Carved Peking Duck Platter

Ingredients

• 1 whole whole Peking duck (5-6 pounds)
• 2 quarts water
• 3 tablespoons kosher salt
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 3 tablespoons dark soy sauce
• 1 tablespoon five-spice powder
• ½ teaspoon ground white pepper
• 3 whole scallions, white and light green parts
• 1 piece fresh ginger, 2-inch piece
• 2 whole star anise
• 12 whole thin Chinese crepes or steamed flour tortillas
• ½ cup hoisin sauce
• 1 whole cucumber, seedless English
• 4 whole additional scallions for serving

Instructions

1. 1

   Remove the Peking duck from its packaging and let it sit at room temperature for 30 minutes. Pat the entire duck completely dry inside and out with paper towels — this is crucial because moisture will prevent the skin from crisping and browning properly to that signature mahogany color.

2. 2

   Bring 2 quarts of water to a rolling boil in a large stockpot over high heat. Add 3 tablespoons of kosher salt, 3 tablespoons of honey, and 2 tablespoons of rice vinegar. Stir until dissolved. This poaching liquid will cook the duck's interior while loosening the skin from the meat underneath.

3. 3

   Carefully lower the duck into the boiling liquid — it should be mostly submerged. Once the liquid returns to a simmer, reduce heat to medium and poach for 20-25 minutes, turning the duck halfway through using kitchen tongs. The duck is ready when a meat thermometer inserted into the thickest part of the thigh reads 165°F.

4. 4

   Using tongs, carefully remove the duck and place it breast-side up on a wire rack set over a sheet pan. Reserve 1 cup of the poaching liquid. Pat the duck dry again with fresh paper towels — the skin should be pale and loose from the meat.

5. 5

   In a small bowl, whisk together 3 tablespoons of dark soy sauce, 1 tablespoon of five-spice powder, and 0.5 teaspoon of ground white pepper. Using a pastry brush, coat the entire exterior of the duck evenly with this mixture — work methodically from neck to tail, getting into all the crevices and under the wings.

6. 6

   Roughly chop 3 scallions (white and light green parts) and smash a 2-inch piece of fresh ginger with the flat of your knife. Stuff both into the duck's cavity along with 2 whole star anise — these aromatics will perfume the meat from the inside as it roasts.

7. 7

   Position an oven rack on the lowest rung and preheat your oven to 425°F. Let it preheat for 15 minutes — a hot oven is essential to render the fat quickly and achieve crispy, crackling skin.

8. 8

   Place the duck breast-side up on the wire rack over the sheet pan. Roast at 425°F for 15 minutes until the skin begins to turn deep golden. The skin should smell fragrant and begin to blister in spots.

9. 9

   Reduce heat to 375°F and continue roasting for 45-50 minutes, basting the duck with the reserved poaching liquid every 15 minutes using a large spoon or turkey baster. As you baste, pour the liquid over the entire bird, paying special attention to any pale areas — this keeps the skin from drying out while deepening its mahogany color.

10. 10

    The duck is done when the skin is a deep mahogany brown, crackles when tapped, and the internal temperature at the thigh reads 165-170°F. You should smell intense, aromatic spices filling your kitchen.

11. 11

    Remove the duck from the oven and transfer it to a warm serving platter. Let it rest for 10 minutes — do not cut into it yet. During this rest, carryover cooking will finish the interior while the skin sets, locking in the crispness.

12. 12

    While the duck rests, warm 12 Chinese crepes or steamed flour tortillas — wrap them in a clean kitchen towel and place them in a warm oven at 200°F for 5 minutes, or warm them one at a time in a dry skillet over medium heat until pliable.

13. 13

    Pour 0.5 cup of hoisin sauce into a small serving bowl. Slice 1 seedless English cucumber lengthwise into thin batons about 1/8-inch thick and 3 inches long — these will provide a cool, crisp contrast to the rich duck.

14. 14

    Trim the dark green tops from 4 additional scallions and slice them lengthwise into thin ribbons — they'll add a sharp, fresh bite that cuts through the richness. Arrange the cucumber batons and scallion ribbons on a small serving plate.

15. 15

    At the table, carve the duck following the traditional method: First, pull each leg away from the body and cut through the joint to separate the thighs and drumsticks. Next, carefully separate the breasts from the ribcage by cutting along either side of the breastbone. Slice the breast meat into thin pieces about 1/4-inch thick, cutting against the grain — this ensures maximum tenderness. Keep the skin attached to as many pieces as possible — the crispy skin is the prized element.

16. 16

    Arrange all the carved duck pieces on a warm platter, keeping the skin-side up so it stays visible and crispy. Serve family-style with the warm crepes, hoisin sauce, cucumber, and scallion ribbons on the side. Each guest should spread 1 teaspoon of hoisin sauce on a warm crepe, add a slice or two of duck (aiming for some skin), a few cucumber batons, and some scallion ribbons, then roll and eat with their hands.

Tools you’ll need

• large stockpot
• kitchen tongs
• instant-read meat thermometer
• wire rack
• sheet pan
• small mixing bowl
• whisk
• pastry brush
• chef's knife
• cutting board
• spoon or turkey baster
• warm serving platter
• small serving bowl
• dry skillet (for warming crepes)
• clean kitchen towel

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