Name: Peking Duck (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 Whole duck, about 3 pounds; 2 tbsp Soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tsp Sesame oil; 1 tsp Five-spice powder; 1/2 tsp White pepper; 2 tbsp Honey; 1 tbsp Water; 12 Mandarin pancakes or store-bought crepes; 1/2 cup Hoisin sauce; 1/4 cup Scallions, thinly sliced; 1/4 cup Cucumber, julienned

Recipe tier

A simplified yet flavorful take on Peking Duck, designed for the home kitchen with readily available ingredients. This version focuses on achieving a crispy skin and tender meat with approachable techniques.

Total 3h

Serves 4 servings

Steps 8

Ingredients 12

Soundtrack the cook

Slow simmer · 182 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 72m Cook 108m Plate 5m Reset 10m

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Duck
1 1.4 Whole duck, about 3 pounds
Marinade
2 tbsp 30 mL Soy sauce
1 tbsp 15 mL Shaoxing wine or dry sherry
1 tsp 5 mL Sesame oil
1 tsp 5 g Five-spice powder
tsp 2.5 g White pepper
Broiling Glaze
2 tbsp 30 mL Honey
1 tbsp 15 mL Water
For Serving
12 12 Mandarin pancakes or store-bought crepes
cup 120 mL Hoisin sauce
cup 60 mL Scallions, thinly sliced
cup 60 g Cucumber, julienned

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the duck: Remove giblets and neck from the duck. Pat the duck dry inside and out with paper towels. Prick the duck skin all over with a fork or skewer, being careful not to pierce the meat.
Marinate the duck: In a small bowl, whisk together all Marinade ingredients. Rub the marinade all over the duck, inside and out. Place the duck on a rack in a roasting pan and refrigerate, uncovered, for at least 2 hours, or preferably overnight, to dry out the skin.
Roast the duck: Preheat oven to 325°F (160°C). Place the duck, breast-side up, on a rack in a roasting pan. Roast for 1 hour.
Increase oven temperature to 400°F (200°C). Roast for another 45-60 minutes, or until the skin is golden brown and crisp, and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Prepare the broiling glaze: While the duck is roasting, combine honey and water in a small saucepan. Heat gently until the honey dissolves. Brush this glaze over the duck during the last 15-20 minutes of roasting for extra shine and crispiness.
Rest and carve: Once roasted, let the duck rest for 15-20 minutes before carving.
Prepare serving components: Warm the mandarin pancakes according to package instructions. Set out hoisin sauce, sliced scallions, and julienned cucumber in small bowls.
Assemble: To serve, place a portion of carved duck skin and meat onto a pancake. Top with hoisin sauce, scallions, and cucumber. Roll up and enjoy.