Peking Duck Recipe

Peking Duck

4 servings


  • 1 whole duck, about 5 to 6 pounds
  • 1 tablespoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon Chinese five spice
  • 4 cups of water
  • 1 slice of ginger
  • 1 stalk of green onion
  • 1/2 cup of honey
  • 1/2 cup of rice vinegar
  • 1/2 cup of shaoxing wine
  • Pancakes, for serving
  • Green onions, sliced for garnish
  • Cucumber, julienned for garnish
  • Hoisin sauce, for serving


  1. Rinse the duck inside and out, and pat dry. Trim off excess fat.
  2. Mix salt, white pepper, and Chinese five spice. Rub the mixture all over the duck, inside and out.
  3. In a large pot, bring water to a boil and add ginger and green onion. Then, carefully blanch the duck in the boiling water for about 10 minutes, turning once. This will help tighten the skin.
  4. Remove the duck from the pot, and let it cool. Then, brush the duck all over with a mixture of honey, rice vinegar, and shaoxing wine. Let the duck dry for 24 hours in the refrigerator, uncovered.
  5. Preheat the oven to 350°F (175°C). Place the duck breast side up on a rack in a roasting pan and roast for 1 hour and 30 minutes, or until the skin is crisp and golden. Turn the duck over halfway through cooking.
  6. Let the duck rest for 10 minutes before carving. Serve with pancakes, sliced green onions, cucumber, and hoisin sauce.