Peking Duck

Rinse the duck inside and out and pat it dry thoroughly with paper towels.

In a large pot, combine 4 cups of water, 1 cup of red vinegar, 1 cup of white vinegar, and 2 tbsp of maltose. Bring to a boil.

Using a ladle or a large spoon, carefully pour the boiling liquid over the entire surface of the duck. Repeat this process several times until the skin appears taut and slightly shiny.

Hang the duck in a cool, well-ventilated place or in a refrigerator for at least 24 hours to dry out the skin. This is crucial for achieving a crispy texture.

In a small bowl, mix 1/2 cup of hoisin sauce, 2 minced garlic cloves, and 1 tbsp of honey. Stir well to combine.

In a bowl, combine 2 cups of all-purpose flour and 1 cup of water. Add salt to taste and mix until a dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover and let it rest for at least 30 minutes.

Divide the dough into small portions (about 1-inch balls). Roll each portion into a thin pancake. Cook on a lightly oiled griddle or non-stick pan over medium heat for about 1-2 minutes per side, until lightly golden.

Preheat your oven to 180°C (350°F).

Place the duck on a rack in a roasting pan. Roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 74°C (165°F) and the skin is golden brown and crispy. Baste occasionally with the reserved boiling liquid or rendered fat.

Once roasted, remove the duck from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender meat.

Carve the duck into thin slices, ensuring each slice has some crispy skin. Traditionally, the skin is served separately from the meat.

Serve the carved duck with the pancakes, hoisin sauce, and optional garnishes like sliced scallions and cucumber. Instruct guests to assemble their own pancakes with duck and sauce.