Slow Cooker Peking Duck with Hoisin Sauce and Scallion Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-cooked version of Peking duck with tender, flavorful meat served alongside crispy scallion pancakes and sweet hoisin sauce for dipping. This chinese-inspired pork ready in about 435 minutes layers five-spice powder, salt, soy sauce into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 580 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 Chinese cuisine 580 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Rub the whole 5 lb duck inside and out with 2 tsp five-spice powder and 1 tsp salt; set aside while preparing the sauce.
  2. Step 2: In a small bowl, combine 1/4 cup soy sauce, 3 tbsp honey, 4 minced garlic cloves, and 2 tbsp minced ginger; mix well.
  3. Step 3: Place the duck breast side up in the slow cooker and pour the soy-honey mixture over the duck.
  4. Step 4: Cook on low for 6-7 hours until the duck is tender and the skin is soft but flavorful.
  5. Step 5: About 20 minutes before serving, preheat oven to 425°F (220°C). Transfer duck to a roasting pan, brush with remaining sauce, and roast for 15-20 minutes to crisp the skin.
  6. Step 6: Meanwhile, heat 6 scallion pancakes in a skillet with 1 tbsp sesame oil over medium heat for 2-3 minutes per side until golden and crisp.
  7. Step 7: Mix 1/2 cup hoisin sauce with 1 tbsp rice wine vinegar in a small bowl.
  8. Step 8: Carve the duck, serve with scallion pancakes, sliced scallions, and the hoisin dipping sauce for assembling wraps.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Slow Cooker Peking Duck with Hoisin Sauce and Scallion Pancakes take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Slow Cooker Peking Duck with Hoisin Sauce and Scallion Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Slow Cooker Peking Duck with Hoisin Sauce and Scallion Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Peking Duck with Hoisin Sauce and Scallion Pancakes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Peking Duck with Hoisin Sauce and Scallion Pancakes?

Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes