1 jar of Hoisin sauce (Kikkomans is best) add 2 -3 Tbs of duck drippings
Instructions
The duck should be washed and cleaned out of all the “inner” stuff. Boil the water and vinegar in a large pot add honey mix well. Take the duck and carefully use your hands to separate the skin form the meat, the idea is to have all the skin pulled away but I haven’t had great luck at this. Use some string or twine to seal up the neck and lower cavities and leave a long enough length to use to hang the duck from. This next step typically requires some assistance as one person holds the duck over the pot while the other braises the skin using the hot water/vinegar/honey mixture. I use a spoon to pour the hot mixture all over the skin, it should appear to shrink and slightly change color. Next the duck will need to be hung in your refrigerator for 24 hours, you’ll need to get creative (I’ve also used an empty beer can as a “base” to hold the duck upright). Place a dish under the duck to catch any dripping. After 24 or so hours the skin should dry out and turn pink to brown, the duck is now ready to be cooked. Bake the duck upright at 375 F for 45 min, if your oven has a rotisserie great if not the beer can technique is good to keep the duck upright which makes for the best results. Baste the duck several times with the drippings to get a golden skin (save some of the drippings from baking to add to the Hoisin sauce for the pizza). I try to have the duck done the same time as when I’m ready to use it on pizza.
Make pizza dough, heat pizza stone in oven at 500+F for 20 min then remove and place rolled out dough on, top with Hoisin sauce then layer with duck bake at 370 F until dough is done (10 to 15 min). Remove from stone top with cucumbers and scallions, enjoy.
Recipe by KITCHEN HUI at https://kitchenhui.com/peking-duck-pizza/