Achieve the legendary crispy, lacquered skin and succulent meat of Peking Duck at home. This detailed recipe makes the iconic dish approachable for the dedicated home cook, perfect for a special occasion dinner served with thin pancakes, scallions, and sweet hoisin sauce.
Crispy on the outside, chewy on the inside, and packed with savory green onions. These flaky, layered pancakes are a beloved Chinese-American appetizer, perfect with a tangy dipping sauce.
A rich, sweet, and savory Chinese sauce, perfect for glazing, dipping, or adding a burst of umami to stir-fries. This homemade version is quick, easy, and offers a more authentic flavor profile than many store-bought varieties.
About Peking Duck, Scallion Pancakes and Hoisin Sauce
Crispy, protein-packed Peking Duck with tangy hoisin sauce and flaky scallion pancakes. A soul-satisfying treat!
This chinese_american dish is perfect for dinner. With 987.9699999999999 calories and 23.98g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
6 whole Scallions (Thinly julienned, for serving)
1 whole Cucumber (Medium, peeled, seeded, and julienned)
0.5 cup Hoisin Sauce (For serving)
Instructions
1
Prepare the Duck (15 minutes)
Remove giblets from the duck. Rinse the duck thoroughly inside and out with cold water. Pat it completely dry with paper towels; a dry surface is essential for crispy skin.
Carefully separate the skin from the meat on the breast and thighs. Slide your fingers or the handle of a wooden spoon between the skin and flesh, being gentle to avoid tearing the skin. This air pocket helps render the fat and crisp the skin.
In a small bowl, mix the salt and five-spice powder. Rub this mixture evenly inside the duck's cavity.
2
Scald and Dry the Skin (20 minutes)
Place the duck on a wire rack in a clean sink or a large roasting pan. Bring 2 liters of water to a rolling boil.
Carefully and slowly pour the boiling water all over the duck, rotating it to ensure the entire surface is scalded. You will see the skin tighten and shrink immediately.
Lift the duck, drain any water from the cavity, and pat it completely dry again, inside and out. Let it air dry on the rack for about 15 minutes.
3
Glaze and Air-Dry Overnight (10 minutes + 12-24 hours refrigeration)
In a small saucepan over low heat, combine the maltose syrup, dark soy sauce, Shaoxing wine, and rice vinegar. Warm gently, stirring until the maltose syrup is fully dissolved. Do not let it boil. Remove from heat and let it cool slightly.
Using a pastry brush, apply a thin, even layer of the glaze all over the duck's skin.
Place the duck, breast-side up, on a wire rack set over a baking sheet or tray. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. This crucial drying step dehydrates the skin, which is the secret to its signature crispiness.
4
Roast the Duck (1 hour 45 minutes)
Remove the duck from the refrigerator and let it sit at room temperature for 30-60 minutes. Preheat your oven to 375°F (190°C).
Place the duck on a V-rack inside a roasting pan. Pour 1 cup of water into the bottom of the pan to prevent drippings from smoking.
Roast the duck at 375°F (190°C) for 30 minutes.
Reduce the oven temperature to 300°F (150°C) and continue to roast for another 60 minutes.
Increase the temperature back to 375°F (190°C). Brush the duck with any remaining glaze. Roast for a final 10-15 minutes, until the skin is a deep mahogany brown and exceptionally crispy.
Check for doneness: an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) should register 165°F (74°C).
5
Rest, Carve, and Serve (15 minutes)
Carefully remove the duck from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring moist meat.
While the duck rests, warm the Mandarin pancakes according to package instructions (usually by steaming or microwaving).
To carve, first slice off the crispy skin in large pieces. Then, carve the meat from the bone into thin slices.
Arrange the skin, meat, warm pancakes, julienned scallions, cucumber, and a bowl of hoisin sauce on a large platter for communal serving.
394cal
9gprotein
61gcarbs
12gfat
Ingredients
2.5 cup All-Purpose Flour (Plus more for dusting)
1 tsp Salt (For the dough)
0.75 cup Hot Water (Just boiled)
1 cup Scallions (Finely chopped)
2 tbsp Toasted Sesame Oil (For brushing the dough)
0.33 cup Vegetable Oil (For frying)
3 tbsp Soy Sauce (For dipping sauce)
1 tbsp Rice Vinegar (For dipping sauce)
1 tsp Ginger (Freshly grated, for dipping sauce)
0.25 tsp Red Pepper Flakes (Optional, for dipping sauce)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and 1 teaspoon of salt.
Carefully pour in the hot water while stirring with chopsticks or a fork. Mix until a shaggy, clumpy dough forms. The hot water helps create a tender, less chewy texture.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or up to 2 hours. This step is crucial for relaxing the gluten, making the dough easier to roll.
2
Make the Dipping Sauce
While the dough is resting, prepare the dipping sauce.
In a small bowl, combine the soy sauce, rice vinegar, grated ginger, and red pepper flakes (if using).
Whisk until well combined and set aside for the flavors to meld.
3
Shape the Pancakes
After resting, divide the dough into 8 equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
4 tbsp Fermented Soybean Paste (Also known as 'doenjang' or 'miso'. White or yellow miso works best.)
3 tbsp Water (Use more or less to adjust consistency.)
2 tbsp Molasses (Unsulphured molasses is preferred for its rich flavor.)
2 tbsp Soy Sauce (Use low-sodium if preferred.)
1 tbsp Rice Vinegar (Unseasoned rice vinegar.)
1 tsp Toasted Sesame Oil (Provides a nutty, aromatic flavor.)
1 clove Garlic (Finely minced or pressed.)
0.25 tsp Chinese Five-Spice Powder (A key ingredient for authentic flavor.)
1 tsp Sriracha (Optional, for a hint of spice. Adjust to taste.)
Instructions
1
Combine Ingredients
In a small bowl or the cup of a personal blender, add the fermented soybean paste, molasses, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and Chinese five-spice powder.
If you like a little heat, add the optional sriracha now.
2
Blend or Whisk Until Smooth
For the smoothest texture, blend the mixture for 30-60 seconds until it is completely uniform.
Alternatively, if you don't have a blender, use a whisk and vigorously mix for 1-2 minutes until no lumps remain. Pressing the garlic through a press will help achieve a smoother result when whisking.
3
Adjust Consistency and Store
Add the water, one tablespoon at a time, blending or whisking after each addition until the sauce reaches your desired consistency. It should be thick like ketchup or BBQ sauce.
Taste and adjust seasonings if necessary. You can add more molasses for sweetness or sriracha for heat.
Transfer the finished sauce to a clean, airtight jar or container.
Store in the refrigerator. The flavors will meld and deepen after a few hours.
On a lightly floured surface, take one piece of dough and roll it out as thinly as possible into a long rectangle (approximately 10x4 inches).
Brush a thin, even layer of toasted sesame oil over the entire surface of the rectangle.
Sprinkle generously with finely chopped scallions.
Starting from one of the long sides, roll the dough up tightly into a thin log or rope.
Coil the log into a tight spiral, like a snail shell. Tuck the loose end underneath the coil to secure it.
Gently flatten the coil with the palm of your hand. Then, using a rolling pin, carefully roll it out into a circle about 6 inches in diameter and 1/4-inch thick. Be gentle to preserve the layers.
Repeat this process for the remaining 7 pieces of dough.
4
Cook the Pancakes
Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium heat.
Once the oil is shimmering, carefully place one or two pancakes in the pan, making sure not to overcrowd it.
Cook for 2-4 minutes on the first side, until it's golden brown and crispy.
Flip the pancake and cook for another 2-3 minutes on the other side until also golden brown.
Remove the pancake from the pan and place it on a wire rack to drain any excess oil. This helps keep it crispy.
For extra flakiness, gently scrunch the cooked pancake from the sides towards the center before cutting.
Repeat with the remaining pancakes, adding more oil to the pan as needed.
5
Serve
Cut the hot pancakes into quarters or wedges.
Serve immediately with the prepared dipping sauce.
