About the Recipe
Ingredients
Ingredients:
1 whole duck (about 5-6 lbs), cleaned and patted dry
3 tbsp maltose syrup (or honey as a substitute)
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp Shaoxing wine (optional)
2 tsp five-spice powder
2 tsp salt
4-5 green onions
2-inch piece of ginger, sliced
Chinese pancakes (store-bought or homemade)
Hoisin sauce
Cucumber slices
Preparation
Preparation:
1. Prepare the Duck:
Clean the duck inside and out.
Prick the skin all over with a fork or skewer carefully (don’t pierce the meat). This helps render fat and crisp the skin.
Rub the duck inside and out with salt and five-spice powder.
2. Air-Dry the Duck:
Mix maltose syrup, vinegar, and soy sauce into a glaze.
Brush the glaze all over the duck’s skin evenly.
Hang the duck in a cool, airy place or place it on a rack uncovered in the fridge for at least 8–12 hours or overnight to dry the skin. (This step is key for crispy skin!)
Cooking:
3. Roasting the Duck:
Preheat your oven to 375°F (190°C).
Place the duck breast-side up on a rack in a roasting pan. Add sliced ginger and green onions in the cavity.
Roast for about 1 hour, then increase the temperature to 425°F (220°C) and roast for another 15-20 minutes until skin is golden and crispy.
Let the duck rest for 10-15 minutes before carving.
Serving:
Carve the duck into thin slices, including crispy skin and meat.
Serve with warm Chinese pancakes, hoisin sauce, cucumber slices, and extra green onions.
To eat, spread hoisin on the pancake, add duck slices, cucumber, and green onion, then roll it up.
Tips:
If you want to replicate authentic flavor, try to find a roasting setup that allows you to hang the duck, or use a convection oven for even heat circulation.
Homemade Chinese pancakes can be made by mixing flour and boiling water, rolling thin, and lightly pan-frying.