Beijing Roast Duck

Ingredients

• 1 whole duck (about 2-2.5kg)
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp five-spice powder
• 1 tbsp salt
• 1 stalk green onion (cut into sections)
• 1 small piece ginger (sliced)
• 1 cup hot water
• Thin pancakes (store-bought or homemade)
• Hoisin sauce (store-bought)
• Cucumber (cut into strips)
• Green onions (cut into thin strips)

Steps

1. Clean the duck and scald the skin with hot water to tighten and smooth it.
2. Mix honey and rice vinegar, then brush the mixture evenly over the duck skin. Hang the duck to air-dry for 4-6 hours (or overnight).
3. Combine five-spice powder and salt, then rub the mixture inside the duck cavity. Add green onion sections and ginger slices.
4. Preheat the oven to 180°C (350°F). Hang the duck on a roasting rack with a pan underneath to catch drippings.
5. Roast for 1.5-2 hours, brushing with honey water every 30 minutes, until the skin is golden and crispy.
6. Remove the duck from the oven, let it rest briefly, then slice.
7. Serve with thin pancakes, hoisin sauce, cucumber strips, and green onion strips.