Peking Duck
Crispy-skinned roasted duck with a mahogany glaze, served with thin pancakes, scallions, and sweet bean sauce. A classic Chinese dish requiring precise technique and patience for perfectly crackling skin.
- Total time
- 48 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 5-6 lb bird whole duck
- 8 cups water
- 3 tbsp soy sauce
- 2 tbsp dark brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 whole star anise
- 1 whole cinnamon stick
- 4 slices ginger slices
- 4 whole scallions
- ½ cup hoisin sauce
- 16 pieces thin pancakes or crepes
- 3 whole scallions for serving
- ½ whole cucumber
Instructions
- 1
Remove giblets from duck and pat dry inside and out with paper towels. Trim excess neck skin but leave some attached.
- 2
Bring 8 cups water to boil in a large pot. Add soy sauce, brown sugar, honey, rice vinegar, star anise, cinnamon, ginger, and scallions.
- 3
Carefully lower duck into boiling liquid breast-side down. Return to boil, then reduce heat and simmer for 30 minutes, turning halfway through.
- 4
Remove duck from liquid and place on a roasting rack set over a baking sheet. Pat skin dry thoroughly with paper towels.
- 5
Preheat oven to 450°F (232°C). Roast duck for 18-20 minutes until skin is deep mahogany and crispy, rotating pan halfway through.
- 6
Transfer duck to a cutting board and let rest for 5 minutes. Carve skin away from meat using a sharp knife, then slice meat.
- 7
Cut scallions and cucumber into thin matchsticks. Warm pancakes according to package directions.
- 8
Arrange duck skin and meat on a platter. Serve with warm pancakes, hoisin sauce, scallions, and cucumber on the side.
- 9
To eat: spread a small amount of hoisin on a pancake, add duck, scallions, and cucumber, then roll and enjoy.
Tools you’ll need
- large heavy-bottomed pot
- meat thermometer
- roasting rack
- rimmed baking sheet
- sharp carving knife
- paper towels
- cutting board
- measuring spoons
- slotted spoon or tongs
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