Tung Lok Peking Duck is a celebrated dish inspired by the renowned Singaporean restaurant chain, known for its crispy lacquered skin and tender meat. This recipe recreates the signature experience at home: a whole duck with shatteringly crisp skin, juicy meat, and all the classic accompaniments—pancakes, scallions, cucumber, and hoisin sauce. It works because it combines a traditional air-drying technique with a simple maltose glaze, yielding that iconic mahogany finish and rich flavor.

Ingredients

1 whole duck (about 5 lb / 2.3 kg), cleaned and patted dry
2 tbsp (30 ml) maltose or honey
2 tbsp (30 ml) Chinese black vinegar or rice vinegar
1 tbsp (15 ml) soy sauce
1 tsp (5 g) five-spice powder
1 tsp (5 g) salt
1/2 tsp (2.5 g) white pepper
For the pancakes: 2 cups (250 g) all-purpose flour, 3/4 cup (180 ml) boiling water, 1 tbsp (15 ml) vegetable oil, plus extra for brushing
For serving: 1/2 cup (120 ml) hoisin sauce, 2 scallions (cut into thin strips), 1/2 cucumber (cut into thin strips)

Instructions

Prep the duck: Remove any excess fat from the cavity. Place the duck on a wire rack over a baking sheet. Pour boiling water over the entire skin (this tightens it and helps crispness). Pat dry thoroughly with paper towels.
Season: In a small bowl, mix salt, five-spice powder, and white pepper. Rub this mixture inside the cavity and all over the skin. Let sit at room temperature for 30 minutes.
Glaze: In a small saucepan, combine maltose (or honey), vinegar, and soy sauce. Heat gently until the maltose dissolves, stirring. Brush the entire duck with this glaze. Allow to air-dry, uncovered, in the refrigerator for 24 hours (this is essential for crispy skin).
Roast: Preheat oven to 350°F (175°C). Place duck on a rack in a roasting pan. Roast for 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) (USDA FSIS safe minimum for poultry). If the skin is browning too fast, tent loosely with foil.
Rest and crisp: Remove duck from oven, let rest for 15 minutes. Increase oven to 450°F (230°C). Return duck to oven for 5–7 minutes to crisp the skin further, watching carefully. Let rest 5 minutes before carving.
Make pancakes: While duck roasts, place flour in a bowl. Add boiling water and stir with a wooden spoon until a shaggy dough forms. Knead for 2 minutes, cover, and rest for 30 minutes. Divide dough into 12 pieces, roll each into a thin circle. Brush each circle with oil, stack two together, and roll out to 6-inch rounds. Heat a dry skillet over medium heat, cook each stacked pair for 30 seconds per side. Peel apart while warm, keep covered.
Carve and serve: Carve the duck into thin slices with skin. Serve immediately with pancakes, hoisin sauce, scallions, and cucumber.

Tips

Substitutions: No maltose? Use honey or maple syrup. No Chinese black vinegar? Use balsamic vinegar mixed with a splash of water.
Storage: Leftover duck meat and skin can be refrigerated in an airtight container for up to 3 days. Pancakes can be stacked with parchment paper and stored in a zip-top bag.
Common mistake: Skipping the air-dry step will result in soft, chewy skin. Be patient—24 hours is ideal, but even 4 hours helps.
Carving: Use a sharp knife and slice the duck thinly, including the skin, for the best texture. A cleaver works well.

Serving Suggestions

Serve the duck with warm pancakes, hoisin sauce, and fresh scallion and cucumber strips. This is a classic Peking duck setup. Add a side of stir-fried vegetables, such as bok choy or snow peas, to round out the meal. For a festive touch, serve with a light soup made from the duck carcass and ginger.

Variations

Spicy glaze: Add 1 tsp (5 ml) chili oil or Sriracha to the glaze for a kick.
Orange zest: Grate 1 tsp (5 g) orange zest into the seasoning for a citrusy aroma.
Smoked version: After air-drying, smoke the duck over tea leaves and rice in a wok for 10 minutes before roasting (adjust cooking time).

Storage and Reheating

Refrigerate leftover duck and pancakes separately. Duck keeps for up to 3 days; pancakes for 2 days. To reheat, place duck slices on a baking sheet and warm in a 350°F (175°C) oven for 5–8 minutes until hot and crisp. Pancakes can be re-steamed for 1 minute in a bamboo steamer or wrapped in damp paper towel and microwaved for 30 seconds. Do not microwave duck, as it will become rubbery.

Frequently Asked Questions

Can I use a duck breast instead of a whole duck? Yes, but the skin-to-meat ratio is different. Use 2 large duck breasts, score the skin, and roast at 400°F (200°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Reduce glaze quantity by half.

Why is my duck skin not crispy? The most common reason is insufficient drying. Ensure the skin is completely dry before glazing, and air-dry in the fridge for at least 12 hours. Also, make sure the duck is not crowded in the roasting pan.

Can I make the pancakes ahead of time? Yes, cook them, cool, and store in an airtight container with parchment paper between each. Refrigerate for up to 2 days, or freeze for up to 1 month. Reheat as described.

What is maltose and where can I find it? Maltose is a sweet syrup made from fermented grains, common in Chinese cooking. It’s available in Asian grocery stores or online. Honey is a good substitute, though the color will be slightly different.

How do I carve the duck properly? Use a sharp knife and slice the meat thinly, starting from the breast. Include skin on each slice. For a traditional presentation, carve at the table.

Can I use a convection oven? Yes, reduce the temperature by 25°F (15°C) and check for doneness 10 minutes earlier, as convection cooks faster.

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

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Tung Lok Peking Duck Menu: Recipe & Guide