Peking Duck Pancakes-style roast duck wraps

Ingredients

Duck

• 1 whole duck (about 2 kg)
• 4 tbsp maltose (or honey)
• 2 tbsp rice vinegar
• 1 tbsp soy sauce

To serve

• 16 ready-made pancakes (or Chinese scallion pancakes)
• 1 cucumber, julienned
• 6 spring onions, sliced into 5 cm lengths (white only)
• Hoisin sauce
• 1 tsp sesame oil
• 1 tbsp warm water

Method

1. Dry. Pat the duck dry. Place on a rack over a tray. Refrigerate uncovered, 24 hours. Skin must be tacky-dry.
2. Glaze. Combine maltose, vinegar, soy. Brush liberally all over the duck. Let rest 30 minutes.
3. Roast. Preheat oven to 200°C. Roast duck breast-side up on the rack over a tray, 75 minutes. Skin should be mahogany and crisp.
4. Rest. Let rest 10 minutes. Shred the meat + crispy skin off in slices.
5. Pancakes. Warm pancakes by steaming 2 minutes (or microwave with a damp towel).
6. Sauce. Mix hoisin with sesame oil + warm water to loosen.
7. Build. Spread hoisin on a pancake, add duck, cucumber, spring onion. Roll up.

Tips

• Dry the duck overnight uncovered in the fridge. Crispy skin depends on it.
• Glaze with maltose + vinegar + honey. The colour and gloss come from this.
• Two pancakes for big bites. Don’t be stingy with the duck.