Description
A classic Chinese dish featuring crispy skin and tender meat, served with pancakes, hoisin sauce, and fresh vegetables.
Ingredients
Scale
- 1 (5-6 pound) whole duck, preferably Long Island Pekin
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- ½ teaspoon ground white pepper
- 2 teaspoons Chinese 5-spice powder
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- Mandarin-style pancakes
- ½ cup hoisin sauce
- 1 bunch green onions, (julienned)
- 1 large English cucumber, (peeled and julienned)
Instructions
- Rinse the duck and pat it completely dry. Remove the neck and giblets and discard. Remove excess fat and discard. Prick the skin of the duck all over with a fork, particularly around the breast.
- In a small bowl whisk together the baking soda, salt, pepper, 5-spice powder, soy sauce and brown sugar. The mixture will fizz. Rub the mixture all over the duck then place on a plate and refrigerate, uncovered, and let dry overnight.
- The next day, use your fingers to gently separate the skin of the duck from the meat. Pat the duck completely dry with paper towels inside and out.
- Bring a quart of water to a boil. Place a duck on a roasting rack over the sink. Blanch the duck with the boiling water by pouring it over it. The skin will tighten and dry out more.
- Preheat the oven to 425ºF (220ºC). Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Roast for 30 minutes. Remove the foil and prick the duck again.
- Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh (the internal temperature should read 135ºF/ 57ºC), about 40 to 45 minutes longer. Remove from the oven and let stand for 10 minutes.
- Carve the duck and serve with the pancakes, hoisin, cucumber and green onions.
Notes
- Make sure to dry the duck thoroughly for crispy skin.
- Feel free to adjust the spices to your taste.
- This duck can be prepared a day ahead up to the roasting step.
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 duck