Peking duck is one of China’s most celebrated dishes, prized for lacquered crisp skin, tender meat, thin pancakes, fresh scallions, cucumber, and sweet hoisin sauce.
This home-friendly method focuses on the parts that matter most: drying the duck thoroughly, brushing it with a thin glaze, and roasting it on a rack so the skin turns crisp.
The skin must be very dry before glazing. If you have time, leave the uncovered duck on a rack in the refrigerator overnight for the best crackly texture.
Serving Suggestions
Slice the duck skin and meat thinly and serve with warm Mandarin pancakes, hoisin sauce, cucumber, and scallions. Add steamed rice or simple greens for a larger meal.
Recipe Notes
A whole duck is easiest to carve after a 15-minute rest. Save the bones for stock and render any extra skin or fat for cooking.
Classic Peking Duck with Pancakes
Equipment
- Roasting rack
- Large roasting pan
- Kettle or large pot
- Sharp carving knife
- Wire rack
Ingredients
Duck and Glaze
- 5 lb whole duck giblets removed
- 2 tbsp maltose or honey
- 2 tbsp boiling water
- 1 tbsp rice vinegar
- 1 tsp Chinese five-spice powder
- 1 tsp kosher salt
- 1 medium orange quartered for the cavity
- 2 scallions scallions cut into large pieces
To Serve
- 16 pancakes Mandarin pancakes warmed
- 1/2 cup hoisin sauce
- 1 medium cucumber cut into thin matchsticks
- 1/2 cup scallions cut into thin strips
Instructions
Dry and Glaze the Duck:
- Pat the duck very dry. Prick the skin all over with a skewer, taking care not to pierce deeply into the meat.
- Pour boiling water over the duck while it sits on a rack, then pat it completely dry. Rub the cavity with five-spice and salt and fill it with the orange and scallions.
- Mix the maltose or honey with the boiling water and rice vinegar. Brush a thin layer over the duck and refrigerate uncovered for at least 4 hours or overnight.
Roast:
- Heat the oven to 350 F (175 C). Set the duck breast-side up on a roasting rack over a pan.
- Roast for about 1 hour 45 minutes to 2 hours, rotating the pan halfway through, until the skin is deeply browned and the thickest thigh reaches 165 F (74 C).
- Increase the oven to 425 F (220 C) for the final 10 minutes if the skin needs more crisping. Rest for 15 minutes.
Carve and Serve:
- Carve the crisp skin and meat into thin slices. Warm the pancakes according to the package directions.
- Spread hoisin sauce on a pancake, add duck, cucumber, and scallions, then fold and serve.
Notes
- Overnight uncovered drying gives the skin the best texture.
- A rack keeps the duck lifted above the rendered fat so the underside does not steam.
- Use store-bought Mandarin pancakes for a practical weeknight version.