Ingredients:

  • 1 Whole Pekin Duck (5.5 lbs)
  • 1 tbsp Kosher salt
  • 2 tbsp Hoisin sauce
  • 1 tbsp Five-spice powder
  • 3 thick slices Fresh ginger
  • 2 stalks Scallions, bruised
  • 8 cups Water
  • 1/2 cup Maltose
  • 1/4 cup Red wine vinegar
  • 1 tbsp Soy sauce
  • 2 Star anise
  • 20 Mandarin Pancakes
  • 1/2 cup Hoisin sauce for serving
  • 1 Large cucumber, julienned
  • 4 Scallions, whites julienned

Instructions:

  1. Remove giblets and excess fat. Insert a straw or air pump between skin and meat at the neck or vent. Pump air until the duck inflates to separate the skin from the fat. Tie the neck with kitchen twine to seal.
  2. Combine 8 cups water, maltose, vinegar, soy sauce, and star anise in a large pot. Bring to a rolling boil. Ladle the boiling liquid over the entire surface of the duck until the skin tightens and turns pale.
  3. Pat the duck completely dry. Place on a rack over a tray and refrigerate uncovered for 24 to 48 hours. Use a small fan if necessary to ensure the skin becomes parchment-dry to the touch.
  4. Preheat oven to 350°F (175°C). Roast duck breast-side up on a V-rack for 60 minutes. Flip breast-side down and roast for 30 minutes. Flip back to breast-side up and increase heat to 400°F (200°C) for 15 minutes until deep mahogany.
  5. Rest the duck for 15 minutes before carving. Serve the crispy skin and meat with mandarin pancakes, hoisin sauce, julienned cucumber, and scallions.