Ingredients
For the Duck:
1 whole duck (4-5 lbs), cleaned and patted dry
3 tbsp honey
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Shaoxing wine (or dry sherry)
1 tsp five-spice powder
1-2 tbsp salt
For Serving:
12-15 Chinese-style pancakes or thin crepes
1/2 cup hoisin sauce
1 cucumber, julienned
4-5 scallions, julienned
Execution
Marinate the Duck
In a small bowl, mix honey, soy sauce, rice vinegar, Shaoxing wine, and five-spice powder. Rub the marinade mixture all over the duck, ensuring even coating. Place the duck on a wire rack set over a baking sheet and refrigerate uncovered for at least 24 hours. This allows the skin to dry out, ensuring it becomes crispy when roasted.
Prepare for Roasting
Preheat your oven to 375°F (190°C). Remove the duck from the refrigerator and let it come to room temperature for about 30 minutes. Sprinkle the outside of the duck with salt for extra flavor and to help dry the skin further.
Roast the Duck
Place the duck on a roasting rack in a large roasting pan, breast side up. Roast for about 1 hour, basting with any drippings every 20 minutes. After the first hour, increase the oven temperature to 425°F (220°C) to help the skin crisp up, and roast for an additional 20-30 minutes, or until the skin is golden brown and crispy.
Rest and Carve
Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving. Carve the duck into thin slices, focusing on keeping the skin and meat together for the best texture.
Assemble and Serve
To serve, spread a little hoisin sauce on a pancake, add a few slices of duck, and top with cucumber and scallion. Fold the pancake over the filling and enjoy!
Additional tips
- Glaze Option: For a more traditional glaze, use maltose instead of honey for an ultra-shiny finish.
- Alternative Pancakes: If Chinese-style pancakes aren’t available, use thin crepes or tortillas.
- Leftover Idea: Use leftover duck meat in fried rice or stir-fries to add extra flavor.
- Make-Ahead: The duck can be marinated and kept in the fridge for up to 2 days to allow even more flavor development.
