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.
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.
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.
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.
Let duck legs rest for 5–10 minutes before serving.
Slice or shred the meat and serve with Mandarin pancakes, cucumber, scallions, and hoisin.
Build-your-own wraps: Spread hoisin on pancake, add shredded duck, cucumber, scallion—roll and eat!
Side options:
Stir-fried bok choy
Pickled daikon and carrot
Jasmine rice or scallion pancakes
Wine pairing: Try Pinot Noir, Syrah, or oolong tea
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.
2 servings