Peking Duck
Iconic Beijing roast duck with crackling skin, served with thin pancakes and hoisin sauce.
Ingredients
- 1 whole duck
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- Thin mandarin pancakes
- Hoisin sauce
- Scallions and cucumber, julienned
Steps
- Blanch the duck briefly in boiling water, then pat dry completely.
- Brush with a mixture of honey, soy sauce, and Shaoxing wine.
- Hang or rest the duck uncovered in the fridge for several hours to dry the skin.
- Roast at high heat until the skin is deep mahogany and crisp.
- Carve the skin and meat, and serve wrapped in pancakes with hoisin, scallion, and cucumber.