Peking Duck Recipe Video: Roast Duck at Home

Peking duck is a celebrated Beijing-style dish known for crisp, glossy skin and tender meat, traditionally served with thin pancakes, scallions, cucumber, and sweet bean sauce. This home-roasted version uses a simple honey-and-vinegar glaze and an overnight uncovered chill to help dry the skin; it is not the elaborate multi-day restaurant method, but it delivers the essential contrast of crisp duck and fresh, savory accompaniments.

Ingredients

1 whole Pekin duck, about 5 to 5½ lb (2.3–2.5 kg), giblets removed
2 tsp (10 g) fine salt
1 tsp (2 g) five-spice powder
2 cups (480 ml) boiling water, for loosening the skin
2 tbsp (30 ml) honey
2 tbsp (30 ml) Chinese rice vinegar or cider vinegar
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry, optional
1 cup (240 ml) water, for the roasting pan
12 small Chinese-style wheat pancakes (about 12 oz/340 g), warmed according to package directions
½ cup (120 g) sweet bean sauce or hoisin sauce
6 scallions (about 4 oz/115 g), cut into thin 3-inch (7.5 cm) strips
1 English cucumber (about 12 oz/340 g), cut into thin matchsticks

Instructions

Dry the duck. Remove any packets from the cavity and pat the duck very dry, inside and out. Trim excess fat around the cavity, but leave the skin intact. Set the duck on a rack over a rimmed tray. Pour the 2 cups (480 ml) boiling water slowly over the skin to tighten it, turning the duck so all sides are scalded. Pat dry again. This step is optional if you prefer to skip handling hot water, but it helps the skin render and dry.
Season and chill. Mix the salt and five-spice powder. Rub it evenly inside the cavity and over the duck, avoiding heavy piles on the skin. Refrigerate uncovered on its rack for 12–16 hours. Keep the tray on a low shelf so raw poultry juices cannot drip onto other food. The uncovered chill dries the skin; do not leave the duck at room temperature to dry.
Glaze and heat the oven. Take the duck from the refrigerator while the oven heats to 350°F (175°C). Stir together the honey, vinegar, soy sauce, and Shaoxing wine, if using. Brush a thin, even coat over the skin. Place the duck breast-side up on a rack in a roasting pan and pour 1 cup (240 ml) water into the pan beneath the rack, not over the duck. The water helps prevent drippings from scorching.
Roast until safe and tender. Roast for about 1 hour 45 minutes, checking the pan occasionally and adding a little hot water if it dries out. Rotate the pan once for even browning. USDA FSIS says duck and all poultry must reach a safe minimum internal temperature of 165°F (74°C), checked with a food thermometer in the thickest part of the breast and inner thigh without touching bone. If it has not reached that temperature, continue roasting in 10–15-minute increments and check again. The exact time depends on the duck’s size and your oven.
Crisp the skin. Once the duck is safely cooked, raise the oven to 425°F (220°C) and roast for 10–15 minutes, watching closely so the glaze does not burn. If the skin is already deeply browned, shorten or skip this step. Remove the duck and rest it for 15 minutes before carving. Resting improves handling, but it does not replace the thermometer check.
Carve and serve. Cut the skin and meat into bite-size pieces, or carve the breast and legs separately. Arrange the duck, warm pancakes, sauce, scallions, and cucumber on a platter. Spoon a little sauce onto each pancake, add duck and vegetables, roll, and eat while warm.

Tips

Start with a fully thawed duck. Thaw it in the refrigerator, allowing roughly 24 hours for every 4–5 lb (1.8–2.3 kg), and keep it contained on a tray. Never thaw poultry on the counter.
Dry skin matters more than extra glaze. Pat the duck well and chill it uncovered. A thick glaze can turn sticky or burn; brush on a thin coat, and watch closely during the high-heat finish.
Use the right sauce. Sweet bean sauce, sometimes sold as tian mian jiang, is a traditional-style choice. Hoisin is easier to find and works well, though it is sweeter and often more strongly seasoned. Thin a thick sauce with a teaspoon of warm water if needed.
Protect against splatter and smoke. Duck releases substantial fat. Keep water in the pan, use a deep roasting pan, and avoid letting drippings collect near the oven element. Do not pour hot fat down the sink; cool it, then discard it in the trash.

Serving Suggestions

Set out the pancakes and accompaniments separately so everyone can assemble each bite. If your pancakes are frozen, warm them just before serving and keep them covered in a clean towel so they stay pliable. A simple side of steamed rice, stir-fried greens, or lightly dressed cabbage makes the meal more substantial without competing with the duck. Keep extra sauce at the table, but use a clean serving spoon rather than one that has touched raw poultry.

Variations

For a milder seasoning, omit the five-spice powder and use only salt. If Shaoxing wine is unavailable, dry sherry is a practical substitute; it adds a similar gentle, fermented note, while leaving it out is also fine. Rice vinegar gives a clean, light tang to the glaze; cider vinegar is a convenient alternative with a slightly fruitier flavor. This recipe uses ready-made pancakes for ease. Thin flour tortillas can stand in, although they are thicker and less delicate than Chinese pancakes. For a smaller gathering, roast duck legs instead, but adjust the cooking time and verify 165°F (74°C) in each piece.

Storage and Reheating

Refrigerate cooked duck and accompaniments within 2 hours, storing the meat separately in a covered container. Cooked duck keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Freeze the meat for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat leftovers to 165°F (74°C), checked with a food thermometer. For crispier skin, reheat pieces on a rack in a 375°F (190°C) oven until hot throughout; cover loosely if the meat is drying before it reaches temperature. Warm pancakes and sauce separately. Discard duck left at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make Peking duck without chilling it overnight?
Yes, but the skin may be less crisp. If time is short, pat it very dry and refrigerate uncovered for at least 4 hours. Do not leave raw duck unrefrigerated to dry.

How do I know when the duck is done?
Use a food thermometer, not color or cooking time alone. Check the thickest breast and inner thigh, avoiding bone; both should reach 165°F (74°C), the USDA FSIS safe minimum for poultry.

Why is my duck skin not crisp?
Moisture is the most common cause. Dry the skin thoroughly, chill the duck uncovered, and avoid pouring glaze or pan liquid over it during roasting. Also make sure the final oven is fully hot and do not cover the duck while it rests.

Can I prepare the duck the day before?
Yes. Season it and leave it uncovered on a rack in the refrigerator overnight. You can also mix the glaze and cut the vegetables ahead, keeping the vegetables covered and chilled. Roast the duck on the day you plan to serve it for the best skin.

What if I can’t find Chinese pancakes?
Use thin flour tortillas warmed until flexible. They are not the same as traditional wheat pancakes, but they hold the filling. Lettuce leaves make a lighter wrap, though they change the texture and flavor of the meal.

Can I roast the duck from frozen?
No. Thaw it completely in the refrigerator first so it cooks evenly and you can remove the giblets safely. Keep raw duck refrigerated during thawing, and clean hands, utensils, and surfaces after contact with it.

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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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