Peking Duck but 20% effort

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• Step 1

  Prepare the duck by carefully poking small holes all over the skin using a skewer or fork. Be cautious not to pierce through to the meat, as this can cause the juices to rise to the skin while cooking, preventing it from becoming crispy.

  • 0.75 lb duck breast (338 g)
    (roughly 3 breasts)
• Step 2

  Prepare a pot of boiling water and a separate bowl with ice water. Quickly blanch the duck in the boiling water for 30 seconds, then immediately transfer it to the ice bath to stop the cooking process.
• Step 3

  In a bowl, mix together warm water, honey, and red vinegar to create the duck skin marinade. Using a baster, evenly glaze the skin side of the duck with the marinade. If you prefer a simpler method, you can also spoon the marinade over the skin.

  • 1/4 cup water (60 g)
    (warm to dissolve the sweetener)
  • 1 tbsp honey (20 g)
  • 1 tsp red vinegar (5 g)
    (or any other vinegar — example)
• Step 4

  In a separate bowl, mix together five-spice powder and Shaoxing cooking wine to create the duck meat marinade. Use a baster to evenly coat the meat side of the duck with the marinade, or simply spoon it over the meat and spread it evenly if you prefer a quicker method.

  • 1/2 tsp five spice powder (1.2 g)
  • 1 tsp shaoxing cooking wine (5 g)
    (fine to omit if you do not have it — example)
• Step 5

  Gently pat the duck dry with paper towel to remove any excess liquid, but do not completely wipe off the marinades. Lightly salt both sides of the duck breast, then place the duck breasts on a rack to allow air circulation for even drying.

  • 1/2 tsp salt (3 g)
    (or to taste)
• Step 6

  For the best results, place the duck breasts in the fridge uncovered for 48 hours. This allows the skin to dry out, resulting in a crispier texture when cooked.
• Step 7

  Once the duck has dried in the fridge, preheat the air fryer to 300°F (149°C). Place the duck breasts in the air fryer and cook for 10 minutes. This low-temperature cook will help render the fat and further dry out the skin for a crispier finish.
• Step 8

  While the duck is air frying, prepare your Peking duck sides:

  1. Steam the Peking duck wrappers until soft and warm.
  2. Thinly slice the green onions and cucumbers for fresh, crisp toppings.
  3. Prepare hoisin sauce by serving it as is or thinning it with a little water for easier spreading.

  Have everything ready for assembling once the duck is done!

  • 1 packet peking duck wrappers (180 g)
    (roughly 12 wraps per pack — example)
  • 3 stalk green onion, sliced vertically (45 g)
  • 1/2 english cucumber, julienned (100 g)
    (or persian cucumber)
  • 2 tbsp hoisin sauce (40 g)
    (to taste — example)
• Step 9

  Remove the duck from the air fryer and gently pat dry any excess oil / fat. Then glaze the skin with a thin layer of honey.

  • 1 tsp honey (7 g)
    (enough to glaze the duck)
• Step 10

  Increase the air fryer temperature to 385°F (196°C) to crisp up the skin. Once preheated, place the duck back into the air fryer and cook for an additional 5 minutes, or until the internal temperature of the duck reaches 160°F (71°C).
• Step 11

  Once the duck is finished cooking, remove it from the air fryer and let it rest for 5 minutes. This allows the juices to redistribute for a more flavorful and tender bite. After resting, slice the duck and serve.
• Step 12

  To make a Peking duck wrap, start by taking a steamed Peking duck wrapper and spreading a layer of hoisin sauce over it. Add slices of the duck breast, followed by the sliced green onions and cucumbers. Fold the bottom of the wrapper up slightly, then roll it halfway like a burrito. Enjoy!