Name: Crispy Peking Duck (Simplified)
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 1 whole Whole duck (5-6 lbs); 2 tbsp Shaoxing wine; 5 slices Ginger (sliced); 3 pieces Green onions (cut into large pieces); 0.25 cup Honey or Maltose; 0.25 cup Hot water; 2 tbsp Rice vinegar; 0.5 cup Hoisin sauce; 12 pieces Mandarin pancakes or tortillas; 1 cup Cucumber (julienned); 0.5 cup Green onions (thinly sliced)

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Whole duck (5-6 lbs)	1 whole	2291	65g	0g	223g
Shaoxing wine	2 tbsp	10	0g	0g	0g
Ginger (sliced)	5 slices	2	0g	0g	0g
Green onions (cut into large pieces)	3 pieces	0	0g	0g	0g
Honey or Maltose	0.25 cup	65	0g	17g	0g
Hot water	0.25 cup	0	0g	0g	0g
Rice vinegar	2 tbsp	1	0g	0g	0g
Hoisin sauce	0.5 cup	76	1g	15g	1g
Mandarin pancakes or tortillas	12 pieces	2	0g	0g	0g
Cucumber (julienned)	1 cup	4	0g	1g	0g
Green onions (thinly sliced)	0.5 cup	4	0g	1g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Whole duck (5-6 lbs)	1 whole	2291	65g	0g	223g
Shaoxing wine	2 tbsp	10	0g	0g	0g
Ginger (sliced)	5 slices	2	0g	0g	0g
Green onions (cut into large pieces)	3 pieces	0	0g	0g	0g
Honey or Maltose	0.25 cup	65	0g	17g	0g
Hot water	0.25 cup	0	0g	0g	0g
Rice vinegar	2 tbsp	1	0g	0g	0g
Hoisin sauce	0.5 cup	76	1g	15g	1g
Mandarin pancakes or tortillas	12 pieces	2	0g	0g	0g
Cucumber (julienned)	1 cup	4	0g	1g	0g
Green onions (thinly sliced)	0.5 cup	4	0g	1g	0g

Directions

Step 1
Thaw duck completely if frozen. Rinse well, pat very dry inside and out. Trim excess fat. Prick skin all over with a fork (especially breast and thighs). Rub inside with Shaoxing wine, ginger, and green onions.
Step 2
Hang duck (or place on a rack over a tray) in the refrigerator for at least 12 hours, or up to 24 hours, to allow skin to dry completely. This is crucial for crispiness.
Step 3
Preheat oven to 375°F (190°C). Place duck on a wire rack set over a roasting pan (with water in the pan to catch fat and keep moist).
Step 4
Roast for 1 hour. While roasting, combine honey/maltose, hot water, and rice vinegar for the glaze. Heat gently to mix.
Step 5
Brush duck generously with the glaze every 15-20 minutes for the remaining cooking time. Increase oven temperature to 400°F (200°C) for the last 30 minutes. Roast until skin is deep golden brown and crispy, and internal temperature reaches 170°F (77°C) (total cooking time 1.5 - 2.5 hours).
Step 6
Rest duck for 15-20 minutes before carving. Carefully carve the crispy skin and tender meat into small pieces.
Step 7
Warm mandarin pancakes or tortillas. Serve duck meat and crispy skin with hoisin sauce, julienned cucumber, and sliced green onions for assembly.