Orange-Glazed Peking Duck Wraps 🦆🍊🌯

 New Peking Duck Recipe: Orange-Glazed Peking Duck Wraps 🦆🍊🌯

Ingredients:

• 

  For the duck:

  • 1 whole duck (about 2kg)
  • 2 tbsp soy sauce
  • 1 tbsp five-spice powder
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil

• For the glaze:

  • ½ cup orange juice (freshly squeezed if possible)
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp grated ginger

• For the wraps and fillings:

  • 12 Chinese pancakes or soft tortillas
  • 1 cucumber, julienned
  • 1 carrot, julienned
  • 6 spring onions, sliced into thin strips
  • ½ cup hoisin sauce

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Instructions:

1. Prepare the duck:

   • Clean the duck and pat it dry with paper towels.
   • Prick the skin all over with a fork (avoid piercing the meat) to help render the fat.
   • Mix soy sauce, five-spice powder, honey, rice vinegar, and sesame oil to make a marinade. Rub it all over the duck, including inside the cavity. Let it marinate for at least 1 hour (overnight is best).

2. Roast the duck:

   • Preheat your oven to 200°C (400°F). Place the duck on a rack in a roasting pan to allow the fat to drip off.
   • Roast for 20 minutes, then lower the heat to 180°C (350°F) and cook for another 1 hour, basting occasionally.

3. Make the orange glaze:

   • In a small saucepan, combine orange juice, honey, soy sauce, and grated ginger. Simmer over medium heat until slightly thickened.

4. Glaze the duck:

   • In the last 15 minutes of roasting, brush the orange glaze generously over the duck. Roast until the skin is crispy and golden.

5. Carve the duck:

   • Let the duck rest for 10 minutes before carving. Slice the skin and meat thinly.

6. Assemble the wraps:

   • Warm the pancakes or tortillas. Spread a thin layer of hoisin sauce on each one.
   • Add slices of duck, cucumber, carrot, and spring onion. Fold and roll into a wrap.

7. Serve:

   • Arrange the wraps on a platter and serve with extra hoisin sauce and orange glaze for dipping.

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Optional Variations:

• Add fresh cilantro or pickled vegetables for a tangy twist.
• Replace duck with roasted chicken for an alternative protein.

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