Peking Duck

Peking Duck Recipe

Peking Duck is a famous Chinese dish known for its crispy skin, juicy meat, and unique flavor. Making Peking Duck is a complex process that requires years of experience and skill to master. However, it is also possible to make Peking Duck at home for those willing to put in the effort.

Ingredients:

1 duck (about 2.5 kg)

50 grams maltose

15 grams salt

5 grams Sichuan pepper powder

5 grams five-spice powder

20 grams Shaoxing wine

2 scallions

1 piece ginger

500 ml water

Instructions:

1. Choose the duck.Peking Duck is typically made with ducks that have a thick layer of meat and fat under the skin. Cherry Valley ducks or Beijing White ducks are recommended, and they should be 3-4 months old.

2. Prepare the duck.Clean the duck thoroughly and remove the internal organs and excess fat. Be careful not to puncture the duck skin.

3. Inflate.Use an air pump to inflate the skin between the duck skin and meat, separating the layers. Inflate evenly and avoid puncturing the skin.

4. Air dry.Hang the duck in a cool, shady place to air dry for at least 8 hours. Air drying will dehydrate the skin, making it easier to crisp up.

5. Marinate.Combine the maltose, salt, Sichuan pepper powder, five-spice powder, Shaoxing wine, scallions, ginger, and water to make a marinade. Apply the marinade evenly to both the inside and outside of the duck and let it marinate for at least 2 hours.

6. Roast the duck.Preheat the oven to 170°C. Place the duck in the oven and roast for about 1.5 hours, or until the skin is crispy. During roasting, brush a thin layer of cooking oil on the duck skin every 20 minutes or so to make it even crispier.

7. Hang in a roasting oven (optional).If you have a roasting oven, you can hang the roasted duck in the oven and smoke it with charcoal or fruitwood for 10-15 minutes to add more flavor.

8. Slice.Slice the roasted duck thinly, taking care not to cut through the skin.

9. Serve.Serve Peking Duck with the skin and meat together, dipped in sweet bean sauce, scallion絲, and cucumber strips.

Tips:

Inflate the duck evenly to avoid puncturing the skin.

The longer the duck air dries, the crispier the skin will be.

Watch the heat carefully when roasting the duck to avoid burning.

Use a sharp knife to slice the duck thinly and evenly.

Additional Tips:

When marinating the duck, you can add some honey or sugar to make the meat more tender.

Before roasting the duck, you can brush a thin layer of honey water on the skin to make it even crispier.

If you don’t have a roasting oven, you can use a regular oven instead. However, you will need to place a baking tray under the duck to collect the drippings.

Making Peking Duck is a culinary process that requires patience and skill. However, with the right steps and a few tips, you can make delicious Peking Duck at home.