Recipe

Peking Duck

Crackly, glossy skin and tender duck you can actually pull off at home, served with quick pancakes, cucumbers, scallions, and a punchy hoisin-style sauce.

By Matt Campbell

•

4.8

A platter of sliced duck with glossy, crisp skin, arranged with cucumber sticks, scallions, and warm pancakes on a wooden table in soft natural light

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Peking duck has a reputation. Like you need a special oven, a restaurant hook, and an advanced degree in duck physics. The good news is you can get that crackly skin and juicy meat at home with a few smart moves: a simple dry brine, a quick lacquer glaze, and a two-stage roast that renders fat first, then crisps the skin.

One quick note for the authenticity police (said with love): this is Peking-duck-inspired, built for real kitchens and real schedules. You can do the drying step overnight (best) or do a faster fridge dry if you are winging it on a weekend. Either way, you end up with the kind of duck that makes everyone quiet for a second at the table. That is how you know it worked.

Why It Works

Crisp skin without deep frying: A dry brine plus fridge air-drying pulls moisture from the skin so it actually crackles in the oven.
Juicy meat: Starting low and finishing hot renders fat gradually and keeps the breast from turning into sawdust.
Big flavor, accessible ingredients: A hoisin-style sauce uses pantry staples and still hits sweet, salty, and savory.
Low drama serving: You can go classic with pancakes or keep it simple with rice and crunchy veg.

A whole duck resting breast-side up on a wire rack set over a rimmed baking sheet, uncovered in the refrigerator for air-drying

Pairs Well With

Storage Tips

Refrigerate: Store sliced duck meat and skin in an airtight container for up to 3 days. Keep sauce separate.

Reheat for best texture: Spread duck (skin-side up) on a sheet pan and warm in a 375°F oven for 8 to 12 minutes. If the skin needs help, finish with 1 to 2 minutes under the broiler. Watch closely.

Freeze: Freeze meat (preferably off the bone) for up to 2 months. Thaw overnight in the fridge, then reheat in the oven. Skin will not be quite as crisp as day one, but it is still very good.

Food safety notes

Thawing: Thaw a 5 to 6 pound duck in the fridge on a tray. It often takes 24 to 48 hours, sometimes a bit longer depending on how solidly frozen it is. Avoid thawing on the counter.

Sliced roasted duck stored in a glass container with a separate small container of dipping sauce beside it

Common Questions

Is this traditional Peking duck?

It is Peking-duck-inspired. Classic Beijing roast duck often involves scalding, inflating, maltose syrup, and specialized roasting setups. This recipe is the home-kitchen version that still gets you the two big payoffs: crackly skin and juicy meat, plus the pancake-and-scallion experience.

Do I need to inflate the duck or pour boiling water over it?

No. Those methods can help in restaurant setups, but this recipe focuses on what reliably works at home: dry brine + air-dry + roast in two stages. If you want, you can pour boiling water over the duck to tighten the skin, but it is optional and messy.

How do I know when the duck is done?

Poultry is considered safe at 165°F. For duck legs and thighs, many people prefer a higher temp for texture: aim for 175°F to 185°F in the thigh (without touching bone) if you want it more tender and pull-apart. The breast will usually land lower, which is fine. The skin should look deep golden and feel crisp.

Why is there so much smoke?

Duck renders a lot of fat. Use a rimmed sheet pan under the rack and keep an eye on the drippings. The water in the pan helps early on, but it can evaporate at higher heat. If the pan dries out and you notice smoke, carefully add a splash of hot water (or carefully pour off some fat if you can do it safely).

What if I cannot find hoisin sauce?

No problem. The sauce in this recipe is a quick hoisin-style blend using soy sauce, honey, peanut butter (or tahini), vinegar, and sesame oil. It is sticky, savory, and totally in the spirit.

Any allergy swaps for the peanut butter?

Use tahini or sunflower seed butter in the dipping sauce. Both give you that creamy body without changing the vibe.

Can I do this with duck pieces instead of a whole duck?

Yes. Legs and breasts cook differently, so you will want separate timing. If you go this route, roast legs longer and crisp breasts quickly at the end. The sauce and serving ideas stay the same.

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

Rimmed baking sheet
Wire rack that fits the sheet
Paper towels
Small saucepan (for glaze)
Medium bowl (for dipping sauce)
Chef’s knife and cutting board
Instant-read thermometer (highly recommended)

The first time I tried making Peking duck at home, I treated it like a magic trick. I overcomplicated everything and still ended up with great meat but skin that was more leathery jacket than crispy masterpiece. The turning point was realizing the skin wants one thing from us: time to dry. Once I started dry brining and letting the duck hang out uncovered in the fridge, the oven did the rest. Now it is one of my favorite “I wonder if…” meals because it feels fancy, but the steps are honestly just a few good habits stacked together.

Peking Duck

(4.8 Reviews)

Prep Time 25 minutes (plus 8 to 24 hours drying)

Cook Time 1 hour 45 minutes

Total Time 2 hours 10 minutes (plus drying time)

Servings 4 to 6

Ingredients

For the duck

1 whole duck (about 5 to 6 pounds), thawed if frozen
2 1/2 teaspoons kosher salt
1 teaspoon five-spice powder
1/2 teaspoon white pepper (or black pepper)
1 tablespoon cornstarch
1 small orange, cut into quarters (optional, for the cavity)
3 scallions, cut into 2-inch pieces (optional, for the cavity)

Quick lacquer glaze

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon toasted sesame oil

Quick hoisin-style sauce

1/3 cup soy sauce
3 tablespoons honey or brown sugar
2 tablespoons peanut butter (or tahini or sunflower seed butter)
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 to 2 teaspoons grated garlic (about 1 clove)
1 teaspoon grated fresh ginger
1 to 3 tablespoons warm water, as needed to thin

For serving (choose your adventure)

8 to 12 Mandarin-style pancakes or small flour tortillas, warmed (plan on 2 to 3 per person if you are going full wrap mode)
1 English cucumber, cut into matchsticks
6 scallions, thinly sliced or cut into matchsticks
Optional: steamed white rice

Whole raw duck on a cutting board with small bowls of salt, five-spice, cornstarch, honey, soy sauce, cucumber, and scallions arranged on a bright kitchen counter

Instructions

Dry the duck and prep the skin. Remove giblets and neck from the cavity if included (discard or save for stock). Pat the duck very dry with paper towels, inside and out. Trim off any large flaps of excess fat near the cavity opening. Use the tip of a knife or a skewer to gently prick the skin all over (especially fatty areas), aiming for the fat layer under the skin but not stabbing deep into the meat.
Season and air-dry (this is the secret). In a small bowl, mix all the kosher salt, five-spice, white pepper, and cornstarch. Rub a thin, even layer over the skin only. Do not pack it on and try to avoid rubbing it inside the cavity. Place the duck breast-side up on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 8 to 24 hours. If you are short on time, do at least 4 hours, but overnight is where the magic lives.
Heat the oven and prep for rendering. Let the duck sit at room temp for 30 minutes while the oven heats to 325°F. If using orange and scallions, add them to the cavity now (optional but nice). Pour 1 cup water into the bottom of the sheet pan to reduce smoking as fat renders.
Roast low and slow. Roast at 325°F for 60 minutes. Carefully rotate the pan halfway through if your oven has hot spots. You will see a good amount of fat rendering into the pan. That is exactly what we want.
Make the glaze and the dipping sauce. For the glaze: combine honey, soy sauce, vinegar, and sesame oil in a small saucepan. Warm over low heat just until smooth and loose, about 2 minutes. Pour into a small bowl for brushing. For the hoisin-style dipping sauce: in a separate bowl, whisk soy sauce, honey, peanut butter (or tahini), vinegar, sesame oil, garlic, and ginger until smooth, thinning with warm water as needed until it is thick but spoonable.
Turn up the heat and lacquer. Increase oven to 425°F. Brush a thin layer of glaze all over the duck skin. Roast for 25 minutes. At this point, take a quick look: the skin should be turning a deeper golden, and the fat in the pan should be actively bubbling.
Glaze again, then crisp. Brush on another thin layer of glaze. Roast for 15 to 25 minutes more, until the skin is deep golden and crisp. If you are using a thermometer, start checking the thigh now: 165°F is safe, and 175°F to 185°F will give you more tender legs. If the pan dries out and you notice smoke, carefully add a splash of hot water.
Optional broil for extra crackle. If you want extra snap, broil for 1 to 3 minutes at the very end, watching constantly. This is not the moment to answer texts.
Rest, then carve. Let the duck rest for 15 minutes. Carve by removing legs and wings first, then slicing the breast. Slice skin with some meat attached, Peking-duck-style. Carefully spoon off and save rendered duck fat from the pan for cooking potatoes or fried rice later.
Warm the pancakes and serve. Warm pancakes in a steamer for a few minutes, or microwave them wrapped in a barely damp paper towel for 20 to 40 seconds. Serve with cucumber, scallions, and the hoisin-style sauce. Build little wraps and do not be shy with the crunch.

Practical tips and variations

Dry skin equals crispy skin: If the duck looks wet when it goes in the oven, pat it dry again. Moisture is the enemy of crackle.
Five-spice intensity: Some blends are stronger than others. Start with 1 teaspoon as written, and next time adjust up or down to your taste.
Manage the fat: Duck renders a lot. If the pan gets very full, carefully pour off some fat into a heat-safe container during roasting, then keep going.
Make it weeknight-friendly: Roast the duck on Sunday, then use leftovers in fried rice, noodle bowls, or lettuce wraps during the week.
Classic-ish plating: Keep the best crisp skin pieces separate and serve them first. They are the VIPs.
Use that duck fat: Strain and refrigerate rendered fat up to 1 week. Roast potatoes in it and you will understand why people get emotional about duck.

Nutrition information is estimated.

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Peking Duck

Why It Works

Pairs Well With

Recommended

Homemade Hoisin Sauce

Pan-Seared Duck Breast with Cherry-Port Sauce

Traditional Duck Confit (Zippy and Fresh)

Moo Shu Pork with Pancakes

Storage Tips

Food safety notes

Common Questions

Is this traditional Peking duck?

Do I need to inflate the duck or pour boiling water over it?

How do I know when the duck is done?

Why is there so much smoke?

What if I cannot find hoisin sauce?

Any allergy swaps for the peanut butter?

Can I do this with duck pieces instead of a whole duck?

Peking Duck

Ingredients

For the duck

Quick lacquer glaze

Quick hoisin-style sauce

For serving (choose your adventure)

Instructions

Practical tips and variations