Peking Roasted Duck

Instructions

1. 1

   Clean the duck thoroughly, removing any excess fat from the cavity. Pat completely dry inside and out with paper towels - this is crucial for crispy skin.

2. 2

   Bring a large pot of water to boil. Pour the boiling water over the duck 3-4 times to tighten the skin. Pat dry immediately and thoroughly.

3. 3

   In a small bowl, mix honey, rice vinegar, soy sauce, and sesame oil to create the glaze. Set aside half for later.

4. 4

   Rub the duck inside and out with salt and five-spice powder. Stuff the cavity with ginger slices, smashed garlic cloves, and green onions.

5. 5

   Brush the duck all over with half of the honey glaze. Place on a wire rack over a roasting pan, breast side up. Let air-dry uncovered in the refrigerator for 4-6 hours or overnight - this step ensures crispy skin.

6. 6

   Preheat oven to 375°F (190°C). Remove duck from refrigerator 30 minutes before roasting to bring to room temperature.

7. 7

   Roast duck for 30 minutes, then reduce heat to 350°F (175°C). Continue roasting for 60-75 minutes, brushing with remaining glaze every 20 minutes.

8. 8

   Increase oven temperature to 425°F (220°C) for the final 15 minutes to achieve deep mahogany color and extra crispy skin.

9. 9

   Duck is done when internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 15 minutes before carving.

10. 10

    While duck rests, slice cucumber into thin matchsticks and prepare green onions by cutting into 2-inch lengths and julienning.

11. 11

    Carve the duck by removing the crispy skin in large pieces first, then slicing the meat thinly against the grain.

12. 12

    Warm the Mandarin pancakes in a steamer or microwave wrapped in a damp towel. Serve duck with pancakes, hoisin sauce, cucumber, and green onions for wrapping.