Peking duck is a celebrated Chinese roast of whole duck with lacquered, crisp skin, traditionally served with thin pancakes, scallions, cucumber, and a sweet-savory sauce. This home version uses an overnight refrigerator dry and a simple maltose glaze to build crisp skin and deep color without special equipment; regional and restaurant methods vary.
Ingredients
- 1 whole Pekin duck, about 5 lb (2.3 kg), thawed, giblets removed, and patted very dry
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) baking powder, optional, for helping dry the skin
- 1 tsp (2 g) Chinese five-spice powder, optional
- 4 scallions (about 4 oz/115 g), cut into short lengths
- 1 piece fresh ginger, 1 oz (28 g), sliced
- 1 cup (240 ml) water, for the roasting pan
- 2 tbsp (40 g) maltose, for the glaze; or use 2 tbsp (42 g) honey, which gives a slightly different flavor and may brown faster
- 2 tbsp (30 ml) hot water, to loosen the maltose
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) light soy sauce
- 1/4 cup (60 ml) hoisin sauce
- 1 tbsp (15 ml) water, to thin the hoisin
- 1 tsp (5 ml) toasted sesame oil, optional, for the sauce
- 18–24 thin Chinese wheat pancakes, warmed according to package directions
- 1 large cucumber (about 10 oz/285 g), cut into thin matchsticks
- 6 scallions (about 6 oz/170 g), cut into thin strips
Instructions
- Prepare the duck. Remove any pinfeathers with tweezers, trim loose excess fat around the cavity, and pat the duck thoroughly dry, including inside the cavity. If the tail-end fat flap is especially large, trim some away, but leave the skin intact. Use a small skewer to prick the skin in fatty areas, especially around the breast and thighs, taking care not to pierce the meat. This gives rendered fat a way out and helps the skin crisp.
- Season and air-dry. Mix the salt, baking powder, and five-spice, if using. Rub the mixture evenly over the skin and lightly inside the cavity. Put the scallion lengths and ginger in the cavity without packing them tightly. Set the duck breast-side up on a wire rack over a rimmed tray and refrigerate uncovered for 12 hours. Keep it on a low shelf, away from ready-to-eat foods, and do not rinse the duck after seasoning. The exposed cold air dries the skin; skipping this wait generally produces softer skin.
- Glaze and heat the oven. Remove the duck from the refrigerator while the oven heats to 425°F (220°C). Stir the maltose with the hot water until loosened, then mix in the rice vinegar and soy sauce. If using honey, stir it with the other glaze ingredients; watch the duck closely later because honey can darken faster. Brush a thin, even coat over the duck, including the sides. Let the glaze sit for about 10 minutes while the oven heats. Put 1 cup (240 ml) water in the roasting pan, below the rack, to catch drips and reduce smoking; the duck should not touch the water.
- Roast to render and brown. Place the rack and pan in the oven and roast at 425°F (220°C) for 20 minutes. Reduce the oven to 350°F (175°C) without opening the door, then roast for about 90 minutes more. Begin checking after 75 minutes at the lower temperature, since duck size and ovens vary. If one side browns much faster, rotate the pan. If the skin becomes deeply browned before the duck is done, loosely cover the dark areas with foil.
- Check temperature and rest. Check with a food thermometer in the thickest part of the breast and the innermost part of the thigh, avoiding bone. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for duck; continue roasting if either area has not reached it, checking again in short intervals. Transfer the duck to a clean board and rest for 20 minutes before carving. Do not reuse the raw-duck tray or utensils for cooked meat unless they have been washed.
- Make the sauce and serve. Stir the hoisin with 1 tbsp (15 ml) water and the sesame oil, if using. Warm the pancakes as directed on their package and arrange them with cucumber, scallion, and sauce. For the classic table presentation, carve thin strips of crisp skin and meat, then let everyone wrap them in pancakes with the vegetables and a little sauce.
Tips
- Dry skin thoroughly. Moisture is the enemy of crisp skin. Pat the duck dry before seasoning, and leave it uncovered on a rack in the refrigerator for the full 12 hours. If the duck is still visibly damp before glazing, blot it gently with paper towels.
- Use a thermometer, not color alone. A browned exterior does not confirm that the thickest parts are safely cooked. Insert the thermometer without touching bone, and return the duck to the oven if the breast or thigh has not reached 165°F (74°C).
- Adjust the glaze carefully. Maltose is traditional in many Peking duck preparations and gives a glossy finish, but it can be hard to find. Honey is a practical substitute, though its flavor is more pronounced and it can scorch sooner. Use a thin coat rather than pouring glaze over the duck.
- Manage smoke and splatter. Keep water in the roasting pan and make sure the pan is deep enough to catch rendered fat. If the pan dries out during roasting, carefully add more hot water. Avoid adding cold water to a hot pan, which can cause a sudden burst of steam or splatter.
Serving Suggestions
Serve the duck as a shared centerpiece with warm wheat pancakes, cucumber matchsticks, scallion strips, and hoisin sauce. A small amount of sauce is enough: too much can make the pancake soggy and overwhelm the rich duck. Set out extra scallions and cucumber so each person can balance the savory meat with their preferred amount of crisp vegetables.
For a fuller meal, pair the platter with steamed jasmine rice, simply cooked greens, or a light vegetable soup. Carve the duck shortly before serving so the skin remains crisp. If you want the traditional pancake-wrap experience, slice the meat and skin into manageable pieces rather than serving large carved portions. The legs and wings can be served whole or cut into smaller pieces for sharing.
Variations
Use a simpler glaze: If maltose and rice vinegar are unavailable, brush on a mixture of honey and a little warm water. The result will be sweeter and less traditionally glossy, so apply it sparingly and keep an eye on browning. Hoisin can be served on the side rather than brushed onto the duck; it is a sauce, not a substitute for the skin glaze.
Change the aromatics: Scallion and ginger are a straightforward cavity filling. A few strips of orange peel can be added for a gentle citrus note, but avoid filling the cavity tightly because air circulation helps the duck cook evenly. Five-spice is optional; leaving it out gives a cleaner duck flavor.
Make a smaller meal: For two to four people, roast duck legs or a smaller whole duck instead, adjusting the cooking time to the cut and checking each piece with a thermometer. The whole-duck timing here does not automatically apply to individual legs or a different-size bird. Keep the same safe minimum of 165°F (74°C) for duck.
Serve without pancakes: Thin flour tortillas can stand in if Chinese wheat pancakes are unavailable, although they are thicker and less delicate. Warm them so they fold without cracking. Lettuce leaves are another option, but they change the dish into a fresher, crunchier wrap rather than a classic pancake serving.
Storage and Reheating
Refrigerate leftover duck within 2 hours of cooking, separated from the pancakes and vegetables, in a covered container. Remove meat from the bones if that makes it easier to store and reheat evenly. Cooked duck keeps for 3–4 days in the refrigerator. Store leftover sauce and fresh garnishes separately; discard any garnish that has been sitting at room temperature for more than 2 hours.
For best texture, reheat sliced duck on a rack over a baking sheet at 350°F (175°C) until it reaches 165°F (74°C), checking with a food thermometer. The meat will warm through safely, though the skin may not be as crisp as it was fresh from the oven. A quick finish under the broiler can crisp the skin, but watch continuously because the glaze can burn. Reheat pancakes according to their package directions. Freeze cooked duck in a tightly sealed container for up to 2–3 months for best quality; thaw it in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Can I make Peking duck without leaving it uncovered overnight?
Yes, but the skin may be less crisp. If time is short, dry the duck very thoroughly and refrigerate it uncovered for as long as you can, even a few hours. Do not leave raw duck out at room temperature to speed up drying; keep it refrigerated and away from ready-to-eat foods.
Do I need to boil water and pour it over the duck?
No. Some traditional methods loosen the skin with hot water before drying, but this home method relies on careful drying and a thin glaze. Pouring hot water over a duck can be awkward and risks splashing; it is not necessary for this recipe to work.
Why did my duck skin turn soft?
The skin may not have dried long enough, the duck may have been wet when glazed, or it may have been covered while resting. Make sure it dries uncovered in the refrigerator, avoid a thick glaze, and rest it uncovered. A thermometer is still essential, even if the skin looks finished.
Can I prepare the duck a day ahead?
You can season and air-dry it for up to about 24 hours in the refrigerator, on a rack over a tray and away from other foods. Glaze and roast it on the day you plan to serve it for better skin texture. Do not glaze it and leave it sitting for a long time, because the surface can become sticky and damp.
Can I make the pancakes or sauce from scratch?
Yes. Homemade wheat pancakes and sauces have many regional and household versions, but packaged thin pancakes make this recipe more manageable. If making pancakes yourself, prepare them separately and keep them covered so they stay soft. The quick hoisin mixture here is a serving sauce, not a claim to be a traditional homemade sauce.
How should I carve a whole duck?
After the 20-minute rest, use a sharp knife to separate the legs and wings at their joints, then slice breast meat across the grain. Cut crisp skin into strips and serve it with the meat. Work over a cutting board with a groove to catch juices, and use clean serving utensils.
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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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