Peking Duck

🥘 Ingredients

• Shaoxing wine
  1 teaspoon
• boneless duck breasts (~300g each, skin on)
  2
• five spice powder
  1/8 teaspoon
• hoisin sauce
  3 tablespoons
• light soy sauce
  1 teaspoon
• oil
  1 tablespoon
• salt
  1/4 teaspoon

1. 1

   Mix salt , light soy sauce , Shaoxing wine , and five spice powder in a small bowl and massage into boneless duck breasts .

   salt: 1/4 teaspoon, light soy sauce: 1 teaspoon, Shaoxing wine: 1 teaspoon, five spice powder: 1/8 teaspoon, boneless duck breasts: 2 (~300g each, skin on)
2. 2

   Leave the duck breasts skin side up on a plate uncovered, and let sit in the refrigerator for ⏱️ 8-12 hours .
3. 3

   Heat up a pan with oil . Sear the breasts skin side down, for ⏱️ 6-8 minutes . Move them frequently so the skin crisps up and fries in the duck fat that renders out. Turn the heat down to medium if needed.

   oil: 1 tablespoon
4. 4

   When the duck skin is a bit crispy and dark golden brown, flip them skin side up, and broil for about ⏱️ 3 minutes . Be careful not to burn the skin, which at this point should be a bit crispy.
5. 5

   Remove the duck from the broiler and let rest for ⏱️ 10-15 minutes . The duck will be cooked about medium well and will be very juicy. Transfer to a cutting board and, using a sharp knife, cut into thin slices.
6. 6

   Serve the duck with pancakes, fixings, and hoisin sauce .

   hoisin sauce: 3 tablespoons