Peking Duck

Duck‍

1. Remove duck from package, and dry off with paper towels
2. This next part is up to you, but optionally you can removethe head and feet (I did)
3. Bring a kettle of water to a boil, place the duck on a rackor in a large colander in the sink and slowly pour the boiling water all overthe skin. You’ll see it tighten immediately, and that’s exactly what you want. Pat completely dry with paper towels
4. Mix together the salt, five spice and baking powder, and sprinkle evenly over the outside, set the duck on a rack over atray and either place uncovered in your dry ager or refrigerator for 48 hours -whatever you do, you want good air flow
5. When ready to roast: preheat oven to 325, and place duck breast side up on a rackover a sheet pan. Add a little water to the pan to prevent smoking and roast 60 to 75 minutes, until the internal temp in the breast is about 130 to 135 degrees, and the skin is starting to color - remove and increase the oven to 450
6. Mix glaze ingredients until smooth, and brush all over the duck, then return to the oven and continue roasting 15 to 20-ish minutes rotating once, until it’s deep amber and shiny, the skin is crisp and the breast is now 150 to 155 degrees
7. Remove and let rest at least 15 minutes before carving

Glaze

1. Combine all ingredients and mix well

‍For Serving

1. Carving - keep It simple and slice the meat into thin pieces, getting some skin, fat & meat in each
2. Combine the hoisin, chili sauce and honey, mix well then spread a thin swipe on the pancakes or tortillas, add some green onion, then some duck and eat immediately
3. Gung Hay Fat Choy!