This flavor-packed Peking duck recipe features juicy, tender meat and impossibly crispy skin.
What Is Peking Duck?
Peking duck is a famous Chinese dish that dates back at least 400 years. The duck is characterized by its crispy skin and tender meat. It is traditionally made with a specific kind of duck and takes days to prepare, but this version comes together in just under four hours.
How to Make Peking Duck
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Peking duck at home:
- Prepare the duck.
- Season the duck (inside and out) and stuff with green onions.
- Cover and refrigerate duck for at least 2 hours or up to overnight.
- Steam the duck breast-side up on a rack set in a wok or pot.
- Prick skin all over with a fork, place in a roasting pan, and roast for 30 minutes.
- Brush honey and soy sauce over the duck.
- Increase the heat and roast until brown.
- Make the plum sauce.
- Serve the duck with plum sauce, green onions, orange slices, and parsley.
How Long to Roast Peking Duck
After steaming, you’ll need to roast the duck for about 35 minutes (30 minutes at 375 degrees F and 5 minutes at 500 degrees F). An instant read thermometer inserted near the bone should read 165 degrees F.
What to Serve With Peking Duck
Explore our entire collection of Chinese Recipes for delicious serving inspiration. Here are a few of the mouthwatering recipes you’ll find:
How to Store Peking Duck
Store your leftover Peking duck in an airtight container in the refrigerator for up to three days. Reheat in the oven. You can freeze leftovers for up to three months.
Allrecipes Community Tips and Praise
“First time making duck and I am surprisingly happy with the outcome,” raves Kuntrygyrl1. “This was much better than the family expected it to be and the flavor was delicious.”
“Wonderful,” according to songbird. “Flavorful and moist. I used the liver and giblets in a stuffing-dressing side dish.”
"This recipe was simple, easy to follow and did not disappoint!" say Jennifer Short. "I served it with homemade Chinese pancakes, kimchi, julienned green onions, apricot sauce, and a side of garlicky baby bok choy. It was a delicious Christmas dinner!
Editorial contributions by Corey Williams
Ingredients
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1 (4 pound) whole duck, dressed
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon ground white pepper
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⅛ teaspoon ground cloves
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3 tablespoons soy sauce, divided
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1 tablespoon honey
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5 green onions, divided
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½ cup plum jam
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¼ cup finely chopped chutney
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1 ½ teaspoons sugar
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1 ½ teaspoons distilled white vinegar
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1 orange, sliced in rounds
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1 tablespoon chopped fresh parsley, for garnish
Directions
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Gather all ingredients.
![Ingredients to make Peking duck]()
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Rinse duck inside and out; pat dry. Cut off tail and discard.
![A whole raw duck on a cutting board, with a knife removing the tail]()
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Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.
![A hand sprinkling spice mixture into the cavity of a duck]()
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Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.
![A hand rubbing spiced-soy sauce mixture over the skin of a whole duck]()
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Cut 1 green onion in half and tuck it inside cavity.
![A hand putting green onions into the cavity of a seasoned whole duck]()
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Cover and refrigerate duck for at least 2 hours or up to overnight.
![A seasoned whole duck on a metal rack, set over a sheet tray, covered with plastic wrap]()
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Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
![A whole, seasoned duck in a steamer basket set over alarge pot, with more water being added]()
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Lift duck with two large spoons to drain juices and green onion.
![A steamed, whole duck being lifted out of a large pot with a fork and spoon]()
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Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
![A steamed, whole duck in a roasting pan, being pricked by a fork]()
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Roast duck in the preheated oven for 30 minutes.
![A whole, roasted duck in a roasting pan]()
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Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
![Honey and soy sauce-mixture being brushed onto a roasted duck]()
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Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
![A whole roasted duck with browned skin in a roasting pan]()
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Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
![A small cutting board with sliced green onions, next to a bowl of plum sauce]()
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Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.
![A whole Peking duck on a platter with sliced oranges, sliced green onions, and a small bowl of plum sauce]()
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Nutrition Facts (per serving)
| 556 | Calories |
| 31g | Fat |
| 48g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 556 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 11g | 53% |
| Cholesterol 91mg | 30% |
| Sodium 748mg | 33% |
| Total Carbohydrate 48g | 17% |
| Dietary Fiber 2g | 8% |
| Total Sugars 42g | |
| Protein 22g | 45% |
| Vitamin C 31mg | 35% |
| Calcium 56mg | 4% |
| Iron 4mg | 21% |
| Potassium 458mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
