See How to Try the Famous Peking Duck

Start by thoroughly cleaning the duck. Remove any excess fat using a sharp knife or kitchen scissors, especially from the cavity. Pat the duck dry inside and out with paper towels. Using a skewer or fork, pierce the skin all over, being careful not to pierce the meat. This will help release the fat during cooking and create crispy skin.

In a small bowl, mix the five-spice powder and salt. Rub this mixture evenly all over the duck, including the cavity. Combine the honey, soy sauce, rice vinegar and Chinese cooking wine in another bowl to create a glaze. Set this aside for later use.

Bring 5 cups of water to a boil in a large pot or wok. Carefully pour the boiling water over the duck, ensuring the entire surface is scalded. This process tightens the skin, which is essential for a crispy texture. Pat the duck dry again with paper towels.

Place the duck on a rack set over a tray to catch any drippings. Leave the duck uncovered in the refrigerator for at least 6 hours or overnight. This step is crucial for skin drying and achieving a crispy, golden finish.

Preheat your oven to 190°C (375°F). Place the duck breast-side up on a roasting rack in a roasting pan. Roast for 1 hour, then carefully turn the duck over and roast for another 30 minutes. In the last 10 minutes of roasting, brush the duck generously with the honey-soy glaze prepared earlier.

While the duck is roasting, warm the Chinese pancakes in a steamer or microwave until soft and pliable. Cut the cucumbers and spring onions into thin strips and arrange them on a platter alongside the hoisin sauce for serving.

Remove the duck from the oven and let it rest for 10-15 minutes to lock in the juices. Using a sharp knife, carve the duck into thin slices, separating the skin and meat. Place the slices on a serving platter.

To assemble, take a warm pancake and spread a small amount of hoisin sauce onto it. Add a slice of crispy duck skin, a few pieces of duck meat, and a small handful of cucumber and spring onion strips. Roll up the pancake tightly and serve immediately.

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