Peking Duck (北京烤鸭) — Crisp-Skinned Beijing Roast Duck

• 1 wholewhole duck (2.4-2.7 kg, head and feet removed if preferred)
• 18 gkosher salt
• 2 inchfresh ginger (sliced)
• 6scallions (trimmed and bruised)
• 30 mlShaoxing wine
• 30 mllight soy sauce
• 1 tspChinese five-spice powder
• 2whole star anise
• 1 stickcinnamon
• 3 lwater
• 30 mlrice vinegar
• 45 gmaltose (or use the substitution listed below)
• 60 mlboiling water
• 300 gall-purpose flour
• 2 tspneutral oil
• 2 tsptoasted sesame oil
• 180 ghoisin sauce
• 1 tspgranulated sugar
• 1English cucumber (cut into 7 cm batons)

Instructions

1. 1

   Remove the duck from the refrigerator 45 minutes before starting, then pat it thoroughly dry inside and out. Trim excess fat from the cavity opening and neck area, but do not tear the skin because intact skin is essential for crisp Peking duck.

2. 2

   Loosen the skin from the breast and upper legs by carefully sliding your fingers between the skin and flesh. If you have a clean kitchen air pump, drinking straw, or turkey baster, gently inflate under the skin in several places to separate it further without puncturing it.

3. 3

   Rub the cavity with the kosher salt, five-spice powder, Shaoxing wine, and light soy sauce. Place the ginger, scallions, star anise, and cinnamon stick inside the cavity, then close the opening with wooden skewers or kitchen twine so the aromatics perfume the duck while it roasts.

4. 4

   Bring 3 l water to a full boil in a large wok or stockpot. Holding the duck securely over the pot, ladle boiling water over every part of the skin for 2 to 3 minutes, turning the duck as needed until the skin tightens and looks slightly glossy.

5. 5

   Stir the maltose with 60 ml boiling water until dissolved, then mix in the rice vinegar, Shaoxing wine, and light soy sauce. Brush this glaze over the entire duck, wait 10 minutes, and brush again so the skin receives an even, thin coating rather than a sticky heavy layer.

6. 6

   Set the duck breast-side up on a rack over a tray and refrigerate it uncovered for 24 hours. Turn on a fan in the refrigerator area only if safe and practical, because slow air-drying is the main home-cook substitute for the hanging and drying method used in Beijing roast-duck shops.

7. 7

   Make the Mandarin pancake dough while the duck dries or on roasting day. Put the flour in a bowl, pour in 180 ml boiling water while stirring with chopsticks or a wooden spoon, then knead for 6 minutes until the dough is smooth and elastic.

8. 8

   Cover the dough and rest it for 30 minutes, then divide it into 24 equal balls of about 20 g each. Brush 12 balls lightly with toasted sesame oil, top each with another ball, press each pair flat, and roll each pair into a thin 15 cm round.

9. 9

   Cook each paired pancake in a dry skillet over medium heat for 45 to 60 seconds per side, just until pale brown spots appear and the dough is cooked through. While still warm, peel each paired round apart into 2 thin pancakes, stack them under a clean towel, and later steam for 3 minutes to refresh.

10. 10

    Heat the oven to 220 C and place a rack in a roasting pan. Set the dried duck breast-side up on the rack and roast for 20 minutes, then reduce the heat to 180 C and continue roasting for 70 to 85 minutes until the thigh reaches 74 C.

11. 11

    If the skin needs more color, raise the oven to 230 C for the final 5 to 8 minutes while watching closely. Rest the duck uncovered for 15 minutes so the juices settle, because covering it with foil will trap steam and soften the crisp skin.

12. 12

    For the serving sauce, warm the hoisin with toasted sesame oil, water, and sugar until smooth and spoonable. Carve the duck by first removing crisp skin in thin pieces, then slicing the breast and leg meat, keeping skin and meat together where possible.

13. 13

    Serve immediately with warm Mandarin pancakes, hoisin sauce, scallion slivers, and cucumber batons. To eat, spread a pancake with hoisin, add duck skin and meat, top with scallion and cucumber, then fold the bottom and sides into a compact bundle.