Peking Duck

Peking Duck is one of the most celebrated dishes in Chinese cuisine—famous for its ultra-crispy skin, rich flavor, and elegant presentation. Originally from Beijing, this dish turns a whole duck into a feast of textures and tastes, where the crisp skin is just as prized as the juicy meat underneath.

Traditionally air-dried and roasted in a wood-fired oven, the duck is served in thin pancakes with hoisin sauce, fresh scallions, and cucumber. Each bite is a perfect balance of savory, sweet, crispy, and fresh. While the authentic method takes days and special equipment, this home-friendly version captures the same flavors with simpler steps—glazing the duck, drying it in the fridge, and roasting it to golden perfection.

Whether you’re celebrating a special occasion or just want to wow your dinner guests, this Peking Duck recipe is an unforgettable centerpiece.

Why You’ll Love This Peking Duck Recipe

• Crispy, golden skin with juicy meat underneath
• A simplified approach for home cooking
• Rich, savory flavor balanced by fresh toppings
• Elegant enough for holidays, easy enough for weekends
• Pairs beautifully with classic Asian side dishes

Pro Tips

• Air-dry the duck uncovered in the fridge overnight for crispy skin
• Prick the skin gently before roasting to help fat render out
• Glaze the duck a few times during roasting for that glossy finish
• Rest the duck 10–15 minutes before carving to keep it juicy
• Slice thinly and serve skin and meat together for authentic texture

Serve With:

• Mandarin pancakes or thin flour tortillas
• Hoisin sauce for dipping or spreading
• Thinly sliced scallions and cucumber strips
• Steamed jasmine rice or fried rice
• Light Asian cucumber salad or stir-fried greens
• Jasmine tea or a dry white wine

Pecking Duck

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Prep Time 1 day d

Cook Time 3 hours hrs

Servings: 4 people

Course: Asian, BBQ

Cuisine: Asian, Chinese

Ingredients

  

• 1 Duck

For the marinade

• 2 teaspoon Five spice powder
• 2 teaspoon Granulated Garlic use powder as substitute
• 2 teaspoon Granulated Onion use powder as substitute
• 1 teaspoon White Pepper
• 2 tablespoons Sugar
• 1 tablespoon Salt
• 3 tablespoons hoisin sauce

Blanching mixture

• 2 cups Water more will be needed
• 3 Floz Chinese rice vinegar Zhenjiang
• 4 oz Maltose

Method

 

1. Remove the packet of giblets from the duck’s cavity and set aside for another use. Remove and discard the fat just inside the neck and body cavities. Rinse the duck, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels

Make the marinade:

1. Combine the five-spice powder, garlic, onion, white pepper, sugar, salt and hoisin in a bowl and stir.
2. Place the ginger, scallion, crushed garlic, and 1 tablespoon marinade in the body cavity of the duck and truss the duck.

Blanching mix:

1. In a big enough pan combine water, Chinese vinegar and maltose and stir until fully dissolve.
2. Carefully over pour over hot boiling water over the duck in order to tighten the skin back up.
3. Then carefully pour over your vinegar and maltose mix.

Dry period:

1. Set the duck on a tray uncover and leave on the fridge overnight up to 3 days.

Cooking time:

1. Set oven at 375℉.
2. Place the duck in the center of the oven and roast for 10 minutes.
3. Lower oven temperature to 325℉.
4. Cook for another 50 minutes or until internal temperature hits 180℉.
5. Rest for 15 minutes.
6. Enjoy.