Peking Duck Recipe

Prepare the duck

Remove any giblets and excess fat from the cavity. Rinse the duck inside and out and pat very dry with paper towels. Trim the neck skin if excessively long. Prick the skin lightly all over the breast and thighs with a skewer or fork, taking care not to pierce the meat (this helps render fat).

Blanch the skin

Bring scalding water to near boiling. Carefully pour or ladle the hot water over the entire duck, rotating so the skin tightens and pores close (this renders some fat and helps crisping). Pat the duck dry again thoroughly with paper towels and set on a rack.

Season the cavity

Mix salt, five-spice powder and white pepper. Sprinkle about half of the mixture inside the cavity, then stuff the cavity with green onions, sliced ginger, star anise, and cinnamon stick. Tie the legs together with kitchen twine to keep aromatics inside.

Apply glaze for drying

Combine maltose (or honey), rice vinegar and light soy sauce in a small saucepan and warm gently until the maltose is runny and mixture is homogenous. Brush the glaze all over the outside of the duck in a thin, even coat. Place the duck on a rack set over a tray and refrigerate uncovered for 8–24 hours to dry the skin—this step produces the characteristic crisp skin.

Set up oven/hanging method

Preheat your oven to 475°F (245°C) for high initial heat. If you have a hanging rack or hook, prepare a hook and a drip tray below. If roasting on a rack in a roasting pan, place a rack so hot air can circulate around the bird.

Initial high-heat roast

Place the duck in the preheated oven and roast at 475°F (245°C) for 10–15 minutes to further tighten the skin and begin rendering fat. Watch carefully to avoid excessive browning.

Lower temperature to finish

Reduce oven temperature to 350°F (175°C). Continue roasting for an additional 45–60 minutes (total cooking time will depend on duck size), or until the internal temperature at the thickest part of the thigh reaches 165–170°F (74–77°C) and the skin is deep golden and crisp. Spoon or drain rendered fat from the drip tray periodically. If the skin is browning too quickly, tent loosely with foil.

Optional final crisp

For extra-crisp skin, finish with a 5–8 minute blast at 500°F (260°C) or under a hot broiler for 2–4 minutes, watching constantly to prevent burning.

Rest

Remove the duck and rest on a cutting board for 10–15 minutes to allow juices to redistribute before carving.

While the duck rests, stir together hoisin sauce, light soy sauce, sesame oil, five-spice and water in a small bowl. Warm gently if desired. This sauce will be used to brush the meat and to serve alongside the pancakes.

Carve the duck

Traditionally Peking duck is carved into very thin slices of skin with a little meat attached. Use a sharp chef's knife: remove legs and wings and carve breast meat into thin slices. Alternatively slice the whole bird into thin pieces including a portion of skin with each slice.

Assemble pancakes

Warm Mandarin pancakes according to package instructions. Spread a little finishing sauce (hoisin mixture) on a pancake, add a few slices of duck (skin side up if possible), a few cucumber julienne and scallion pieces. Roll or fold and serve immediately.

Store leftover fat

Strain rendered duck fat from the drip tray into a jar and refrigerate for future use (great for roasting or frying).

If you choose to hang the duck and cook over charcoal or in a specialized Peking duck oven, follow manufacturer or grill safety instructions. Hanging and indirect charcoal can impart a subtle smoky flavor similar to traditional methods.