Peking-Style Crispy Duck with Cucumber Ribbons

Ingredients

• 3 pieces (about 6 oz each) Duck breast, skin-on
• 3 tbsp Hoisin sauce
• 1.5 tsp Chinese five-spice powder
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Rice vinegar
• 1 tbsp Shaoxing wine(optional)
• 1 large Cucumber
• 4 Scallions
• 12 leaves Butter lettuce leaves
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Chili garlic sauce(optional)

Instructions

1. 1

   Pat duck breasts dry. Score the skin in a crosshatch pattern without cutting into the meat. Season flesh side with salt, pepper, and 1 tsp five-spice powder. Rest at room temperature for 20 minutes.

2. 2

   Preheat oven to 300°F (150°C). Place duck breasts skin-side down in a cold oven-safe skillet. Render fat over low heat for 15–18 minutes until skin is deep golden and crisp, pouring off excess fat as needed.

3. 3

   Flip breasts flesh-side down, transfer skillet to oven, and roast for 25–30 minutes until internal temperature reaches 130–135°F for medium. Rest duck loosely tented for 10 minutes.

4. 4

   Meanwhile, whisk together hoisin sauce, soy sauce, rice vinegar, Shaoxing wine, remaining five-spice, ginger, and garlic in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.

5. 5

   Using a vegetable peeler, shave the cucumber lengthwise into long ribbons; discard seedy cores. Slice scallions into thin 3-inch batons.

6. 6

   Slice rested duck breasts across the grain into strips. Toss strips in the warm hoisin glaze to coat.

7. 7

   To serve, spoon duck into lettuce cups, top with cucumber ribbons, scallions, and a dot of chili garlic sauce if desired. Serve immediately.