Serve Immediately: The duck is best enjoyed fresh out of the oven while the skin is crisp.
Storage: Leftover duck meat can be refrigerated in an airtight container for up to 3 days. Reheat in the oven to restore some crispiness.
Freezing: Cooked duck meat can be frozen for up to 2 months. Thaw and reheat before serving.
Variations
Mandarin Pancakes: Instead of tortillas, make traditional thin Mandarin pancakes for authenticity.
Sauce Options: Try plum sauce or sweet bean sauce in place of hoisin.
Duck Wrap Bowl: Skip the pancakes and serve duck slices over steamed rice with hoisin and vegetables for a quicker version.
FAQ
Q: Why do I need to dry the duck skin before roasting?
A: Drying the duck helps the fat render out and makes the skin extra crispy.
Q: Can I make this recipe without maltose?
A: Yes, honey works well as a substitute for maltose.
Q: How do restaurants get the skin so crispy?
A: Traditional Peking Duck is air-dried for up to 24 hours and roasted in a wood-fired oven, which enhances the crispness and flavor.
