Peking Duck with Hoisin Sauce

Ingredients

• 1 whole duck (about 4-5 pounds) 1 whole duck (about 4-5 pounds)
• 2 tablespoons Chinese five-spice powder 2 tablespoons Chinese five-spice powder
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 bunch scallions, cut into matchstick-sized strips 1 bunch scallions, cut into matchstick-sized strips
• 1 cucumber, cut into matchstick-sized strips 1 cucumber, cut into matchstick-sized strips
• 20 thin pancakes (store-bought or homemade) 20 thin pancakes (store-bought or homemade)
• Hoisin sauce, for serving Hoisin sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Rinse the duck inside and out, then pat it dry with paper towels.
3. 3.
   In a small bowl, combine the Chinese five-spice powder, honey, soy sauce, rice vinegar, sesame oil, salt, and black pepper.
4. 4.
   Rub the spice mixture all over the duck, ensuring it is evenly coated.
5. 5.
   Place the duck on a rack in a roasting pan, breast-side up.
6. 6.
   Roast the duck in the preheated oven for about 2 hours, or until the skin is golden brown and crispy.
7. 7.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
8. 8.
   To serve, slice the duck into thin pieces and arrange them on a platter.
9. 9.
   Serve the duck with the thin pancakes, scallions, cucumber, and hoisin sauce.
10. 10.
    To eat, spread a thin layer of hoisin sauce on a pancake, add a few slices of duck, some scallions and cucumber, then roll it up.

Treat your ingredients with care...

• Duck — Make sure to rinse the duck thoroughly and pat it dry to remove any excess moisture before applying the spice mixture. This will help achieve a crispy skin.
• Chinese five-spice powder — If you can't find pre-made Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.

Tips & Tricks

• To achieve an extra crispy skin, you can hang the duck in a cool, well-ventilated place for a few hours before roasting. This step is optional but can enhance the texture.
• Serve the Peking Duck with steamed buns or lettuce wraps as an alternative to thin pancakes.
• Leftover duck can be used in stir-fries, fried rice, or noodle dishes for a delicious twist.

Serving advice

Serve the Peking Duck as the main course of a Chinese feast. Accompany it with steamed rice, stir-fried vegetables, and a hot and sour soup for a complete meal.

Presentation advice

Arrange the sliced duck on a platter, garnish it with fresh cilantro leaves, and place the scallions and cucumber strips neatly beside it. Serve the hoisin sauce in a small bowl on the side.