Peking Duck

Instructions

1. Clean the duck by removing any excess fat and the giblets. Rinse under cold water and pat dry thoroughly with paper towels.
2. Mix the Chinese five-spice powder and salt together. Rub the mixture evenly inside the cavity of the duck.
3. Brush the outside of the duck with Shaoxing wine or dry sherry, ensuring an even coating. Place the duck on a rack in the refrigerator and let it dry overnight, uncovered.
4. Preheat your oven to 375°F (190°C).
5. In a small bowl, mix honey with boiling water to create a glaze. Brush this glaze evenly over the entire surface of the duck.
6. Roast the duck on a rack set in a roasting pan for 1 hour and 30 minutes, or until the skin is crispy and golden brown. Baste the duck every 30 minutes with the honey glaze.
7. Once cooked, let the duck rest for 15 minutes before carving.
8. To serve, thinly slice the duck meat and crispy skin. Place a slice of duck and a few pieces of skin on a Mandarin pancake, add a small amount of hoisin sauce, and top with julienned scallions.
9. Roll up the pancake and enjoy.