Beijing Roast Duck (北京烤鴨)

What do you cook for Christmas dinner for two? We made Beijing Roast Duck.

1. One duck (5 lbs). Remove neck, gizzard etc stuffed in the belly. Peel excess fat under the skin.


2. Pour boiling water over the duck. Hang dry (~6 hours). Brush honey and water mixture (2:1) evenly on the duck during this time.


3. Cook in the oven at 350 F for 80 minutes (Take it out every 20 minutes to flip a side).


4. Done.


5. The other side. 


6. Ready to eat.


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For pancake, we used store bought flour tortillas, steam for 5 minutes before serving. For dipping sauce, I used Hoisin Sauce (海鮮醬) mixed with a little water, and steamed it for 15 minutes. When I tasted the first pancake loaded with duck, sliced cucumber, and sauce, tears almost came out of my eyes. It tasted so good, almost like the one at Beijing Quanjude's. Seriously!

Note:
1. To prevent the wing tip from burning, I recommend wrapping it with foil.
2. To make cleaning easier and minimize grease splashing in the oven, I recommend putting down a thin layer of vegetables at the bottom of the pan.

[TexasTexasTexas]

佩服妳的廚藝，被妳溫柔和堅韌而感動。