Crispy Duck Hoisin Sauce (Printable Format)
Tender duck with crispy skin complemented by a glossy, flavorful hoisin glaze and fresh matchsticks.
# What You Need:
→ Duck
01 - 1 whole duck (4.4 lbs), cleaned and patted dry
02 - 1 tablespoon Chinese five-spice powder
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Aromatics
05 - 3 scallions, cut into 2-inch pieces
06 - 3 slices fresh ginger
07 - 2 cloves garlic, smashed
→ Hoisin Sauce
08 - 6 tablespoons hoisin sauce
09 - 2 tablespoons honey
10 - 1 tablespoon soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
→ To Serve
13 - 12 Chinese pancakes or flour tortillas
14 - 1 cucumber, thinly sliced into matchsticks
15 - 6 scallions, thinly sliced into matchsticks
# How-To Steps:
01 - Preheat oven to 350°F (180°C).
02 - Pat the duck dry with paper towels and prick the skin all over with a fork, avoiding the meat.
03 - Rub the duck inside and out with Chinese five-spice powder, kosher salt, and black pepper. Stuff the cavity with scallions, ginger slices, and smashed garlic cloves.
04 - Place the duck breast side up on a rack inside a roasting pan. Roast for 1 hour and 20 minutes until the skin is golden and crispy and juices run clear.
05 - In a small saucepan, combine hoisin sauce, honey, soy sauce, rice vinegar, and sesame oil. Warm gently over low heat until blended, then set aside.
06 - Allow the duck to rest for 10 minutes after roasting. Carve into thin slices.
07 - Warm the Chinese pancakes or flour tortillas as per package instructions.
08 - Spread hoisin sauce on each pancake, layer with duck slices, cucumber, and scallion matchsticks. Roll and serve immediately.
# Expert Suggestions:
01 -
- The skin crisps up impossibly golden with barely any fuss—just patience and a hot oven.
- It feels fancy enough for impressing guests but simple enough that you're not stressed the entire time.
- One duck feeds four people generously, and everyone gets to build their own wraps, which turns dinner into something interactive and fun.
02 -
- The skin is only crispy if it's truly dry before roasting—if you have time, let it air-dry uncovered in the fridge for several hours, which sounds odd but transforms the texture.
- Don't skip the resting period; it makes the meat stay juicier when you slice, and the skin stays crispier longer.
03 -
- If you want even crispier skin, score the fat layer lightly with a sharp knife before roasting—it helps the fat render even faster.
- Leftover duck shreds beautifully into fried rice the next day, and the bones make an incredible stock for soups.