Summary: Peking duck roasted until the skin is glassy and crisp, served with thin wheat pancakes, scallions, cucumber and a sweet fermented sauce. The duck is scalded, brushed with a honey and vinegar mixture and dried uncovered in the fridge for at least twelve hours – the drying is what makes the skin puff and crisp. It roasts on a rack so the fat drips away. Total time 2 hours 15 minutes plus 12 hours drying, base 6 servings.
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Category: Poultry, Chinese cuisine, Festive menu
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Quick overview
- Dish: Peking duck – celebratory roast duck with crisp skin, thin pancakes and a sweet sauce
- Category: Poultry, Chinese cuisine, Festive menu
- Cuisine: Chinese
- Main ingredient: Whole duck, 5 lb (12 oz per portion)
- Guide: 12 most famous Chinese dishes: traditional recipes from Chinese cuisine
- Total time: 2 hours 15 minutes (30 minutes prep + 1 hour 45 minutes cooking) plus 12 hours drying
- Difficulty: Challenging
- Servings: 6 (Portion weight: 12 oz)
- Key technique: Scalding the skin, drying it uncovered and roasting on a rack at two temperatures
- Method types: Roasting, scalding, broiling to finish, cooking pancakes
- Dietary info & allergens: gluten, soy, sesame
- Great for: Holiday dinners, a New Year’s menu, impressing guests, a weekend project
- Nutrition (per portion): 1057 kcal, Protein: 1 1/2 oz, Fat: 2 1/2 oz, Carbohydrates: 1 3/4 oz
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Jasmine tea, dry Riesling, light lager
- In short: Dry skin, a rack instead of a tray and a two-stage roast – three steps that decide whether the skin crisps to glass or stays soft.
WAGUU says: “Peking duck is not cooked with spices. It is cooked with dry air. Twelve hours in the fridge do more for the skin than any glaze applied at the last minute.”
Key facts
| Prep time: | 30 minutes plus 12 hours drying |
| Cook time: | 1 hour 45 minutes |
| Temperature: | Oven 350 °F (355 °F), then 425 °F (430 °F), internal meat temperature 165 °F (165 °F) |
| Servings: | 6 (portion weight 393 g) |
At a glance
Peking duck rests on one principle: water must leave the skin. Duck skin carries a thick layer of fat, and while moisture covers it the fat renders without crisping. Scalding tightens the skin, a honey and vinegar glaze holds the surface dry and the fridge removes what water is left. In the oven the fat under the skin renders and pushes the skin upward, which creates the glassy layer. The meat cooks at a gentler temperature so the protein does not contract and squeeze out juices; the last fifteen minutes at high heat color the surface without drying the meat underneath.
Ingredients
Base servings: 6 • Portion weight: 12 oz
| Ingredient | Quantity | Quality |
|---|---|---|
| whole duck | 5.29 lb | chilled, skin on, giblets removed |
| fine sea salt | 0.28 oz | for the cavity and the skin |
| honey | 1.41 oz | runny, for brushing the skin |
| rice vinegar | 2.71 tbsp | clear, not balsamic |
| Shaoxing rice wine | 3.38 tbsp | dry, for the glaze |
| soy sauce | 2.03 tbsp | light, for the sauce served with the hoisin |
| hoisin sauce | 3.17 oz | sweet, for serving |
| ginger | 0.71 oz | fresh, sliced into the cavity |
| star anise | 0.07 oz | whole, into the cavity |
| Sichuan pepper | 0.11 oz | whole, toasted and ground just before use |
| scallions | 2.12 oz | fresh, cut into fine strips |
| cucumber | 7.05 oz | firm, seeded, cut into matchsticks |
| all-purpose flour | 10.58 oz | wheat, for the thin pancakes |
| water | 0.76 cups | warm, for the dough |
| sesame oil | 1.35 tbsp | toasted, for the dough and for brushing the pancakes |
Why you will love this recipe
- A restaurant centerpiece at home: The skin shatters like glass and the meat stays juicy, because the duck roasts on a rack instead of sitting in its own fat.
- Most of the work happens unattended: The duck dries overnight. On the day itself you glaze it three times and raise the oven once.
- Exact quantities for 6 servings: 12 oz of duck per portion, 10 oz of flour for sixteen pancakes and 3 oz of hoisin for the table.
- A challenge worth taking: Six phases, five checkpoints and one oven. What separates a great result from an average one is the drying time and the moment you add the final glaze.
Why it works: Duck skin is roughly a third fat by weight. Fat only renders and crisps once surface moisture is gone, because water holds the skin at 212 °F (210 °F) while it evaporates. Scalding tightens the skin and opens the pores; the honey glaze leaves a thin sugary film that dries hard and browns fast. Overnight in the fridge removes the rest of the water, so in the oven the skin passes 300 °F (300 °F) and the fat underneath begins to render. Steam from that fat lifts the skin off the flesh, which is exactly the effect you want. Roasting starts at 350 °F (355 °F) so the meat heats evenly; only the last fifteen minutes at 425 °F (430 °F) brown the surface. Pancake dough made with warm water stays relaxed and rolls paper thin without springing back.
Recipe overview
Prep: 30 min | Cook: 1 h 45 min | Difficulty: Challenging | Servings: 6 | Type: Main course | Origin: Chinese
Detailed method
Overall progress: 0 % complete
Phase 1: Scalding and glazing – 20 min and 12 h in the fridge
Equipment: large pot, kettle, rack, fridge
1. Bring four liters of water to a boil. Hold the duck by the neck and lower it in for thirty seconds, then turn it and scald the other side. Lift it out and pat the surface dry. Warm the honey with the rice vinegar, Shaoxing wine and soy sauce until runny, then brush the mixture over the whole bird, inside and out, and rub the fine sea salt into the cavity and skin. Set the duck on a rack over a tray and leave it uncovered in the fridge for twelve hours.
Checkpoint: The skin is tight and pale gold, the glaze has dried to a thin sticky film, and no drops gather under the bird on the tray.
Before you move on:
Never cover the duck in the fridge. Wrapped in foil or plastic, moisture returns to the skin and no amount of roasting will crisp it. Leave it open on the rack, even if it takes half a shelf.
Phase 2: Setting up the oven – 10 min
Equipment: oven, deep roasting pan, rack, meat thermometer
2. Heat the oven to 350 °F (355 °F) with convection on. Pour about half an inch of water into a deep roasting pan so the fat that drips down does not burn, and set a rack on top. Put the duck breast side up on the rack, tuck the wing tips under the body and place the sliced ginger and star anise inside the cavity. Push the thermometer into the thickest part of the thigh without touching bone.
Checkpoint: The oven holds 350 °F (355 °F), the duck sits clear of the water below and the thermometer reads about 45 °F (45 °F) at the start.
Before you move on:
Never put the duck straight on the pan. Resting in the fat it releases means the lower half stews instead of roasting, and the skin there stays soft and pale.
Phase 3: Roasting – 1 h 10 min
Equipment: oven, rack, meat thermometer
3. Roast the duck for seventy minutes, leaving the door closed for the first thirty. Baste it once after thirty minutes with the fat collecting in the pan, then leave it alone. The skin turns an even amber and the fat underneath begins to bubble.
Checkpoint: The skin is amber and glossy all over, the thermometer in the thigh reads 150 to 160 °F (65 to 160 °F) and the pan holds a good layer of rendered fat.
Before you move on:
Do not baste more than once. Every time the door opens the oven loses heat, and a glaze applied again and again darkens the skin long before the meat is done.
Phase 4: Crisping the skin – 15 min
Equipment: oven, brush, meat thermometer
4. Raise the oven to 425 °F (430 °F). Brush the skin with a thin layer of the leftover glaze and return the duck for five minutes. Repeat twice more, so it gets three thin coats in total and dries between each. Measure the thigh again.
Checkpoint: The skin is deep mahogany and crackles when tapped with a spoon. The thermometer in the thigh reads 165 °F (165 °F) and the juices run clear.
Before you move on:
Apply the final glaze in thin coats and let each one dry. A thick layer of sugary glaze burns on the surface within two minutes while the meat underneath still needs time.
Phase 5: Pancakes – 20 min
Equipment: bowl, rolling pin, nonstick skillet
5. While the duck rests, put the flour in a bowl and pour in the warm water, stirring with a spoon until it comes together. Knead for five minutes, cover and rest for ten. Divide into sixteen pieces, roll each into a thin circle about six inches across, brush with sesame oil and cook in a dry skillet for forty seconds a side, until pale blisters appear. Stack them under a clean towel so they stay soft.
Checkpoint: The pancakes are soft and pliable with light brown spots on both sides, and they bend without cracking.
Before you move on:
Do not cook the pancakes in oil. A dry skillet gives them a soft, dry surface that holds sauce; oil makes them greasy and they tear when folded.
Phase 6: Carving and serving – 15 min
Equipment: carving knife, board, small bowls
6. Let the duck rest for ten minutes, then carve it. First remove the skin in rectangles about two inches long and keep it separate. Then slice the breast and leg meat thinly across the grain. Arrange the meat on a warm platter, put the hoisin sauce, scallion strips and cucumber matchsticks in small bowls, and take the pancakes to the table in a covered dish. Each guest spreads sauce on a pancake, adds meat, skin, scallion and cucumber, and rolls it up.
Checkpoint: The skin stays crisp on its own plate, the sliced meat is pale pink inside and the pancakes are still warm and soft when the first one is rolled.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| roasting rack | 16 × 12 inches | a steamer trivet set in a deep pan | a duck resting on the pan stews in its own fat and the skin stays soft |
| meat thermometer | probe type, reads to 480 °F | check that the juices run clear | without measuring, overcooking is judged only by the color of the skin |
| pastry brush | silicone, 1.5 inches wide | a spoon and paper towel | a thick glaze layer burns before the meat is ready |
| nonstick skillet | 10 inches, flat base | a flat cast-iron skillet | a warped base cooks the pancakes unevenly and dries the edges |
| carving knife | 8 inch blade, thin | a fillet knife | a dull knife tears the skin off the meat instead of cutting through it |
Shopping list
Nutrition profile
Values per portion (as served, with pancakes). Calculated from average nutritional values of the ingredients. Portion weight 12 oz. The calculation is based on the raw ingredients; fat that drains into the pan is not counted back in.
| Nutrient | Per 3 1/2 oz | Per portion | For 6 servings |
|---|---|---|---|
| Energy | 269 kcal | 1057 kcal | 6341 kcal |
| Fat | 19.0 g | 74.3 g | 446.0 g |
| of which saturated | 6.1 g | 24.0 g | 144.2 g |
| Carbohydrates | 13.2 g | 51.7 g | 310.3 g |
| of which sugars | 2.5 g | 10.0 g | 59.9 g |
| Protein | 11.5 g | 45.2 g | 271.4 g |
| Sodium | 0.33 g | 1.29 g | 7.75 g |
| salt equivalent | 0.82 g | 3.23 g | 19.38 g |
Reference intake of an average adult (2000 kcal). Sodium comes mainly from the soy sauce, the hoisin sauce and the glaze; the dish is not salted further. Salt equivalent is sodium multiplied by 2.5.
WAGUU Pro level
- Pro standard: A tested recipe with exact quantities and visual checkpoints.
- Tip 1: Scald the duck over the sink with a kettle rather than lifting it in and out of a pot. The water reaches every fold of skin and you avoid burns.
- Tip 2: Dry the duck on a rack over a tray, not on a plate. Air circulates underneath so the underside dries as well as the breast.
- Tip 3: Keep the rendered fat from the pan. Strained and chilled, it keeps for a month and roasts potatoes better than any oil.
- Tip 4: Roll the pancakes between two sheets of parchment. They come off the pin without sticking and stay perfectly round.
The science behind it
Two processes run in parallel in Peking duck. The first is evaporation. While surface moisture remains, the skin cannot rise above 212 °F (210 °F), so the fat beneath renders without browning. Drying the duck overnight drops the surface water content and lets the skin pass 300 °F (300 °F) in the oven, where the Maillard reaction between amino acids and reducing sugars produces the brown color and roasted aroma. The second is rendering. Duck fat melts around 57 °F (55 °F) and flows freely above 140 °F (140 °F); as it renders, the steam it produces lifts the skin off the flesh, creating the air gap that makes the skin shatter rather than chew. The honey glaze adds reducing sugars to the surface, which speeds browning, and its acidity from the rice vinegar helps the skin tighten. Pancake dough made with warm water keeps the gluten relaxed, so it rolls thin and folds without cracking.
Fine dining – professional techniques
- Plating: Fan the sliced meat across a warm platter, lay three rectangles of skin on top and set the pancakes folded in a cloth beside it. Bring the sauces in small bowls so each guest builds their own roll.
- Texture contrast: Keep the cucumber matchsticks ice cold and the scallions at room temperature. One brings crunch, the other softness, and both cut the fat of the skin.
- Temperature contrast: Serve the hoisin at room temperature. Straight from the fridge it dulls the aroma and cools the meat.
- Aromatic finish: Grate a little orange zest over the platter just before serving. The citrus oils lift the star anise and the fermented sweetness of the sauce.
Sensory radar
- Appearance: Deep mahogany skin with a glassy sheen, pale pink meat beneath and a stack of thin pancakes on the side.
- Aroma: Roast duck fat and star anise, with the sweet fermented note of hoisin underneath.
- Taste: Salty soy and sweet hoisin over rich duck, finished by the sharp freshness of scallion and cucumber.
- Texture: Skin that crackles and shatters, tender meat with a fine grain, and a soft pancake holding it all together.
Pairing
- Jasmine tea: Floral aroma cleanses the palate between rolls and does not compete with the spice.
- Dry Riesling: High acidity cuts through duck fat and its citrus note echoes the glaze.
- Light lager: Hop bitterness refreshes after a rich bite. Serve at 43–46 °F (6–45 °F).
- Homemade limeade: Acidity and fizz work for anyone avoiding alcohol, and kids like it.
Variations
- Duck breasts instead of a whole bird: Score the skin, salt it, brush with honey and vinegar and dry for four hours. Roast at 400 °F (390 °F) for twenty-five minutes, skin side up, then rest. Quicker and cheaper, but there are no leg juices for the sauce.
- Roasted over a pan of water: The duck sits on a rack above a pan of water so the meat stays moist even with a longer roast. The skin is less crisp and finishes under the broiler.
- Cooked on a rotisserie: The bird turns continuously and bastes itself in its own fat. The skin crisps evenly, but you need the rotisserie attachment and a duck that fits.
Allergens and dietary information
Contains: gluten (all-purpose flour, hoisin sauce); soy (soy sauce, hoisin sauce); sesame (sesame oil) • Gluten: yes, in the flour and the sauce • Not suitable for: anyone with celiac disease or an allergy to soy and sesame
Great for
Holiday dinners, a New Year’s menu, impressing guests, a weekend project, anyone who wants a restaurant dish at home.
Substitution guide
- Whole duck: two duck breasts plus two legs. Roast the legs fifty minutes and the breasts twenty-five; fat drops noticeably.
- Honey: golden syrup or maltose syrup. The skin browns slightly faster with honey, so watch the last fifteen minutes.
- Rice vinegar: white wine vinegar with a spoon of water. Sharper, so use a little less.
- Shaoxing rice wine: dry sherry. Different aroma, same job of lifting the smell of the meat.
- Hoisin sauce: dark soy sauce with a spoon of honey and a pinch of five-spice. Less sweet and more savory.
- All-purpose flour pancakes: store-bought Chinese pancakes or small flour tortillas. Quicker, but thicker and less delicate.
FAQ
How long must the duck dry?
Twelve hours is the minimum, twenty-four is ideal. After a day the skin feels like parchment and crisps in minutes. Less than eight hours and part of the skin stays soft.
Can I dry the duck at room temperature?
No. Duck is raw meat and must stay below 40 °F (40 °F). The fridge is the only safe place, which is why the drying stage needs planning the day before.
Why does the skin not crisp?
Almost always moisture. Either the duck was covered in the fridge, the oven was not hot enough at the end, or the glaze went on in one thick coat that burned before the skin dried.
How many pancakes does one duck serve?
Sixteen to twenty, roughly three per person. Leftover pancakes reheat well in a dry skillet the next day.
What should I do with the rendered fat?
Strain it and keep it in a jar in the fridge for up to a month. Duck fat roasts potatoes better than any oil and gives them an unmistakable flavor.
Can Peking duck be gluten free?
Only partly. The duck and its glaze are naturally gluten free if you use tamari, but the pancakes are made from wheat. Gluten-free flour makes a dough that tears when rolled thin.
WAGUU Petr advises: cooking for 6 or more?
6–8 people: Roast one 5.5 lb (6 lb) duck or two smaller birds side by side on the rack. Two ducks roast in about the same time as one, because air circulates between them, but the pan needs to be wider. • 10+ people: Roast in two batches and hold the first in the oven at 175 °F (175 °F) with the door ajar, skin side up, so it stays crisp. Make the pancakes ahead, stack them, wrap in foil and warm for ten minutes before serving.
Sides and serving
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat the meat in a covered dish at 325 °F (320 °F) for ten minutes. Refresh the skin in a dry skillet for two minutes or under the broiler for ninety seconds – never in the microwave, where it turns rubbery. Pancakes steam back to life in a covered pan for two minutes.
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
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Why WAGUU?
Recipes on WAGUU are checked for accurate quantities, method and nutrition. In this recipe the amounts match across the ingredient table, the cooking phases, the shopping list and the print view – 5 lb of duck serves six at 12 oz each, 10 oz of flour makes sixteen pancakes, and 3 oz of hoisin is enough for every roll at the table.
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Most common mistakes
- Covering the duck in the fridge – moisture returns to the skin and it never crisps. Leave it open on a rack, even if it takes half a shelf.
- Cooking the duck on a flat pan – the underside stews in the rendered fat and stays pale. Always use a rack over a pan with a little water in it.
- A thick glaze applied at the start – the sugar burns long before the meat is done. Add thin coats only in the final fifteen minutes.
- Carving straight from the oven – the juices run out and the meat dries. Rest the duck for ten minutes before carving.