Classic Peking Duck with Pancakes
A home-friendly Peking duck with crisp glazed skin, tender meat, thin pancakes, cucumber, scallions, and hoisin sauce.
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.
Nutrition
Calories: 690kcalCarbohydrates: 43gProtein: 40gFat: 38gSaturated Fat: 12gCholesterol: 170mgSodium: 980mgFiber: 3gSugar: 12g