Peking Duck
Duck with crackling caramelized skin, thin pancakes, hoisin sauce and fresh cucumber and scallion — a legendary dish of Chinese cuisine.
Peking duck is one of the most famous dishes of Chinese cuisine, dating back to the imperial court of Beijing. The secret to its crackling skin lies in two steps: the duck is scalded with boiling water and honey, then air-dried for several hours (ideally in a draft or the fridge) so the skin turns parchment-thin and crisps into a caramelized shell during roasting instead of going soft. The whole bird is roasted at high heat and served sliced into thin pieces, skin still attached. It's eaten by wrapping the pieces in thin wheat pancakes with hoisin sauce, julienned cucumber and scallion — part dish, part build-your-own-roll ritual at the table. A home version without a special oven still turns out nearly as impressive if you don't skip the drying step and the high-heat finish.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Prepare the duck
Pat the duck dry and rub the inside with salt and five-spice. Prick the skin in a few spots with a toothpick so the fat can render during roasting.
- 2
Scald with boiling water
Mix the honey with soy sauce and 200 ml of boiling water. Slowly pour this mixture over the duck on all sides 2–3 times — the skin should tighten and become taut.
- 3
Air-dry
Hang or place the duck on a rack in the fridge, uncovered, for 8–12 hours (overnight works well) — the skin needs to dry out completely.
- 4
Roast
Preheat the oven to 180°C (350°F), roast the duck breast-side up on a rack for 50 minutes, then raise the temperature to 220°C (425°F) and roast for another 20–25 minutes until deep golden-brown and crisp.
- 5
Carve and serve
Let the duck rest for 10 minutes, then carve into thin slices with the skin attached. Warm the pancakes over steam and lay everything out with the hoisin sauce, cucumber and scallion — everyone builds their own wrap.
💡 Tips
- 💡
If you don't have an oven rack, hang the duck over a baking sheet on kitchen hooks for more even drying and roasting.
- 💡
Strain and save the rendered duck fat after roasting — it's excellent for roasting potatoes.
🔄 Swaps & variations
- 🔄
Instead of an oven, the duck can be finished to a crisp on a covered grill over indirect heat — the same time and temperature apply.
Fresh recipes — once a week
Fresh recipes every week — no spam.
❓ Frequently asked questions
Why is the duck scalded with boiling water and honey?
Boiling water tightens the skin's pores, and the honey caramelizes during roasting, giving the deep golden color and crackling texture.
Can I skip the drying step in the fridge?
It's not recommended: without drying, moisture stays in the skin and it turns rubbery rather than crisp, even at a high roasting temperature.
What can replace Mandarin pancakes if they're not available?
Thin wheat tortillas, warmed briefly in a dry pan, or flatbread cut into small pieces work as a substitute.
How do I know the duck is done?
Juices from a poke between the thigh and breast should run clear, and the internal temperature at the thickest part of the thigh should reach at least 75°C (167°F).
