Name: California-Style Peking Duck with Crisp Skin and Mandarin Pancakes
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 whole duck (about 4 lbs), thawed and patted dry; 2 tbsp honey; 2 tbsp soy sauce; 1 tbsp Chinese five spice powder; 1 tbsp rice vinegar; 1 tbsp Shaoxing wine (or dry sherry); 6 scallions, julienned; 1 cucumber, julienned; 1/2 cup hoisin sauce; 8 store-bought or homemade Mandarin pancakes (see note)

California-Style Peking Duck with Crisp Skin and Mandarin Pancakes

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Experience the iconic flavors of Peking duck made approachable for the home cook, with California’s sunny spirit! This recipe delivers that coveted glassy, lacquered skin and succulent duck, paired with fresh cucumber and scallion, and served in Mandarin pancakes for the ultimate DIY feast. A simplified oven technique captures the essential crispness and aromatic depth, while a honey-soy glaze evokes the classic restaurant experience. Perfect for a special occasion or an elevated dinner at home—without specialty equipment. Enjoy the interplay of sweet, salty, umami, and bright veggie crunch in every bite!

Ingredients

Instructions

Preheat oven to 425°F (218°C). Pat the duck very dry with paper towels. Using a fork or skewer, prick the skin all over, especially the fatty parts, being careful not to pierce the meat.
In a small bowl, mix honey, soy sauce, five spice powder, rice vinegar, and Shaoxing wine. Brush duck all over with half the mixture, reserving the rest for glazing.
Place the duck on a rack in a roasting pan, breast side up. Roast for 30 minutes. Reduce heat to 350°F (177°C), brush with more glaze, and roast another 30-40 minutes, brushing again halfway through, until deep golden and crisp. Let rest 10 minutes.
Meanwhile, julienne the scallions and cucumber. Warm the Mandarin pancakes by steaming or microwaving briefly under a damp towel.
Carve the duck, separating crisp skin and slicing the meat thinly. Serve with warm pancakes, hoisin sauce, scallions and cucumber for rolling.
To assemble: Spread a little hoisin sauce on a pancake, add duck skin and meat, top with scallions and cucumber, and roll up tightly.