Crispy Peking Duck with Mandarin Pancakes

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Ingredients

• Chinese five-spice mixture (cinnamon, clove, star anise, fennel seed, Szechuan peppercorn)
• Hoisin sauce
• Soy sauce
• Honey
• Fresh ginger
• Fresh garlic
• Seasoned rice vinegar
• Sesame seed oil
• Cornstarch
• Chili-garlic sauce
• Smooth peanut butter
• Brown sugar
• Young Peking duck
• Bamboo skewer
• Air compressor hose
• Rubber glove
• Water
• Plain all-purpose flour
• Sesame seed oil
• Cucumber
• Scallions

Instructions

1. Toast Chinese five-spice mixture in a dry skillet, grind to a fine powder.
2. Prepare a marinade with soy sauce, honey, ginger, garlic, rice vinegar, sesame seed oil, chili-garlic sauce, peanut butter, five-spice mixture, pepper, and brown sugar. Whisk to combine.
3. Fill duck cavity with Hoisin sauce, stitch cavity closed with a bamboo skewer.
4. Inflate duck with an air compressor to separate skin from meat.
5. Scald duck in a mixture of water, soy sauce, and Chinese five-spice spices until skin tightens.
6. Rest duck in the fridge for at least 1 day.
7. Roast duck at 350°F for 1 to 1-1/2 hours.
8. Make Mandarin-style pancakes by mixing boiling water with flour, kneading, dividing, rolling, and toasting in a dry pan.
9. Carve duck, slice meat, and assemble pancakes with duck, cucumber, scallions, and Hoisin sauce.

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