Peking Duck W / Buns (half) Recipe

Specials

1. 1

   Prepare the duck

   Rinse the half duck inside and out; pat dry thoroughly with paper towels, including under the wings and around the neck.

2. 2

   Dry-brine and season the skin

   Rub salt and white pepper all over the skin. Mix the Chinese five-spice powder with a pinch of salt and sprinkle evenly over the skin. Brush a light layer of Shaoxing wine onto the skin, then a thin coat of light soy sauce.

3. 3

   Initial marinade

   Place the duck on a rack over a tray. Drizzle additional Shaoxing wine and light soy sauce over the skin; allow flavors to permeate for 20–30 minutes.

4. 4

   Skin-tightening step

   Pour the boiling water evenly over the entire surface of the duck for 5–10 seconds to tighten the skin. Pat dry thoroughly again and return to the rack.

5. 5

   Glaze preparation

   Warm the honey with a splash of hot water to thin it slightly; this will be your glaze. Set aside.

6. 6

   Air-dry the skin

   Leave the duck uncovered in the refrigerator for 2–4 hours to dry the skin further and enhance crispness.

7. 7

   Preheat and prepare roasting setup

   Preheat oven to 190°C (375°F). Place the duck on a rack in a roasting pan, breast side up.

8. 8

   Roast and glaze

   Roast the duck for 75–90 minutes. Brush the skin with the honey glaze every 25–30 minutes to build a glossy, crisp finish. Baste with pan juices as available.

9. 9

   Rest and carve

   Remove the duck from the oven and let rest for 10–15 minutes. Carve into slices or thin strips for serving.

10. 10

    Steam buns

    Steam bao buns according to package instructions until soft and pliable, about 5–8 minutes. Keep warm.

11. 11

    Prepare accompaniments

    Julienne cucumber and scallions; arrange on a platter. Warm the hoisin sauce in a small bowl for dipping if desired.

12. 12

    To serve

    Spread a thin layer of hoisin sauce on each bun, add slices of duck, cucumber, and scallions. Fold and enjoy as a Peking duck bao bite.