Ingredients Jump to Instructions ↓

  1. 4 1/2 lbs 2043g / 72oz Duck - patted dry

  2. Inside Seasoning

  3. 1/2 teaspoon 2 1/2ml Chinese five spice powder

  4. 1/4 tablespoon 3.8ml Salt - or to taste

  5. 1/4 teaspoon 1 1/3ml Msg - optional

  6. 1/2 teaspoon 2 1/2ml Sugar

  7. 2 Boiling water - for blanching duck

  8. Basting Syrup

  9. 1 cup 198g / 7oz Malt sugar - dry or liquid, seenote

  10. 2 tablespoons 30ml Chinese red-wine vinegar

  11. 3 Lemon - peel and all

  12. 1 cup 237ml Hot water

  13. Garnish

  14. Wheat tortillas

  15. Hoisin sauce - seenote

  16. Green onions - or scallions

Instructions Jump to Ingredients ↑

  1. * Note: These items are available in Oriental markets.

  2. Mix the inside seasoning together and rub the mixture into the inside of the duck. Sew up the duck, both head and tail ends. You might use poultry pins for this.

  3. Make a large loop of string and place it under the wings of the bird so you can hang it over a very large bowl. Use a kitchen cabinet knob for the hanger.

  4. Pour the boiling water over the duck and continue ladling the hot water over the bird -- about eight times. Allow to drain for about 10 minutes.

  5. In the meantime, mix together the ingredients for the basting syrup.

  6. Drain the bowl beneath the duck of the water. Now, repeat the pouring process, this time using the basting syrup. Allow the duck to dry for about 3 hours. I use an electric fan for this process.

  7. Place the duck on an oiled poultry rack in a pan. Roast at 400 degrees for 20 minutes. Then turn the oven down to 375 degrees and cook 25 minutes per pound, total cooking time. Include the first 20 minutes in the total time.

  8. Serve the thinly sliced duck, along with the skin, which is the best part, in the pancakes, along with a bit of the hoisin sauce and green onions.

  9. Make "brushes" of the onions or simply slice them the long way into nice slivers.


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