Perfectly roasted duck with crackling skin, sweet hoisin glaze, and crisp cucumber strips. It’s rich, glossy, and designed for quiet satisfaction — because good duck makes everyone silent for a minute.

Pair with Zina’s Orzo Confetti Salad or Chickpea Salad for a refreshing, textured balance that cuts through the richness beautifully.

Ingredients:

• 1 duck breast (skin on)
• Salt, to taste
• 1 tsp five-spice powder
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• Mandarin pancakes (thin Chinese pancakes or rice wrappers)
• 1 cucumber, julienned
• 4 scallions, thinly sliced
• Hoisin sauce, for serving

Instructions:

1. Prep the duck – Pat dry, rub with salt and five-spice powder, and chill uncovered in the fridge for 2 hours.
2. Roast – Place skin side up at 375°F (190°C) for 45–50 minutes. In the last 10 minutes, brush with honey, soy sauce, and rice vinegar.
3. Slice – Rest the duck for 10 minutes before slicing thin.
4. Assemble – Spread hoisin on a warm Mandarin pancake, add duck, cucumber, and scallions. Roll it up and serve immediately.

Note: Try serving it over Zina’s Orzo Confetti Salad for an elegant fusion twist — crisp duck meets bright citrus and herbs.