Peking Duck

Preparing the Duck

Rinse the duck inside and out, and pat dry with paper towels.

Remove any excess fat from the duck and prick the skin all over with a fork (be careful not to pierce the meat).

Marinating the Duck

In a small bowl, mix soy sauce, honey, rice wine, five-spice powder, salt, and sugar to create the marinade.

Rub the marinade all over the duck, inside and out. Place the ginger, green onions, and orange quarters inside the cavity of the duck.

Let the duck marinate in the refrigerator for at least 4 hours or overnight for best results.

Drying the Duck

After marinating, hang the duck in a cool, dry place (or place it on a rack in the refrigerator) for about 4-6 hours to allow the skin to dry. This step is essential for achieving crispy skin.

Roasting the Duck

Preheat your oven to 375째F (190째C).

Place the duck on a rack in a roasting pan, breast side up. Roast for about 1 hour.

After 1 hour, flip the duck over and roast for another 30 minutes.

Glazing the Duck

In a small bowl, mix the honey and hot water to create the glaze.

After the second roasting period, flip the duck breast side up again and brush the honey glaze all over the duck.

Increase the oven temperature to 425째F (220째C) and roast for an additional 10-15 minutes until the skin is crispy and golden brown.

Serving

Let the duck rest for 10 minutes before carving.

Carve the duck into thin slices, serving with mandarin pancakes or thin flour tortillas, hoisin sauce, sliced green onions, and sliced cucumber.