Go Back
+ servings

Chinese Roasted Duck Recipe

Prep Time 45 mins
Cook Time 2 hrs
Total Time 2 hrs 45 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 8 servings
Calories 540 kcal


  • 1 whole duck
  • kosher salt and pepper
  • 1 large bulb ginger sliced
  • 1 whole garlic bulb cut in half
  • 8 stalks green onion/scallion)
  • 1/2 cup cooking oil rice, vegetable, canola or peanut
  • 2-3 cans prepared sourdough biscuit dough
  • 1 tablespoon white vinegar
  • Prepared Asian Sweet Chili Sauce or Plum Sauce


  • OVEN COOKING: Place duck, breast side up in roasting pan with rack. Roast duck at 300F for approximately 45 minutes per pound, or until internal temperature of duck is 160F. Turn up the heat to 450F and roast an additional 5-8 minutes to crisp up the skin.
  • GRILL COOKING: Prepare for indirect cooking at 300F. Have a drip pan as well - the duck is very fatty and you'll want something to catch the fat. Roast until internal temperature of duck is 160F, approximately 45 minutes per pound. Turn up the heat to high and roast an additional 5-8 minutes to crisp up the skin.
  • While the duck is cooking, let's prepare the scallions and bun.
  • SCALLION OIL: Mince 4 stalks of green onion. Place in a large, heat-proof bowl (like Pyrex or Corningware). Set aside.
  • CURLY-CRUNCHY SCALLION: With the remaining 4 stalks of green onion, slice as thin as you can at a very steep angle. Place in a bowl of ice water.
  • BUN: Flour clean surface to work on. Roll each biscuit into a oval shape. Fold over in half and place on a square of parchment paper. Cover with plastic wrap and set on counter until ready to cook.
  • Once the duck is cooked, remove from grill or oven and let rest while we steam the bun and make the Scallion oil.
  • BUN: In a large wok, bamboo steamer or large saute pan, add 2 cups of water with 1 tablespoon white vinegar. When boiling, steam the buns for 8 minutes on medium heat.
  • SCALLION OIL: While the buns are steaming, in a small pot or frying pan, heat up the 1/2 cup of cooking oil until the oil begins to smoke. Carefully pour the super-hot oil over the minced scallions and salt, mix well.
  • Carve the duck at the table, slice the duck breast into very thin slices to eat in between the steamed buns! Add a little Scallion Oil, Curly-Crunchy Scallion and Asian Sweet Chili Sauce.


Patience will reward you! Cook the duck low and slow for the most tender meat, then finish on high to crisp up.
Sew up the duck cavity after stuffing with garlic and ginger, it really enhances the flavors.
You can use the oven or an outdoor grill.
Use prepared sourdough biscuit dough for your steamed buns - works a treat!


Calories: 540kcalCarbohydrates: 5gProtein: 12gFat: 53gSaturated Fat: 14gCholesterol: 73mgSodium: 126mgPotassium: 248mgFiber: 1gSugar: 1gVitamin A: 280IUVitamin C: 5mgCalcium: 22mgIron: 3mg
Keyword peking duck, roast duck, steamed buns
Tried this recipe?Let us know how it was!