Peking Duck Cookies Recipe

Robyn Lee

Swapped by David Siegel.

These recipes from our annual Serious Eats Cookie Swap are provided by Serious Eats staff, friends, and family. They have not been tested by our recipe team.

Recipe Facts

Prep: 35 mins
Cook: 15 mins
Chilling Time: 2 hrs
Total: 2 hrs 50 mins

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  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoonbaking soda
  • 1/4 teaspoon baking powder
  • 1/3 pound duck fat
  • 2 large eggs
  • 2 teaspoon almond extract
  • 1 teaspoon 5-spice blend


  1. Pre-heat oven to 350°F.

  2. Combine the flour, sugar, baking powder & soda and 5-spice in a mixing bowl. Add the weighed out duck fat (1/2 duck fat & 1/2 vegetable shortening works well too) and put the bowl in a freezer for 15 minutes to chill thoroughly.

  3. Using a pastry cutter or bench scraper, cut the chilled fat into the flour mixture until it looks like coarse sand.

  4. Add 1 egg and almond extract and stir with a rubber spatula, working everything into a dough. If it seems too wet, add flour a little at a time until you have a tight dough. Wrap in plastic and store in the refrigerator for at least two hours or overnight.

  5. Portion 2 Tablespoon dough balls and press them into disks about 1/2 inch thick. Place evenly on a tray lined with parchment paper or a silpat, leaving about 1 inch of spreading space between cookies. (Optional: press a single blanched almond into the center of each cookie.)

  6. Beat the remaining egg, and brush each cookie with egg-wash. Bake until golden and cooked through, about 15 minutes. Allow at least 15 minutes of cooling time.