Chinese Peking Duck: Crispy Skin Duck With Pancakes

A legendary Chinese dish featuring golden, crispy-skinned duck served with delicate pancakes, hoisin sauce, and fresh scallions. This imperial classic is a celebration of texture, flavor, and tradition.

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Prep Time: 1

Cook Time: 2

Total Time: 3

Servings: people

Calories: 650kcal

Cost: $$$

Equipment

Roasting pan with rack
Basting brush
Large pot (for blanching)
Sharp knife (for carving)
Fan or cool, dry area (for air-drying)
Serving platter

Ingredients

1 whole duck (about 5 lbs) preferably fresh, Pekin breed
2 tbsp maltose syrup or honey for glazing
2 tbsp hot water for glaze
1 tbsp salt
1 tbsp sugar
1 tsp Chinese five-spice powder
16 Chinese pancakes store-bought or homemade
1/2 cup hoisin sauce
1 bunch scallions cut into thin strips
1 cucumber cut into thin strips (optional)

Instructions

Rinse and pat dry the duck. Gently separate the skin from the meat by sliding your fingers between them.
Blanch the duck in boiling water for 1-2 minutes, then pat dry thoroughly.
Rub the duck inside and out with salt, sugar, and five-spice powder.
Mix maltose syrup (or honey) with hot water and brush the mixture evenly over the duck skin.
Hang the duck in a cool, dry place (or in front of a fan) for at least 12 hours to air-dry.
Preheat oven to 350°F (175°C). Place duck on a rack in a roasting pan. Roast for 1.5 to 2 hours, basting occasionally with rendered fat.
Increase oven temperature to 400°F (200°C) for the last 10-15 minutes to crisp the skin.
Let the duck rest for 10-15 minutes, then carve skin and meat into thin slices.
To serve: Spread hoisin sauce on a pancake, add duck, scallions, and cucumber. Roll up and enjoy.

Notes

For best results, use a fresh duck and allow ample time for air-drying. Save rendered duck fat for other recipes. Serve with extra pancakes and condiments for a festive meal.

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