Peking Duck (北京烤鸭)

Ingredients

• 1 6-7 lbs whole duck
• 1 cup hoisin sauce
• 6 stalks scallions
• 1 large cucumber
• 12 pieces pancakes
• 2 tablespoons five-spice powder
• 1 tablespoon honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 4 cups water

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Clean the duck thoroughly under cold water, removing any remaining feathers and innards. Pat dry with paper towels.

3. 3

   In a small bowl, mix together the five-spice powder, salt, honey, soy sauce, and rice vinegar to create a marinade.

4. 4

   Rub the marinade all over the duck, including the inside cavity. Allow it to marinate for at least 1 hour at room temperature, or overnight in the refrigerator for best results.

5. 5

   In a large pot, bring 4 cups of water to a boil. Carefully lower the duck into the pot and blanch for 5 minutes. This helps to render the fat and crisp the skin.

6. 6

   Remove the duck from the pot and let it drain. Place it on a rack set over a baking sheet.

7. 7

   Using a brush, coat the duck skin with a thin layer of hoisin sauce.

8. 8

   Roast the duck in the preheated oven for about 1 hour and 30 minutes, or until the skin is deep golden brown and crispy. Baste the duck with its own juices every 30 minutes.

9. 9

   While the duck is roasting, prepare the pancakes according to package instructions or make them from scratch.

10. 10

    Slice the cucumber into thin strips and chop the scallions into 2-inch lengths.

11. 11

    Once the duck is cooked, remove it from the oven and let it rest for 15 minutes before carving.

12. 12

    Carve the duck into thin slices, serving the crispy skin and meat together.

13. 13

    Serve the sliced duck with pancakes, hoisin sauce, cucumber strips, and scallions for wrapping.