A Guide To Homemade Peking Duck

Ingredients

• 3.5 lb Whole Duck (cleaned, feathers removed, neck intact for pump insertion)
• 2 tsp Five‑Spice Powder (Chinese five‑spice blend)
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp White Pepper
• 1.5 tbsp Granulated Sugar
• 1 tbsp Salt
• 3 tbsp Hoisin Sauce (store‑bought)
• 70 g Chinese Red Vinegar (also called red rice vinegar)
• 100 g Maltose (Chinese maltose syrup, thick and sticky)
• 2.5 cup Water
• 1 Cucumber (julienned for serving)
• 1 Carrot (julienned, optional)
• 3 Scallions (thinly sliced for garnish)
• 12 Thin Pancake Wraps (store‑bought Mandarin pancakes, microwaved 30 seconds)

Instructions

1. Clean and Prepare the Duck

   Rinse the 3.5 lb duck under cold water, remove any remaining feathers, pat dry, and set aside.

   Time: PT5M

2. Make the Seasoning Paste

   Combine 2 tsp five‑spice powder, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp white pepper, 1.5 tbsp sugar, 1 tbsp salt, and 3 tbsp hoisin sauce in a bowl; mix until smooth.

   Time: PT5M

3. Season the Duck Inside

   Using a wooden or metal skewer, lather the seasoning paste all over the interior cavity of the duck. Sew the cavity shut with kitchen twine.

   Time: PT5M

4. Inflate the Skin with a Bike Pump

   Insert the pump needle under the skin at the neck, seal the entry point with a paper towel, and pump air until the skin separates from the meat and looks balloon‑like.

   Time: PT10M

5. Prepare Maltose‑Vinegar Glaze

   In a saucepan, combine 2.5 cup water, 70 g Chinese red vinegar, and 100 g maltose. Heat over medium heat, stirring until the maltose fully dissolves.

   Time: PT5M

   Temperature: Medium heat

6. Blanch and Glaze the Duck

   Using a double meat hook, hold the duck and pour a full kettle of boiling water over it to tighten the skin. Immediately pour the hot maltose‑vinegar glaze over the entire surface.

   Time: PT5M

7. Air‑Dry the Duck in the Refrigerator

   Hang the duck on a wire rack inside the refrigerator uncovered for 24–48 hours (36 hours recommended). The skin should become very dry and slightly darker.

   Time: PT36H

   Temperature: 4°C

8. Roast the Duck

   Preheat oven to 375°F. Place the duck breast‑side up on the middle rack; set a drip pan on the lower rack. Roast for 5 minutes, then lower temperature to 325°F, rotate the bird, and continue roasting for 30 minutes. Rotate again and roast another 30 minutes until the skin is deep golden and crisp.

   Time: PT1H5M

   Temperature: 375°F then 325°F

9. Rest the Duck

   Remove the duck from the oven and let it rest on a cutting board for 15 minutes before carving.

   Time: PT15M

10. Carve the Duck

    Using a sharp chef’s knife, cut the duck at an angle starting at the breast, slicing thin pieces that include both skin and meat. Continue around the body to separate all portions.

    Time: PT10M

11. Warm the Pancake Wraps

    Place the store‑bought thin pancake wraps on a microwave‑safe plate and heat for 30 seconds until pliable.

    Time: PT30S

12. Assemble and Serve

    Spread a thin layer of hoisin sauce on a warm wrap, add a few strips of duck skin, meat, cucumber, scallion, and optional carrot. Roll tightly and enjoy.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

15 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chinese Red Vinegar: Rice vinegar
• Instead of Maltose: Honey, Corn syrup

Equipment Needed

• Saucepan
• Wooden or Metal Skewer
• Bike Pump with Needle Valve
• Paper Towel
• Double Meat Hook
• Wire Rack for Hanging
• Drip Pan
• Oven
• Cutting Board
• Sharp Chef Knife
• Tongs
• Microwave (optional)

Critical Steps — Do Not Skip

• Inflating the skin with a bike pump to separate skin from meat
• Air‑drying the duck in the refrigerator for 24‑48 hours
• Applying the maltose‑vinegar glaze after blanching
• Roasting with an initial high temperature then lowering and rotating

Chef Tips from the Video

• Use a kitchen twine to tie the legs together after seasoning for a tighter shape.
• If you cannot find maltose, substitute with an equal amount of honey mixed with a splash of corn syrup.
• For extra aroma, add a few slices of ginger and star anise to the maltose‑vinegar glaze.

Troubleshooting

Storage

Refrigerator: Store leftover duck, wrapped tightly in foil or airtight container, for up to 3 days.

Freezer: Freeze cooked duck portions in freezer‑safe bags for up to 2 months.

Room temperature: Do not leave cooked duck at room temperature for more than 2 hours.

Make-Ahead Tips

• The air‑dry step can be done up to 48 hours ahead; keep the duck uncovered in the fridge.
• Cooked duck can be sliced and frozen; reheat in a hot oven to restore crispness.

Frequently Asked Questions