1 duck, 5-6 lbs.
1 tsp Chinese five-spice powder
Salt and Pepper
2 carrots, julienne
2 cucumbers, julienne
1 bunch scallions, julienne
1 head of lettuce, pulled apart
Your favorite plum sauce
Remove the duck from the packaging and carefully rinse the body and cavity. Let the duck sit in the refrigerator overnight so the skin can dry out. Bring the duck to room temperature, remove excess fat around the neck, and place it on a rack over the sink. While waiting for the duck to come to room temperature, boil 4 quarts of water. Pour the boiling water slowly over the duck – you will see the skin tighten immediately, and a good amount of the fat will drain off into the sink. Allow the duck to dry out before you begin to cook it.
Preheat the oven to 425ºF. Season the outer layer and cavity of the duck liberally with Chinese five-spice, salt and pepper. Cook the duck breast side up on a rack in a roasting pan. Rotate the pan after 15 min to allow the skin to brown evenly. After 30 min, reduce the heat to 350ºF. Drain off the rendered fat every 15 min and reserve it in a heat safe container. Flip the duck over and cook for 30 min. Flip the duck again so the breasts are facing up and cook for another 30 min or until a meat thermometer reads 165ºF. Let the duck rest for twenty minutes before carving in to thin slices to fit in the lettuce wraps. Serve with plum sauce and enjoy!