Experience the exquisite taste of Peking duck without the lengthy preparation time with our simplified recipe. Prepared with a succulent whole moulard duck and a blend of traditional Chinese spices, this dish promises crispy, golden-brown skin and juicy meat in just over a day of preparation. Elevate your culinary skills and impress your guests with this irresistible delicacy!

Ingredients:

• 1 whole moulard duck (approximately 6 pounds)

• 1 tablespoon soy sauce

• 2 tablespoons honey, divided

• 2 tablespoons Chinese five spice, plus 1 teaspoon, divided

• 2 tablespoons kosher salt

• 2 teaspoons baking soda

• ¼ cup hoisin sauce, plus extra for serving

• 8 cups boiling water, divided

• For serving: thinly sliced cucumbers, carrots, and scallions, steamed buns, or Mandarin pancakes

Directions:

1. Prepare the marinade by whisking together soy sauce, 1 tablespoon of honey, and 1 teaspoon of Chinese five spice in a small bowl. Set aside.

2. In another bowl, combine kosher salt and baking soda. Set aside.

3. Line a rimmed baking sheet with paper towels and place a wire rack on top. Pat the duck dry with paper towels and remove any excess fat around the neck or cavity.

4. Gently separate the duck skin from the meat without tearing it. Brush the duck evenly with the soy sauce mixture, ensuring to get some under the skin. Sprinkle the salt mixture evenly over the duck.

5. Place the duck on the prepared baking sheet and refrigerate for at least 12 hours or up to 24 hours.

6. In a small bowl, mix hoisin sauce with the remaining honey and Chinese five spice. Spoon this mixture into the duck cavity, rubbing it in with your hands.

7. Seal the duck cavity by inserting a 6-inch wooden skewer near the tail and threading it through the skin on both sides.

8. Transfer the duck to a large heatproof bowl and pour 4 cups of boiling water over the breasts, legs, and wings. Flip the duck in the bowl and pour the remaining 4 cups of boiling water over the back.

9. Pat the duck dry with paper towels to remove excess moisture and return it to the wire rack on the baking sheet. Refrigerate for another 12 to 24 hours.

10. Preheat the oven to 350°F. Place the duck in a large roasting pan fitted with a wire rack and roast until the skin is mostly crisp and deep golden brown, about 1 hour.

11. Reduce the oven temperature to 250°F without removing the duck and continue roasting until the skin is very crispy and dark golden brown, and the fat no longer renders, for about 30 to 45 minutes.

12. Remove the duck from the oven and let it rest at room temperature for at least 30 minutes or up to 1 hour before carving.

13. Serve the carved duck alongside cucumber and carrot matchsticks, thinly sliced scallions, steamed buns, or Mandarin pancakes, and additional hoisin sauce for dipping. Enjoy the crispy perfection of this delectable Peking duck dish!