Peking Duck

Ingredients:

- 1 whole duck (about 5-6 pounds)
- 4 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 4 green onions, cut into 2-inch pieces
- 1 small piece of ginger, sliced
​​- 1 tablespoon Shaoxing wine or dry sherry
- Steamed pancakes, to serve
- Hoisin sauce, for serving
- Thinly sliced ​​cucumbers and green onions, for serving

Instructions:

1. In a small bowl, mix together the honey, soy sauce, hoisin sauce, Chinese five-spice powder, rice vinegar, sesame oil, and salt to make the marinade.

2. Remove the giblets from the duck cavity and discard. Rinse the duck inside and out, then pat dry with paper towels.

3. Using a sharp knife, prick the skin of the duck all over, being careful not to pierce the meat.

4. Brush the duck with the marinade, making sure to coat it evenly inside and out. Place the green onions, ginger slices, and Shaoxing wine or dry sherry inside the duck cavity.

5. Place the duck on a rack set over a roasting pan, breast side up. Refrigerate uncovered for at least 6 hours or overnight to allow the skin to dry out.

6. Preheat the oven to 350°F (175°C). Remove the duck from the refrigerator and let it come to room temperature while the oven preheats.

7. Roast the duck in the preheated oven for about 2 to 2½ hours, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C).

8. Remove the duck from the oven and let it rest for about 15 minutes before carving.

9. To serve, slice the duck thinly and arrange on a serving platter. Serve with steamed pancakes, hoisin sauce, thinly sliced ​​cucumbers, and green onions.

10. To assemble, spread a little hoisin sauce on a pancake, top with slices of duck, cucumber, and green onions. Roll up the pancake and enjoy!

Enjoy your homemade Peking Duck, a classic dish that's perfect for special occasions!