This was my second time making Peking Duck. It’s actually pretty easy. The hardest part was finding the duck, but luckily there are a ton of Asian grocery stores nearby and I found one selling fresh duckies. Okay, maybe that wasn’t the hardest thing. The hardest thing was butchering it, since it came whole.
So first you set the oven to 300 degrees. After you’re done butchering your duck, truss it and cut carefully into its skin in a crosshatch pattern. Be careful not to cut into the meat, only the skin. This will allow the most fat to render off the duck and will make the skin crispy.
After that, poke little holes into the skin, spinkle salt generously over the entire bird and place it on a baking rack.
Then every hour, you flip it and stick it! No, really, you flip the duck every hour and poke its skin all over every time. Do this four times. I’m terrible at math, but I can tell you that totals 4 hours.
About 40 minutes into the final flip, start making the glaze. In a saucepan, combine 1/4 cup honey, 1/4 c molasses, 1/2 c fresh orange juice, 2 tbsp. soy sauce and 3 tbsp Sri Racha Sauce. Adjust flavors to your taste, it should be sweet but spicy. Cook over medium heat until it develops the consistency of a syrup.
When the last hour is up, pull that quacker out of the oven, turn the oven to 400 and let him roast another 5 minutes. Then take him back out and slather his skin with the glaze. Pop back into the oven for about 5-7 minutes, let him rest for about 10 minutes and he will look like this!