Peking Duck
Crispy-skinned roasted duck with a mahogany glaze, served with thin pancakes, scallions, and sweet bean sauce. A classic Chinese dish requiring precise technique and patience for perfectly crackling skin.
- Total time
- 48 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
14 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Remove giblets from duck and pat dry inside and out with paper towels. Trim excess neck skin but leave some attached.
Step 2
Bring 8 cups water to boil in a large pot. Add soy sauce, brown sugar, honey, rice vinegar, star anise, cinnamon, ginger, and scallions.
Step 3
Carefully lower duck into boiling liquid breast-side down. Return to boil, then reduce heat and simmer for 30 minutes, turning halfway through.
Step 4
Remove duck from liquid and place on a roasting rack set over a baking sheet. Pat skin dry thoroughly with paper towels.
Step 5
Preheat oven to 450°F (232°C). Roast duck for 18-20 minutes until skin is deep mahogany and crispy, rotating pan halfway through.
Step 6
Transfer duck to a cutting board and let rest for 5 minutes. Carve skin away from meat using a sharp knife, then slice meat.
Step 7
Cut scallions and cucumber into thin matchsticks. Warm pancakes according to package directions.
Step 8
Arrange duck skin and meat on a platter. Serve with warm pancakes, hoisin sauce, scallions, and cucumber on the side.
Step 9
To eat: spread a small amount of hoisin on a pancake, add duck, scallions, and cucumber, then roll and enjoy.
Tools you’ll need
- large heavy-bottomed pot
- meat thermometer
- roasting rack
- rimmed baking sheet
- sharp carving knife
- paper towels
- cutting board
- measuring spoons
- slotted spoon or tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
