Peking duck is a celebrated Beijing-style roast duck, traditionally served with thin pancakes, scallions, cucumber, and hoisin sauce. This oven method dries the skin thoroughly, then roasts the duck on a rack so fat can render and the skin can brown; it is a practical home version, not a replica of a specialized restaurant oven.
Ingredients
- 1 whole duck, 5 to 6 lb (2.3 to 2.7 kg), preferably thawed and giblets removed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) five-spice powder
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) Chinese rice vinegar
- 1 tbsp (15 ml) boiling water
- 1 small orange, quartered, about 5 oz (140 g)
- 4 scallions, trimmed, about 3 oz (85 g)
- 1-inch (2.5-cm) piece fresh ginger, sliced, about ½ oz (15 g)
- ½ cup (120 ml) hoisin sauce, for serving
- 12 Chinese wheat-flour pancakes, about 8 oz (225 g), warmed for serving
- 1 English cucumber, cut into thin matchsticks, about 10 oz (280 g)
- 4 additional scallions, cut into thin matchsticks, about 3 oz (85 g)
Instructions
- Prepare the duck. If frozen, thaw it in the refrigerator, allowing about 24 hours per 4 to 5 lb (1.8 to 2.3 kg). Remove the neck and giblets from the cavity and reserve or discard them. Pat the duck very dry inside and out with paper towels. Use a clean skewer or the tip of a small knife to prick the skin all over, especially around the legs and breast, without piercing deeply into the meat. This helps fat escape as the duck roasts.
- Season and air-dry. Combine the salt and five-spice powder, then rub it over the duck and inside the cavity. Put the orange, 4 scallions, and ginger loosely in the cavity; do not pack it tightly. Set the duck breast-side up on a wire rack over a rimmed baking sheet and refrigerate uncovered for 24 hours. This drying time is important for browning. Keep raw poultry on the lowest refrigerator shelf, away from ready-to-eat food.
- Heat the oven and glaze. Take the duck from the refrigerator while the oven heats to 325°F (165°C). Stir together the honey, rice vinegar, and boiling water until smooth. Brush a thin, even coat over the duck, including the sides. Let the glaze sit for about 10 minutes, then brush on any remaining mixture. If rice vinegar is unavailable, use cider vinegar; its flavor is a little fruitier.
- Roast slowly. Put the duck, still on its rack and baking sheet, in the oven. Roast for 1 hour 30 minutes, carefully pouring off accumulated fat from the baking sheet after about 45 minutes if the pan is getting full. Save the fat only if you can cool and refrigerate it promptly. Avoid splashing hot fat, and do not add water to a hot roasting pan.
- Brown the skin and check temperature. Increase the oven to 425°F (220°C) and roast for another 30 to 45 minutes, until the skin is deeply golden and crisp. Begin checking at 30 minutes. Insert an instant-read thermometer into the thickest part of the breast and inner thigh without touching bone: USDA FSIS safe minimum temperature for duck is 165°F (74°C). Check more than one spot; if any area is below that temperature, continue roasting and check again every 5 to 10 minutes. If the skin is already dark, loosely shield it with foil while the meat finishes.
- Rest and carve. Transfer the duck to a clean carving board and rest for 15 minutes before carving. Remove the legs and wings, then slice the breast meat. Keep raw-poultry tools and surfaces separate from the cooked duck, and wash hands and equipment thoroughly.
- Serve. Warm the pancakes according to their package directions. Put the duck, cucumber, scallion matchsticks, hoisin sauce, and pancakes on the table. To eat, spread a little hoisin on a pancake, add duck and vegetables, and fold it around the filling.
Tips
- Dry skin is the key. Do not skip the uncovered refrigerator rest or glaze a damp duck. If your refrigerator is too crowded to place the duck uncovered safely, dry it well, set it on a rack in a rimmed tray, and make space before proceeding.
- Prick skin, not meat. Deep cuts can let juices escape and dry the meat. Keep the holes shallow, and take care around the breast.
- Use a rack and a sturdy pan. The rack allows hot air to circulate and keeps the duck out of rendered fat. A deep rimmed baking sheet helps contain drips; avoid a flimsy pan that could buckle.
- Plan the timing. The 24-hour drying period is included in the total time. If using frozen duck, thawing time is additional. Oven performance and the duck’s shape affect roasting time, so use the thermometer rather than relying on the clock alone.
Serving Suggestions
Serve the duck in the familiar pancake style with hoisin, cucumber, and scallions. For a fuller meal, add steamed rice, stir-fried greens, or a simple vegetable soup. The crisp skin is best served soon after carving; set out the accompaniments just before the duck is ready so the pancakes stay warm and the vegetables stay fresh.
Variations
For a gently aromatic flavor, replace the orange in the cavity with a quartered apple or a few extra slices of ginger. These additions perfume the cavity but do not substantially season the meat. If you cannot find five-spice powder, use equal parts ground cinnamon and ground star anise, with a pinch of ground cloves and fennel; the result will be simpler and less balanced than a prepared blend.
Chinese wheat pancakes are traditional for this style of serving. Small flour tortillas can stand in when needed, though they are thicker and less delicate. If you prefer a less sweet glaze, reduce the honey to 2 teaspoons (10 ml); the skin may brown a little less, so watch it closely during the hotter roasting stage.
Storage and Reheating
Refrigerate leftover duck within 2 hours of cooking, in a shallow covered container; remove meat from the carcass if that helps it cool promptly. Cooked duck keeps for 3 to 4 days in the refrigerator. Freeze it in airtight portions for up to 3 months for best quality. Refrigerate leftover pancakes and cut vegetables separately, following package guidance for the pancakes.
For the best texture, reheat sliced duck on a foil-lined tray in a 350°F (175°C) oven until the thickest pieces reach 165°F (74°C), checking with a food thermometer. This may take about 10 to 15 minutes depending on portion size. Reheating softens crisp skin; for a little more crispness, place the duck skin-side up and briefly broil it after it is hot, watching continuously to prevent burning. Reheat only the amount you plan to eat.
Frequently Asked Questions
Can I make Peking duck without air-drying it overnight?
You can roast it after thoroughly patting it dry, but the skin is less likely to become evenly crisp. If time is short, leave it uncovered on a rack in the refrigerator for as long as you can, while keeping raw poultry safely separated from other foods.
Do I need to pour boiling water over the duck?
No. Some traditional preparations use hot water to tighten the skin before drying, but this home method uses a thin honey-vinegar glaze instead. Do not pour boiling water over a duck while it is near electrical appliances or an oven; the glaze and long drying period make the method easier to manage at home.
Why is the skin not crisp?
Common causes are wet skin, insufficient refrigerator drying, a crowded oven, or roasting in a pan where the duck sits in fat. Dry the duck thoroughly, use a rack, and finish at the higher temperature. A thermometer is still essential: do not overcook the meat simply to chase darker skin.
Can I roast the duck ahead of time?
For the crispest result, roast and serve it just before the meal. You can dry and season the duck a day ahead as directed. If you must cook it earlier, refrigerate the cooked duck within 2 hours, then reheat to 165°F (74°C); the skin may not be as crisp as freshly roasted.
Can I use the rendered duck fat?
Yes, if it has been handled safely. Strain it into a clean container, cool it promptly, and refrigerate it within 2 hours. Use refrigerated fat within about a week or freeze it for longer storage; discard it if it smells off or has been left at room temperature too long.
How do I know when the duck is safely cooked?
Check the thickest parts of both breast and thigh with an instant-read thermometer, avoiding bone. Duck must reach 165°F (74°C) under USDA FSIS guidance. Color and clear juices are not reliable substitutes for measuring temperature.
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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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