Peking Duck W / Buns (whole) Recipe

Specials

1. 1

   Rinse the duck inside and out; remove giblets and neck; pat thoroughly dry with paper towels.

2. 2

   Mix together 2 Tbsp kosher salt, 0.5 tsp ground white pepper, and 0.5 tsp five-spice powder. Rub the cavity and exterior of the duck with the spice mixture; rub in minced ginger and 1 Tbsp Shaoxing wine. Lightly brush with 1 Tbsp light soy sauce and massage into the skin.

3. 3

   Whisk together 120 ml maltose syrup (or honey) with 1 Tbsp Shaoxing wine and 1 Tbsp light soy sauce to make the glaze. Brush a light coat over the duck skin and reserve any remaining glaze for basting during roasting.

4. 4

   Bring a pot of water to a boil. Hold the duck with tongs and dip the neck area and skin briefly into the boiling water to tighten the skin, then let the duck drain and pat dry again.

5. 5

   Hang the duck in a cool, dry area or refrigerate uncovered for 12-24 hours until the skin dries to the touch.

6. 6

   Preheat the oven to 425°F (220°C). Place the duck on a rack over a roasting pan and roast for 25-35 minutes to set the skin. Reduce the heat to 350°F (175°C) and roast for another 45-60 minutes until the skin is crisp and amber. Baste with glaze every 15 minutes.

7. 7

   Remove the duck from the oven and let rest 15 minutes. Carve, separating the skin from the meat; slice both thinly for serving.

8. 8

   Prepare the pancake dough: In a bowl, whisk 2 cups all-purpose flour with 0.5 tsp salt. Slowly add 180 ml boiling water, stirring until a shaggy dough forms. Knead briefly on a floured surface until smooth. Cover and rest 20-30 minutes.

9. 9

   Divide the dough into 12 portions. Roll each into a ball, then flatten into discs. Brush each disc lightly with 0.5 tsp sesame oil and stack. Roll each stack into a very thin pancake.

10. 10

    Cook pancakes in a dry skillet over medium heat 1-2 minutes per side until cooked through and translucent. Keep warm under a clean towel.

11. 11

    Prepare garnishes: cut cucumber into matchsticks and scallions into thin batons.

12. 12

    Set out hoisin sauce for dipping. Optionally mix 1 Tbsp rice vinegar into the hoisin for brightness.

13. 13

    To assemble a wrap: spread a small amount of hoisin on a pancake, add slices of duck skin and meat, cucumber, and scallions. Roll up and enjoy with the crispy skin.