Peking Duck
Crispy roasted duck with a glossy, caramelized skin, served with pancakes, hoisin sauce, and fresh scallions.
24 hours
Prep Time
1 hour 30 mins
Cook Time
4
Servings
Ingredients
- 1 whole duck (about 5-6 lbs)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp Chinese five-spice powder
- 1 tbsp rice vinegar
- 1 tsp salt
- 1 tsp sugar
- 1 cucumber, julienned
- 6 scallions, cut into strips
- 12 Mandarin pancakes
- 1/2 cup hoisin sauce
Nutrition Facts
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Instructions
Prepare the duck: Rinse the duck inside and out, then pat dry thoroughly with paper towels. Remove any excess fat from the cavity.
Blanch the duck: Bring a large pot of water to a boil. Carefully pour boiling water over the duck skin to tighten it. Pat dry again.
Glaze the duck: Mix honey, soy sauce, rice vinegar, and five-spice powder in a bowl. Brush the mixture evenly over the duck, inside and out.
Air-dry the duck: Place the duck on a rack over a tray and refrigerate uncovered for 24 hours to dry the skin completely.
Roast the duck: Preheat oven to 350°F (175°C). Roast the duck breast-side up for 1 hour, then flip and roast for another 30 minutes until golden and crispy.
Carve and serve: Slice the duck thinly, including the crispy skin. Serve with warm pancakes, hoisin sauce, cucumber, and scallions.
Chef's Tips
- Drying the skin is crucial for crispiness—ensure the duck is completely dry before roasting.
- Use a meat thermometer to check doneness—the internal temperature should reach 165°F (74°C).
- For extra crispiness, baste the duck with its own fat during roasting.
- Traditionally, Peking Duck is inflated with air to separate the skin from the meat—this can be done carefully with a pump if desired.
- Leftover duck can be used in stir-fries or soups.
