Peking Duck Recipe

Peking Duck isn’t just food—it’s a ceremony. Crisp, lacquered skin. Tender, juicy meat. Soft pancakes. Sweet hoisin sauce. Crunchy cucumber. Sharp scallion. It’s a full-sensory event that screams special occasion, and it turns your dining table into a Michelin moment.

While the traditional recipe takes days and involves hanging ducks from ceilings (true story), this simplified home version keeps the magic, skips the hanging, and gives you seriously impressive results. You’ll still get that shiny, crisp skin and rich, succulent meat—without needing a commercial kitchen or a culinary degree.

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Ingredients (serves 4):

For the duck:

• Whole duck – 2–2.2kg (fresh or thawed)

• Boiling water – 1 liter (for pouring)

• Five-spice powder – 1 tsp

• Salt – 1 tbsp

• Honey – 2 tbsp

• Soy sauce – 2 tbsp

• Chinese rice vinegar – 2 tbsp

• Shaoxing wine – 1 tbsp (optional but great for depth)

For serving:

• Mandarin pancakes or thin flour wraps – 12

• Hoisin sauce – 1/2 cup

• Scallions – 6, julienned

• Cucumber – 1 small, julienned

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Step-by-Step Instructions:

1. Prep the duck (15 minutes + overnight dry time):
Pat the duck completely dry. Using a sharp skewer or knife, prick the skin (not the meat) all over—this helps render fat. Pour boiling water evenly over the skin to tighten it. Pat dry again.

Mix salt and five-spice powder and rub it inside the cavity. Then brush the entire duck with a glaze made of honey, soy sauce, vinegar, and Shaoxing wine. Place the duck on a rack in the fridge, uncovered, overnight to air-dry the skin.

2. Roast the duck (1.5–2 hours):
Preheat oven to 180°C (350°F). Roast the duck breast-side up on a rack in a roasting pan. After 45 minutes, flip the duck and roast another 30 minutes. Flip back breast-side up, raise heat to 220°C (425°F), and roast 15–20 more minutes for a golden, crisp skin.

3. Rest and carve (10 minutes):
Let the duck rest, then carve carefully: thin, angled slices for the skin, and thicker cuts for the meat.

4. Build your wraps:
Spread a pancake with hoisin, top with duck, cucumber, and scallions. Fold like a taco or burrito and prepare to be amazed.

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Pro Tip:

The overnight air-drying is key to getting that signature crispy skin—don’t skip it! And pouring boiling water over the duck pre-roast tightens the skin and jumpstarts the crisping process. Want to cheat a little? Use a fan to help dry the skin if you're short on time.