Directions

Prepare the Duck

1. Mix five-spice powder, garlic powder, ginger powder, onion powder, white pepper, sugar, salt, and hoisin sauce. Rub the mixture inside the duck cavity until well coated.

2. Stuff the cavity with chopped ginger, garlic, and star anise.
3. Using a metal skewer, “sew” the opening to the cavity (between the legs) tightly shut.

Separate the Skin

1. Separating the skin from the meat by hand or with a wooden spoon can cause tearing or uneven separation, which impacts the final result. The goal is to create an even layer of air between the skin and meat to help the skin render fat and crisp up evenly during roasting. Using a bicycle pump or similar tool allows for gentle, consistent inflation without damaging the delicate skin. This technique is key to achieving the signature crispy texture of Peking-style duck. While it might seem unconventional, it is a proven method that guarantees better results than manual separation.

2. Use a bicycle pump with an inflator needle to carefully separate the skin from the meat. Insert the needle near the neck, creating a seal with a cloth or paper towels.

3. Pump air until the skin balloons. You may need assistance to plug other holes to keep the air from escaping. Seal the neck opening with toothpicks or a small skewer.

Tighten the Skin

1. Use butcher's twine, placed under the wings to hold the duck above a large pot and carefully pour the boiling hot water over the duck to tighten the skin up. Pour out the water and set the duck aside on a sheet pan.

Marinate the Duck

1. In a saucepan, combine water, red vinegar, and maltose. Heat until the maltose dissolves.

2. Hold the duck over the pot and baste it with the mixture or submerge the duck for 3–4 minutes per side.
3. Marinate the duck in the fridge for 24–48 hours. If possible, it is best to hang the duck in the fridge over a large sheet pan or roasting tin to allow all sides of the duck to dry completely. If this isn’t possible, place it on a rack on the sheet pan to allow air circulation

Roast the Duck

1. Preheat the oven to 375°F (convection) or 400°F (conventional), with an oven rack placed in the center of the oven.

2. If using an oval roaster: Place celery stalks on a sheet pan rack set in an oval 17.5" x 14" roaster. Lay the duck breast-side down on the celery to allow for air circulation.
3. If using a roasting pan: Use a classic roaster with a roasting rack no celery is needed, as the rack will lift the duck high enough for proper airflow.
4. Place the roaster into the oven and pour a thin layer of water into the pan to prevent duck fat from burning.
5. Roast for 15 minutes, then flip the duck breast side up and roast for another 15 minutes.
6. Lower the oven temperature to 325°F (convection) or 350°F (conventional). Roast until the internal temperature of the thickest part of the thigh reaches 165°F.
7. If some areas are browning faster, use aluminum foil to cover the wing tips, ends of the legs, or any overly browned spots.

8. This method ensures crispy skin and evenly cooked duck while keeping the pan clean and smoke-free!

Rest and Serve

1. Let the duck rest for 10 minutes before slicing.

2. Steam or microwave the pancakes as per the package directions.
3. Transfer the duck to a cutting board. Slice it into small pieces with a sharp knife, ensuring a mix of crispy duck skin and tender meat.

Assemble Pancakes

1. Spread hoisin and/or ginger scallion sauce over a warm pancake. Add a slice of duck, green onions, carrots, cucumber, and optional chilies. Roll up and enjoy!