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Peking Duck


Chinese pancakes can be replaced with flour tortillas

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Rate this recipe 4.7/5 (3 Votes)


  • 1 4lb duck
  • 7 1/2 cups boiling water
  • 4 tbsp honey
  • 2 tsp dark soy sauce
  • 2 tbsp sesame oil
  • 1/2 cup hoisin sauce
  • 1/2 cup superfine sugar
  • 1/2 cup water
  • carrot strips, to garnish


Adapted from


Step 1

Place the duck on a rack set over a roasting pan, and pour 5 cups of the boiling water over it.
Remove the duck and rack, and discard the water. Pat dry with absorbent paper towels, replace the duck and the rack, and set aside for several hours.
In a small bowl mix together the honey 2 1/2 cups of boiling water and soy sauce.
Brush the mixture over the skin and inside the duck. Reserve the remaining glaze. Set the duck aside for 1 hour, until the glaze has dried.
Coat the duck with another layer of glaze. Let dry, and repeat until all of the glaze is used.
Heat the sesame oil in a saucepan and add the hoisin sauce, superfine sugar, and water. Simmer for 2-3 minutes, until thickened. Leave to cool, and then refrigerate until required.
Cook the duck in a preheated oven at 375°F for 30 minutes. Turn the duck over and cook for 20 minutes. Turn the duck again, and cook for 20-30 minutes, or until cooked through and the skin is crisp.
Remove the duck from the oven, and set aside for 10 minutes.
Meanwhile, heat the pancakes in a steamer for 5-7 minutes or according to the instructions on the pack. Cut the skin and duck meat into strips, garnish with the carrot strips, and serve with the pancakes, sauce, cucumber and scallions.

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