Crispy Peking Duck - Chinese Takeout Copycat Recipe

Crispy Peking Duck Recipes

Fatty and flavourful, duck is always of my favorite dishes to order when dining out but it's a little finicky to make. I wanted it to be perfect so we started with a 24 hour marinate. It is also important to separate the skin from the duck, to improve taste and allow the skin to get its crisp. In traditional techniques, they would blow air in between to achieve this, but here we'll just use chopsticks. Simply push your chopsticks in between the skin and drag them along to separate. 

Baked in the oven at a lower temperature for that slow-cooked tenderness, stuff with ginger and garlic this is the easiest way to make authentic tasting Peking duck at home. The duck came out savory, and crispy just like takeout Chinese BBQ duck. Give this easy recipe a try the next time you're craving some authentic Chinese takeout-style BBQ duck. 

Crispy Peking Duck Recipe

Crispy Peking Duck Recipes

Crispy Peking Duck

serves 3-4    total baking time:3hrs


  • 1 duck

marinate and basting sauce (repeat for dipping sauce)

  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1 tbsp sesame oil
  • 1/4 cup water


  • 2 1-inch ginger pieces
  • 6 cloves of garlic


  1. combine marinate in a small bowl
  2. prep duck by washing and drying the duck
  3. using chopsticks separate the skin from the duck, this allows the duck to marinate better, and the skin to be crisper
  4. prepare a marinating pan by lining it with aluminum foil
  5. place duck in pan, fill the cavity with ginger and garlic, drench with marinate on both sides
  6. cover with aluminum foil, place duck in the fridge for 12 hours, remove and rotate, let marinate for another 12 hours
  7. when ready to bake, prepare a drip tray with a wire rack, place the duck on a rack
  8. meanwhile, make the same sauce for basting your duck
  9. preheat oven to 325 degrees, lay bird breast up, bake duck for 1.5 hrs
  10. bast with sauce every half hour, flip bird wing side up
  11. then increase the temperature to 350 for another 1.5hrs or until finish based on the size of your bird
  12. at the breast measure internal temperature for 180 degrees for a whole duck to ensure it baked thoroughly
  13. remove and let sit for 15 mins, using sharp knife cut and serve warm
  14. best serve with plum sauce


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