Ingredients

One whole duck; salt and pepper;1 tbsp of honey;1 tbsp of soy sauce; 1 tbsp of rice vinegar; 1/2 cup of Shaoxing wine (or dry sherry); 5 cloves of garlic (crushed); 1/4 cups of chopped spring oinion, 1 thumb-sized piece of ginger (sliced); 1 star anise; spring onions; cucumber; hoisin sauce; mandarin pancakes * (optional and if available).

Preparation and Cooking

• Clean the duck and air dry for a few hours, and rub the duck inside and out with salt and pepper. Heat the water with honey, vinegar, and shaoxing wine in a pot. Once it reaches a boil, pour the mixture over the duck o make a glaze. This process helps to tighten the skin. Then allow the duck to dry, preferably in front of a fan, which will help to make the skin crispy when roasted.
• Then stuff the duck with the garlic, ginger, star anise and spring onion and place inside a roasting tray.
• Place the duck in the wood fired oven In Area E and roast for about 1-1.5 hours at 170-190^oC (under without flame radiation), or until the skin is crispy and browned. Slow cooking in Area G (while the door is closed and at around 110-130^oC) for a longer period of time (2-3 hours) is also recommended.
• Once the duck is cooked, allow it to rest for about 10 min, then carve it. To serve, spread a small amount of hoisin sauce on a steamed pancake, add a few slices of duck and top with spring onions and cucumber and roll the pancake up.

Hints and Comments

• * Mandarin pancakes, also known as Chinese pancakes or Peking Duck pancakes, are a type of thin, unleavened pancake commonly served with Peking Duck. They are made from a dough of wheat flour and water, which is divided into small pieces, rolled into thin discs, and then cooked on a griddle.
• The above ratios can be adjusted to suit the personal taste and the size of the duck.