Gluten-Free Peking Duck with Mandarin Pancakes (Rice Paper)

Ingredients

• 1 5-6 lb Duck
• 20 sheets Rice paper
• 2 tbsp Maltose
• 1 tbsp Rice vinegar
• 2 slices Ginger
• 4 stalks Scallions
• 1 medium Cucumber
• 1/4 cup Hoisin sauce (gluten-free)
• 2 tsp Salt
• 1 tsp Five-spice powder

Instructions

1. 1Prepare the duck: Rinse the duck and pat it dry. Rub salt and five-spice powder inside the cavity.
2. 2Separate the skin from the meat by inserting air between the skin and the meat using a pump or by gently pulling with your fingers. This step is crucial for crispy skin.
3. 3Mix maltose with rice vinegar and brush the mixture all over the duck skin. This will help the skin crisp up and give it a beautiful glaze.
4. 4Hang the duck in a cool, well-ventilated place or in the refrigerator for at least 4 hours, or preferably overnight, to allow the skin to dry.
5. 5Preheat oven to 350°F (175°C). Place the duck on a rack in a roasting pan and roast for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
6. 6While the duck is roasting, prepare the rice paper: Lightly dampen each rice paper sheet with water to make it pliable.
7. 7Slice the roasted duck into thin pieces, separating the crispy skin.
8. 8Cut scallions and cucumber into thin matchsticks.
9. 9Serve the duck with rice paper, hoisin sauce, scallions, and cucumber. To eat, spread hoisin sauce on a rice paper sheet, add duck slices, scallions, and cucumber, and wrap it up like a pancake.

Substitutions

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