, serve a light vegetable soup or a crisp cabbage salad before the duck, then offer fresh orange segments or sliced pears afterward. Plan on four pancakes per person as a starting point, with extra if guests are especially hungry. The amount of meat on a whole duck varies because the carcass and bones make up part of its weight, so pair it with a filling side if you are feeding four adults with big appetites.

Variations

Use a smaller bird: A 4-pound (1.8 kg) duck may finish sooner than the size in this recipe. Keep the oven method, but begin checking the internal temperature earlier and cook to the thermometer reading rather than the clock. A larger duck may need additional time. The safe temperature does not change with size.

Make the glaze less sweet: Use maltose for a less sharply sweet, more traditional-style coating, or reduce honey to 1 tablespoon (21 g) and add 1 tablespoon (15 ml) water. The result will be less glossy and may brown less quickly. Do not add extra soy sauce to the glaze without tasting it; too much can make the skin salty.

Change the wrap fillings: Add thinly sliced radish or carrot, or use a small amount of shredded lettuce for crunch. These are practical additions rather than a claim to a single definitive version. Keep the duck, pancakes, and core scallion-cucumber-hoisin combination as the centerpiece.

Use the meat in another meal: If you prefer not to serve pancakes, carve the cooked duck and serve it over rice with cucumber and hoisin on the side. For a smaller household, roast duck can also be portioned before cooking, but pieces cook at different rates; check every piece with a thermometer and remove pieces individually once they reach 165°F (74°C).

Storage and Reheating

Refrigerate leftover duck and accompaniments within 2 hours of cooking. Store the carved meat in a shallow, covered container, separate from the pancakes and fresh vegetables; cooked duck keeps for 3 to 4 days in the refrigerator. Refrigerate opened hoisin according to its label. For longer storage, freeze cooked duck in airtight portions for about 2 to 3 months for best quality, then thaw it in the refrigerator. Do not leave cooked duck at room temperature for extended storage.

To reheat, place duck pieces in a shallow oven-safe dish with a spoonful of water or stock, cover, and warm at 325°F (163°C) until a thermometer reads 165°F (74°C). If you want crisper skin, uncover for the final few minutes or briefly use a hot skillet, checking that the meat reaches 165°F throughout. Reheat only the amount you plan to eat, and warm pancakes separately according to their package directions. Avoid repeated reheating, which can dry out the meat.

Frequently Asked Questions

Is this an Ottawa restaurant menu?

No. This is a home recipe for a Peking duck dinner, not current information about a restaurant, prices, or local availability. The phrase “Peking duck Ottawa menu” can also describe a search for places to eat; for a restaurant’s current menu, check that restaurant’s own published information.

Do I have to dry the duck overnight?

For the crispest skin in this oven method, plan on at least 12 hours uncovered in the refrigerator. The dry, cool air helps remove surface moisture. If you skip that rest, the duck can still be roasted safely, but the skin may be softer. Do not try to speed-dry raw duck at room temperature.

Can I make the duck without maltose?

Yes. Honey is easy to find and works as the glaze substitute here. It has a more noticeable floral sweetness and can brown faster, so watch closely during the final high-heat stage. Rice syrup can also be used in a similar quantity, although the flavor and shine will differ.

How do I know the duck is done?

Use a food thermometer rather than relying on clear juices, browned skin, or a timer. Check the thickest breast section and innermost thigh without touching bone; each must reach 165°F (74°C). If one area is behind, keep roasting and check again after 10 minutes.

Can I prepare any parts ahead?

Yes. You can wash and cut the scallions and cucumber a few hours ahead, then cover and refrigerate them. The duck can complete its 12-hour uncovered dry in the refrigerator, but apply the glaze just before roasting. Warm pancakes shortly before serving so they remain soft and easy to fold.

What should I do with leftover duck fat?

Let hot fat cool enough to handle safely, then strain it into a covered container and refrigerate it promptly. Use it within a few days for cooking potatoes or vegetables, or freeze it for longer storage. Do not pour hot fat down the drain, and discard it if it smells rancid or has been left out too long.

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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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Peking Duck Ottawa Menu: A Home-Cooked Recipe