Peking Duck is a famous duck dish from Beijing, known for its crispy skin and aromatic meat, typically served with pancakes, sweet bean sauce, and fresh scallions.
Clean the duck and pat dry with paper towels.
Inject boiling water into the duck to puff up the skin, then hang the duck to dry for 24 hours in a cool, dry place.
Apply a glaze of honey, soy sauce, and Chinese five-spice powder to the duck and let it dry while hanging for another 24 hours.
Roast the duck in an oven at 350°F (175°C) until the skin is crispy and golden, approximately 60 minutes.
Carve the duck, separate the skin from the meat, and serve with pancakes, sliced scallions(spring onion), and sweet bean sauce.
