Photo: Peking Duck

TOTAL TIME: 9 hr 50 min
Prep: 10 min
Inactive Prep: 8 hr
Cook: 1 hr 40 min
 
YIELD: 4 servings (about 24 pancakes)
LEVEL: Intermediate

ingredients

DUCK:
    SAUCE:
    • 2 tablespoons sesame oil
    • 1 tablespoon dark soy sauce
    • 1 package Chinese/Mandarin-style pancakes, to serve
    • 3 scallions, sliced into long thin strips, for garnish
    • 1 cucumber, cored and sliced into long thin strips, for garnish
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    Directions

    For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.

    In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.

    Preheat the oven to 350 degrees F.

    Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.

    For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool.

    Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.

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    2

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    • on March 09, 2014

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      I have not made duck for over 30 years. It was pretty labor intensive over 2 days. But, it came out pretty darn good. I used only 2 T and 1-2 t 5 spice mixture. I used 2 T honey (not 6) but combined about 1 1/2 T of Molasses (taken from another recipe for P Duck). I had some store bought plum sauce which was no where as good as the left over marinate (and be carefull not to contaminate the marinate brush with sauce or mixing utensils). I heated marinate and used that on duck, vs making something else or even store bought plum sauce. I did not make pancakes, and actually had Roti thin wraps with shredded lettuce and carrots (cucumber would have been good along w scallions). And it was really tasty. I also used the convection roast part of my oven and that may have been helpful making it crisp. I have 1 more free range, organic fed ducks to cook and saved the rendered duck fat from the boiling water, and pan drippings, and will do duck confit in olive oil, rosemary and duck fat.

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