Peking Duck with Hoisin Sauce

Instructions

1. 1
   Clean and perfectly dry the duck skin; this is vital for achieving the desired crispness.
2. 2
   Prepare a mixture of honey, soy sauce, and five-spice. Glaze the entire duck and let it air-dry for several hours.
3. 3
   Roast the duck at medium-high heat, rotating it so the skin browns evenly until it reaches that glossy brown shade.
4. 4
   Let the duck rest for 15 minutes before slicing into thin pieces that include both meat and skin.
5. 5
   Steam the pancakes and roll them lightly for presentation.
6. 6
   Cut the cucumber and carrot into uniform sticks and place them next to the duck on a bed of cilantro.
7. 7
   Serve the plum or hoisin sauce in a small side bowl for dipping.
8. 8
   To eat, take a pancake, spread some sauce, add a slice of duck and vegetables, and enjoy.