A traditional Chinese dish known for its crispy skin and juicy meat, served with pancakes, hoisin sauce, and fresh vegetables.
Preparation time
24h
Cooking time
1h
Ingredients
4 Servings
- 2 liters boiling water
- 1 cucumber
- 5 tablespoons hoisin sauce
- 3 tablespoons honey
- 24 pancakes
- 6 scallions
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 3 tablespoons white vinegar
- 1 whole duck
Directions
Step 1
Clean the duck and remove any remaining feathers. Pat it dry with paper towels.
Step 2
Bring 2 liters of water to a boil and pour it over the duck to tighten the skin. Pat the duck dry again.
Step 3
In a small saucepan, combine honey, white vinegar, and 1 cup of water. Heat until the honey is dissolved. Brush this mixture all over the duck.
Step 4
Hang the duck in a cool, dry place for 24 hours to dry the skin.
Step 5
Preheat the oven to 200 degrees Celsius. Place the duck on a rack in the oven and roast for 50-60 minutes, or until the skin is crispy and golden brown.
Step 6
While the duck is roasting, prepare the hoisin sauce mixture by combining hoisin sauce, soy sauce, and sesame oil.
Step 7
Once the duck is done, let it rest for 10 minutes before carving. Serve the duck with pancakes, hoisin sauce mixture, sliced scallions, and julienned cucumber.