- Preheat the oven to 160°C (325°F).
- Season inside and outside of duck with salt and pepper. Insert pieces of grapefruit into the cavity and truss the legs with string.
- In a bowl, combine the hoisin sauce, maple syrup, rice vinegar, ginger, garlic, and grapefruit zest. Refrigerate half the glaze for serving later.
- Place duck on a rack over a dripping pan, breast-side up. Generously brush with glaze.
- Bake uncovered in the oven for 1 hour and 50 minutes. Brush the duck with glaze every 10 minutes for the final hour of cooking. Increase oven temperature to 230°C (450°F) and continue cooking for 10 more minutes. The internal cooking temperature must reach 82°C (180°F).
- Roast duck is a self-serve meal with all fillings placed on the table so each guest can garnish their dish as they like.
- Separate the duck meat from the skin. If you wish, cut the skin in slices to serve as a filling. Cut duck meat into small pieces.
- To prepare, brush a piece of pancake with reserved glaze. Top with duck, crispy skin, lettuce, and carrots. Roll it up and enjoy!
- Roast duck is delicious served hot or cold. Serve with sautéed vegetables.
This recipe is inspired by the celebrated Peking duck. Traditionally, the duck is 1) pricked and marinated overnight 2) strained and then brushed several times with glaze and allowed to dry between applications 3) roasted on a spit and brushed several times with cooking juices and glaze. The numerous, long steps produce crispy skin. Here is a simplified version of this typical, delicious dish that you can make yourself.