Best Peking Duck Recipes

PEKING DUCK

Steps:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
• Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
• Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
• Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
• Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

PEKING DUCK

Steps:

• For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
• In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
• Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
• For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE

Steps:

• Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
• In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
• Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
• Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
• In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
• Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
• Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
• Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
• Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
• Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
• To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

AUTHENTIC CHINESE 5-SPICE PEKING DUCK

Steps:

• thaw duck overnight in refrigerator.
• remove giblets and trim excess fat from tail area or anywhere hanging.
• pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
• in large wok or pot bring water to a boil.
• add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
• make a slurry with cornstarch (mix with water) then add to boiling mixture.
• dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
• repeat process for another couple of minutes.
• immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
• rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
• after 4-6 hours, rub duck with 5-spice powder to taste.
• heat oven to 375 degrees.
• place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
• roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
• check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
• remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

PEKING DUCK

Steps:

• Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
• Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
• Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
• Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
• Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

PEKING DUCK BREAST

Steps:

• Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
• Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
• Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
• Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
• Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
• To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.

ORANGE PEKING DUCK

Steps:

• Make syrup:
• Bring syrup ingredients to a boil in a heavy saucepan, stirring, then simmer, stirring occasionally, 20 minutes.
• Season duck:
• While syrup is simmering, fold neck skin of duck under body and fasten with a small skewer.
• Stir together five-spice powder, salt, and pepper, then rub inside cavity. Put duck on a rack set in a roasting pan.
• Coat and dry duck:
• Ladle hot syrup over duck (do not ladle any into cavity), turning duck occasionally to coat all over. Discard syrup in roasting pan and set duck, breast side up, on rack in pan. Prop rack up over a short edge of pan so duck is tilted (large-cavity side down) to facilitate draining of any moisture it gives off. (To prevent rack from slipping, put a piece of crumpled plastic wrap between pan and rack.)
• Dry duck, uncovered and chilled in refrigerator, 3 days.
• Roast duck:
• Preheat oven to 325°F. Let duck stand at room temperature 30 minutes.
• Remove plastic wrap and set rack back into pan. Stuff duck with orange quarters and ginger and close cavity opening with a wooden skewer. Prick duck all over with tip of a sharp paring knife and pour 1 cup water into pan.
• Roast duck in middle of oven 1 1/2 hours. Increase oven temperature to 450°F and roast until skin is dark brown and very crisp and a thermometer inserted in thick part of thigh registers 170°F, 25 to 30 minutes more.
• Transfer duck to a heated serving platter and remove cavity skewer. Let stand 30 minutes before carving.

EASY "PEKING DUCK" LETTUCE CUPS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place duck legs in a large bowl. Drizzle with vegetable oil. Sprinkle with salt, Chinese 5-spice, and black pepper. Mix ducks legs so all surfaces are coated with oil and seasonings.
• Sprinkle large pieces from 3 green onions into a baking dish large enough to hold the duck legs in a single layer. Place duck legs skin side up on top of the scallions. Scatter garlic clove halves over the duck legs. Place a piece of parchment paper directly on top of the duck legs to help retain moisture. Tightly cover the entire baking dish with aluminum foil.
• Bake duck legs in preheated oven for 3 hours. Turn off the oven, open oven door just a crack, and let baking dish rest in oven for 1 hour; do not uncover dish during this time. Remove dish from oven and let it cool to room temperature. Baste duck legs with some of the rendered fat. Place the parchment paper back over the duck legs and re-wrap the dish in foil. Refrigerate overnight.
• Mix hoisin sauce, lemon juice, sesame oil, and hot sauce, and together in a bowl.
• Remove bones from chilled duck legs; leave the skin on. Cut into 1/2-inch cubes.
• Place a tablespoon of rendered duck fat in a skillet over medium-high heat. Cook and stir 1/2 of the cubed duck until pieces are brown and crispy, 4 to 5 minutes. Add the second 1/2 of the duck pieces and cook and stir until duck is just heated through, about 1 minute. Stir in 1 tablespoon chopped green onions.
• Fill lettuce cups with a generous spoonful of the duck; drizzle serving sauce over the top. Garnish with diced cucumber, chopped green onions, and sesame seeds.

PEKING DUCK NOODLE SOUP

Steps:

• For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

MARTHA LIAO'S PEKING DUCK

Steps:

• In a very cool room, tie duck wings together using kitchen twine. In a cool room, hang duck from kitchen twine over a large bowl overnight, about 8 hours.
• Fill a large pot with 4 cups water, 2 scallions, ginger, and honey; cover and bring to a boil. In a medium bowl, whisk together cornstarch and 1 cup cold water until well combined. Whisk cornstarch mixture into boiling water mixture until it is the consistency of a light gravy. Stir in wine and vinegar; remove sauce from heat.
• Add duck to pot and spoon over sauce, for 3 to 5 minutes, until very well coated. Remove from sauce and hang duck again, in a cool room, over a large bowl for 4 hours.
• Preheat oven to 300 degrees.
• Fill the drip tray of a vertical poultry roaster with water; set in a roasting pan. Place duck on vertical roaster and transfer to oven. Roast until duck is golden and an instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) reaches 175 degrees. Take care with duck grease as you roast; if too much begins to accumulate in roasting pan, ladle into a disposable heatproof container as the duck cooks and discard.
• Meanwhile, prepare frozen steamed rolls according to package directions. Quarter white parts of remaining 5 scallions and cut into 2-inch pieces, reserving green parts for another use.
• Thinly slice duck and serve with steamed rolls, scallions, and sweet bean or hoisin sauce.

ROASTED PEKING DUCK WITH POMEGRANATE SAUCE

Steps:

• Combine the apple, chopped ginger, and peppercorns in a bowl. Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing). Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings). Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes. If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color. To serve, allow duck to rest 5 minutes before cutting. Carefully remove breast and leg from the duck.
• POSTRIO POMEGRANATE SAUCE: In a medium sized saucepot, heat 1 tablespoon of vegetable oil. Add shallots, and sweat, do not cook until the shallots color. Add wines and bring to a boil. Add cinnamon stick, star anise, and rosemary. Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency. Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter. Strain sauce through a fine chinois and serve or keep hot in a hot water bath. When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.

PEKING DUCK

Steps:

• Bring water to a boil in a pot large enough to allow for dipping the duck. Add the honey, ginger, sherry, and vinegar. Tie string under duck wings long enough to control duck while boiling and pull out when complete. Dip duck into boiling water, use ladle to pour water over duck if some remains exposed. Keep in water for just two minutes. Remove from water and place on vertical chicken roaster with cookie sheet and paper towels beneath to catch fat as the duck drains. Leave on counter overnight. Next day preheat oven to 400 degrees. Place duck directly on rack in center of oven with a drip pan with water directly under duck on the rack below. DON'T FORGET THE DRIP PAN OR YOU WILL BE SORRY!!! Cook breast side up for 30 minutes, breast side down for 30 minutes, breast side up again for the final 30 minutes. Remove from oven and allow to cool. debone and cut into pieces with matching skin 1 inch square. Put on new cookie sheet lightly greased to be reheated just before serving at about 375 degrees for about 5 minutes. Immediately serve with tortilla's, brushed with some hoisin sauce, some scallions and some duck. Roll into wrap and serve with scallion brush as garnish.

PEKING DUCK CHINESE

Steps:

• Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
• Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
• Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
• Tie a string on to the middle so you can hold the duck and hang it up.
• Bring 6 cups of water to boil in a wok.
• Add maltose or honey and stir to dissolve.
• Add sherry and vinegar.
• Make a slurry out of the cornstarch and add to wok.
• When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
• Repeat until duck is thoroughly moistened.
• Repeat dunking once more.
• Hang duck by string in a cool airy place with a bowl underneath to catch drips.
• Leave for 4-6 hours until skin is dry and taught.
• Put roasting pan on lower oven rack and fill with 2-3 inches of water.
• Oil rack above pan.
• Preheat oven to 350.
• Remove chopstick and string.
• Put duck on oiled rack in center of oven breast side up.
• Cook 30 minutes.
• Turn duck breast down for 45 minutes.
• Turn breast up for 30 minutes or until skin is dark brown.
• While duck is cooking make scallion brushes.
• Trim roots,cut off most of green part, leaving a 3 inch piece.
• Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
• Carve duck and separate meat and skin.
• Mix hoisin with sesame oil and 1 tbl water.
• To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.

CAJA CHINA-ROASTED "PEKING" "PEKIN" PULLED DUCK SLIDERS WITH BBQ CREME FRAICHE AND PICKLED GRILLED GREEN ONIONS

Steps:

• For the pickled grilled green onions: Heat a charcoal or gas grill to high for direct grilling.
• Brush the green onions with canola oil and season with salt and pepper. Grill until charred and just wilted, turning once.
• Combine the vinegar, 3/4 cup water, the sugar, 1 tablespoon kosher salt, the coriander seeds, garlic and jalapeno in a medium nonreactive saucepan, bring to a boil and cook until the sugar has melted. Remove from the heat, transfer to a nonreactive bowl, add the green onions, cover and refrigerate for at least 2 hours and up to 2 days.
• For the duck sliders: Prepare the Caja China according to the manufacturer's directions. Make some balls out of aluminum foil to prop up the Caja China rack that sits over the drip pan--the rack should be slightly elevated in the drip pan so that the ducks stay above the fat that will render into the pan during the cooking process. Put the rack on the foil in the pan.
• Brush the ducks on both sides with canola oil and sprinkle with the ancho powder and some salt and pepper. Put the ducks in breast side-down on the rack, put the cover on and put the hot coals on top. Add about a chimney full of cold coals to the hot--they will catch and cook as the hot coals burn. Add more cold coals as needed to keep the fire hot throughout the cooking process. Cook the ducks for 45 minutes.
• Remove the coals and lid, brush the backs of the ducks with some of the barbecue sauce, flip over, brush the tops with more of the sauce and continue cooking until golden brown and cooked through and the skin is crispy, about 45 minutes more.
• While the ducks cook, combine the remaining barbecue sauce, the apple juice concentrate, sugar, fennel, cinnamon, star anise and habanero in a medium saucepan and cook until heated through and slightly reduced, about 30 minutes; stir in the cilantro. Remove 1/4 cup of the sauce and set aside until cool enough to add to the creme fraiche.
• Remove the ducks to a cutting board, let rest for 15 minutes and shred into bite-sized pieces. Put the meat in a bowl and toss with the sauce.
• Whisk together the creme fraiche, cooled reserved sauce and the lime zest and juice in a medium bowl.
• To assemble, spread some of the creme fraiche mixture on the top and bottom buns. Mound some of the duck on the bottom of the buns, top with some of the pickled green onions, put the bun tops on top and enjoy.

QUICK PEKING DUCK

Steps:

• Halve duck breast horizontally. Then cut with the grain in thin slivers. Mix 1 tablespoon soy sauce with honey, five-spice powder and pepper, toss with duck, and set aside.
• Heat sesame oil in small saucepan, add garlic, cook briefly, then stir in vinegar, jam, chili flakes and remaining soy sauce. Cook 2 minutes over medium heat to blend, then strain through a sieve, mashing the garlic. Set sauce aside.
• Place pancakes on a heat-proof plate. Cover with foil. Set them on top of pan of simmering water to warm.
• Heat sunflower or peanut oil in wok or skillet. Drain duck in sieve to remove excess marinade, add to wok, and stir-fry over high heat 2 to 3 minutes, until browned. Remove from heat.
• Spread warm pancakes with sauce mixture. Top with strips of duck, scallion and cucumber, sprinkle with cilantro, and roll up. Garnish with cilantro sprigs, and serve.

PEKING DUCK NOODLE SOUP

Steps:

• For the broth:.
• In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup:.
• Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve:.
• Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

CHICKEN-PEKING DUCK STYLE

Steps:

• Boil 4 cups of water and place chicken breasts in the boiling water to cook until they are well done.
• Combine cinnamon, nutmeg, powdered ginger, salt, and pepper with 1 tablespoon of soy sauce. Stir together in a bowl. Place the cooked chicken breasts on a platter, and then spread the mixture on both sides of the chicken. Put the chicken on a baking dish and put it inside the oven.
• Bake the chicken in the oven at 450 degrees for 15 minutes.
• Combine 2 tablespoons of honey with 1 teaspoon of soy sauce. Mix together well. Then spread this mixture on the top of the chicken breasts and then bake the chicken for another 15 minutes at 450 degrees. Then it should be done.
• Serve the chicken on top of a bed of cooked white rice, which is optional.

PEKING DUCK

Steps:

• Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Mix garlic, wine, soy sauce, sugar and salt. Place garlic mixture and 2 green onions in body cavity of duckling. Bring edges of tail opening together with skewers; tie tightly with heavy string. Insert needle of bicycle pump between skin and fat; pump air under skin until duckling is 1 1/2 times larger. (Do not let air escape. For crisp skin, it is necessary to separate skin from fat to release grease.)
• Heat water and honey to boiling in wok; add vinegar. Tie 40-inch piece of heavy string to duckling legs. Hold duckling over wok. Pour water mixture over duckling for about 3 minutes. Hang duckling in refrigerator to dry at least 12 hours, placing pan under duckling to catch juices, but no longer than 24 hours.
• Heat oven to 400°F. Place duckling, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 30 minutes. Turn duckling; roast 30 minutes longer.
• Reduce oven temperature to 375°F. Turn duckling; roast about 20 minutes longer or until 180°F (drumstick meat will feel very soft). Let stand 15 minutes. Meanwhile, cut green onion tops into 3-inch pieces; cut 3/4-inch slits in each end. Chill in iced water about 10 minutes or until ends curl.
• 5. Remove skin and meat from bones; cut skin and meat into about 1 1/2-inch pieces. Arrange skin and meat on platter. Serve with steamed rolls or mandarin pancakes if desired. Brush hoisin sauce on opened roll or pancake with green onion brush. Place green onion brush, skin and meat on roll or pancake; roll up.

CHINESE TAKE-OUT PEKING DUCK WITH PEKING PANCAKES

Steps:

• To make the Peking duck: Arrange the duck breasts on a rack over a baking pan, skin side up.
• Mix the honey, rice vinegar, and soy sauce together in a small bowl and brush over the skin of the duck. Let the duck breasts sit at room temperature for 1 hour, then brush them again and let sit for 15 minutes.
• Meanwhile, begin making the dough for the pancakes. Combine the flour and water in a large bowl and stir with a wooden spoon. When the dough comes together, turn it out on a lightly floured surface and knead gently for 10 minutes, or until it is smooth and elastic. Divide the dough into 2 pieces, cover it with an inverted bowl or damp towel, and let it rest for 20 minutes.
• Preheat the oven to 375º.
• Add 1/2 cup of water to the baking pan with the duck breasts. Bake for 30 minutes or until the skin is crispy and the duck is cooked through. (If the skin isn't crispy enough, run the breasts under the broiler for about 3 minutes.) Remove the duck from the oven and let it rest until it is cool enough to handle, about 15 minutes.
• While it cools, make the pancakes. On a lightly floured surface, roll out the dough until it is 1/8-inch thick. Cut into 24 rounds using a 2 1/2-inch round cookie cutter.
• Brush the tops of the half the dough rounds with sesame oil and top with the unbrushed rounds. Roll out the rounds until they are 6 inches in diameter, stack them on a plate, and cover them with a damp towel. Continue with the remaining dough. You can combine any scraps and roll them out one more time before discarding them.
• To cook the pancakes, heat a skillet over medium heat and add a pancake to the hot pan. Cook about 1 minute, then flip it and cook for 1 minute longer. The pancake will puff up and brown slightly. Gently separate the halves and stack the cooked pancakes on a dish. Cook the remaining pancakes in the same manner.
• Peel the skin from the cooled duck and cut it into small slices. Carve the duck into thin slices and arrange it on a plate next to the skin.
• Allow your guests to assemble their own pancakes. Spread about 1 teaspoon of duck sauce down the middle of each pancake. Top with green onion, cucumber, duck, and skin and roll the pancake up.
• Make ahead: You can freeze cooked pancakes for up to 1 month or hold them in the refrigerator for up to 2 days. Just separate them with a layer of parchment or waxed paper to make peeling them apart easier, cover with plastic, and, if freezing, cover with a layer of aluminum foil. Thaw and reheat in a steamer, or wrapped in foil in a 350º oven for 10 minutes.

PEKING DUCK-INSPIRED BURRITO RECIPE BY TASTY

Steps:

• Place duck breast in pan to marinate.
• Rub oil, salt, garlic, soy sauce, rice wine, and five-spice powder into the duck breasts. Let it marinate for 30 minutes.
• Add one Tbsp. of oil to a hot skillet over medium heat. Add the duck breasts skin side down, cook until the skin is browned and crispy (can take up to 8-10 minutes, depending on your heat).
• Flip the duck so skin side is up. Place the skillet under the broiler for five minutes to further crisp the skin. Be careful not to burn the skin.
• Remove from oven and let it rest for five minutes before slicing.
• Spread hoisin sauce over the flour tortilla, layer on the rice, duck slices, cucumbers, and scallions.
• Wrap it all up.
• Enjoy!