Peking Duck

Peking Duck is a legendary Chinese dish known for its crisp, lacquered skin and tender meat, served with thin pancakes, fresh scallions, cucumber, and Hoi Sin sauce. The duck is air-dried, glazed, and roasted to perfection, creating a rich and aromatic flavour that balances beautifully with the cool freshness of the accompaniments. Peking Duck is best shared, where everyone can enjoy wrapping their own duck pancakes at the table.

Prep Time 30

Cook Time 1 30

Total Time 2

Servings People

Ingredients

2 kg duck cleaned and patted dry
3 tbsp honey
2 tbsp rice vinegar
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Chinese five-spice powder
1 tbsp Shaoxing rice wine or dry sherry
2 tsp salt
1 tbsp cornstarch
2 tbsp water optional glaze
1 bunch scallions spring onions cut into thin strips
½ large cucumber cut into thin batons
1 jar Hoi Sin sauce
20 medium Chinese pancakes

Instructions

Prepare the duck:

Rinse the duck and pat it completely dry with kitchen paper. Trim any excess fat from the cavity and prick the skin all over with a skewer, being careful not to pierce the meat. In a small bowl, mix the Chinese five-spice powder and salt together, then rub this mixture evenly inside the duck cavity and lightly over the skin. This seasons the meat and adds that signature aromatic depth.
2 kg duck, 1 tbsp Chinese five-spice powder, 2 tsp salt

Make the glaze:

In a small saucepan, combine the honey, rice vinegar, both soy sauces and Shaoxing wine. Heat gently until the honey dissolves, then brush this mixture evenly all over the duck. Leave the duck to air-dry, uncovered, in a cool place or fridge for at least 4–6 hours (overnight is ideal). The skin should become dry and slightly tacky to the touch.
3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp Shaoxing rice wine

Roast the duck:

Preheat the oven to 200°C (fan 180°C). Place the duck on a wire rack in a roasting tin, breast side up. Roast for 40 minutes, then turn the oven down to 180°C (fan 160°C) and continue roasting for another 45–50 minutes until the skin is deep golden and crisp.
If desired, brush with the corn starch (1 tbsp corn starch +water) glaze halfway through for an extra shine.
1 tbsp cornstarch, 2 tbsp water

Rest and carve:

Let the duck rest for 10–15 minutes before carving. Use a sharp knife to slice off the crispy skin and tender meat, arranging them neatly on a warmed serving dish.

Serve:

To serve traditionally, spread a little Hoi Sin sauce on a warm pancake, add a few slices of duck, and top with scallion and cucumber.
1 bunch scallions, 1 jar Hoi Sin sauce, 20 medium Chinese pancakes, ½ large cucumber
Roll it up and enjoy immediately.

Notes

Serving Suggestions:

Peking Duck is best enjoyed with light, fresh sides that complement its rich, savoury flavour. Serve it with:

Steamed jasmine rice for a simple yet fragrant accompaniment.

Stir-fried Chinese greens, such as pak choi or gai lan, lightly seasoned with garlic and soy sauce.

Hot and sour soup as a starter to balance the richness of the duck.

Crispy spring rolls for a fun, contrasting appetiser.

A dry white wine like Riesling or a chilled Chinese beer pairs beautifully with the dish’s sweet-savoury profile.

This Peking Duck makes a truly impressive centrepiece for any meal, whether you’re hosting a dinner party or simply treating yourself to a taste of authentic Chinese cuisine. The crisp skin, tender meat, and delicate accompaniments make every bite an indulgent delight — a dish that’s as enjoyable to prepare as it is to share.

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