(Beijing
Roast Duck)
Total Time: 24–48 hours. (includes drying
time).
Cook Time: 60–90 minutes.
Serves: 4–6.
Ingredients.
For
the Duck:
- 1 whole duck (around 2.5–3 kg / 5–6 lbs)
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon salt
- 2 tablespoons maltose or honey (for glaze)
- 2 tablespoons Chinese rice vinegar
- 4–5 cups boiling water (to blanch the skin)
For
the Sauce:
- 1/2 cup hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar (optional, for sweetness)
- 1 teaspoon soy sauce
For
Serving:
- Mandarin pancakes or thin flour wrappers
- Julienned scallions
- Julienned cucumber
Instructions.
Clean and Prepare the Duck
- Clean the duck thoroughly, removing any remaining
feathers and excess fat.
- Pat very dry with paper towels.
Blanch and Dry the Skin
Pour
boiling water over the duck (or dunk it briefly) to tighten the skin.
Pat
dry again.
Mix
vinegar + honey (or maltose) + a bit of water into a glaze.
Brush
or pour the glaze all over the duck skin evenly.
Hang
or place the duck on a rack in a cool, well-ventilated place (or in the fridge)
uncovered for 24–48 hours to air-dry.
The
skin should become taut and dry.
Air-drying is crucial for crispiness.
Roast the Duck
Preheat
oven to 425°F (220°C).
Place
the duck on a rack over a roasting pan, breast side up.
Roast
for 15 minutes, then lower temperature to 350°F (175°C) and continue
roasting for 60–70 minutes, basting occasionally.
Flip
once halfway through for even cooking.
If
skin darkens too quickly, tent with foil.
Skin
should be deep golden, crisp, and the meat cooked through (internal temp
~165°F/74°C).
Prepare Pancakes
Simple Dough:
- 2 cups flour + ~3/4 cup boiling water
Carve and Serve
Slice
off the skin first (for crispy skin lovers).
Then
slice the meat thinly.
Serve
with pancakes, hoisin sauce, scallions, and cucumbers.
Spread hoisin on pancake, add duck slices, scallions, cucumber, wrap it and enjoy!
