Ingredients:
1 whole duck, cleaned and dried
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sugar
1 teaspoon five spice powder
2 cloves garlic, minced
2 tablespoons vegetable oil
For the pancakes:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup boiling water
Instructions:
In a large bowl, mix together the light soy sauce, dark soy sauce, Shaoxing wine, sugar, five spice powder, and garlic.
Rub the mixture all over the duck, making sure to get it into every crevice. Cover and refrigerate for at least 2 hours, or overnight.
Preheat oven to 400°F (200°C). Line a roasting pan with aluminum foil and place a rack inside.
Remove the duck from the refrigerator and let it sit at room temperature for 30 minutes.
Place the duck on the rack and brush the skin with vegetable oil. Roast for 25 minutes, then lower the heat to 350°F (175°C) and continue roasting for another 25-30 minutes, or until the skin is golden brown and crispy.
For the pancakes, mix together the flour and salt in a large bowl. Gradually add the boiling water, stirring until the mixture forms a dough. Knead the dough on a floured surface until smooth.
Divide the dough into 12-16 equal pieces and roll each one into a thin round.
In a dry pan over medium heat, cook the pancakes for 1-2 minutes on each side, until lightly browned.
Serve the roast duck with the pancakes, scallions, and hoisin sauce.
Enjoy your delicious Peking Duck with Chinese Pancakes!
