Back to 6 servings duck 1 whole duck (about 5 pounds), head and feet intact if possible, fresh, not frozen 2 tablespoons fine sea salt, for rubbing the cavity and skin glaze 3 cups water, for the glaze 0.67 cup Shaoxing rice wine or dry sherry 3 tablespoons honey or brown rice syrup 1 tablespoon light soy sauce 2.5 teaspoons dark soy sauce, 1.5 teaspoons for the first coat, 1 tablespoon for the second sauce 0.33 cup sweet bean sauce (tian mian jiang) or hoisin sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 tablespoon water 1 teaspoon sugar, optional 1.5 teaspoons toasted sesame oil, optional to serve 4 slender scallions, cut into 3-inch lengths, slivered, soaked in ice water 10 minutes 1 small English cucumber, quartered, seeded, cut into thin strips 16 Mandarin pancakes, 16 to 20, homemade or thawed frozen
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1 Step 1: Rinse the duck inside and out, then pat completely dry. Rub the cavity and skin with the salt and sew or skewer the body cavity closed with a bamboo skewer.2 Step 2: Pierce the neck skin, then use a clean air pump to inflate the duck under the skin until it puffs up and the skin separates from the flesh. Repeat through a small hole at the back if needed; patch any leaks by pricking a new hole lower down.3 Step 3: Cut off the legs, wing tips and neck and discard the head. Save these parts for stock.4 Step 4: Bring the water, Shaoxing wine, honey, light soy sauce and 1 1/2 teaspoons dark soy sauce to a boil, then reduce to a simmer. Ladle most of it over the duck, turning once so both sides are coated.5 Step 5: Stir the last tablespoon of dark soy sauce into the leftover glaze and ladle it over the lower half of the duck for a deeper color.6 Step 6: Refrigerate the duck uncovered on a rack for about 36 hours, until the skin darkens and feels like parchment. A fan set up in the fridge or a cool, dry spot speeds drying.7 Step 7: Let the duck sit out until it loses its chill. Meanwhile, heat the oven to 450°F (230°C) and give it a full 30 minutes to come up to temperature.8 Step 8: Set the duck upright on a vertical roaster in a roasting pan with about 1/4 inch of water. Roast at 450°F (230°C) for 15 minutes, then reduce the heat to 350°F (175°C) and roast another 60 to 75 minutes, until the skin is deep mahogany and sounds hollow when tapped and the thickest part of the thigh reads 165°F (74°C).9 Step 9: Whisk the sweet bean sauce, Shaoxing wine, water, and the optional sugar and sesame oil until smooth. Adjust to taste.10 Step 10: Rest the duck 10 to 15 minutes. Cut the skin off in sections, keeping it separate from the meat so it stays crisp, then carve the meat from the carcass.11 Step 11: Cut the skin into 1 by 2 inch pieces and arrange on a platter with the meat. Warm the pancakes, then serve with the sauce, scallion and cucumber so each diner can roll their own.getsaucepan.com/r/2cb2d369-0dc9-54fd-9bcc-d9468dc121ee
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