From curiouscuisiniere.com

Beijing Roast Duck (Peking Duck Pancakes)

4 servings · 45 min prep · 1 hr 30 min cook

Ingredients

Ingredients

• 1 whole (4-5 lbs) Pekin Duck
• 2 Tbsp honey
• 2 tsp soy sauce
• 2 tsp hot water
• 1 tsp Chinese Five Spice
• 8-10 Mandarin pancakes
• Cucumber, cut into matchsticks
• Scallions, sliced long
• Plum sauce
• Hoisin sauce

Steps

1. Check the inside of the 1 whole (4-5 lbs) duck for a bag containing the neck and giblets. Remove these and save to make stock or soup later, if desired.
2. Place the 1 whole (4-5 lbs) duck, breast side up, on a wire rack in a roasting pan that has been lined with aluminum foil.
3. Starting at the body cavity, insert your hand between the skin and breast meat to separate them.
4. In a small bowl, combine 2 Tbsp honey, 2 tsp soy sauce, 2 tsp hot water, and 1 tsp Chinese Five Spice. Mix to combine. Brush the mixture over the whole 1 whole (4-5 lbs) duck.
5. Transfer the 1 whole (4-5 lbs) duck on the wire rack in the roasting pan to the refrigerator, and chill, uncovered for 12-36 hours, to air dry.

   12-36 hours

6. Remove the 1 whole (4-5 lbs) duck from the refrigerator 2 hours before you want to roast it, to let it come to room temperature.

   2 hours

7. With your oven rack at its lowest position, preheat your oven to 350F.
8. Roast the 1 whole (4-5 lbs) duck for 30 minutes.

   30 min

9. Remove the 1 whole (4-5 lbs) duck from the oven and carefully flip it breast-side down. Roast for an additional 30 minutes.

   30 min

10. Remove the 1 whole (4-5 lbs) duck from the oven and carefully flip it again, breast-side up. Reduce the heat of your oven to 250F and roast until the duck is deeply golden and the leg bones move slightly in the sockets, 30-40 minutes. (If necessary, you can broil the duck for the last few minutes of cooking time to really crisp up the skin.)

    30-40 min

11. Remove the 1 whole (4-5 lbs) duck from the oven and let it rest 15 minutes before carving.

    15 min

12. To carve the 1 whole (4-5 lbs) duck, slice vertically between the breasts, on one side of the breast bone. Continue slicing around the breast to separate it from the wing. Then slice the whole breast off of the bone. Once the breast is removed from the carcass, you can slice it thinly to serve.
13. Serve the Peking duck with 8-10 Mandarin pancakes, cucumbers, green onions, and plum 2 tsp sauce or hoisin sauce.

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