Traditional Peking Duck

Ingredients

• 5 lbs Whole duck (cleaned and patted dry)
• 4 tablespoons Maltose or honey
• 1 tablespoon Soy sauce
• 1 tablespoon Rice vinegar
• 2 quarts Boiling water
• 1 teaspoon Five-spice powder
• 12 pieces Mandarin pancakes
• 0.5 cup Hoisin sauce
• 4 stalks Scallions (sliced into strips)
• 1 medium Cucumber (julienned)

Instructions

1. 1

   Clean the duck and use a straw or air pump to carefully separate the skin from the meat without tearing it.

2. 2

   Pour boiling water over the entire duck skin to tighten it, then pat completely dry with paper towels.

3. 3

   Mix maltose, soy sauce, and vinegar; brush the glaze evenly over the skin and hang the duck in a cool, windy place to dry for 24 hours.

4. 4

   Preheat oven to 375°F (190°C) and place the duck breast-side up on a rack over a roasting pan filled with an inch of water.

5. 5

   Roast for 30 minutes, then flip the duck and roast for another 30 minutes.

6. 6

   Flip the duck breast-side up again and roast for a final 20-30 minutes until the skin is dark golden brown and crispy.

7. 7

   Let the duck rest for 15 minutes before expertly carving the skin and meat into thin slices.

8. 8

   Serve immediately with warmed pancakes, hoisin sauce, scallions, and cucumber.