Crispy Peking Duck with Hoisin Sauce

local_grocery_store Ingredients

• 1 whole duck, head and feet removed, giblets reserved for another use
• 2 tbsp kosher salt

restaurant_menu Method

1. 1.Remove the duck from the refrigerator and let it come to room temperature for 30 minutes.
2. 2.Using a sharp knife, score the skin of the duck in a crosshatch pattern, being careful not to cut into the meat.
3. 3.Roast the duck in the oven until the skin is crispy and the meat is cooked through, about 2.5 hours.

lightbulb_outline Tips

• chevron_rightBe sure to dry the skin overnight in the refrigerator to get it perfectly crispy.
• chevron_rightSave the giblets for making stock or gravy.