dinner · dairy-free
Crispy roast duck with pancakes
A home take on Peking duck: a whole duck scalded, glazed and air-dried, roasted until the skin is lacquered and crisp, and wrapped in thin pancakes with scallion and hoisin.
- Time
- 150min
- Steps
- 7
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
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Method
-
1
Rub the inside of the duck with the salt and five-spice. Prick the skin all over without piercing the meat.
-
2
Set the duck on a rack in the sink and pour the boiling water slowly over the skin; it will tighten.
-
3
Warm the maltose with the vinegar, Shaoxing and 2 tbsp hot water, and brush all over the duck.
-
4
Refrigerate uncovered for 24-48 hours until the skin is dry and papery.
-
5
Roast breast up on a rack over a tray with a little water at 160°C (325°F) for 1 hour 15 minutes, then raise to 220°C (425°F) for 15-20 minutes until deep mahogany and crisp.
-
6
Rest 10 minutes. Slice the skin and meat thinly.
-
7
Steam the pancakes for 5 minutes. Spread with hoisin, add duck, scallion and cucumber, and roll up.
