Now, who can resist the crispy, succulent allure of Peking duck? Whether you’re a seasoned chef or a curious home cook, our roundup of 12 delicious Peking duck recipes will transport your taste buds straight to the streets of Beijing—no passport required. From classic renditions to innovative twists, these dishes promise to turn your kitchen into a gourmet haven. Ready to dive into a world of flavor? Let’s get cooking!
Classic Peking Duck with Pancakes
Gracefully bridging the gap between tradition and modernity, this Classic Peking Duck with Pancakes is a culinary masterpiece that promises to transport your senses straight to the heart of Beijing. With its crispy skin, succulent meat, and the delicate balance of flavors, it’s a dish that celebrates the art of Chinese cuisine.
Ingredients
- 1 whole duck (about 5 lbs), air-dried for 24 hours
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp five-spice powder
- 1 cucumber, julienned
- 1 bunch scallions, julienned
- 12 Mandarin pancakes
- Hoisin sauce, for serving
Instructions
- Preheat your oven to 350°F. Ensure the duck is thoroughly air-dried to achieve the crispiest skin.
- In a small saucepan over medium heat, combine honey, soy sauce, rice vinegar, and five-spice powder. Simmer for 2 minutes until slightly thickened, then brush evenly over the duck.
- Place the duck on a rack in a roasting pan, breast side up. Roast for 2 hours, basting every 30 minutes with the remaining glaze.
- Increase the oven temperature to 400°F and roast for an additional 15 minutes to crisp the skin further. Watch closely to prevent burning.
- Remove the duck from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- While the duck rests, warm the Mandarin pancakes according to package instructions.
- Carve the duck into thin slices, ensuring each piece has a portion of crispy skin.
- Serve the duck slices with warm pancakes, hoisin sauce, julienned cucumber, and scallions.
Succulent and rich, the duck’s crispy skin contrasts beautifully with the soft pancakes, while the hoisin sauce adds a sweet and savory depth. For an authentic experience, encourage guests to assemble their own wraps, layering the ingredients to their liking.
Crispy Peking Duck Salad
Harmoniously blending the rich traditions of Chinese cuisine with a contemporary twist, this Crispy Peking Duck Salad offers a symphony of textures and flavors. Succulent slices of duck, with their golden, crackling skin, are tossed with crisp greens and a vibrant dressing, creating a dish that’s as visually stunning as it is delicious.
Ingredients
- 1 whole Peking duck, skin scored
- 2 cups mixed baby greens
- 1/4 cup hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 cup julienned cucumber
- 1/4 cup thinly sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 375°F (190°C). Place the scored Peking duck on a rack in a roasting pan, ensuring the skin is exposed to dry out and crisp up.
- Roast the duck for 1 hour and 30 minutes, or until the skin is deeply golden and crispy. Tip: For extra crispiness, increase the temperature to 425°F (220°C) for the last 10 minutes of cooking.
- While the duck roasts, whisk together the hoisin sauce, rice vinegar, and sesame oil in a small bowl to create the dressing. Set aside.
- Once the duck is cooked, let it rest for 10 minutes before thinly slicing the meat and skin.
- In a large bowl, combine the mixed baby greens, julienned cucumber, and sliced scallions. Drizzle with the prepared dressing and toss gently to coat.
- Arrange the salad on a platter, top with the sliced Peking duck, and sprinkle with toasted sesame seeds. Tip: For an added crunch, serve with crispy wonton strips on the side.
Not only does this salad boast a delightful contrast between the crispy duck and fresh greens, but the hoisin dressing adds a sweet and tangy depth that ties everything together beautifully. Serve it as a standout starter or a light main course for an unforgettable dining experience.
Peking Duck Spring Rolls
Nothing quite captures the essence of culinary finesse like the delicate balance of flavors and textures in Peking Duck Spring Rolls, a dish that marries the rich, savory depth of Peking duck with the crisp, light embrace of a spring roll wrapper.
Ingredients
- 1 lb Peking duck, skin and meat finely shredded
- 12 spring roll wrappers
- 1 cup julienned scallions
- 1/2 cup hoisin sauce
- 1 tbsp clarified butter
- 2 cups peanut oil, for frying
- 1 tsp five-spice powder
Instructions
- Preheat peanut oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to fully submerge the spring rolls.
- Lay a spring roll wrapper on a clean surface, positioning it like a diamond. Brush the edges lightly with clarified butter to ensure sealing.
- Place a tablespoon of shredded Peking duck in the center of the wrapper, topping with a sprinkle of julienned scallions and a drizzle of hoisin sauce.
- Fold the bottom corner over the filling, then fold in the sides, rolling tightly to enclose the filling. Seal the edge with a bit more clarified butter.
- Carefully lower the spring rolls into the hot oil, frying in batches to avoid overcrowding, for 3-4 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels, sprinkling lightly with five-spice powder while still warm.
Delight in the contrast of the crispy exterior against the succulent, flavorful filling, a testament to the harmony of textures. Serve these spring rolls with a side of extra hoisin sauce for dipping, or pair with a light cucumber salad to cut through the richness.
Homemade Peking Duck with Hoisin Sauce
Luxuriously crisp and aromatic, Homemade Peking Duck with Hoisin Sauce is a masterpiece of Chinese cuisine, offering a perfect balance of succulent meat and crispy skin, glazed with a rich, sweet, and tangy sauce.
Ingredients
- 1 whole duck, approximately 5 lbs, air-dried overnight
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 1/2 cup hoisin sauce
- 1 tbsp sesame oil
- 1 cucumber, julienned
- 6 scallions, cut into matchsticks
- 12 Mandarin pancakes, steamed
Instructions
- Preheat the oven to 350°F. Place the duck on a rack in a roasting pan, breast side up.
- In a small bowl, whisk together honey, soy sauce, Shaoxing wine, and five-spice powder. Brush the mixture evenly over the duck.
- Roast the duck for 2 hours, basting every 30 minutes with the pan juices, until the skin is crispy and golden brown.
- Remove the duck from the oven and let it rest for 15 minutes before carving. Tip: For extra crispiness, increase the oven temperature to 400°F for the last 10 minutes of cooking.
- While the duck rests, warm the hoisin sauce and sesame oil in a small saucepan over low heat, stirring until combined.
- Carve the duck into thin slices, serving with steamed Mandarin pancakes, julienned cucumber, and scallions. Tip: To assemble, spread a thin layer of hoisin sauce on a pancake, add duck slices, cucumber, and scallions, then roll tightly.
- Serve immediately, ensuring each pancake is filled with a balance of crispy duck, fresh vegetables, and savory hoisin sauce. Tip: For an authentic touch, serve with additional hoisin sauce on the side for dipping.
Juxtaposing textures and flavors, this dish delights with its crispy skin against the tender duck meat, all wrapped in a soft pancake with the freshness of cucumber and scallions. Elevate the experience by pairing it with a light, floral tea to cut through the richness.
Peking Duck Pizza with Scallions
Amidst the culinary fusion trends sweeping the nation, the Peking Duck Pizza with Scallions stands out as a masterpiece of East-meets-West cuisine, blending the rich, savory flavors of traditional Peking duck with the crispy, comforting base of artisanal pizza.
Ingredients
- 1 lb duck breast, skin scored in a crosshatch pattern
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tsp five-spice powder
- 1 pizza dough, homemade or store-bought, stretched to 12 inches
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup scallions, thinly sliced
- 1 tbsp sesame oil
- 1/2 tsp red pepper flakes
Instructions
- Preheat your oven to 475°F with a pizza stone or steel inside to ensure a crisp crust.
- Season the duck breast with five-spice powder, then sear in a cold skillet skin-side down over medium heat for 6 minutes, rendering the fat until the skin is golden and crisp.
- Flip the duck and cook for an additional 4 minutes for medium-rare, then let rest before slicing thinly against the grain.
- Brush the stretched pizza dough with sesame oil, then spread hoisin sauce evenly, leaving a 1-inch border for the crust.
- Sprinkle shredded mozzarella over the sauce, then arrange the sliced duck and scallions on top.
- Transfer the pizza to the preheated stone and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly.
- Finish with a drizzle of soy sauce and a sprinkle of red pepper flakes for a touch of heat.
Every bite of this Peking Duck Pizza offers a harmonious blend of textures, from the crackling duck skin to the chewy crust, while the scallions add a fresh, sharp contrast. Serve it sliced into wedges for a shared appetizer or pair with a crisp, citrusy salad for a complete meal.
Peking Duck Tacos with Cucumber Relish
Yieldingly tender and rich in flavor, Peking Duck Tacos with Cucumber Relish offer a modern twist on a classic, blending the succulence of perfectly roasted duck with the crisp freshness of homemade relish. This dish is a celebration of textures and tastes, designed to impress at any dining table.
Ingredients
- 1 whole Peking duck, about 5 lbs, patted dry
- 1/4 cup hoisin sauce
- 8 small flour tortillas
- 1 English cucumber, finely diced
- 1/2 cup rice vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp crushed red pepper flakes
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 350°F. Place the duck on a rack in a roasting pan, breast side up, and roast for 2 hours, or until the skin is crispy and the internal temperature reaches 165°F.
- While the duck roasts, combine the rice vinegar, sugar, salt, and red pepper flakes in a small saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and let cool.
- Toss the diced cucumber with the cooled vinegar mixture and set aside to marinate, stirring occasionally, for at least 30 minutes.
- Once the duck is cooked, let it rest for 10 minutes before shredding the meat with two forks.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- To assemble, spread a teaspoon of hoisin sauce on each tortilla, top with shredded duck, and garnish with the cucumber relish and chopped cilantro.
Remarkably, the contrast between the crispy duck skin and the tangy cucumber relish elevates this dish beyond the ordinary. Serve these tacos with a side of jasmine rice or a light Asian slaw for a complete meal that’s as visually appealing as it is delicious.
Slow Roasted Peking Duck
Heralding the epitome of culinary craftsmanship, Slow Roasted Peking Duck is a dish that marries the rich, succulent flavors of perfectly roasted duck with the crisp, golden skin that crackles at the touch. This recipe, steeped in tradition yet accessible to the modern home chef, promises a dining experience that is both luxurious and deeply satisfying.
Ingredients
- 1 whole Peking duck, approximately 5 lbs, air-dried overnight
- 1/4 cup maltose syrup
- 2 tbsp Shaoxing wine
- 1 tbsp five-spice powder
- 1 tbsp kosher salt
- 1/2 cup boiling water
- 1 tbsp rice vinegar
Instructions
- Preheat your oven to 300°F, ensuring the rack is positioned in the center for even heat distribution.
- In a small saucepan, combine the maltose syrup, Shaoxing wine, and boiling water over low heat, stirring until the syrup dissolves completely. Brush this mixture evenly over the duck’s skin for a glossy finish.
- Sprinkle the five-spice powder and kosher salt inside the duck’s cavity, massaging gently to infuse the flavors deeply into the meat.
- Place the duck on a wire rack set over a roasting pan, breast side up, and roast for 2 hours, allowing the skin to crisp and the fat to render slowly.
- Increase the oven temperature to 400°F and continue roasting for an additional 30 minutes, or until the skin is deeply golden and crackling.
- Remove the duck from the oven and let it rest for 15 minutes before carving, ensuring the juices redistribute for maximum tenderness.
Finished with a flourish, this Slow Roasted Peking Duck boasts a texture that is unbelievably crisp on the outside, yet tender and juicy within. The interplay of the five-spice powder and the maltose glaze creates a flavor profile that is both complex and harmonious. Serve it with steamed pancakes, hoisin sauce, and thinly sliced scallions for a traditional presentation that delights the senses.
Peking Duck Fried Rice
Venturing into the realm of gourmet leftovers, Peking Duck Fried Rice transforms the remnants of a luxurious feast into a dish that stands proudly on its own. This recipe marries the rich, smoky flavors of Peking duck with the comforting simplicity of fried rice, creating a symphony of textures and tastes that is both sophisticated and satisfying.
Ingredients
- 2 cups day-old jasmine rice, grains separated
- 1 cup Peking duck, shredded
- 2 pasture-raised eggs, lightly beaten
- 3 tbsp duck fat, rendered
- 1/2 cup scallions, thinly sliced
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper, freshly ground
Instructions
- Heat a large wok over medium-high heat until a drop of water sizzles upon contact.
- Add 2 tbsp of duck fat to the wok, swirling to coat the surface evenly.
- Pour the beaten eggs into the wok, stirring gently until softly scrambled, about 1 minute. Remove and set aside.
- Increase the heat to high and add the remaining duck fat, followed by the ginger and garlic, stirring for 30 seconds until fragrant.
- Add the shredded Peking duck, stirring for 1 minute to warm through and release its flavors.
- Incorporate the jasmine rice, breaking up any clumps with the back of a spoon, and stir-fry for 2 minutes until each grain is coated with fat.
- Drizzle the soy sauce and sesame oil over the rice, tossing to distribute evenly.
- Return the scrambled eggs to the wok, along with the scallions and white pepper, stirring for another minute to combine all ingredients.
- Remove from heat and let the fried rice rest for 1 minute before serving to allow the flavors to meld.
Kaleidoscopic in its appeal, this Peking Duck Fried Rice boasts a delightful contrast of crispy duck skin against the fluffy rice, with each bite offering a hint of smokiness and umami. Serve it in a hollowed-out pineapple for an extravagant presentation that echoes the dish’s luxurious origins.
Peking Duck Wraps with Plum Sauce
Gracefully bridging the gap between traditional Chinese cuisine and modern American palates, Peking Duck Wraps with Plum Sauce offer a symphony of flavors and textures. This dish, with its crispy skin, succulent meat, and sweet-tangy sauce, is a testament to the art of balance and refinement.
Ingredients
- 1 whole Peking duck, about 5 lbs, air-dried for 24 hours
- 1/4 cup hoisin sauce
- 1/2 cup plum sauce
- 12 Mandarin pancakes, steamed
- 1/2 cup scallions, julienned
- 1/2 cup cucumber, julienned
- 1 tbsp sesame oil
- 1 tsp five-spice powder
Instructions
- Preheat your oven to 350°F (175°C). Place the air-dried Peking duck on a rack in a roasting pan, breast side up.
- Brush the duck with a mixture of hoisin sauce and sesame oil, ensuring an even coat. Sprinkle lightly with five-spice powder.
- Roast the duck for 2 hours, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C). Tip: For extra crispiness, increase the oven temperature to 400°F (200°C) for the last 10 minutes of cooking.
- Remove the duck from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- While the duck rests, warm the Mandarin pancakes in a steamer for 2 minutes, or until soft and pliable.
- Carve the duck into thin slices, ensuring each piece includes crispy skin and tender meat.
- To assemble, spread a thin layer of plum sauce on a pancake, add a few slices of duck, and top with scallions and cucumber. Tip: For an extra layer of flavor, add a dab of hoisin sauce before rolling.
- Fold the sides of the pancake inward and roll tightly to enclose the filling. Tip: Serve immediately to maintain the crispiness of the duck skin.
Lusciously crispy and tender, these Peking Duck Wraps are a delightful interplay of textures, with the plum sauce adding a sweet contrast to the savory duck. For a festive presentation, arrange the wraps on a platter with additional sauce and garnishes on the side, inviting guests to customize their bites.
Peking Duck Sliders with Pickled Vegetables
Revered for its crispy skin and succulent meat, Peking duck transforms into an irresistible slider, paired with tangy pickled vegetables for a modern twist on a classic.
Ingredients
- 1 lb Peking duck breast, skin scored
- 1 tbsp hoisin sauce
- 1 tsp five-spice powder
- 1/2 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1 cup julienned daikon radish
- 1 cup julienned carrots
- 4 slider buns, lightly toasted
- 1 tbsp clarified butter
Instructions
- Preheat oven to 375°F. Season the duck breast with five-spice powder, ensuring the spices penetrate the scored skin.
- Heat clarified butter in an oven-proof skillet over medium heat. Place the duck breast skin-side down, cooking for 6-8 minutes until the skin is golden and crispy.
- Flip the duck breast and transfer the skillet to the oven. Roast for 10-12 minutes for medium-rare, or until the internal temperature reaches 135°F.
- While the duck cooks, combine rice vinegar, sugar, and salt in a bowl, stirring until dissolved. Add daikon and carrots, letting them pickle for at least 10 minutes.
- Remove the duck from the oven and let it rest for 5 minutes. Thinly slice against the grain.
- Spread hoisin sauce on the bottom half of each toasted slider bun. Layer with sliced duck and top with pickled vegetables. Cover with the top half of the bun.
- Zesty and vibrant, these sliders offer a delightful contrast of textures, from the crispy duck skin to the crunchy pickled vegetables. Serve them as a sophisticated appetizer or a light main course, perhaps with a side of sweet potato fries for a complete meal.
Peking Duck Noodle Soup
Harmoniously blending the rich traditions of Chinese cuisine with the comforting embrace of a noodle soup, this Peking Duck Noodle Soup is a culinary masterpiece that promises to transport your senses to the bustling streets of Beijing, all from the comfort of your kitchen.
Ingredients
- 1 whole Peking duck, skin and meat thinly sliced
- 8 cups of homemade duck stock, skimmed of fat
- 4 oz. of dried wheat noodles
- 2 tbsp of hoisin sauce
- 1 tbsp of soy sauce
- 1 tsp of five-spice powder
- 2 scallions, finely sliced
- 1 tbsp of clarified butter
- 1 tsp of freshly grated ginger
Instructions
- In a large pot, heat the clarified butter over medium heat until it shimmers, then add the grated ginger, sautéing for 30 seconds until fragrant.
- Pour in the duck stock, hoisin sauce, soy sauce, and five-spice powder, bringing the mixture to a gentle simmer over low heat for 10 minutes to meld the flavors.
- Meanwhile, cook the wheat noodles in a separate pot of boiling water for 3-4 minutes until al dente, then drain and rinse under cold water to stop the cooking process.
- Divide the cooked noodles between four bowls, then ladle the simmering broth over the noodles, ensuring each bowl receives an equal amount of the flavorful liquid.
- Arrange the thinly sliced Peking duck skin and meat on top of the noodles and broth, then garnish with sliced scallions.
- Serve immediately, encouraging diners to mix the ingredients gently to distribute the duck’s rich flavors throughout the soup.
The texture of this soup is a delightful contrast between the silky noodles and the crispy, succulent duck skin, while the broth offers a deep, aromatic flavor profile. For an extra touch of elegance, serve with a side of steamed bok choy or a light cucumber salad to complement the richness of the duck.
Peking Duck Dumplings with Chili Oil
Crafted with the finesse of traditional Chinese cuisine and a modern twist, these Peking Duck Dumplings with Chili Oil are a symphony of flavors, offering a crispy exterior that gives way to a succulent, richly seasoned filling. The accompanying chili oil adds a fiery depth, making each bite a memorable experience.
Ingredients
- 1 lb Peking duck meat, finely shredded
- 1 cup all-purpose flour, plus extra for dusting
- 1/2 cup warm water
- 1 tbsp sesame oil
- 2 tbsp hoisin sauce
- 1 tsp five-spice powder
- 1/2 cup scallions, finely chopped
- 1/4 cup homemade chili oil
- 1 tsp salt
Instructions
- In a large mixing bowl, combine the all-purpose flour and warm water, kneading until a smooth dough forms. Cover with a damp cloth and let rest for 30 minutes to allow the gluten to relax.
- While the dough rests, mix the shredded Peking duck with sesame oil, hoisin sauce, five-spice powder, and scallions in a separate bowl until well combined.
- On a lightly floured surface, roll the dough into a thin sheet, then cut into 3-inch circles using a round cutter or glass.
- Place a teaspoon of the duck mixture in the center of each dough circle, fold over, and pleat the edges to seal, ensuring no filling escapes.
- Bring a large pot of water to a boil over high heat, then gently add the dumplings in batches, cooking for 3-4 minutes or until they float to the surface and the skins are translucent.
- Carefully remove the dumplings with a slotted spoon, drizzle with homemade chili oil, and serve immediately.
Luxuriously tender with a hint of spice, these dumplings boast a perfect balance of textures and flavors. For an elegant presentation, serve them on a bed of steamed bok choy with extra chili oil on the side for those who dare.
Conclusion
Outstanding flavors await in our ’12 Delicious Peking Duck Amazing Recipes’ roundup! Whether you’re a seasoned chef or a curious newbie, these dishes promise to delight. Dive into the recipes, pick your favorite, and don’t forget to leave a comment sharing your culinary adventure. Loved what you tried? Spread the joy by pinning this article on Pinterest for fellow food lovers to discover. Happy cooking!
