Recipe

Crispy Roast Duck

Crispy, lacquered skin, juicy duck, and a tangy-sweet glaze you will want to swipe off the cutting board. A home-friendly method with clear steps and restaurant-style crunch (without pretending you built a Beijing duck oven in your apartment).

By Matt Campbell

•

4.8

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Peking duck at home sounds like one of those recipes that starts with confidence and ends with you eating cereal over the sink. But here is the truth: you do not need a restaurant oven or a hanging rack in a Beijing alley to get that crackly, glossy skin and tender meat.

This version is built for real kitchens. We scald the duck first to tighten the skin, then let it air-dry uncovered so the skin can actually do its crispy thing. After that, a two-temperature roast renders fat, then finishes hot for that shattery bite.

And because I am incapable of leaving well enough alone, we finish with a tangy-sweet glaze that tastes like the love child of plum sauce and a bright vinegar kick. It plays perfectly with pancakes, scallions, and cucumbers, and it also makes leftover duck feel like a brand new meal.

Why It Works

Crispy skin you can hear: Scalding plus uncovered drying tightens the skin and sets you up for that signature crackle.
Juicy meat, not over-roasted: A lower roast renders fat, then a higher finish crisps the skin without drying the breast.
Tangy-sweet flavor that cuts richness: The glaze brings vinegar brightness and fruitiness to balance the duck fat.
Clear, manageable steps: Most of the “magic” happens the day before, which is the secret to looking calm while cooking something impressive.

Pairs Well With

Storage Tips

Fridge: Store sliced duck in an airtight container up to 3 to 4 days. Keep skin pieces separate if you can, since moisture softens crispness.

Freeze: Freeze shredded or sliced meat up to 2 months. Wrap tightly, then bag. Freeze the tangy-sweet glaze separately.

Best reheat for crisp skin: Arrange pieces skin-side up on a rack over a sheet pan. Reheat at 400°F for 8 to 12 minutes until hot and the skin re-crisps. Microwave is fine for meat, but it will make the skin sad.

Leftover glow-up ideas:

Duck fried rice with scallions and a splash of the glaze.
Rice bowls with cucumbers, quick pickled onions, and extra sauce.
Duck noodle soup using store-bought broth plus ginger and soy.

Common Questions

Is this truly “authentic” Peking duck?

This is a Peking-inspired crispy roast duck built for home kitchens. Classic restaurant Peking duck often involves inflating or separating the skin from the meat, hanging the bird to dry, and brushing with a maltose syrup. Here, we borrow the parts that matter most at home: scalding to tighten the skin, uncovered air-drying, and a two-temperature roast for rendered fat and crackly skin.

Do I need a special oven or to hang the duck?

No. Hanging is traditional and helps airflow, but you can get excellent results on a rack set over a sheet pan. The real home-kitchen keys are drying the skin and rendering fat slowly.

Where do I find a whole duck?

Look for frozen whole duck at Asian markets, Costco or similar warehouses, and many larger grocery stores near the poultry freezer. Aim for 5 to 6 pounds.

Is the hot-water pour really necessary?

It is optional, but it helps a lot. The main job is tightening and shrinking the skin so it can crisp more dramatically later. (It may also melt a little surface fat, but think “tighten” more than “render.”) If you do it, do it before the overnight dry so the skin can fully dry again.

Should I put spices or oil on the skin?

For the crispiest skin, keep the outside simple. Oil slows drying, and sugar or spices on the exterior can burn at high heat. Put the aromatics and seasonings in the cavity, then let airflow do its job on the skin.

Can I make the glaze ahead?

Yes. Make it up to 1 week ahead and refrigerate. Warm gently before serving.

What should the internal temperature be?

For food safety, target 165°F in the thickest part of the thigh. That said, duck legs get more tender as they climb higher, so if you have time, letting the thigh reach 175 to 185°F can give you softer, more pull-apart leg meat. (The breast will typically be lower and still juicy because duck has more fat than chicken.)

How many people does one duck actually feed?

A 5 to 6 lb duck is rich and a little bony. It comfortably serves 4 hungry people as a main, or 6 if you are doing pancakes plus sides.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan or rimmed sheet pan
Wire rack that fits in the pan
Small saucepan (for glaze)
Instant-read thermometer
Sharp knife and cutting board
Paper towels
Kettle or large pot (for boiling water)
Small bowl and pastry brush (for glazing)

The first time I tried to make Peking duck, I treated it like a regular roast chicken with big dreams. The meat was fine, but the skin was giving “leather jacket,” not “crispy lacquer.” The fix was not fancy gear. It was patience and airflow. Scald it, dry it uncovered, roast in stages. Now it is one of my favorite dinner-party flexes because it looks dramatic, tastes like a celebration, and the leftovers make you feel like you hacked the week.

Crispy Roast Duck

(4.8 Reviews)

Prep Time 30 minutes (plus 12 to 24 hours drying)

Cook Time 1 hour 45 minutes

Total Time 2 hours 15 minutes (plus drying time)

Servings 4 to 6

Ingredients

For the duck

1 whole duck (5 to 6 lb), thawed if frozen, giblets removed
2 teaspoons kosher salt (for the cavity)
1 teaspoon Chinese five-spice powder (for the cavity)
1/2 teaspoon freshly ground black pepper (for the cavity)
1 inch knob fresh ginger, sliced
3 scallions, cut into 2 inch pieces
1 small orange, quartered (optional but great)
1 tablespoon rice vinegar or apple cider vinegar (for the skin, helps drying)

For the tangy-sweet glaze

1/3 cup hoisin sauce
1/4 cup plum sauce or apricot preserves
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
1 teaspoon fresh grated ginger
1 small garlic clove, finely grated
1 to 2 tablespoons water, as needed to thin

For serving (classic setup)

Mandarin pancakes or warm flour tortillas
Thinly sliced scallions
Cucumber batons
Extra hoisin sauce (optional)

Instructions

Scald to tighten the skin (best done the day before): Bring a kettle of water to a boil. Set the duck on a rack in the sink or over a deep roasting pan, making sure it is stable. Carefully pour boiling water evenly over the duck, turning as needed to hit all sides. Go slow to avoid splashing. The skin should look tightened and slightly “snug.” Pat the duck very dry inside and out with paper towels.
Season the cavity (keep the skin clean): Mix the salt, five-spice, and black pepper. Sprinkle this mixture inside the cavity (not on the exterior skin). Add ginger, scallions, and orange quarters. Do not pack tightly.
Optional: Prick the fatty zones (not the breast meat): If your duck looks extra fatty around the thighs, drumsticks, and the tail area, use the tip of a skewer to prick the skin a few times in those spots. Do not go wild and do not stab into the breast meat. This is just a little help for rendering, not a craft project.
Air-dry uncovered (this is the crispness cheat code): Set the duck breast-side up on a wire rack over a sheet pan. Use your hands or a paper towel to rub the outside lightly with the 1 tablespoon rice vinegar, including legs and underside. Refrigerate uncovered for 12 to 24 hours.
Make the tangy-sweet glaze: In a small saucepan over medium-low heat, whisk hoisin, plum sauce (or preserves), rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic. Simmer 2 to 4 minutes until glossy and slightly thickened. Thin with a splash of water if it gets too thick. Cool and refrigerate if making ahead.
Heat the oven and set up: Preheat to 325°F. Position a rack in the lower third. Place a wire rack over a rimmed sheet pan. Add water to the sheet pan to create a thin layer (about 1 cup to start). Keep a little water in the pan as it roasts to reduce smoking.
Final dry before roasting: Pull the duck from the fridge. Pat the skin dry one more time. You want it dry-dry, like “squeaky paper towel” dry.
Roast low and slow to render fat: Place duck breast-side up on the rack over the prepared pan. Roast at 325°F for 1 hour 30 minutes. Rotate the pan halfway through for even cooking. If the water fully evaporates and you see dark drippings starting to smoke, carefully add a little more hot water to keep a thin layer in the pan.
Save the duck fat (or at least don’t spill it): Duck renders a lot of fat. If the pan is getting crowded with hot fat, carefully remove the sheet pan from the oven and pour off some fat into a heat-safe container (strain later if you want). Then return the pan to the oven. Duck fat is liquid gold, but it is also hot and sneaky, so move slowly.
Finish hot for crisp skin: Increase oven to 425°F. Roast 15 to 25 minutes until the skin is deeply golden and crisp. Check that the thigh reaches 165°F minimum for safety, or 175 to 185°F if you want more tender legs. Turn on your hood or crack a window. Duck at 425°F can get a little smoky even with water in the pan.
Glaze for shine (optional but highly encouraged): Brush a thin layer of tangy-sweet glaze over the duck and return to the oven for 3 to 5 minutes. You want glossy, not sticky-burnt. Save extra glaze for dipping.
Rest, then carve: Rest the duck 15 minutes. Carve by removing legs and wings first, then slice breast. For extra crispness, slice skin-on pieces and keep them skin-side up on the board.
Serve: Build pancakes with duck, cucumbers, scallions, and a spoon of glaze. Taste, adjust, and do not be shy with the sauce.

Nutrition information is estimated.

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