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Ingredients
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Whole Peking Duck Ingredients
Method
Preparation Directions
- 1
Prepare the Duck
Clean the duck thoroughly, removing any excess feathers and innards. Pat it dry with paper towels.
- 2
Season the Duck
Rub the duck inside and out with salt and five-spice powder. Allow it to marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Blanch the Duck
Bring a large pot of water to a boil. Carefully lower the duck into the boiling water and blanch for about 2-3 minutes. Remove and let it cool.
- 4
- 5
Air-dry the Duck
Hang the duck in a cool, dry place for at least 4 hours or overnight to allow the skin to dry out.
- 6
Roast the Duck
Preheat the oven to 375°F (190°C). Place the duck on a roasting rack in a baking tray. Roast for about 1 hour and 30 minutes, basting occasionally with the drippings, until the skin is crispy and golden brown.
- 7
Prepare Garnishes
While the duck is roasting, thinly slice the cucumber and scallions.
- 8
Serve
Once the duck is done, let it rest for 15-20 minutes before carving. Serve with moo shu pancakes, cucumber, and scallions.
