Instructions
- Prepare the duck: Remove giblets and neck from the duck. Pat the duck dry inside and out with paper towels. Prick the duck skin all over with a fork or skewer, being careful not to pierce the meat.
- Marinate the duck: In a small bowl, whisk together all Marinade ingredients. Rub the marinade all over the duck, inside and out. Place the duck on a rack in a roasting pan and refrigerate, uncovered, for at least 2 hours, or preferably overnight, to dry out the skin.
- Roast the duck: Preheat oven to 325°F (160°C). Place the duck, breast-side up, on a rack in a roasting pan. Roast for 1 hour.
- Increase oven temperature to 400°F (200°C). Roast for another 45-60 minutes, or until the skin is golden brown and crisp, and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Prepare the broiling glaze: While the duck is roasting, combine honey and water in a small saucepan. Heat gently until the honey dissolves. Brush this glaze over the duck during the last 15-20 minutes of roasting for extra shine and crispiness.
- Rest and carve: Once roasted, let the duck rest for 15-20 minutes before carving.
- Prepare serving components: Warm the mandarin pancakes according to package instructions. Set out hoisin sauce, sliced scallions, and julienned cucumber in small bowls.
- Assemble: To serve, place a portion of carved duck skin and meat onto a pancake. Top with hoisin sauce, scallions, and cucumber. Roll up and enjoy.
Comments