Peking Duck with Mandarin Pancakes

Ingredients

• 1.2 kg Whole duck
• 2 tablespoons Honey
• 3 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine
• 1 teaspoon Five‑spice powder
• 4 stalks Scallions
• 1/2 medium Cucumber
• 8 pieces Mandarin pancakes (store‑bought)
• 4 tablespoons Sweet bean sauce
• 1 teaspoon Salt

Instructions

1. 1

   1. Pat the duck dry, then rub the inside cavity with salt and five‑spice powder; place a few scallion stalks inside for aromatics.

2. 2

   2. In a small bowl combine honey, soy sauce, and Shaoxing wine; brush the mixture over the duck skin, then let the duck rest at room temperature for 15 minutes.

3. 3

   3. Preheat the oven to 190 °C (375 °F). Place the duck on a rack over a roasting pan, roast for 45 minutes, then increase heat to 220 °C (425 °F) and roast an additional 45 minutes, basting with any rendered fat every 15 minutes, until the skin is deeply golden and crisp.

4. 4

   4. While the duck finishes roasting, slice the cucumber into thin matchsticks and cut the scallions into 2‑inch strips.

5. 5

   5. Remove the duck from the oven and let it rest 10 minutes. Carve the meat into thin slices, discarding the excess fat.

6. 6

   6. Warm the Mandarin pancakes in a dry skillet for 30 seconds per side, then keep them covered to stay soft.

7. 7

   7. To assemble, spread a thin layer of sweet bean sauce on a pancake, add a few slices of duck, cucumber sticks, and scallion strips; roll or fold and serve immediately.