Cooking Lucid
Peking Duck (Home Roast Duck)
A simplified home version of the legendary Beijing roast duck — crispy skin, lacquered with honey and soy, served with thin pancakes, hoisin, and cucumber.
Prep 30 min
Cook 2h
Total 2h 30m
Serves 6
Ingredients
Step 1 — Prep the duck
- 1 whole duck (4–5 lbs)
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp five-spice powder
- 1 tbsp salt
Step 2 — Roast
- Wire rack
- Roasting pan
- 2 cups water (for pan)
Step 3 — Serve with pancakes
- Mandarin pancakes or flour tortillas (warmed)
- Hoisin sauce
- 1 cucumber (julienned)
- 4 green onions (julienned)
- Fresh cilantro
Instructions
- 1
Prep and marinate the duck
Pat duck completely dry inside and out. Prick skin all over with a fork (avoid piercing meat). Mix honey, soy sauce, Shaoxing wine, five-spice, and salt. Rub inside cavity and all over skin. Refrigerate uncovered 8 hours or overnight to dry the skin.
- 2
Roast the duck
Preheat oven to 375°F. Place duck breast-side up on a rack over a roasting pan with water. Roast 1 hour. Flip and roast 45 more minutes. Increase to 425°F and roast 15–20 minutes until skin is deep golden and crispy. Rest 15 minutes.
- 3
Carve and serve
Carve skin and meat into thin slices. Serve with warm pancakes, hoisin, cucumber, green onions, and cilantro. Spread hoisin on a pancake, add duck, vegetables, roll and enjoy.
Nutrition per serving: 520 cal · 38g protein · 16g carbs · 34g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
