Crispy Peking Duck

Instructions

1. 1. Begin by cleaning the duck thoroughly under cold running water. Pat it dry with paper towels. Let it sit in the fridge uncovered for 2 hours to allow the skin to dry further for crispy results.
2. 2. In a small bowl, mix together the honey, Chinese five-spice powder, and soy sauce until well combined. This will serve as your glaze.
3. 3. Fill a large pot with water and bring it to a boil. Hold the duck with tongs and carefully pour hot water over the skin to tighten it. Be cautious as this can be steamy. Pat dry again.
4. 4. Preheat your oven to 375°F (190°C). Place the duck on a wire rack set over a baking sheet.
5. 5. Using a sharp knife, score the duck’s skin without cutting into the flesh. This helps render the fat and ensures a crispy skin.
6. 6. Brush the duck evenly with the honey mixture, making sure to coat it completely.
7. 7. Roast the duck in the preheated oven for about 2 hours, basting every 30 minutes with additional honey mixture, until the skin is golden brown and crisp.
8. 8. To ensure even crispness, rotate the duck halfway through cooking. Check the internal temperature, which should be 165°F (74°C) when done.
9. 9. Once done, remove the duck from the oven and let it rest for 10 minutes. This allows the juices to redistribute for juicy meat.
10. 10. Carve the duck into thin slices using a sharp knife. Be patient and take your time to achieve nice, even slices.
11. 11. Serve the sliced duck with Chinese pancakes, hoisin sauce, scallions, and cucumber. To enjoy, spread a little hoisin sauce on a pancake, add slices of duck, scallions, and cucumber, then roll it up.