This Homemade Peking Duck recipe is actually very easy to make. I love Peking duck so much mainly because of the crispy skin.
Making your own Peking Duck at home is easier than you think! I’ve always had a soft spot for this dish, and let’s be real, who can resist the allure of that crispy skin wrapped in homemade pancakes with a delectable sweet sauce? It’s like a slice of heaven on a plate.
This recipe holds a special place in my heart, taking me back to my university days in Hong Kong. The go-to move before or after exams was hitting up the hotel restaurant near campus for their unbeatable Peking duck. Three courses and some dim sum were non-negotiable – it became our little tradition.
Even now, whenever I’m in Hong Kong, I can’t resist revisiting that spot. Admittedly, my wallet might protest a bit, but hey, a good Peking duck is worth it, right? The crispy skins, paired with cucumbers, leeks, pancakes, and those homemade sauces – pure delight.
The second course, the duck lettuce wrap, and the third course, duck soup, always hit the spot. Some places even throw in duck fried rice, and let’s face it, who can say no to fried rice?
While my homemade version might not quite match up to the hotel’s perfection, the nostalgia hits hard, and I just had to recreate it. Consider this my simplified take on the classic Peking duck. I hope you enjoy trying out my homemade Peking duck recipe because, let’s be honest, nothing beats savouring a fantastic dish in the cozy confines of your own home.
And if you’re in the mood for more Cantonese goodness, check out some of my other recipes here:
What do you need to make this homemade Peking duck recipe?
- For glaze:
- white vinegar
- Maltose
- soy sauce
- dark soy sauce
- For marinade:
- Hoisin sauce
- spices
- white pepper powder
- sugar
- salt
- For wrappers:
- flour
- water
- oil
- For the dipping sauce:
- Hoisin sauce
- sugar
- sesame oil
- warm water
That’s all you need for this homemade Peking duck recipe!
How to make the sauce for this Homemade Peking Duck Recipe?
The sauce for Peking Duck is an essential component that adds a sweet and savoury flavour to the crispy duck. Here’s a simple recipe for the classic hoisin-based Peking Duck sauce:
- Hoisin sauce
- sugar
- sesame oil
- warm water
Feel free to customize the sauce to your liking. Some people like to add a dash of sugar for extra sweetness or a pinch of five-spice powder for a more complex flavour. Experiment and adjust the ingredients to suit your taste preferences. Enjoy this homemade Peking Duck recipe with this delicious sauce!
How to make this homemade Peking Duck Recipe?
Separate the skin from the meat: pump air between the skin and meat to separate it, I used an electronic pump and a straw to blow air into it.
Mix the ingredients to marinade, then apply the sauce inside the duck. Try not to touch the skin, but you can wipe down the excess with a kitchen towel.
Use a beer can to help keep the duck vertical, then pour boiling soup into the duck, make sure you cover all the area and let it dry.
Mix the glaze ingredients and use double boilers to help combine the sauce, then apply the glaze on the skin, one hour at a time and 3-to 5 times in total, and set it aside to air-dry for 24 hours.
Preheat the oven to 200C, put the duck in the oven for 40 minutes, remove the duck and apply glaze on it one last time, flip the duck put it back in the oven, and bake for another 30 minutes.
Make the wrappers when the duck is roasting. Combine flour and water together, knead the dough for 10 minutes, cover with a lid and rest for 30 minutes. Roll the dough and cut it into 10 equal portions, then roll out the dough into thin circles, apply a little oil on each circle and stack them together.
Steam the wrapper over high meat for 10 minutes.
Slice the duck skin and enjoy with leek, cucumber and carrot.
Mix all the sauce ingredients, and apply sauce to it.
Enjoy this homemade Peking duck recipe!
Let’s dive into this easy homemade Peking duck recipe!
Easy Homemade Peking Duck Recipe with Mandarin Pancakes
Equipment
Ingredients
For Glazing
- 6 tbsp white vinegar
- 3 tbsp Maltose
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
For the Marinade
- 1 tbsp Chinese 5 spice powder
- 1 tsp White pepper
- 1 tbsp Sugar
- 1 tsp Salt
Serving Sauce
- 3 tbsp Hoisin Sauce
- 1 tsp Sugar
- 1/4 tsp Sesame oil
- 1/4 tsp Warm Water
For the Pancake
- 100 g All-purpose Flour
- 50 ml Water
- 1 tbsp Vegetable Oil
Instructions
- Separate the skin from the meat: pump air between skin and meat to separate it, I used an electronic pump and a straw to blow air into it.
- Mix the ingredients to marinade, then apply the sauce inside the duck. Try not to touch the skin, but you can wipe down the excess with a kitchen towel.
- Use a beer can to help keep the duck vertical, then pour boiling soup into the duck, make sure you cover all the area and let it dry.
- Mix the glaze ingredients and use double boilers to help combine the sauce, then apply the glaze on the skin, one hour at a time and 3-to 5 times in total, and set it aside to air-dry for 24 hours.
- Preheat the oven to 400F, put the duck in the oven for 40 minutes, remove the duck and apply glaze on it one last time, flip the duck and put it back in the oven, and bake for another 30 minutes.
- Remove from the oven and let it cool down a bit.
- Slice the duck skin and enjoy with leek, cucumber and carrot.
For the pancakes
- Make the wrappers when the duck is roasting. Combine flour and water together, knead the dough for 10 minutes, cover with a lid and rest for 30 minutes. Roll the dough and cut it into 10 equal portions, then roll out the dough into thin circles, apply a little oil on each circle and stack them together.
- Steam the wrapper over high meat for 10 minutes.
- For the sauce
- Mix all the sauce ingredients, and enjoy
Video
Nutrition
I hope you enjoy this homemade Peking duck recipe! This homemade Peking duck recipe requires some patience but is so delicious!
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