Peking Duck from PF Chang's features tender, crispy-skinned duck served with thin pancakes, scallions, cucumber, and savory hoisin sauce, delivering a harmonious blend of crunchy, savory, and fresh flavors.
Equipments
- Roasting oven (or convection oven)
- Large roasting pan with rack
- Air compressor or bicycle pump (for inflating duck skin)
- Sharp chef’s knife
- Butcher’s twine
- Saucepan
- Ladle
- Basting brush
- Steamer (for pancakes)
- Rolling pin (for pancakes)
- Mixing bowls
- Serving platter
- Carving fork
Ingredients
- 1 whole duck (about 5-6 lbs/2.3-2.7 kg)
- 4 tablespoons maltose (or honey)
- 2 tablespoons Chinese rice vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 tablespoon five-spice powder
- 1 tablespoon salt
- 4 scallions
- 1 cucumber
- 1 cup hoisin sauce
- 2 cups all-purpose flour (for pancakes)
- 3/4 cup boiling water (for pancakes)
- Sesame oil (for pancakes)
Using maltose or honey is essential for achieving the signature crispy skin of Peking Duck, so ensure you have one of these sweeteners on hand. Shaoxing wine adds depth to the marinade, but dry sherry can be a practical substitute if needed. When preparing the pancakes, sesame oil brings a subtle nutty flavor, enhancing the overall taste. Fresh scallions and cucumber provide the necessary crunch and freshness, balancing the rich, savory hoisin sauce. Your Peking Duck from PF Chang's copycat menu will capture the authentic flavors and textures with these carefully selected ingredients.
Instructions
- Dry duck thoroughly.
- Inflate duck skin using air compressor or bicycle pump.
- Make marinade: combine Shaoxing wine, soy sauce, five-spice powder, and salt.
- Rub marinade inside duck cavity.
- Pour boiling water over duck skin to tighten skin.
- Pat duck dry.
- Tie duck’s neck with butcher’s twine and hang to dry in cool, airy place for several hours (or refrigerate uncovered overnight).
- Combine maltose (or honey) and rice vinegar with a little hot water.
- Brush syrup mixture evenly over duck skin.
- Preheat roasting oven to 375°F (190°C).
- Place duck on rack in roasting pan, breast side up.
- Roast duck for 60-75 minutes, basting occasionally.
- Increase oven temperature to 425°F (220°C) for final 10-15 minutes for extra crispy skin.
- Remove and rest duck for 10 minutes.
- While duck roasts, prepare pancakes:
- Mix flour with boiling water to form dough.
- Knead dough until smooth, rest 30 minutes.
- Divide dough into small balls.
- Roll out each ball, brush with sesame oil, sandwich pairs together, roll thin.
- Cook sandwiched pancakes on dry skillet until light brown spots appear.
- Separate paired pancakes and keep warm in steamer.
- Julienne scallions and cucumber.
- Warm hoisin sauce in saucepan.
- To serve: Carve duck into thin slices with chef’s knife and carving fork.
- Serve duck skin and meat with pancakes, scallions, cucumber, and hoisin sauce on platter.
Substitution
Peking Duck from PF Chang's copycat menu features a crispy, golden-skinned duck paired with soft, delicate pancakes, fresh scallions, crisp cucumbers, and rich hoisin sauce. If you don't have maltose on hand, honey is an excellent substitute that provides similar sweetness and glaze. When an air compressor or bicycle pump isn't available, gently separating the skin from the duck with your fingers and patting it dry can help achieve crispiness. If you lack a steamer for pancakes, use a well-lidded skillet with a damp cloth over the pancakes to keep them warm and moist. Your sharp chef's knife should be used carefully when carving the duck to preserve the skin's integrity and the meat's tenderness.
Tips
Ensure the duck skin is fully inflated with an air compressor or pump to achieve the signature crispy texture. Pouring boiling water over the skin tightens it, which is crucial before drying the duck uncovered for several hours or overnight in the refrigerator. Use maltose or honey mixed with rice vinegar to brush the duck skin, creating a glossy finish and enhancing caramelization during roasting. When preparing pancakes, sandwiching rolled dough pairs with sesame oil in between helps create the delicate, flexible layers perfect for wrapping your Peking Duck.
Nutritions
Peking Duck from PF Chang's offers a high-protein meal rich in essential amino acids, primarily from the tender duck meat. The dish provides healthy fats, especially from the crispy duck skin, which contributes to its unique flavor and texture. Accompanying vegetables like scallions and cucumber add fiber and essential vitamins while the hoisin sauce adds sodium and sugars that enhance taste. Your meal contains a balanced mix of macronutrients, making it both satisfying and flavorful.
Storage
Store any leftover Peking Duck in an airtight container in the refrigerator to maintain its crisp skin and tender meat, ideally consuming within 2-3 days. Keep the pancakes wrapped in a damp cloth or in a sealed container to prevent drying out, reheating them gently in a steamer or microwave with a damp paper towel. You can also freeze cooked duck pieces separately, ensuring a tight seal to preserve flavor and moisture for up to one month.
Variation or Alternatives
For a variation, try substituting maltose with honey or maple syrup to add a different depth of sweetness to the glaze. Instead of using a bicycle pump to inflate the duck skin, carefully separate the skin using your fingers to avoid punctures, which works well if you don't have specialized equipment. You can swap Shaoxing wine with dry sherry or mirin for a slightly different aromatic profile in the marinade. Consider adding freshly grated ginger or garlic to the marinade for an extra layer of flavor that will elevate your Peking Duck experience.
Allergies
Peking Duck from PF Chang's contains soy sauce and hoisin sauce, both of which include soy, a common allergen that may affect individuals sensitive to soy products. The dish also includes wheat flour for the pancakes, posing a risk for those with gluten intolerance or celiac disease. Your allergy considerations should include soy, gluten, and any sensitivities to vinegar or alcohol from the Shaoxing wine.
Why this recipe?
Peking Duck at P.F. Chang's is celebrated for its crispy skin, tender meat, and flavorful hoisin sauce, creating an irresistible combination that appeals to many food lovers. The restaurant's careful preparation and presentation elevate this classic dish, making it a standout on their menu. Making a copycat version allows you to recreate this authentic taste and impressive visual appeal at home for a fraction of the cost. Your effort in mastering the recipe rewards you with a delicious and satisfying culinary experience that rivals the original.