Chinese Peking Duck Recipe

Peking Duck is one of China's most famous dishes, celebrated for its incredibly crisp skin, juicy tender meat, and rich savory flavor. Traditionally prepared by air-drying the duck before roasting, this classic recipe creates beautifully browned skin with a glossy honey glaze and tender meat underneath.

This homemade Peking Duck recipe brings the flavors of a Chinese restaurant into your kitchen. The roasted duck is traditionally served with thin Mandarin pancakes, cucumber, green onions, and hoisin sauce for a delicious combination of crisp, savory, sweet, and fresh flavors.

Preparation Time: 35 minutes

Drying Time: 8 hours

Cooking Time: 1 hour 30 minutes

Rest Time: 15 minutes

Total Time: 10 hours 20 minutes

Servings: 6 people

Difficulty: Intermediate

Why You'll Love This Recipe

• Incredibly crisp and golden duck skin.
• Tender and flavorful meat.
• Classic Chinese restaurant-style presentation.
• Delicious honey glaze.
• Perfect with Mandarin pancakes and hoisin sauce.
• Impressive dish for special occasions.
• Authentic Chinese-inspired flavors.

How to Make Chinese Peking Duck

1. Prepare the Duck

Remove any excess fat and moisture from the duck.

Pat the skin completely dry with paper towels.

Prick the skin gently with a sharp skewer, avoiding the meat.

2. Prepare the Glaze

Combine honey, maltose, rice vinegar, and hot water.

Brush the mixture evenly over the duck skin.

3. Air-Dry the Duck

Place the duck uncovered on a wire rack over a tray.

Refrigerate for at least 8 hours or overnight.

This drying step is essential for crispy skin.

4. Prepare the Oven

Preheat the oven to 425°F (220°C).

Place the duck breast-side up on a roasting rack.

5. Roast the Duck

Roast at 425°F (220°C) for 20 minutes.

Reduce the oven temperature to 350°F (175°C) and continue roasting until the duck is deeply golden and cooked through.

6. Rest the Duck

Remove the duck from the oven.

Let it rest for 15 minutes before carving.

7. Prepare the Accompaniments

Warm the Mandarin pancakes.

Slice the cucumber and green onions into thin strips.

Place hoisin sauce in a serving bowl.

8. Carve and Serve

Slice the crispy skin and tender meat into thin pieces.

Serve with pancakes, cucumber, green onions, and hoisin sauce.

Tips

• Dry the duck thoroughly before roasting.
• Air-dry overnight whenever possible.
• Avoid piercing deeply into the meat when pricking the skin.
• Use a roasting rack so hot air circulates around the duck.
• Rest the duck before carving to retain its juices.
• Carve with a sharp knife for clean slices.

Variations

Five-Spice Peking Duck

Add Chinese five-spice powder to the cavity for extra aroma.

Orange Peking Duck

Add fresh orange peel and a little orange zest to the cavity.

Spicy Peking Duck

Serve with a spicy hoisin or chili-garlic sauce.

Peking Duck Wraps

Use lettuce leaves instead of Mandarin pancakes for a lighter option.

What to Serve

• Mandarin pancakes
• Hoisin sauce
• Thinly sliced cucumber
• Green onions
• Steamed jasmine rice
• Chinese pickles
• Stir-fried bok choy
• Hot and sour soup

Storage

Allow leftover duck to cool completely.

Store the meat and crispy skin separately in airtight containers.

Refrigerate for up to 3 days.

Reheat the skin in an oven or air fryer to restore crispness.

Freezing

Yes.

Remove the meat from the bones and freeze in an airtight freezer-safe container for up to 2 months.

Thaw overnight in the refrigerator before reheating.