What Kind of Duck Is Used for Peking Duck?

Peking duck is a celebrated Chinese dish known for its lacquered, crispy skin and tender meat, traditionally served with thin pancakes, hoisin sauce, and scallions. The choice of duck is crucial to achieving the authentic texture and flavor. While the classic recipe calls for a specific breed, you can still make a remarkable version at home with the right alternatives and techniques.

Ingredients

1 whole duck (about 5–6 lb / 2.3–2.7 kg), preferably Pekin or Long Island duck
2 tbsp (30 ml) honey
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) Chinese rice vinegar (or white vinegar)
1 tbsp (15 g) five-spice powder
1 tsp (5 g) salt
1 tsp (5 g) white pepper
2 scallions, cut into 2-inch pieces
4 slices fresh ginger
For serving: 12–16 Mandarin pancakes, hoisin sauce, cucumber strips, scallion brushes

Instructions

Pat the duck dry with paper towels. Remove any excess fat from the cavity and trim the neck skin. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render fat and crisp the skin.
Bring a large pot of water to a boil. Carefully pour the boiling water over the duck (place it in a sink or large bowl) to tighten the skin. Pat dry thoroughly with paper towels.
In a small bowl, mix honey, soy sauce, vinegar, five-spice powder, salt, and white pepper. Brush the mixture evenly over the entire duck. Allow the duck to air-dry in the refrigerator, uncovered, for at least 2 hours or up to 24 hours. The longer it dries, the crispier the skin.
Preheat your oven to 350°F (175°C). Place the duck on a rack in a roasting pan. Stuff the cavity with scallions and ginger.
Roast the duck for 1 hour. Then, reduce the oven temperature to 300°F (150°C) and continue roasting for another 1 to 1.5 hours, until the skin is deep golden and crispy, and the internal temperature reaches 165°F (74°C) as measured by a food thermometer in the thickest part of the thigh without touching bone.
Remove the duck from the oven and let it rest for 15–20 minutes before carving. This allows the juices to redistribute.
Carve the duck: use a sharp knife to slice the skin and meat into thin pieces. Serve immediately with warm pancakes, hoisin sauce, cucumber, and scallions.

Tips

For the crispiest skin, dry the duck in the refrigerator for at least 12 hours (overnight is ideal). If you’re short on time, use a fan on low to speed up drying.
If you can’t find a whole duck, you can use duck breasts, but reduce the cooking time to about 20–25 minutes at 375°F (190°C) until the skin is crispy and the meat reaches 165°F (74°C).
Don’t skip scoring the skin; it helps fat render out and prevents the skin from shrinking too much.
Use a meat thermometer to ensure the duck is fully cooked; undercooked poultry is unsafe.

Serving Suggestions

Serve the carved duck with Mandarin pancakes, hoisin sauce, cucumber strips, and scallion brushes. For a traditional experience, let guests assemble their own rolls. You can also serve the remaining duck meat in a stir-fry or soup, as is common in Chinese cuisine.

Variations

Smoked Duck: Add a handful of tea leaves and rice to a foil packet and place it in the oven during roasting for a smoky flavor.
Orange-Glazed Duck: Replace the honey with orange marmalade and add orange zest to the glaze for a citrusy twist.
Spicy Duck: Add 1–2 teaspoons of chili flakes or sriracha to the glaze for heat.

Storage and Reheating

Leftover duck can be refrigerated in an airtight container for up to 3–4 days. To reheat, place the duck pieces on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through and the skin re-crisps. Avoid microwaving, as it will make the skin soggy. You can also freeze the cooked duck for up to 3 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a Muscovy duck instead of Pekin? Yes, but Muscovy is leaner and has a stronger flavor. It will be less fatty and the skin may not crisp as well. Adjust cooking time and baste with butter or oil to compensate.

How do I know when the duck is fully cooked? Insert a food thermometer into the thickest part of the thigh without touching bone. It should read 165°F (74°C), the safe minimum for poultry as per USDA FSIS.

What if I don’t have a roasting rack? You can use a wire cooling rack set inside a baking sheet, or even crumpled aluminum foil to elevate the duck. The key is to allow air circulation so the bottom cooks evenly.

Can I prepare the duck ahead of time? Yes, you can dry and glaze the duck a day in advance and keep it in the refrigerator. Roast it just before serving for the best texture.

Is it necessary to pour boiling water over the duck? This step tightens the skin and helps render fat, resulting in crispier skin. If you skip it, the skin may be chewy.

What can I use instead of Mandarin pancakes? Flour tortillas or thin crepes work as substitutes, though they won’t have the same texture. You can also make simple pancakes with flour and water.

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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