Peking Duck Pancakes
Ingredientsfor 2
510
Cal
36g
Protein
28g
Carbs
28g
Fat
- 11 whole duck (about 5 lbs)
- 22 tablespoons maltose or honey
- 31 tablespoon soy sauce
- 41 teaspoon five-spice powder
- 51 cup boiling water (for blanching glaze)
- 624 store-bought Mandarin pancakes (or homemade)
- 71/2 cup hoisin sauce
- 81 cucumber, julienned into 3-inch sticks
- 96 green onions, julienned into 3-inch strips
- 102 teaspoons salt (for cavity)
- 111 tablespoon Shaoxing rice wine
Instructions
- 1
Pat duck completely dry inside and out. Rub the cavity with salt and Shaoxing wine. Mix maltose, soy sauce, and five-spice powder with boiling water to make the glaze. Pour over duck and brush to coat all surfaces evenly. Hang or place on a rack in the refrigerator uncovered for at least 12 hours (ideally 24 hours) to dry the skin — the drier the skin, the crispier it will be.
- 2
Preheat oven to 375°F. Place duck breast-side up on a rack over a roasting pan filled with 1 inch of water. Roast 45 minutes, brush with glaze, then roast another 45 minutes. Increase heat to 425°F and roast 20 more minutes until the skin is deep mahogany brown, crackly, and audibly crisp when tapped with a knife.
- 3
Rest duck 10 minutes. To carve traditionally: remove the crispy skin in thin slices first, then carve the breast and leg meat into thin slices. The skin is the star — keep it separate.
- 4
Warm Mandarin pancakes by steaming for 2 minutes or wrapping in a damp paper towel and microwaving 30 seconds. Serve duck with pancakes, hoisin sauce, cucumber sticks, and green onion strips.
- 5
To assemble: brush a pancake with hoisin sauce, layer with a slice of crispy skin, a piece of meat, 2 cucumber sticks, and a strip of green onion. Fold and eat immediately.