Easy Peking duck at home

Unwrap the duck, remove the head and feet, and dry it with paper towels, including the cavity.

Set the duck in a colander in the sink and pour boiling water over the skin to tighten it, then dry it very well.

Mix the kosher salt, five spice powder and baking powder and sprinkle over the skin, mainly the breast side; the cavity needs no seasoning.

Dry uncovered with air circulating: on a refrigerator rack, a rack on a sheet pan, or hung in a dry-ager or refrigerator with a pan below for drips.

Dry for 48 hours, until very dry.

Roast at 325 degrees for an hour to an hour and 15 minutes, until about 130 degrees inside.

Mix honey, soy sauce, a little rice vinegar and the hot water into a lacquer glaze and brush it all over the duck.

Return to a 450 oven for 10 to 15 minutes, until glistening and mahogany.

Mix hoisin with a little chili sauce, honey and scallion.

Carve slices from the breast and legs.

Serve in flour tortillas with the hoisin sauce, thinly sliced green onion and a few slices of duck.