Peking Duck

Ingredients

• Whole duck 2 kg
• Maltose or honey 2 tbsp
• Rice vinegar 2 tbsp
• Boiling water 1 L
• Shaoxing wine 1 tbsp
• Five-spice powder 1 tsp
• Salt 1 tsp
• Mandarin pancakes 16 pieces
• Hoisin sauce 80 ml
• Spring onions, julienned 4 stalks
• Cucumber, julienned 1

Instructions

1. 1

   Rinse the duck, pat dry, and rub the cavity with salt, five-spice, and Shaoxing wine.

2. 2

   Loosen the skin from the meat, then pour boiling water over the skin to tighten it; pat dry.

3. 3

   Mix maltose and vinegar with a little hot water and brush over the whole skin.

4. 4

   Hang the duck in a cool, airy place or refrigerate uncovered for at least 8 hours until the skin is dry and taut.

5. 5

   Roast breast-up at 180 C for about 75-90 minutes, until the skin is deep mahogany and crisp.

6. 6

   Rest 10 minutes, then carve the crackling skin and meat into thin slices.

7. 7

   Warm the pancakes, spread with hoisin, add duck, spring onion, and cucumber, then roll and serve.