Peking duck is a Chinese roast duck preparation prized for crisp, lacquered skin and tender meat, traditionally served with thin pancakes, scallions, cucumber and sweet bean sauce. This home-cook version uses a simple air-drying method and a hot oven, making the signature contrasts achievable without specialized equipment.
Ingredients
- 1 whole duck, about 5 lb (2.3 kg), giblets removed
- 2 teaspoons (12 g) kosher salt
- 1 teaspoon (2 g) Chinese five-spice powder
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) boiling water
- 12 Chinese wheat-flour pancakes (about 12 oz / 340 g total), store-bought or homemade
- ½ cup (120 g) hoisin sauce or sweet bean sauce
- 6 scallions (about 4 oz / 115 g), cut into thin matchsticks
- 1 English cucumber (about 12 oz / 340 g), cut into thin matchsticks
- 2 quarts (1.9 L) boiling water, for loosening the skin
Instructions
- Dry the duck. Remove any pinfeathers and pat the duck thoroughly dry, including the cavity. Trim excess fat around the opening. Prick the skin all over with the tip of a skewer, taking care not to pierce the meat. Mix the salt and five-spice, then rub 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 raw poultry on the lowest refrigerator shelf, away from ready-to-eat food.
- Loosen the skin and glaze. Heat the oven to 300°F (150°C). Set the duck on a rack in the sink or over a deep roasting pan. Carefully pour the boiling water evenly over the skin; this tightens it and helps the surface dry. Pat dry again. Stir together the honey, rice vinegar and boiling water. Brush a thin, even coat over the duck and let it stand for 20 minutes while the oven heats fully.
- Roast slowly. Place the duck breast-side up on a rack in a roasting pan. Roast for 1 hour 30 minutes at 300°F (150°C), pouring off rendered fat if it threatens to overflow. Do not baste, as repeated wetting works against crisp skin. Rotate the pan once if your oven browns unevenly.
- Brown and check doneness. Raise the oven to 425°F (220°C) and roast for about 25–40 minutes more, watching closely so the glaze does not burn. The thickest part of the breast and the innermost part of the thigh should each reach 165°F (74°C) on a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for duck. Avoid touching bone with the thermometer. If the skin is already dark but the duck needs more time, lower the oven to 375°F (190°C) and continue until it reaches temperature.
- Rest and prepare the accompaniments. Transfer the duck to a clean board and rest for 15 minutes. Meanwhile, warm the pancakes according to their package directions, usually covered in a steamer for a few minutes, and arrange the sauce, scallions and cucumber in separate dishes.
- Carve and serve. Remove the legs and wings, then slice the breast meat and crisp skin thinly. For a traditional-style bite, spread a little sauce on a pancake, add duck, scallion and cucumber, and roll it up. Serve remaining meat and skin at the table.
Tips
- Drying is key. The uncovered refrigerator rest dries the skin for better browning. If time is short, dry the duck uncovered for at least 6 hours, though the skin may be less crisp.
- Protect the meat. Prick only the skin and fat, not the flesh; holes in the meat let juices escape. Pour boiling water slowly and carefully to avoid splashes.
- Use a thermometer. Duck size and oven performance vary, so rely on the temperature rather than the clock. If the glaze darkens too quickly, reduce the oven temperature as directed.
- Choose a sauce that suits your pantry. Sweet bean sauce (tian mian jiang) is a traditional option; hoisin is easier to find and sweeter, with a more pronounced spice-and-garlic flavor. Either works here.
Serving Suggestions
Serve the duck as a shared main course with warm wheat pancakes, sauce, cucumber and scallions so everyone can assemble each bite. Steamed rice, stir-fried greens or a light vegetable soup make useful sides. Keep the pancakes covered as you serve them so they stay soft; put out only what will be eaten promptly and replenish from the warm batch.
Variations
If Chinese pancakes are unavailable, use small flour tortillas warmed until pliable; they are thicker and less delicate but make convenient wraps. Mandarin pancakes can also be made at home, though that adds preparation time. For a less sweet finish, brush with a mixture of 2 teaspoons (10 ml) honey and 1 tablespoon (15 ml) water instead of the full glaze, or serve the duck with plum sauce. The traditional restaurant method may involve air pumps, hanging and specialized ovens; this recipe is a practical home-roasting approach, not a claim to reproduce every regional or professional version.
Storage and Reheating
Refrigerate leftover duck within 2 hours of cooking, in a shallow airtight container, and use within 3–4 days. Store pancakes and cut vegetables separately. Freeze cooked duck for up to 3 months for best quality; thaw overnight in the refrigerator. Reheat duck to 165°F (74°C), checking with a food thermometer. For crispier skin, place pieces skin-side up on a rack in a 375°F (190°C) oven until hot throughout; cover loosely if the meat is browning too quickly. Microwave reheating is quicker but softens the skin. Reheat pancakes separately according to their package directions.
Frequently Asked Questions
Can I make Peking duck without air-drying it overnight?
Yes, but the skin is less likely to become crisp. Dry it uncovered in the refrigerator for as long as your schedule allows, ideally 6–12 hours, and pat it dry again before glazing.
Do I need to pour boiling water over the duck?
It is a useful home technique for tightening the skin before drying and roasting, but handle the water carefully. The duck must still be dried well and cooked to a safe internal temperature.
Can I prepare the duck a day ahead?
You can salt and air-dry it uncovered in the refrigerator for up to about 24 hours before roasting. Keep it on a tray on the lowest shelf, and apply the honey-vinegar glaze just before cooking.
Why is my duck skin not crisp?
Common causes include damp skin, insufficient roasting time, overcrowding the pan, or basting. Dry the skin thoroughly, leave space around the duck, and finish at the higher temperature while watching the glaze.
What can I use instead of hoisin sauce?
Sweet bean sauce is a traditional alternative, though its flavor is less sweet and often more savory. Plum sauce can work for a fruitier, sweeter result; use a small amount and adjust to taste.
Can I roast a larger duck with the same timing?
Use the method as a guide, but allow more time for a heavier bird and check both breast and thigh with a thermometer. The duck is ready only when both reach 165°F (74°C), regardless of the estimated timing.
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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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