Ingredients with Measurements:
- 1 whole Peking duck (about 5-6 pounds)
- 1 tablespoon salt
- 1 tablespoon five-spice powder
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 package of Chinese pancakes (about 12-16 pieces)
- 1 bunch of scallions, cut into thin strips
- 1 cucumber, cut into thin strips
Special equipment needed:
- Roasting pan with rack
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Remove the neck and giblets from the duck and rinse it inside and out. Pat it dry with paper towels.
3. In a small bowl, mix together the salt and five-spice powder. Rub the mixture all over the duck, inside and out.
4. Truss the duck with kitchen twine and place it on a rack in a roasting pan.
5. Roast the duck for 2 hours, or until the skin is crispy and golden brown and the internal temperature reaches 165°F.
6. While the duck is roasting, make the sauce by mixing together the honey, soy sauce, rice vinegar, hoisin sauce, sesame oil, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the sauce thickens.
7. Remove the duck from the oven and let it rest for 10 minutes before carving.
8. To assemble the wraps, heat the Chinese pancakes according to the package instructions. Spread a spoonful of the sauce on each pancake, then add a few strips of scallions and cucumber. Top with a few pieces of crispy duck skin and meat.
9. Roll up the pancake tightly and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 25g
Protein: 30g
Substitutions for ingredients:
- If you can't find Peking duck, you can use roasted chicken or duck instead.
- If you don't have Chinese pancakes, you can use flour tortillas or lettuce leaves.
Variations:
- Add shredded carrots or radishes to the wraps for extra crunch.
- Use different dipping sauces, such as plum sauce or sweet chili sauce.
- Add a sprinkle of chopped peanuts or cilantro for extra flavor.
Tips and tricks:
- To get the skin extra crispy, you can prick it all over with a fork before roasting.
- Save the duck fat for cooking or roasting vegetables.
- Make sure to carve the duck carefully to avoid any bones.
Storage instructions:
Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the duck, place it in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Arrange the wraps on a platter and garnish with extra scallions and cucumber.
Garnishes:
Chopped peanuts, cilantro, or sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the skin isn't crispy enough, you can broil it for a few minutes at the end of cooking.
- If the duck is undercooked, return it to the oven and check the temperature every 10 minutes.
Food safety advice:
- Make sure to cook the duck to an internal temperature of 165°F to ensure it's safe to eat.
- Wash your hands and any surfaces that come into contact with raw duck to avoid cross-contamination.
Food history:
Peking duck is a traditional Chinese dish that originated in Beijing. It's known for its crispy skin and tender meat, and is often served with pancakes, scallions, and hoisin sauce.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve the wraps as an appetizer or main course.
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Region: Chinese