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Peking duck
Pull out any loose fat from inside the cavity and around the neck, and cut off the wing tips. Rub the salt and five-spice around the inside of the cavity, tuck in the ginger, and close the opening with a skewer so the bird keeps its shape.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Peking duck take?
27 hr 5 min all in — 1 hr 15 min prep, 1 hr 50 min cook, 24 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Soy, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Frying pan, Rolling pin, Mixing bowl, Chef's knife, Cutting board, Tongs.
How much salt do I put in?
The recipe lists Salt at 2 tsp (for the cavity).
How much honey?
2 tbsp (or maltose, which is more traditional) of Honey.
How much vinegar?
2 tbsp (rice vinegar or white vinegar) of Vinegar.
How much toasted sesame oil?
2 tbsp (for brushing between the pancakes) of Toasted sesame oil.
How much sugar?
1 tbsp (for the sauce) of Sugar.
What can I use instead?
Sweet bean sauce → Hoisin sauce. Hoisin is sweeter and spiced, and it is what most Cantonese restaurants abroad serve. Use it straight from the jar, no frying needed. Homemade pancakes → Frozen duck pancakes. Steam them for 3 minutes from frozen. They are thicker than good homemade ones but they save an hour.
What should I watch for?
Hold the duck steady with tongs and pour slowly; a fork would pierce the skin. Boiling water and a slippery bird are a bad mix. Honey browns faster than maltose. If the breast darkens too early, lay a loose sheet of foil over it.
Any tips from this recipe?
Buy the duck from a Chinese butcher if you can and ask for it with the neck skin on. Intact skin with no cuts dries and crisps far better than a trimmed supermarket bird. Save the carcass. Simmered for an hour with ginger, napa cabbage and tofu, it makes the duck-bone soup that ends the meal in Beijing. Maltose is sold in tubs in Chinese shops. Stand the tub in hot water until it pours and use it in place of the honey for a clearer, harder glaze.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.