Peking Duck

Ingredients

• 2 pcs Duck Breast
• 1.5 tsp Kosher Salt
• 0.5 tsp White Pepper
• 0.5 tsp Five Spice Powder
• 2 tbsp Honey
• 1 tbsp Dark Soy Sauce
• 1 tbsp Shaoxing Rice Wine
• 1 tbsp Rice Vinegar
• 2 pcs Scallion
• 20 g Ginger
• 2 pcs Garlic
• 0.5 pcs Cucumber
• 8 pcs Mandarin Pancakes
• 1 tsp Sesame Oil

Method

1. Pat {duck_breast} very dry so the skin crisps, then score the skin without cutting into the flesh. Rub with {kosher_salt}, {white_pepper}, and {five_spice_powder}.
2. In a bowl, whisk {honey}, {dark_soy_sauce}, {shaoxing_rice_wine}, and {rice_vinegar} until smooth and glossy.
3. Thinly slice {scallion} and {cucumber}. Slice {ginger} and mince {garlic} so everything is ready before the wok work begins.
4. Set {duck_breast} skin-side down in a cold skillet, then place over medium heat. Render slowly until the skin is deep golden and much of the fat has melted, turning once and lightly seasoning the flesh side with more {kosher_salt}.
5. Brush in {honey} glaze and cook over medium-low heat, turning until the surface is lacquered and shiny. Transfer {duck_breast} to a rack and rest until the juices settle.
6. Steam {mandarin_pancakes} until soft, pliable, and warmed through so they fold without cracking.
7. Heat a small skillet over medium-low heat with a little rendered duck fat from the pan. Add {ginger} and {garlic}, cook until fragrant, then stir in {sesame_oil}. Take off the heat and fold through {scallion} for a fresh lift.
8. Slice {duck_breast} across the grain. Serve at once with {mandarin_pancakes}, {cucumber}, and the warm {scallion} mixture, brushing over any remaining glaze for shine and finishing aroma.