Peking-Style Oven-Roasted Whole Duck

Remove any giblet packet from the fully thawed duck of about 2kg.

Do not rinse it; pat the cavity and skin dry with towels. Prick only the fatty skin lightly with a fork, without piercing the meat.

Mix 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon black vinegar, and 1 teaspoon five-spice powder.

Brush a thin coat over the skin, spreading out any pooled glaze.

Set the duck on a rack inside a deep tray and refrigerate uncovered for at least 8 hours at 4°C or below.

Use a lower shelf with enough separation to prevent contact or drips onto other food. The surface should be less wet and the glaze less likely to smear.

Preheat the oven to 200°C.

Put the duck breast-side up on a rack in a deep oven-safe roasting tray that can catch the fat. Roast for 20 minutes.

Reduce to 180°C and continue roasting.

After roughly another 50 minutes, start checking the thickest breast and the innermost thigh and wing areas with a thermometer, avoiding bone. Keep cooking until all reach 74°C/165°F. Allow about 90 minutes total, but do not use that as a maximum. Loosely cover darkening skin with foil. If fat threatens to overflow, set the tray securely on a heatproof surface before carefully removing some.

Rest the duck for 10 minutes.

Meanwhile, warm 12 pancakes according to their package and finely shred the 3 scallions and cucumber. Slice the skin and meat thinly and serve with 4 tablespoons hoisin, the warm pancakes, and vegetables for wrapping.