Peking duck is the kind of dish that stops time. The skin crackles with every bite—paper-thin, golden, impossibly crisp—while the meat underneath stays juicy and rich.

Wrapped up with cool cucumber, scallions, and sweet-savory sauce in a warm pancake? It’s pure joy.

And believe it or not, I made it in my own kitchen. A few Decembers ago, I was feeling restless. Cold weather, slow days, too much scrolling.

I wanted something to sink my hands into—something cozy but impressive. That’s when I decided to try it. A whole duck. Hanging in the fridge.

Roasting until the house smelled like something special was happening. And I’ve never looked back.

Peking duck goes way back. Think ancient Chinese banquets, elaborate royal feasts, chefs hanging ducks in open windows to dry in the breeze.

Not much has changed, except now we’ve got fridges instead of wind.

The technique’s the same: dry it, roast it carefully, serve it with sweet-savory sauce and crisp veggies wrapped in paper-thin pancakes.

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Why You’ll Love Peking Duck

Unreal crispy skin – Shatteringly thin and golden, it’s the kind of crackle you dream about.
Juicy, flavorful meat – Slow roasting keeps the duck moist and rich beneath the crispy shell.
Sweet, salty, savory perfection – The sauce brings just the right balance to every bite.
Restaurant-quality at home – No reservations, no fancy gear—just your oven and some patience.

What You’ll Need

The Duck:

1 whole duck (about 2 kg)
2 tablespoons salt
1 tablespoon vinegar
Hot water (boiled fresh)

The Sauce:

3 tablespoons plum jam (or use date paste—still works great)
1 tbsp dark soy sauce
1 tbsp star anise powder
1 cup water
Pinch of salt and sugar (adjust to taste)
1 tsp cornstarch + 3 tbsp water (for thickening)

To Serve:

Chinese pancakes or soft flour tortillas
Thinly sliced scallions
Crunchy cucumber strips

Quick Tip Before You Start

Don’t try this on a humid day. It’ll ruin your drying phase. Cold air is your friend here. Winter and fall are ideal.

How to Make It Happen

1. The Drying

Boil water and pour it slowly over the duck’s skin—it’ll tighten right up.
Rub all over with a mix of salt and vinegar.
Place the duck, breast side up, on a wire rack over a tray. Pop it into the fridge uncovered for 24 hours. Yes, leave it exposed. The skin needs to dry out.

2. The Roasting

Preheat the oven to 350°F (180°C).
Set duck breast-side up on a rack and roast for an hour.
Flip it. Roast for another hour.
Crank the oven to 450°F (230°C). Roast for 30–40 more minutes—flip once more if needed. The skin should be deep golden and slightly blistered. Let it rest before carving.

3. The Sauce

Heat plum jam, soy sauce, star anise powder, and water in a saucepan. Let it gently bubble.
Stir in the cornstarch slurry to thicken. Taste it. Adjust sugar or salt if needed.

4. Serve

Slice the duck. Let people build their wraps with pancake, duck, sauce, scallions, cucumber.
Watch how quiet the table gets.

Last Thing

This isn’t a fast recipe. It’s not even a complicated one—it’s just… patient.

But if you’ve got a free weekend and want to make something that feels almost ancient in its rhythm, something you’ll remember three months from now?

Then yes—absolutely. Make this duck.