Peking Duck with Homemade Pancakes

Ingredients

• 1 5 lb whole duck
• 3 tbsp honey
• 1 tsp five-spice powder
• 2 tbsp rice vinegar
• 1/2 cup hoisin sauce
• 6 stalks scallions
• 1 cucumber
• 2 cups all-purpose flour
• 3/4 cup boiling water
• 2 tbsp toasted sesame oil
• 1 tsp salt

Instructions

1. 1

   Rinse and pat the duck completely dry. Bring a pot of water to a boil and pour it over the duck skin to tighten it. Mix honey, rice vinegar, and five-spice powder and brush over the duck. Air-dry uncovered in the refrigerator for at least 1 hour (this overlaps prep time).

2. 2

   Preheat oven to 350°F (175°C). Roast the duck on a rack over a roasting pan for 90 minutes, basting occasionally, then raise heat to 425°F (220°C) for the final 30 minutes until skin is deep golden and crispy. Internal temperature should reach 165°F (74°C). Rest 15 minutes before carving.

3. 3

   While the duck roasts, make the pancakes: mix flour with boiling water and a pinch of salt, knead into a smooth dough, and rest 30 minutes. Roll into 12 thin rounds, brush half with sesame oil and stack oiled sides together. Pan-cook each pair in a dry skillet 30 seconds per side, then peel apart while warm.

4. 4

   Thinly slice scallions and cucumber into matchsticks. Warm the hoisin sauce.

5. 5

   Carve the duck, removing skin and meat in slices. Serve with warm pancakes, scallions, cucumber, and hoisin sauce for wrapping.