🧂 Ingredients

• 1 whole duck (about 5–6 lbs)
• 1 tbsp Chinese five-spice powder
• 1 tbsp salt
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• Hoisin sauce
• cucumber, julienned
• scallions, thinly sliced into 3-inch strips
• Mandarin pancakes (春饼)
• 2 cups all-purpose flour
• 3/4 cup boiling water
• 1 tbsp sesame oil (plus more for brushing)
• pinch of salt

📖 Instructions

🦆 Prep the duck (Day before or early morning):
Rinse and pat the duck dry inside and out.
Trim excess fat. Remove any leftover feathers.
Pour boiling water over the duck skin to tighten it — this is crucial for crispiness.
Pat dry again.

🍯 Season & dry:
Mix five-spice and salt. Rub it into the cavity only.
Mix vinegar and honey. Brush over the duck skin for a golden glaze.
Optional: Mix 1 tbsp cornstarch with the honey-vinegar for a lacquered finish.
Place duck uncovered in the fridge overnight or at least 6–8 hours to air-dry.

Make Mandarin pancakes (春饼)
2 cups all-purpose flour
3/4 cup boiling water
1 tbsp sesame oil (plus more for brushing)
pinch of salt

🥢 Make the dough:
In a bowl, add the flour and salt.
Slowly pour in boiling water, stirring with chopsticks or a fork until shaggy.
When cool enough to handle, knead into a smooth dough (about 5–7 minutes).
Cover with a damp towel and let rest for 30 minutes at room temp.

🫓 Form pairs for rolling:
Divide dough into 20 small balls.
Flatten 2 balls into small discs (~3” wide).
Brush one side of each disc with sesame oil and stack them, oiled sides together.
Roll stacked pair into a thin 6–7” circle. (Rolling two at once ensures ultra-thin pancakes!)

🔥 Cook the pancakes:
Heat a dry skillet over medium heat.
Cook each double pancake for 30–45 seconds per side, until light golden spots appear and the pancake puffs slightly.
Remove from heat and immediately separate the two layers while warm.

♨️ Keep warm:
Stack finished pancakes and cover with a clean towel or place in a steamer basket over low heat to keep warm.

🔥 Roast the duck:
Preheat oven to 350°F (175°C).
Hang duck upright (if you have a way to do this) OR place it breast side up on a rack in a roasting pan.
Roast for 1 hour, turning once halfway through.
Increase heat to 425°F (220°C) and roast for 15–20 more minutes to crisp the skin.

🔪 Carve:
Let the duck rest 10 minutes.
Carve thin slices with crispy skin attached.

🍽️ To Serve Peking Duck:
Spread a little hoisin sauce on a pancake.
Add duck slices, cucumber, and scallions.
Roll it up like a taco or burrito. Eat and repeat!

💡 Tips:
Air-drying is essential for crispy skin — a fan or fridge with good airflow helps.
Use a turkey baster or spoon to pour hot water evenly over the duck in step 1.
Save rendered fat for frying rice or vegetables.