Peking Duck W/ Pancakes (1/2) Recipe

Prepare duck

Remove any giblets from the cavity, rinse the duck inside and out under cold water, then pat completely dry with paper towels. Trim excess neck fat and prick the skin lightly with a fork or skewer all over the skin (avoid puncturing the meat) to help fat render and promote crisping.

Season cavity

Rub kosher salt (1 tbs) and 1/2 tsp white pepper inside the cavity. Stuff the cavity with smashed ginger slices and halved green onions. Pour 1/4 cup water into the cavity to keep aromatics moist and to prevent the cavity from drying during initial hanging/air-dry step.

Marinate exterior

Mix light soy sauce (3 tbs), Shaoxing wine (2 tbs), remaining 1/2 tbs salt, remaining 1/2 tsp white pepper and Chinese five-spice (1 tsp). Brush this mixture over the duck skin and inside the cavity. Let the duck marinate in the refrigerator, uncovered or loosely covered with a rack, for at least 2 hours or up to overnight to allow flavors to penetrate and the skin to dry slightly.

Apply syrup glaze for crisp skin

Whisk together honey (4 tbs) and maltose/corn syrup (2 tbs) until smooth. With the breast side up, brush a thin even coat of the honey-maltose glaze over the duck skin. If glaze is thick, warm slightly so it spreads easily. Return the duck to the refrigerator, uncovered, for another 2 hours or overnight to dry — this helps create the lacquered, crisp skin typical of Peking duck.

Preheat oven or grill: For oven-roasting, preheat to 375°F (190°C). If you have a convection setting, use it. If using a grill or rotisserie, preheat to medium-high and set up indirect heat. Place a roasting rack over a pan to catch rendered fat.

Position and roast: Place the duck breast-side up on the rack. Roast for 1 hour, then increase temperature to 425°F (220°C) for the final 15–25 minutes to further crisp the skin. Total roast time for a half (or smaller) duck will be about 75–95 minutes depending on size — the internal temperature in the thickest part of the thigh should reach 165°F (74°C). If using a grill or rotisserie, cook over indirect heat until skin is deep brown and crisp, rotating as needed.

Baste during cooking: While roasting, combine hot water (1/2 cup), honey (3 tbs) and white vinegar (1 tbs) to make the basting syrup. Every 20–25 minutes during the last 45 minutes of cooking, brush a thin coat of syrup over the skin to build a glossy, slightly sweet lacquer. Do not over-baste early in the roast to avoid burning sugars.

Manage rendered fat: Periodically drain accumulated fat from the pan into a heatproof container (duck fat can be saved for cooking). If the duck skin is browning too quickly, tent loosely with foil and continue cooking until done.

Rest and carve: When the duck reaches temperature and skin is crisp and deep brown, remove from oven/grill and let rest for 10–12 minutes. Carve: separate legs and wings, then slice breast meat very thinly across the grain. For classic Peking presentation, remove and reserve the skin where possible in long thin strips, and slice the meat thinly to combine with the skin in pancakes.

Warm pancakes: Steam store-bought or prepared Mandarin pancake wrappers for 2–3 minutes until soft, or heat them stacked in a dry skillet for 20–30 seconds per side. Keep pancakes covered with a clean towel to remain pliable.

Prepare garnishes: Arrange julienned cucumber and scallions on a platter. Spoon hoisin sauce into a small bowl; sprinkle toasted sesame seeds into the hoisin if desired.

Assemble each pancake: Spread about 1/2 tbs hoisin sauce on a pancake. Place 2–3 slices of duck meat and 1–2 strips of crisped skin on top. Add a small handful (about 1–2 tbs) of cucumber julienne and 1–2 tbs julienned scallion. Fold or roll the pancake and serve immediately.

Serve: Arrange pancakes, sliced duck, hoisin, cucumber and scallions family-style so diners assemble their own. Serve additional hoisin and sesame seeds for optional finishing.

Leftovers and storage: Refrigerate carved duck meat and reserved skin in airtight containers for up to 3 days. Reheat gently in a 325°F (160°C) oven, covered with foil, until warmed through to avoid drying. Saved duck fat can be strained and stored in the refrigerator for several weeks for roasting or frying.

Tips: If you cannot air-dry overnight, ensure the glaze step and refrigeration for at least 2 hours. For a sharper flavor, add a light smear of plum sauce in addition to hoisin. If you prefer extra-crispy skin, finish the duck under a very hot broiler for 1–3 minutes while watching carefully.