Peking Style Roast Duck


  • 2-3 lb whole duck
  • 3 tbsp soy sauce
  • ¼ cup honey
  • 2 tbsp brown sugar
  • 3-5 tsp Ty Ling Five Spice Seasoning (to taste)
  • Serve with Ty Ling Hoisin Sauce, sliced cucumbers and sliced scallions


  1. Place duck in a roasting pan with a rack. Use paper towel to dry off the duck skin completely. Remove any leftover feathers with tweezers. 
  2. Carefully pour boiling water over the duck skin to tighten it. Discard the water in the bottom of the roasting pan. 
  3. Tap the skin dry with more paper towels. Let the duck sit uncovered in the fridge for up to a day to let the skin dry out. The longer you let it sit the crispier the skin will be. 
  4. Once your duck skin has dried out, mix the glaze: whisk together soy sauce, honey, brown sugar, and Ty Ling Five Spice Seasoning. Add more seasoning if you like a zestier glaze. 
  5. Brush the sauce all over the duck skin, both sides, and put it back in the fridge. Repeat this step after ~20 minutes back in the fridge. The first coat should have dried down slightly and be tacky to the touch.
  6. Once the duck is glazed, preheat the oven to 400°F.
  7. Roast the duck, breast side up, for about 45 minutes but this will depend on the size of your duck. The breast should reach an internal temp of at least 140 for a touch of pink and 165 for well done. *The sugar in the glaze will caramelize quickly, if you need to you can loosely cover the duck with foil towards the end of cooking to avoid over browning. 
  8. Slice the duck and serve with Ty Ling Hoisin sauce, sliced cucumbers and sliced scallions. 
  9. Enjoy!