Peking Duck

• 1 whole duck (about 2kg)
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp five-spice powder
• 1 tsp white pepper
• Mandarin pancakes
• Hoisin sauce
• 1 cucumber, julienned
• 6 spring onions, julienned

Instructions

1. 1

   Clean duck and blanch with boiling water. Pat completely dry. Mix honey, soy sauce, vinegar, and five-spice. Brush all over duck.

2. 2

   Hang duck in a cool, airy place or refrigerate uncovered for 24-48 hours to dry the skin completely.

3. 3

   Preheat oven to 200°C (400°F). Place duck breast-side up on a rack over a roasting pan. Roast 45 minutes.

4. 4

   Flip duck and roast another 30 minutes. Flip back and roast 15 more minutes until skin is deep mahogany and crackling.

5. 5

   Rest 10 minutes. Carve skin and meat separately. Serve with warm pancakes, hoisin, cucumber, and spring onions.

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