Perfect Peking Duck Recipe Easy Steps for Homemade Pancakes Feast
A straightforward recipe for making authentic Peking duck with crispy skin and soft homemade pancakes, perfect for impressing guests or enjoying a comforting feast at home.
- Prep Time: 2 hours 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: Chinese
Ingredients
Scale
- Whole duck (about 5-6 lbs / 2.3-2.7 kg)
- Maltose or honey (2 tablespoons)
- Chinese five-spice powder (1 teaspoon)
- Salt (2 teaspoons)
- Shaoxing wine or dry sherry (2 tablespoons)
- Scallions (4, cut into thin strips)
- Fresh cucumber (1 medium, julienned)
- Hoisin sauce (1/2 cup)
- All-purpose flour (2 cups / 250 g) for pancakes
- Boiling water (about 3/4 cup / 180 ml) for pancakes
- Sesame oil (1 tablespoon) for pancakes
Instructions
- Rinse the duck inside and out with hot water (about 180°F / 82°C) to tighten the skin. Pat dry thoroughly with paper towels. This step takes about 10 minutes.
- Rub the duck cavity with salt and five-spice powder. Pour Shaoxing wine inside. Hang the duck or place it on a rack in a cool, airy spot for 2 hours to dry the skin (or refrigerate uncovered overnight if you have time).
- Mix maltose with a few tablespoons of warm water until smooth. Brush the mixture evenly over the entire duck skin. Allow to dry for another 30 minutes.
- Preheat oven to 375°F (190°C). Place the duck breast side up on the rack in the roasting pan.
- Roast the duck for about 1 hour and 15 minutes, turning every 20 minutes and basting with drippings. Aim for deep golden and crispy skin. Internal temperature should reach 165°F (74°C).
- Let the duck rest for 15 minutes before carving to redistribute juices.
- While the duck roasts, combine flour and boiling water in a bowl. Stir until a shaggy dough forms. Let cool slightly, then knead on a floured surface for about 5 minutes until smooth. Divide into 16 balls.
- Roll each ball into a thin circle about 6 inches (15 cm) diameter. Brush lightly with sesame oil, fold in half, then roll gently again to seal.
- Cook pancakes in a dry non-stick skillet over medium heat for 1-2 minutes per side until light golden spots appear. Keep warm in a towel.
- Slice the duck skin and meat into thin strips. Arrange with pancakes, scallions, cucumber, and hoisin sauce for serving.
Notes
Drying the duck skin thoroughly is crucial for crispiness. Use maltose for authentic glaze but honey works as a substitute. Watch the duck closely in the last 20 minutes to avoid burning. Roll pancakes thin to avoid overpowering the duck. Rest the duck after roasting to keep meat juicy.
Nutrition
- Serving Size: About 1/4 to 1/3 of
- Calories: 650
- Sugar: 5
- Sodium: 850
- Fat: 45
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 40
Keywords: Peking duck, homemade pancakes, Chinese duck recipe, crispy duck skin, hoisin sauce, five-spice powder, roasting duck