Peking Duck (Full Method)

Ingredients

• 1 whole Peking duck, 2kg, cleaned
• 30ml honey, dissolved in 100ml warm water
• 20ml soy sauce
• 15ml rice vinegar
• 10ml sesame oil
• 20g ginger, sliced
• 15g garlic, sliced
• 2 star anise
• 1 cinnamon stick
• 5g Sichuan peppercorns
• 3g sea salt
• 24 mandarin pancakes
• 100g hoisin sauce
• 200g cucumber, julienned
• 200g scallion, white and light green parts, julienned

Method

1. 1
   Blanch duck 3 minutes in boiling salted water; drain and pat completely dry inside and out.
2. 2
   Combine soy sauce, rice vinegar, sesame oil, ginger, garlic, star anise, cinnamon, and Sichuan peppercorns; pour inside duck cavity; seal opening with toothpicks.
3. 3
   Hang duck by neck in cool, dry place 3–4 hours until skin is completely dry.
4. 4
   Preheat oven to 180°C; place duck on roasting rack over water-filled pan; roast 90 minutes.
5. 5
   Brush entire exterior with honey-water glaze; roast additional 30 minutes until skin is mahogany-red and crackles when tapped.
6. 6
   Rest 15 minutes; carve skin and meat; serve on warm mandarin pancakes with hoisin sauce, cucumber, and scallion.