How to Make Peking Duck at Home

Name: Peking Duck
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 whole duck (about 4 to 5 pounds); 2 tablespoons honey; 2 tablespoons Shaoxing wine; 1 tablespoon soy sauce; 1 teaspoon five spice powder; 8 to 12 mandarin pancakes or small flour tortillas; 1/2 cucumber, julienned; 4 scallions, julienned; Hoisin sauce, for serving

Peking duck is a Chinese roast duck known for its lacquered, crackling skin, traditionally carved tableside and served with thin pancakes, scallion, cucumber, and hoisin sauce. You make a home version by air drying a whole duck's skin in the refrigerator, glazing it with a honey and soy mixture, then roasting at a low temperature followed by a hot finish to crisp the skin.

The dish dates back centuries in Chinese imperial cooking and takes its name from Beijing, historically called Peking. It became one of the most recognized Chinese dishes internationally, prized specifically for a skin texture that professional restaurants achieve with specialized ovens and multi day drying processes.

A home version won't match a restaurant's dedicated duck oven, but the same core principle, a very dry skin roasted properly, gets you remarkably close.

Peking duck sliced with pancakes and hoisin sauce

What Actually Matters

The long, uncovered air dry in the refrigerator, at least 8 hours and ideally overnight, is what actually produces crackling skin, not the roasting itself. Skip the drying step and go straight to the oven, and you'll get flabby, rubbery skin no matter how carefully you roast it afterward.

The Recipe

Serves 4. Prep time: 20 minutes (plus 8 hours drying). Cook time: 1 hour 30 minutes. Total time: 1 hour 50 minutes active.

Ingredients

1 whole duck (about 4 to 5 pounds)
2 tablespoons honey
2 tablespoons Shaoxing wine
1 tablespoon soy sauce
1 teaspoon five spice powder
8 to 12 mandarin pancakes or small flour tortillas
1/2 cucumber, julienned
4 scallions, julienned
Hoisin sauce, for serving

Method

Pat the duck completely dry, then prick the skin all over, avoiding the meat, with a skewer.
Mix the honey, Shaoxing wine, soy sauce, and five spice, and brush it over the skin.
Air dry uncovered in the refrigerator for at least 8 hours or overnight to dry the skin.
Roast at 325 degrees F on a rack for 1 hour, then increase to 425 degrees F for 20 to 30 minutes until the skin is deep mahogany and crisp.
Rest 15 minutes, then carve the skin and meat into strips.
Serve with pancakes, cucumber, scallion, and hoisin.

Nutrition (Per Serving, Estimated)

Calories	Protein	Fat	Carbs
520	28g	38g	18g

These values are calculated estimates based on the ingredients listed, not lab verified figures.

Tips, Variations, and Storage

If you can find them, mandarin pancakes are worth seeking out, though small flour tortillas warmed briefly are a reasonable substitute. Leftover duck meat keeps refrigerated for up to three days and works well shredded into fried rice or noodle soup. The skin does not reheat crisp, so eat it fresh the day it's roasted.

Frequently Asked Questions

Can I skip the overnight drying step?

You can dry it for a shorter time, a few hours minimum, but the skin will be noticeably less crisp. The longer the dry, the better the result.

Where do I find mandarin pancakes?

Asian grocery stores typically carry them frozen. Small flour tortillas, warmed in a dry skillet, work as a substitute.

Why did my skin come out chewy instead of crisp?

The skin likely wasn't dry enough before roasting, or the final high heat step was too short. Both steps matter equally.

Can I use a smaller duck?

Yes, adjust the roasting time down slightly for a smaller bird and check doneness with a thermometer, targeting 165 degrees F in the thickest part of the thigh.