Chinese Roast Duck (Simplified)

Crispy-skinned roast duck with a five-spice and hoisin glaze.

Ingredients

• 1 whole duck (5 lbs)
• 2 tbsp five-spice powder
• 2 tbsp salt
• Glaze: 3 tbsp hoisin, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar
• Pancakes, scallions, cucumber, hoisin for serving

Method

1. Rub duck inside and out with five-spice and salt. Refrigerate uncovered overnight (dry brine for crispy skin).

2. Pour boiling water over the skin (tightens it for crispiness). Pat dry.

3. Roast at 350°F breast-side up on a rack for 1.5 hours.

4. Brush with glaze. Increase to 425°F for 20 min until skin is lacquered and crispy.

5. Rest 15 min. Carve. Serve with pancakes, scallion, cucumber, hoisin.

What You're Practicing

• The boiling water trick tightens the skin proteins, which helps them crisp during roasting.
• Overnight dry brining is essential for crispy skin — same principle as the whole roasted chicken.