Crispy Peking Duck

local_grocery_store Ingredients

• 1 Whole duck, cleaned and pat-dried
• 2 teaspoons Salt, divided
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons Honey
• 1 tablespoon White vinegar
• 16 Chinese pancakes, warmed
• 1/2 cup Hoisin sauce
• 1 Cucumber, cut into matchsticks
• 2 Green onions, thinly sliced

restaurant_menu Method

1. 1.Preheat your oven to 350°F (175°C).
2. 2.Sprinkle 1 teaspoon of salt and the Chinese five-spice powder inside the cavity of the duck.
3. 3.Place the duck on a rack in a roasting pan, breast-side up.
4. 4.Pierce the skin of the duck all over with a fork, being careful not to pierce the meat.
5. 5.Rub the remaining teaspoon of salt all over the skin of the duck.
6. 6.Place the roasting pan in the preheated oven and roast for 2 hours, or until the skin is crispy and golden brown.
7. 7.In a small bowl, mix together the honey and white vinegar.
8. 8.Remove the duck from the oven and brush the honey-vinegar mixture all over the skin.
9. 9.Return the duck to the oven and roast for an additional 30 minutes to glaze the skin.
10. 10.Remove the duck from the oven and let it rest for 10 minutes before carving.
11. 11.To serve, slice the duck into thin pieces.
12. 12.Place a slice of duck on a Chinese pancake, top with hoisin sauce, cucumber matchsticks, and sliced green onions.
13. 13.Roll up the pancake and enjoy the deliciousness!

lightbulb_outline Tips

• chevron_rightTo achieve an extra crispy skin, you can hang the duck in a cool, well-ventilated place for 24 hours before roasting.
• chevron_rightMake sure to save the duck fat rendered during roasting for future cooking adventures. It's liquid gold!
• chevron_rightFor an authentic touch, serve the Peking Duck with steamed buns instead of Chinese pancakes.
• chevron_rightFeel free to add your own twist to the dish by incorporating your favorite Asian-inspired spices or sauces.