Authentic Chinese 5-Spice Peking Duck

READY IN: 5hrs




  • thaw duck overnight in refrigerator.
  • remove giblets and trim excess fat from tail area or anywhere hanging.
  • pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
  • in large wok or pot bring water to a boil.
  • add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
  • make a slurry with cornstarch (mix with water) then add to boiling mixture.
  • dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
  • repeat process for another couple of minutes.
  • immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
  • rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
  • after 4-6 hours, rub duck with 5-spice powder to taste.
  • heat oven to 375 degrees.
  • place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
  • roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
  • check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
  • remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.