Tulo

Peking Duck Recipe

Scalding the skin tightens it before it ever hits the oven, the maltose glaze gives the lacquered mahogany color and a faint sweetness as it caramelizes, and an uncovered overnight rest in the fridge dries the skin so thoroughly that a home oven, not a specialized rotisserie, can still render it into shattering crackling.

Prep
735 min
Cook
75 min
Total
810 min
Servings
6

Ingredients

Servings6
  • 5 lb whole duck
  • 3 tbsp maltose or honey
  • 2 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp five-spice powder
  • 1 tsp kosher salt
  • 1/2 cup hoisin sauce, for serving
  • 16 pancakes mandarin pancakes
  • 4 stalks scallions, cut into thin strips
  • 1 medium cucumber, cut into matchsticks

Nutrition per serving

Calories
534
Protein
15g
Carbs
50g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Remove the giblets and any excess fat from the cavity, then rinse the duck and pat it completely dry inside and out with paper towels.
  2. 2Using a bamboo skewer or the tip of a paring knife, poke the skin all over, especially around the thighs and breast, being careful not to pierce the meat underneath; this gives rendering fat somewhere to escape during roasting.
  3. 3Bring a large pot of water to a boil. Working over the sink or a large tray, ladle the boiling water slowly and evenly over the duck's skin on all sides for 1-2 minutes, until the skin visibly tightens and turns pale and taut.
  4. 4In a small bowl, stir the maltose (or honey), dark soy sauce, rice vinegar, and 1/4 cup hot water together until the maltose fully dissolves, then brush this glaze evenly over the entire skin, including under the wings.
  5. 5Rub the five-spice powder and salt inside the cavity only, then set the duck breast-side up on a wire rack set over a rimmed baking sheet or tray to catch drips.
  6. 6Refrigerate the duck uncovered for at least 12 hours, or up to 24 hours, to air-dry the skin. Do not skip or shorten this step; it is what turns the glaze into a crisp, lacquered shell instead of a sticky one.
  7. 7Preheat the oven to 350°F (175°C). Roast the duck breast-side up on its rack for 45 minutes.
  8. 8Increase the oven temperature to 450°F (230°C) and continue roasting for 20-30 minutes more, until the skin is deep mahogany and audibly crackling and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  9. 9Rest the duck for 10-15 minutes before carving the skin and meat into thin slices, keeping a strip of skin attached to each piece where possible.
  10. 10Warm the mandarin pancakes according to the package directions. Serve the duck with the pancakes, hoisin sauce, scallion strips, and cucumber matchsticks for wrapping.

Tips & variations

  • Maltose gives the classic glassy, deep mahogany color; honey works as a substitute but produces a slightly softer, less shiny finish.
  • If the duck came with the neck skin intact, tie it closed with kitchen twine before glazing so the glaze and air can't pool inside the cavity.
  • A duck that's too wet after scalding will not dry properly overnight; pat it dry again with paper towels immediately after the boiling-water step, before glazing.
  • For extra-crisp skin, prop the duck upright on a beer-can-style stand or a tall vertical roaster instead of laying it flat, so fat drains away from all sides evenly.
  • Save the rendered duck fat that collects in the tray; strained and refrigerated, it's excellent for roasting potatoes or frying eggs.

Storage & reheating

Refrigerate leftover carved duck in an airtight container for up to 3 days. Reheat slices skin-side up under a hot broiler or in a 400°F (200°C) oven for 5-8 minutes to recrisp the skin; a microwave will make the skin rubbery. The carcass can be simmered into a rich stock. Duck meat freezes well for up to 2 months, though the crackled skin does not hold its texture after freezing.

Tips from the Tulo kitchen

  • A bicycle pump with a needle attachment (or a drinking straw at the neck opening) can be used to blow air between the skin and the fat before scalding, separating the two layers further and helping the skin crisp even more evenly.
  • If the duck browns too quickly during the high-heat stage before the thigh reaches temperature, tent the breast loosely with foil for the last 5-10 minutes rather than pulling it early.

FAQ

What is maltose and can I substitute something else for it?

Maltose is a thick, taffy-like sugar syrup sold in Asian grocery stores that gives Peking duck its deep, glassy color. Honey or golden syrup thinned with a little hot water works as a substitute, though the finish will be slightly less shiny.

Why isn't my duck skin crisping up?

The most common cause is skipping or shortening the uncovered overnight dry in the fridge; leftover surface moisture steams the skin instead of letting it crackle. A second cause is roasting at too low a temperature for the final stage.

Can I make Peking duck without hanging it or using a rotisserie?

Yes. Roasting the duck breast-side up on a wire rack set over a tray, as in this recipe, produces very similar crackling skin without needing to hang the bird.

Can I use a smaller or larger duck?

Yes. Scale the roasting times by roughly 8-10 minutes per pound at the low-temperature stage, and always finish by temperature (165°F/74°C in the thigh) rather than by the clock alone.

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