Peking-Style Duck Legs offer a rich, flavorful alternative to the traditional whole Peking duck. This version captures the same glossy, lacquered skin and aromatic five-spice flavor, using tender duck legs roasted until golden and crisp. Perfect for a festive meal or a decadent dinner with minimal fuss.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 1 hr 30 minsTotal Time 1 hr 50 minsFor the Duck Legs
2 duck legs, bone-in, skin-on
1 tsp Chinese five-spice powder
1 tsp kosher salt
1 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tbsp honey
1 tsp hoisin sauce
For the Glaze (applied during roasting)
1 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar or black vinegar
Optional for Serving
Mandarin pancakes or steamed bao
Julienned cucumber
Sliced scallions
Hoisin sauce for dipping/spreading
Dry & Season the Duck
1
Pat the duck legs dry thoroughly with paper towels.
Prick the skin all over with a needle or sharp skewer to help fat render (do not pierce the meat).
Rub with five-spice powder , salt , soy sauce , Shaoxing wine , hoisin , and honey .
Place on a wire rack over a tray and refrigerate uncovered overnight to dry the skin.
Roast the Duck
2
Preheat oven to 325°F (160°C) .
Place duck legs skin-side up on a rack over a foil-lined baking tray.
Roast for 60 minutes , allowing fat to render and skin to start crisping.
Glaze & Crisp
3
Mix glaze ingredients: honey , soy sauce , and vinegar .
Increase oven temp to 400°F (200°C) .
Brush the glaze onto duck legs and roast for another 20–30 minutes , glazing every 10 minutes until skin is deep brown and lacquered .
Rest & Serve
4
Let duck legs rest for 5–10 minutes before serving.
Slice or shred the meat and serve with Mandarin pancakes , cucumber , scallions , and hoisin .
Serving Suggestions
5
Build-your-own wraps: Spread hoisin on pancake, add shredded duck, cucumber, scallion—roll and eat!
Side options:
Wine pairing: Try Pinot Noir, Syrah, or oolong tea
Variations
6
Spicier: Add a pinch of chili paste or Szechuan pepper to the glaze.
Sweeter: Increase honey and glaze multiple times for a candy-like coating.
Make it a bowl: Serve over rice or noodles with sautéed greens and sesame seeds.
Ingredients For the Duck Legs
2 duck legs, bone-in, skin-on
1 tsp Chinese five-spice powder
1 tsp kosher salt
1 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tbsp honey
1 tsp hoisin sauce
For the Glaze (applied during roasting)
1 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar or black vinegar
Optional for Serving
Mandarin pancakes or steamed bao
Julienned cucumber
Sliced scallions
Hoisin sauce for dipping/spreading
Directions Dry & Season the Duck
1
Pat the duck legs dry thoroughly with paper towels.
Prick the skin all over with a needle or sharp skewer to help fat render (do not pierce the meat).
Rub with five-spice powder , salt , soy sauce , Shaoxing wine , hoisin , and honey .
Place on a wire rack over a tray and refrigerate uncovered overnight to dry the skin.
Roast the Duck
2
Preheat oven to 325°F (160°C) .
Place duck legs skin-side up on a rack over a foil-lined baking tray.
Roast for 60 minutes , allowing fat to render and skin to start crisping.
Glaze & Crisp
3
Mix glaze ingredients: honey , soy sauce , and vinegar .
Increase oven temp to 400°F (200°C) .
Brush the glaze onto duck legs and roast for another 20–30 minutes , glazing every 10 minutes until skin is deep brown and lacquered .
Rest & Serve
4
Let duck legs rest for 5–10 minutes before serving.
Slice or shred the meat and serve with Mandarin pancakes , cucumber , scallions , and hoisin .
Serving Suggestions
5
Build-your-own wraps: Spread hoisin on pancake, add shredded duck, cucumber, scallion—roll and eat!
Side options:
Wine pairing: Try Pinot Noir, Syrah, or oolong tea
Variations
6
Spicier: Add a pinch of chili paste or Szechuan pepper to the glaze.
Sweeter: Increase honey and glaze multiple times for a candy-like coating.
Make it a bowl: Serve over rice or noodles with sautéed greens and sesame seeds.
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