Simplified Peking Duck

Ingredients

• 2 lb duck breast
• ½ cup hoisin sauce
• 12 mandarin pancakes
• 1 cucumber
• 1 bunch scallions
• 1 tsp five-spice powder
• ½ tsp salt
• 1 tsp sugar
• 2 tbsp rice vinegar
• 2 tbsp honey

Steps

1. Pat duck breasts very dry. Score the skin in a crosshatch pattern without cutting into the meat. Season with salt and five-spice powder.
2. Place duck breasts skin-side down in a cold oven-safe skillet. Cook over medium-low heat for 10-15 minutes until much of the fat has rendered and the skin is golden and crispy. Pour off excess fat.
3. Flip duck breasts, then transfer the skillet to a preheated oven at 375°F (190°C). Roast for 10-15 minutes, or until internal temperature reaches 155°F (68°C).
4. While duck roasts, prepare the glaze: whisk together honey, rice vinegar, and sugar in a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, about 2-3 minutes.
5. Remove duck from oven, brush generously with the honey glaze, and let rest for 5-10 minutes before slicing thinly.
6. Slice cucumber into thin matchsticks and scallions into 2-inch pieces, then julienne them.
7. Warm mandarin pancakes according to package instructions (steaming or microwaving works well).
8. Serve sliced duck, warm pancakes, hoisin sauce, cucumber, and scallions, allowing everyone to assemble their own wraps.