Rice Free Peking Duck with Pancakes
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Learn more →Ingredients
4 servings
For the duck
- 1 whole duck (5–6 lb), neck and giblets removed
- 1 tbsp kosher salt
- 1 tsp five-spice powder
For the glaze
- 3 tbsp maltose or honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tbsp shaoxing wine or dry sherry
- ½ tsp ground white pepper
For the pancakes
- 2 cups all-purpose flour, plus more for dusting
- ¾ cup boiling water
- 1 tsp sesame oil
- ¼ tsp kosher salt
- 1 tbsp neutral oil (such as vegetable or canola oil), for brushing
For serving
- ⅓ cup hoisin sauce
- 1 english cucumber, cut into 3-inch matchsticks
- 6 scallions, white and light green parts only, cut into 3-inch matchsticks
Instructions
- 1
Pat the duck completely dry inside and out with paper towels. Combine the kosher salt and five-spice powder and rub the mixture all over the skin and inside the cavity. Place the duck breast-side up on a roasting rack set over a rimmed pan and refrigerate, uncovered, for at least 8 hours or overnight, until the skin feels dry and papery to the touch.
- 2
When ready to cook, remove the duck from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 425°F (220°C).
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