Peking Duck in the Oven: Crisp Skin at Home

Peking duck is a Beijing-style roast duck traditionally served with thin pancakes, scallions, cucumber, and sweet bean sauce. This oven-friendly version dries the skin thoroughly, then roasts the duck on a rack so the fat can render and the skin brown; it is a home adaptation, not the elaborate air-drying method used in many restaurants.

Ingredients

1 whole Pekin duck, 5 to 6 lb (2.3 to 2.7 kg), thawed if frozen, giblets removed
2 tsp (10 g) fine salt
1 tsp (2 g) five-spice powder
1 tsp (5 g) honey
1 tbsp (15 ml) hot water
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) low-sodium soy sauce, for the cavity
1 small orange, cut into wedges, about 5 oz (140 g)
3 scallions, cut into 3-inch (7.5-cm) pieces, about 2 oz (55 g)
12 Mandarin-style pancakes, about 12 oz (340 g), store-bought or homemade
½ cup (120 g) hoisin sauce or sweet bean sauce, for serving
1 English cucumber, cut into thin matchsticks, about 10 oz (285 g)
4 scallions, cut into thin matchsticks, about 3 oz (85 g)

Instructions

Dry the duck the day before. Remove any pin feathers with tweezers, trim excess fat around the cavity, and pat the duck very dry inside and out. Use a skewer or the tip of a sharp knife to prick the skin all over, especially over the breast and thighs, without piercing the meat. This helps fat escape. Do not cut deeply into the flesh.
Mix the salt and five-spice powder. Rub it over the duck skin and lightly inside the cavity. Set the duck breast-side up on a wire rack over a rimmed tray and refrigerate uncovered for 18 to 24 hours. Keep it on the lowest refrigerator shelf, away from ready-to-eat food. The uncovered chill dries the skin; do not leave raw poultry at room temperature.
Prepare the oven and duck. Take the duck from the refrigerator while the oven heats for about 20 minutes. Set a rack in the lower-middle position and heat the oven to 300°F (150°C). Put the orange and three scallions loosely in the cavity; do not pack it tightly. Tuck the wing tips behind the shoulders and tie the legs loosely with kitchen twine if needed.
Set a clean roasting rack in a deep roasting pan and pour in 1 cup (240 ml) water, making sure it does not touch the duck. Place the duck breast-side up on the rack. Roast for 1 hour 45 minutes, carefully pouring off accumulated fat from the pan once or twice if it approaches the rack. Replenish the water if the pan becomes dry. Save rendered fat separately if desired; cool it promptly and refrigerate.
Check doneness. Insert an instant-read food thermometer into the thickest part of the breast and inner thigh without touching bone. USDA FSIS specifies a safe minimum internal temperature of 165°F (74°C) for duck and other poultry. If either area is below that temperature after the initial roast, continue roasting and check every 10 to 15 minutes. The exact time varies with duck size and oven accuracy.
Crisp the skin. Transfer the duck carefully to a clean rack and discard or reserve the pan liquid. Mix the honey with hot water and rice vinegar, then brush a thin layer over the skin. Raise the oven to 425°F (220°C) and roast 15 to 25 minutes, watching closely, until the skin is deep golden and crisp. If any area darkens too quickly, shield it loosely with foil. Recheck that the duck remains at least 165°F (74°C) in the breast and thigh.
Rest the duck on the rack for 15 minutes before carving. Meanwhile, warm the pancakes according to their package directions, usually by steaming briefly or heating in a covered pan. Slice or shred the duck meat and cut the skin into serving pieces. Arrange it with cucumber, scallion, and sauce.

Tips

Thorough drying is the key to crisp skin. If you cannot chill the duck overnight, dry it uncovered for at least 8 hours, though the skin may be less crisp.
Use a roasting pan deep enough to catch fat safely. Duck releases a substantial amount; never let hot fat spill onto the oven floor. Pour it into a heatproof container, not down the drain.
Rice vinegar gives a clean, mild tang. Chinese red vinegar can stand in, while apple cider vinegar works in a pinch but tastes fruitier. Honey helps browning; use maltose if available for a more traditional glaze, warming it first to make it brushable.
Do not rely on skin color or cooking time alone for safety. Check both breast and thigh with a thermometer, and avoid splashing raw duck juices onto utensils or ready-to-eat garnishes.

Serving Suggestions

Serve the duck family-style with warm thin pancakes, hoisin or sweet bean sauce, cucumber, and scallion. Spread a little sauce on a pancake, add duck meat and a piece of crisp skin, then top with the vegetables and fold. Steamed rice and stir-fried greens make useful accompaniments, especially if serving more people than the pancakes will cover.

Variations

For a simpler seasoning, omit the five-spice and use salt alone; the duck’s rich flavor still pairs well with the garnishes. If Mandarin pancakes are unavailable, use small flour tortillas warmed until pliable, understanding that they are thicker and less delicate. Thinly sliced radish can supplement or replace some cucumber. Hoisin is a convenient sweet, savory sauce; traditional sweet bean sauce has a deeper, less tangy flavor, and either works here.

Storage and Reheating

Refrigerate leftover duck within 2 hours of cooking, in a shallow covered container. Keep it for 3 to 4 days. Store pancakes and sliced vegetables separately, and refrigerate sauce according to its label. Freeze cooked duck meat for up to 3 months for best quality; thaw overnight in the refrigerator.

For the best texture, reheat duck pieces on a rack in a 375°F (190°C) oven until hot throughout and the skin has crisped again. Check that leftovers reach 165°F (74°C). A microwave is convenient for meat, but it will soften the skin; crisp skin separately in a hot oven or skillet. Reheat only the portions you plan to eat.

Frequently Asked Questions

Can I roast the duck on the same day?
Yes, but give it at least 8 hours uncovered in the refrigerator if possible. The overnight drying step improves the skin; a freshly dried duck may roast safely but is less likely to become evenly crisp.

Should I rinse the duck before cooking?
No. Rinsing raw poultry can spread bacteria around the sink and counter. Remove visible pin feathers, pat the duck dry with paper towels, and wash hands and tools after handling it.

Why is my duck skin not crisp?
Common causes are damp skin, too little time at high heat, or excess moisture in the roasting pan. Drying uncovered in the refrigerator, pricking the skin without cutting the meat, and finishing at 425°F (220°C) help. If the skin is browned but still soft, give it a few more minutes while watching closely.

Can I cook a larger duck with this method?
Yes, but expect a longer initial roast. Use the thermometer rather than scaling the time mechanically, and make sure the pan can safely catch the rendered fat. The breast and thigh must each reach 165°F (74°C).

Can I make the duck ahead?
You can dry it uncovered in the refrigerator for up to 24 hours before roasting. For the crispiest result, roast and serve it the same day; cooked duck can be refrigerated and reheated, but the skin may not be quite as crisp.

What can I do with the rendered duck fat?
Strain it through a fine sieve into a clean heatproof container, cool promptly, and refrigerate. Use it within a few weeks for roasting potatoes or vegetables, and discard it if it smells off or shows signs of spoilage.

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

Spotted an error? Tell us and we will correct it (corrections policy).