The Scene
After the neighbor's Bumpus hounds break in and devour the Christmas turkey, the Parker family ends up at a Chinese restaurant. The waiter brings out a beautiful duck with the head still attached, and the family sings "Deck the Halls" as "Fa ra ra ra ra!"
🥗 Ingredients
- 1 whole duck (5-6 lbs), giblets removed
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 package mandarin pancakes
- Hoisin sauce, for serving
- 4 green onions, julienned
- 1 cucumber, seeded and julienned
- Salt to taste
📋 Instructions
- Prepare the duck: Remove any excess fat from the cavity. Pat the duck completely dry inside and out with paper towels. Place on a rack over a sheet pan, uncovered, in the refrigerator overnight (or at least 8 hours). This dries the skin for maximum crispiness.
- Make the glaze: In a small bowl, whisk together the honey, soy sauce, rice wine vinegar, five-spice powder, and Shaoxing wine until well combined.
- Season and roast: Preheat oven to 350°F (175°C). Season the duck inside and out with salt. Prick the skin all over with a fork (this helps render the fat). Brush the entire duck with the glaze. Place breast-side up on a rack in a roasting pan.
- Cook low and slow: Roast for 2 hours, basting with the glaze every 30 minutes. The duck is done when the skin is deep mahogany brown and crispy, and the internal temperature reaches 165°F.
- Rest and carve: Let the duck rest for 15 minutes before carving. Slice the breast meat and separate the leg quarters. Serve with warm mandarin pancakes, hoisin sauce, scallions, and cucumber strips.
👨🍳 Chef's Tips
- Air-drying overnight is the secret to crispy skin. Don't skip this step!
- Save the rendered duck fat?it makes incredible roasted potatoes.
- For extra authenticity, buy mandarin pancakes from an Asian grocery store.
- You can also use the duck bones to make a rich stock for soup.
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