Peking Duck Recipe

Ingredients:

• 1 whole duck (about 2-3 kg)

• 1 tbsp Chinese five-spice powder

• 2 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 2 tbsp Shaoxing wine (or dry sherry)

• 1 tbsp sesame oil

• Salt (to taste)

For the Pancakes:

• 2 cups all-purpose flour

• 1 cup boiling water

• 2 tbsp sesame oil

For Serving:

• Hoisin sauce

• 1 cucumber, julienned

• 1 bunch of spring onions, julienned

Method:

1. Prepare the Duck:

   • Rinse the duck and pat it dry thoroughly with paper towels.

   • Rub the inside and outside of the duck with Chinese five-spice powder and salt.

   • Prick the skin of the duck all over with a sharp fork (this helps render the fat).

2. Glaze the Duck:

   • In a small saucepan, combine the honey, soy sauce, rice vinegar, Shaoxing wine, and sesame oil. Heat gently until the honey dissolves, then remove from the heat.

   • Brush the duck generously with the glaze, covering the entire surface. Allow the duck to air-dry for at least 4 hours or overnight in the refrigerator to dry the skin.

3. Roast the Duck:

   • Preheat your oven to 190°C (375°F).

   • Place the duck on a rack over a roasting pan, breast side up.

   • Roast the duck for 1.5 to 2 hours, brushing with additional glaze every 30 minutes. The skin should become crisp and golden.

   • Turn the oven up to 220°C (425°F) in the last 15 minutes to crisp the skin further.

   • Once cooked, remove the duck from the oven and let it rest for 10 minutes.

4. Make the Pancakes:

   • In a mixing bowl, pour boiling water over the flour and stir with a spoon until a dough forms.

   • Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

   • Divide the dough into small balls (about 1 inch in diameter).

   • Roll out each ball into thin, flat circles.

   • Brush each pancake with sesame oil, then place one pancake on top of another. Roll the two together until thin (this helps with separating them later).

   • Heat a non-stick pan over medium heat and cook each pancake for 1-2 minutes per side until lightly browned. Peel them apart and keep them warm.

5. Serve:

   • Carve the crispy duck into thin slices.

   • Serve the duck with warm pancakes, hoisin sauce, julienned cucumber, and spring onions.

   • To eat, spread hoisin sauce on a pancake, add slices of duck, cucumber, and spring onions, and roll it up.

Enjoy the delicious and crispy Peking Duck with all its traditional accompaniments!