Peking Duck is a classic Beijing specialty where the duck is seasoned, air-dried, and roasted to achieve a perfectly crisp skin while keeping the meat juicy. Traditionally served with thin pancakes, hoisin sauce, and fresh scallions, every bite combines savory, sweet, and aromatic flavors. This dish is celebrated worldwide for its meticulous preparation and the dramatic presentation of slicing the duck at the table.
Ingredients (Serves 4–6)
1 whole duck (about 2–2.5 kg), cleaned and dried
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Chinese five-spice powder
1 teaspoon salt
1 teaspoon rice wine or dry sherry
2–3 scallions, sliced into strips
Hoisin sauce for serving
12–15 Chinese pancakes or steamed wraps
Instructions
Preheat the oven to 180°C (350°F). Mix honey, soy sauce, five-spice powder, salt, and rice wine into a glaze. Brush the duck evenly with the glaze, ensuring the skin is coated. Hang or place the duck in a well-ventilated area for 2–4 hours to air-dry, which helps crisp the skin. Roast the duck breast side up for 60–75 minutes, basting occasionally with the glaze. Turn the duck halfway if needed to ensure even browning.
Remove from the oven and let it rest for 10 minutes. Carve the duck, slicing the skin and meat thinly. Serve with pancakes, hoisin sauce, and scallion strips. Diners traditionally roll the meat, skin, and scallions in the pancake for each bite.
Tips for Authentic Flavor
Air-dry the duck for crispier skin; even a few hours helps.
Brush with honey glaze for a golden, shiny finish.
Slice skin and meat thinly to enjoy the signature Peking Duck texture.
Serve immediately; the skin is crispiest when hot.
Pair with fresh pancakes, scallions, and hoisin sauce for an authentic experience.