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Classic Peking duck with glossy crisp skin, thin pancakes, cucumber, scallions, and hoisin sauce.

Classic Peking Duck with Pancakes

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A home-friendly Peking duck with crisp glazed skin, tender meat, thin pancakes, cucumber, scallions, and hoisin sauce.
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Prep Time 45 minutes
Cook Time 2 hours
Drying time 12 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Roasting rack
  • Large roasting pan
  • Kettle or large pot
  • Sharp carving knife
  • Wire rack

Method
 

Dry and Glaze the Duck:
  1. Pat the duck very dry. Prick the skin all over with a skewer, taking care not to pierce deeply into the meat.
  2. 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.
  3. 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:
  1. Heat the oven to 350 F (175 C). Set the duck breast-side up on a roasting rack over a pan.
  2. 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).
  3. 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:
  1. Carve the crisp skin and meat into thin slices. Warm the pancakes according to the package directions.
  2. Spread hoisin sauce on a pancake, add duck, cucumber, and scallions, then fold and serve.

Nutrition

Calories: 690kcalCarbohydrates: 43gProtein: 40gFat: 38gSaturated Fat: 12gCholesterol: 170mgSodium: 980mgFiber: 3gSugar: 12g

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.