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Peking Duck Recipe

Make restaurant-quality Peking Duck at home with this easy-to-follow recipe. Enjoy crispy skin, tender meat, and classic flavors perfect for a special dinner or celebration.
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Equipment

  • Large roasting pan with a rack
  • Saucepan
  • Baking sheet
  • Sharp knife
  • Basting brush
  • Kitchen twine
  • Measuring cups and spoons

Ingredients
  

  • 1 whole duck 4–5 pounds
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese five-spice powder
  • 2 teaspoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water optional, for glaze
  • For Serving:
  • Mandarin pancakes or flour tortillas
  • Hoisin sauce
  • Thinly sliced green onions
  • Thinly sliced cucumber

Instructions
 

  • Prepare the Duck:
  • Remove any giblets from the cavity of the duck. Rinse the duck thoroughly inside and out and pat dry with paper towels.
  • Using a sharp knife, prick the skin all over, being careful not to pierce the meat. This helps render the fat for crispy skin.
  • Season the Duck:
  • Mix the five-spice powder with a pinch of salt and rub it all over the duck, including inside the cavity.
  • Truss the duck with kitchen twine, tucking the wings and legs securely for even cooking.
  • Dry the Skin:
  • In a small saucepan, combine the honey, soy sauce, sesame oil, and rice vinegar. Heat gently until combined.
  • Brush the mixture generously over the duck, coating all sides.
  • Place the duck on a rack in a roasting pan and leave it uncovered in the refrigerator for 8–12 hours or overnight to allow the skin to dry.
  • Roast the Duck:
  • Preheat the oven to 350°F (175°C).
  • Roast the duck breast-side up for about 90 minutes, basting with the honey-soy mixture every 30 minutes.
  • Increase the oven temperature to 425°F (220°C) for the last 15–20 minutes to crisp the skin further.
  • Rest and Carve:
  • Let the duck rest for 15 minutes before carving. This helps retain the juices and ensures tender meat.
  • Serve:
  • Slice the duck thinly and serve with Mandarin pancakes, hoisin sauce, green onions, and cucumbers.