For serving:

• Thinly sliced cucumbers
• Thinly sliced scallions (green parts)
• Hoisin sauce
• Chinese pancakes or steamed buns

Instructions:

1. Prepare the duck:
   • Rinse the duck under cold water and pat it dry with paper towels. Use a needle or the tip of a knife to prick holes all over the duck’s skin, but be careful not to pierce the meat underneath.

1. Marinate the duck:
   • In a small bowl, mix together the honey, soy sauce, hoisin sauce, rice vinegar, Chinese five-spice powder, sesame oil, sliced ginger, crushed garlic, and a pinch of salt.
   • Rub the marinade all over the duck, making sure to coat it both inside and outside. You can also place some of the marinade inside the cavity of the duck.

1. Air-dry the duck:
   • Hang the duck or place it on a roasting rack over a baking sheet, and let it air-dry in the refrigerator for at least 12 to 24 hours. This step helps to create a crispy skin during roasting.

1. 1. Air-dry the duck:
      • Hang the duck or place it on a roasting rack over a baking sheet, and let it air-dry in the refrigerator for at least 12 to 24 hours. This step helps to create a crispy skin during roasting.

1. Roast the duck:
   • Preheat your oven to 375°F (190°C).
   • Place the duck on a roasting rack inside a roasting pan. Pour some water into the bottom of the roasting pan to catch the drippings.
   • Roast the duck in the preheated oven for about 2 to 2.5 hours or until the skin turns golden brown and crispy, and the internal temperature reaches 165°F (74°C) in the thickest part of the meat.

1. Serve the Peking duck:
   • Once the duck is done, remove it from the oven and let it rest for a few minutes before carving.
   • To serve, slice the Peking duck thinly and arrange it on a serving platter.
   • Serve the sliced duck with Chinese pancakes or steamed buns, along with thinly sliced cucumbers, scallions, and hoisin sauce. To eat, spread some hoisin sauce on a pancake or bun, add a few slices of duck, cucumber, and scallions, then roll it up and enjoy!