Peking Duck is a renowned Chinese delicacy featuring a whole duck roasted until its skin is exquisitely crispy and the meat is tender. This dish is traditionally presented with hoisin sauce, cucumber, and green onions, all encased in delicate thin pancakes. The unique preparation involves inflating the duck with air to detach the skin from the meat, then leaving it to dry for several hours before roasting. This meticulous process results in a harmonious blend of savory and sweet tastes, establishing it as a popular choice for special occasions.

Ingredients

• 1 whole peking duck
• 1 cup hoisin sauce
• 1 whole cucumber, thinly sliced
• 1 bunch green onions, chopped
• 8 whole thin pancakes

Instructions

1. Inflate the duck with air to separate the skin from the meat, using a bicycle pump or similar tool.
2. Hang the inflated duck to dry in a well-ventilated area or refrigerator for at least 8 hours or overnight, ensuring good air circulation around it.
3. Preheat the oven to 375°F (190°C).
4. Place the duck on a roasting rack in a roasting pan and roast it for 50 to 60 minutes until the skin is crispy and golden brown.
5. Once roasted, let the duck rest for 10 minutes, then carve it into thin slices.
6. Serve the sliced duck with hoisin sauce, cucumber, green onions, and thin pancakes for wrapping.

Keywords: Duck, Roasting, Crispy, Chinese Cuisine, Main Course

Spice Rack: Five-Spice Powder, Ginger, Garlic

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