Peking-style Duck Breast
FAQ
Can I skip the overnight drying?
You can, but the skin won’t be as crispy. Even a few hours helps.
Can I cook duck breasts straight from the fridge?
Letting them reach room temperature ensures even cooking.
How do I know when the duck is done?
Use a thermometer: 130–135°F (55–57°C) for medium-rare is perfect.
Can I cook it more than medium-rare?
You can… but it won’t be as juicy.
Can I use chicken instead?
You can, but it’s a totally different dish.
Chef’s Tips
- Drying the duck in the fridge overnight is key for crispy skin.
- Score the skin in a crisscross pattern so the fat renders evenly. Make Sure You don’t cut into the meat
- Start the duck in a cold pan skin side down first, that’s how you get properly rendered, crispy skin
- Cook to medium-rare, duck dries out fast past that
- Let it rest. Don’t rush it.
Peking-style Duck Breast
Crispy Peking-style duck with golden, crackly skin, juicy meat, and all the fresh, crunchy toppings tucked into a warm pancake… this one hits every time, with all the classic flavours of Peking duck without the all-day fuss. Easy to make at home, packed with bold flavour, and perfect for sharing with friendsand family.
Ingredients
For the Duck
- 4 boneless duck breasts (skin on)
- 2½ tsp soy sauce¾¾
- 2 tsp Shaoxing wine
- ¾ tsp Chinese five spice
- ¼ tsp salt
To Serve
- Mandarin pancakes store-bought
- Hoisin sauce
- 1 cucumber julienned
- 2-3 scallions julienned
- Thinly sliced vidalia or yellow onion optional
- ⅓ daikon julienned (optional but tasty)
- Optional: Steamed Bao Buns or Chinese Chive Pancakes to serve
Instructions
- Marinate the duck: Mix soy sauce, Shaoxing wine, five spice, and salt. Rub the mixture into the duck.
- Air-dry: Place skin-side up, uncovered, in the fridge overnight (or at least 30 minutes). This step is key for crispy skin.
- Prep before cooking: Remove duck from the fridge 30 minutes before cooking. Trim any excess fat. Score the skin in a light crisscross pattern.
- Cook the duck: Place the duck skin-side down in a cold pan. Turn heat to low–medium-low and let the fat render slowly for 5–7 minutes, undisturbed. Carefully pour off excess fat if needed (save it for later!).
- Finish cooking: Once the skin is deep golden and crisp, flip the duck and cook for another 2–3 minutes for medium-rare.
- Rest & slice: Let the duck rest 10–15 minutes, then slice thin against the grain.
- Assemble: Spread hoisin on a warm pancake, add duck, pile on the fresh toppings, fold, and serve immediately.
- Enjoy!
Notes
Duck fat = keep it. Roast potatoes in it, thank me later.
No daikon? Skip it. Cucumber + scallions carry this just fine.
Want it sweeter? Add a drizzle of honey to the hoisin.
Storage Notes
- Fridge: Store leftover duck in an airtight container for up to 3 days. Keep toppings (cucumber, scallions, etc.) separate so they stay fresh and crisp.
- Pancakes: Store in a sealed container or bag in the fridge for up to 3 days.
- Freezer (Duck): You can freeze cooked duck for up to 2 months, but the skin won’t stay as crispy after thawing.
- Best method (to keep it crispy): Reheat duck skin-side down in a pan over medium-low heat until warmed through and the skin crisps back up.
- Oven: Warm at 350°F (175°C) for about 8–10 minutes.
- Avoid microwave if you can: it softens the skin.
- Extra Tip: Slice the duck after reheating, not before, if possible, it helps keep it jucier
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
