Delicious Peking Duck Recipe
Introduction
Few dishes command more attention at the dinner table than Peking Duck. Revered for its glossy, crispy skin and tender, flavorful meat, this iconic dish is the centerpiece of any gathering—guaranteed to impress both in presentation and taste. Homemade Peking Duck, done right, is surprisingly achievable and ensures unforgettable flavor for family feasts or festive celebrations.
Why This Peking Duck Recipe is a Must-Try
The magic of Peking Duck lies in the contrast: paper-thin crispy skin, succulent meat, and zesty accompaniments of scallion, cucumber, and sweet hoisin sauce all wrapped in delicate pancakes. This recipe simplifies the traditional process using a few modern kitchen tools, so you get restaurant-quality results with less fuss and a big payoff in flavor and texture.
Preparing and Roasting the Duck
Start by selecting a fresh duck and prepping it for maximum crispiness. The secret to perfect skin is drying the duck thoroughly before roasting. To help render the fat and promote even cooking, place the duck on a rack-lined roasting tray.
For the initial prep and vegetable slicing, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is invaluable for quickly and evenly slicing scallions and cucumbers for the toppings.
Line your roasting tray with a sheet of Reynolds Kitchens Brown Parchment Paper Roll to catch rendered fat and make cleanup a breeze.
Crisping the Skin Made Easy
For extra-crispy skin, let the duck dry uncovered in the fridge overnight. If you’re pressed for time or looking for an alternative to oven-roasting, the COSORI Air Fryer 9-in-1 can help render the duck’s skin perfectly crisp in less time—the air fryer’s high-heat circulation delivers even browning and crunch without the need for constant turning.
Use a ThermoPro TP19H Digital Meat Thermometer for Cooking to help monitor the internal temperature—ensuring the meat is cooked through without risking overcooking.
Serving and Assembling Your Perfect Peking Duck
Slice off the skin and meat in thin strips using a sharp knife (a bamboo cutting board is ideal—try the Bamboo Cutting Boards for Kitchen, Set of 3). Serve alongside steamed pancakes, scallions, cucumber, and hoisin sauce. Guests can assemble their own wraps—every bite bursts with sweet, savory, and aromatic intensity.
Nutritional Information and Serving Size
A whole Peking Duck (serves 4-6) contains about 450-500 calories per serving when paired with pancakes and vegetables. The fat renders out during roasting or air frying, making the finished dish surprisingly balanced—especially when loaded with fresh, crunchy garnishes.
Delicious Peking Duck Recipe (Recap)
This recipe delivers all the flavor and tradition of authentic Peking Duck with a streamlined technique perfect for home cooks. Enjoy gently crisped skin and tender meat, paired with vibrant toppings and sauce, for a show-stopping main that’s as fun to eat as it is delicious.
Ingredients
1 whole duck (about 5-6 lbs)
1 tablespoon Chinese five-spice powder
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons kosher salt
Scallions, sliced into matchsticks
Cucumber, sliced into thin strips
Hoisin sauce
24 store-bought Chinese pancakes or thin flour tortillas
(/ingredients)
Instructions
- Carefully pat dry the duck, then prick the skin all over with a fork (avoid piercing the meat underneath).
- In a small bowl, mix the soy sauce, rice vinegar, honey, and Chinese five-spice powder. Rub this mixture all over and inside the cavity of the duck, then sprinkle with kosher salt.
- Place the duck on a rack set over a Reynolds Kitchens Brown Parchment Paper Roll-lined tray and refrigerate, uncovered, for at least 4 hours or ideally overnight to dry the skin.
- Preheat your oven to 425°F (or preheat the COSORI Air Fryer 9-in-1 if using air fry method). Roast the duck breast-side up for 15 minutes, then reduce heat to 350°F (or air fry at 350°F) and roast for another 60-70 minutes, until the skin is deeply golden and crisp. Check that the internal temp reaches 165°F using the ThermoPro TP19H Digital Meat Thermometer for Cooking.
- Meanwhile, prep the garnishes: use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to slice scallions and cucumber into matchsticks.
- Let the cooked duck rest for 15 minutes. Using a sharp knife and Bamboo Cutting Boards for Kitchen, Set of 3, carve thin strips of skin and meat.
- Warm pancakes according to package instructions. Let everyone assemble their own pancakes with duck, scallions, cucumber, and hoisin sauce.
Cook and Prep Times
Prep Time: 30 minutes (plus 4–12 hours drying time)
Cook Time: 1 hour 30 minutes
Total Time: About 6 hours (with drying) or overnight
Enjoy the crunch, flavor, and elegance of classic Peking Duck—made easy enough for any kitchen!