Time and Servings:
Prep Time: 15 minutes (plus 1 hour marinating time)
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes (active time) + 1 hour marinating
Servings: 4 servings
Nutrition (per serving):
Calories: 580 kcal
Protein: 28g
Fat: 42g
Carbohydrates: 30g
Fiber: 2g
Sugar: 10g
Sodium: 780mg
Ingredients:
- 1 whole duck
- 1/4 cup hoisin sauce
- 12 mandarin pancakes
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp Chinese five-spice powder
- 4 green onions, sliced
Instructions:
- Prepare Duck:
- Clean and pat the duck dry. Prick the skin all over with a sharp knife to help render the fat during roasting.
- In a small bowl, mix honey, soy sauce, and Chinese five-spice powder. Rub the mixture evenly over the duck, inside and out. Allow the duck to marinate for 1 hour in the refrigerator.
- Roast Duck:
- Preheat the oven to 375°F (190°C).
- Place the duck on a roasting rack in a baking tray, breast-side up. Roast for 1.5 hours, basting every 30 minutes with the duck’s juices, until the skin is golden brown and crispy.
- Prepare Mandarin Pancakes:
- Steam the mandarin pancakes until they are soft and warm. Alternatively, heat them briefly in a dry skillet.
- Assemble and Serve:
- Slice the duck thinly, ensuring each piece has some of the crispy skin.
- Serve with hoisin sauce, mandarin pancakes, and sliced green onions. Encourage guests to assemble their pancakes by spreading hoisin sauce, adding duck slices, and garnishing with green onions before rolling them up.
Tips for Success:
- Crispier Skin: Air-dry the duck uncovered in the refrigerator overnight for extra crispy skin.
- Even Cooking: Rotate the duck halfway through roasting to ensure even browning.
- Homemade Pancakes: If you can't find mandarin pancakes, make them at home using a simple dough of flour and water.
Wine, Cocktail, Drink Pairing:
- Pair with a light Pinot Noir or a dry Riesling to balance the richness of the duck. For a non-alcoholic option, a jasmine tea provides a complementary flavor.
