Slow Cooker Peking Duck with Hoisin Sauce and Scallion Pancakes

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

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Ingredients

1 whole duck (about 5 lbs), cleaned and patted dry
2 tsp five-spice powder
1 tsp salt
1/4 cup soy sauce
3 tbsp honey
4, minced garlic cloves
2 tbsp, minced ginger
1/2 cup hoisin sauce
6 scallion pancakes (store-bought or homemade)
1 tbsp sesame oil
1 tbsp rice wine vinegar
4, sliced thinly scallions

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Instructions

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.
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.
Step 3: Place the duck breast side up in the slow cooker and pour the soy-honey mixture over the duck.
Step 4: Cook on low for 6-7 hours until the duck is tender and the skin is soft but flavorful.
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.
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.
Step 7: Mix 1/2 cup hoisin sauce with 1 tbsp rice wine vinegar in a small bowl.
Step 8: Carve the duck, serve with scallion pancakes, sliced scallions, and the hoisin dipping sauce for assembling wraps.