Best Peking Duck Recipe (What to Serve With It)

This Best Peking Duck recipe delivers crispy, lacquered skin and tender meat right from your oven, served in soft pancakes with cucumber, scallion, and hoisin sauce.

Course Main Course

Cuisine Chinese

Keyword Peking Duck

Prep Time 15

Cook Time 2

Marinade Time 30

Servings servings

Calories 853kcal

Author Jason Decker

Ingredients

Ingredients for the duck:

1 whole duck mine was exactly 6 lbs.
3 tablespoons Shaoxing wine you can also use dry cherry wine
3 tablespoons honey
3 tablespoons soy sauce
1 teaspoon Chinese five spice powder

Ingredients for serving:

2 Persian cucumbers (mini cucumbers)
3 scallions
1 pack of Peking duck wrappers also known as Peking duck pancakes, thawed
Hoisin sauce to serve

Instructions

Preheat the oven to 350°F.
Pat the duck dry with paper towels, and make sure it is completely dry.
1 whole duck
Mix your Shaoxing wine, honey, soy sauce, five spice powder and whisk until well combined in a small bowl. Then, brush or rub it on the duck on both sides, allow to rest at room temperature for 30 minutes to marinade. Save about ¼ of the marinade to baste during the cooking.
3 tablespoons Shaoxing wine, 3 tablespoons honey, 3 tablespoons soy sauce, 1 teaspoon Chinese five spice powder
Place a wired rack over a baking sheet and line it with parchment paper or aluminum foil. The duck will lose a lot of its fat, so you need something to catch it.
Place the duck with its breast side up on the baking rack and place in the oven for 45 minutes.
After 45 minutes, baste your duck with the remaining marinade and flip over. Make sure to baste both sides. Put back for an additional 45 minutes.
After the 1.5 hours, lower your heat to 250°F and put it back for another 30 minutes.
Check your duck’s temperature and ensure it has reached at 165°F. The best way to check this is to poke your temperature reader in the thickest part of your duck, like the middle of the leg.
Remove your duck from the oven. Let it rest and cool off for 15 minutes on the wire rack.
While your duck is resting, chop your Persian cucumbers and scallions lengthwise as fine as possible. The size of match sticks.
2 Persian cucumbers , 3 scallions
Start carving your duck by cutting the legs off first, then make sure you cut into the breast and slice towards the wings, following the ribs. Slice the duck breast into even slices.
To make a Peking duck pancake, put some cucumber, scallions, and a few pieces of duck on your pancake and dip in hoisin sauce.
1 pack of Peking duck wrappers, Hoisin sauce

Notes

Nutrition not calculated with the wrappers.

Make sure to pat the duck dry with paper towels for the crunchiest skin.
For best results, let the marinade sit on the duck for at least 30 minutes before cooking.
Use a wire rack over your roasting pan to catch the excess fat.
If you’re not sure the duck is done, check the internal temperature. It should be 165°F.
Cut the cucumbers and scallions into thin matchstick pieces for a fancier presentation.
You can warm the Mandarin pancakes in a large skillet over low heat before serving.

Nutrition