Roast Duck with Orange and Soy Sauce Glaze (Pato de Pequim)

For the duck:

Clean the duck and soak it in cold water, then hang it up for 3 to 4 hours until the skin is dry

Mix together the orange juice with boiling water

Place a large bowl underneath the duck and pour the hot liquid over it, allowing the duck to absorb the flavors

Drain and pat it dry

Brush the duck all over with plenty of marinade to cover evenly and let it sit for 1 hour

Repeat this process a few more times until you've used up all the marinade

Place the duck in a roasting pan and roast it in a preheated oven at 400°F (200°C) for 45 minutes, then turn it over and roast for another 45 minutes or 1 hour, until the skin is dark brown and the meat is tender

If the duck starts to get too dark too quickly, reduce the oven temperature to 375°F (190°C) and continue roasting

Finally, increase the temperature to 425°F (250°C) for the last 10 minutes to crisp up the skin

Carve the duck into small pieces, separating the meat from the skin

Wrap the skins, cucumber or green onion sticks, and sweet bean paste in pancakes, which are eaten with your hands

Fry any leftover meat with chopped green onions and ginger, and a few strips of Szechuan peppercorns, adding some soy sauce glaze to taste

Serve after the pancakes.