Peking Duck

1. Preparation

Start by selecting a whole duck, approximately 5-6 pounds.

Remove any feathers, and clean the duck thoroughly both inside and out.

Boil a pot of water and carefully scald the duck by pouring the hot water over the skin to tighten it.

Pat the duck dry with paper towels.

In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of five-spice powder to create the marinade.

Rub this mixture all over the duck, making sure to coat the skin and inside the cavity.

Let the duck marinate in the refrigerator for at least 2 hours, preferably overnight.

2. Glazing

Preheat your oven to 375°F (190°C).

Take the marinated duck out of the refrigerator and allow it to come to room temperature.

Using a hook or string, hang the duck in a cool place for 30 minutes to 1 hour to dry the skin.

Mix together 2 tablespoons of boiling water and 1 tablespoon of maltose syrup to form a glaze.

Brush the glaze all over the skin of the duck to create a shiny coating.

3. Roasting

Place the duck breast side up on a rack in a roasting pan.

Roast the duck in the preheated oven for about 1 hour.

After the first 30 minutes, reduce the heat to 325°F (160°C) and continue roasting, basting with its juices every 20 minutes.

The duck is done when the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).

Remove the duck from the oven and let it rest for 15 minutes before carving.

4. Serving

Carve the duck thinly, separating the skin from the meat.

Serve with thin Mandarin pancakes, hoisin sauce, and sliced scallions or cucumbers.

Encourage guests to wrap slices of duck in the pancakes with sauce and vegetables.