Peking Duck

Ingredients

• •5 lbs Whole duck
• •0.5 cup Salt
• •0.25 cup Honey
• •2 tbsp Black pepper
• •0.5 cup Vinegar
• •2 large Five spice
• •6 stalks Vegetable oil
• •20 pieces Garlic
• •8 cloves Hoisin sauce
• •4 inches Onion
• •0.5 cup Pancakes
• •2 tbsp Cucumber
• •2 to taste Green onions
• •1 tsp Air pump

Instructions

1. 1

   Clean duck and remove any excess fat. Pat completely dry inside and out.

2. 2

   Make glaze: combine honey, rice vinegar, soy sauce, five spice, and ginger. Brush all over duck.

3. 3

   Hang duck in a cool, dry place or refrigerator uncovered for 24 hours to dry the skin.

4. 4

   Preheat oven to 400°F (200°C). Place duck on a rack in a roasting pan.

5. 5

   Roast for 20 minutes, then reduce heat to 350°F (175°C) for 40 minutes until deep amber.

6. 6

   Slice meat thinly, separating the skin from the meat. The skin should be crispy.

7. 7

   Serve with pancakes, hoisin sauce, cucumber sticks, and green onions.

   💡 Dry skin is key - a fan helps achieve crispy results.