Peking Duck

Instructions

1. Prepare the duck
   Rinse the duck thoroughly inside and out. Pat dry with paper towels. Using a sharp knife, prick the skin all over, being careful not to pierce the meat. This helps the fat render during roasting. Mix the salt and five-spice powder and rub all over the duck, inside and out.
2. Air-dry the duck
   Pour boiling water over the duck to tighten the skin. Hang the duck in a cool, dry place (or place on a rack in the refrigerator) uncovered for 24 hours. This drying process is crucial for achieving crispy skin.
3. Prepare the glaze
   Mix the honey, Shaoxing wine, vinegar, and maltose in a small saucepan. Heat gently until the mixture becomes a smooth, thin syrup. Using a brush, apply this glaze all over the duck. Let it dry for 30 minutes, then apply another coat. Repeat until all the glaze is used up.
4. Roast the duck
   Preheat oven to 425°F (220°C). Place the duck on a roasting rack in a roasting pan, breast side up. Pour 2 cups of water into the roasting pan (not over the duck). Roast for 30 minutes, then reduce heat to 350°F (175°C) and roast for another 30-40 minutes until the skin is crisp and golden brown. The internal temperature should reach 165°F (74°C).
5. Rest the duck
   Remove the duck from the oven and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat, ensuring it remains moist when carved.
6. Steam the pancakes
   While the duck is resting, steam the Chinese pancakes in a bamboo steamer for about 5 minutes until they are soft and pliable. Keep them covered with a damp cloth to prevent drying out.
7. Carve the duck
   Using a sharp knife, carefully remove the crispy skin in large pieces. Slice the meat thinly. Arrange the skin and meat on a serving platter.
8. Serve
   To serve, each diner takes a pancake, spreads some hoisin sauce on it, adds a few pieces of duck skin and meat, some cucumber and green onion strips, then folds the pancake into a small wrap. The traditional way is to fold it into a rectangle shape.