Entree: China – Beijing – 北京烤鸭 ➤ Běijīng kǎoyā (Peking (Beijing) roast duck)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Additional 8 hrs

Total 9 hrs 10 min

Ingredients

- 1 whole duck, approx. 5 lb (2.3 kg) total, giblets removed
- 2 cups (480 ml) boiling water
- 2 tbsp (40 g) maltose or honey
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (6 g) Chinese five-spice powder
- 1 tbsp (18 g) kosher salt
- 2-inch (5 cm) piece fresh ginger, sliced
- 12 Mandarin pancakes
- 1 small cucumber, approx. 6 oz (170 g), julienned
- 4 scallions (green onions), trimmed and julienned
- 4 tbsp (60 ml) hoisin sauce, for serving

Instructions

1. Rinse and pat duck dry; brush skin with a mixture of maltose (or honey) and rice vinegar, sprinkle five-spice and salt inside cavity, place ginger in cavity. Pour boiling water over the skin to tighten it, then air-dry uncovered in refrigerator for 8–24 hours (or at least several hours) to dry skin thoroughly. Preheat oven to 475°F (245°C); roast duck breast-side up 15–20 minutes to crisp skin, reduce oven to 350°F (175°C) and roast 45–60 minutes more until cooked through (internal temp ~165°F/74°C), turning as needed; rest 10–15 minutes.
2. Carve the duck into thin slices (skin and meat), arrange pancakes, cucumber, scallions and hoisin at the table; assemble by spreading hoisin on a pancake, adding duck, cucumber and scallion, and roll to serve.