Traditionally, the duck's crispy skin (with a small amount of meat attached) is shaved off at the table and served with steamed "lotus leaf pancakes" (Chinese: ºÉÒ¶±ý; Hanyu Pinyin: héyè b¨«ng), slivered green Chinese onion, and sweet noodle sauce (Chinese: ÌðÃæ½´; Hanyu Pinyin: tiánmiànjiàng). Pieces of duck skin are placed on the pancake, along with the sauce and scallions. The pancake is then rolled up and eaten. the rest of the duck meat, as well as the extremities, are served separately. In restaurants, dripped grease from the duck and the remaining bones are prepared for the patron to take away and use in cooking at home. Alternatively, the bones can be used to make a broth.

There is, however, now considerable variation in the serving of Peking duck. This is especially the case in the West, where the dish is often served by Cantonese restaurants. In carving the duck, some restaurants serve the skin separately from the meat. Mu xu pancakes (Chinese: ľÐë±ý, pinyin: mù x¨± b¨«ng; or ±¡±ý, pinyin: báo b¨«ng, literally "thin pancakes") are often used in place of lotus leaf pancakes. Other restaurants use pocket bread or mantou (steamed bun) in place of pancakes. A piece of cucumber is sometimes served along with the scallions to balance the strong flavour and grease.

Some restaurants serve the duck "three ways". In addition to the pancake wrap and the broth, the remaining meat will often be simply stir-fried, or diced, stir-fried, and eaten wrapped in fresh lettuce.