Peking Duck is a renowned Chinese dish from Beijing, known for its thin, crispy skin and succulent meat. Traditionally, it is served with pancakes, sweet bean sauce, and scallions. The duck is air-dried and then roasted in an oven until the skin is crisp. Preparing Peking Duck at home can be quite challenging but rewarding, offering a taste of one of the most iconic dishes in Chinese cuisine.
Ingredients:
- 1 whole duck (about 5 to 6 pounds)
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon five-spice powder
- 4 tablespoons honey
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 1 tablespoon maltose or additional honey
- Pancakes for serving
- Hoisin sauce or sweet bean sauce
- Fresh scallions, julienned
- Fresh cucumber, julienned
Appliances and Special Utensils:
- Oven
- Roasting rack and tray
- Small saucepan
- Brush for glazing
- Hook for hanging the duck
- Fan (optional, for drying the skin)
Recipe:
- Prepare the Duck:
- Clean the duck thoroughly, removing any feathers and innards. Rinse it under cold water and pat dry with paper towels.
- Mix salt, sugar, and five-spice powder in a small bowl. Rub this mixture inside the duck cavity.
- Tie the duck’s legs together and secure the neck skin with a skewer to hold the shape and ensure even cooking.
- Air-drying the Duck:
- Hang the duck in a cool, windy place for 24 hours to dry the skin. If you do not have a suitable place, place the duck on a roasting rack in the refrigerator, uncovered, to allow air circulation.
- Prepare Glaze:
- In a small saucepan, combine honey, vinegar, water, and maltose. Heat until the mixture is fully combined. Let it cool slightly.
- Brush the duck with the glaze several times during the last hour of drying.
- Roasting the Duck:
- Preheat the oven to 350°F (175°C).
- Place the duck on the roasting rack over a tray to catch drips. Roast the duck for about 1 hour, or until the skin is deep golden brown and crispy.
- During roasting, turn the duck occasionally to ensure even cooking and color.
- Serving:
- Let the duck rest for about 10 minutes after roasting.
- Carve the duck, slicing the skin and meat thinly.
- Serve with warm pancakes, hoisin or sweet bean sauce, and julienned scallions and cucumber.
For the best results, it’s crucial to ensure that the skin of the duck is as dry as possible before roasting, as this will help achieve the crispy texture that Peking Duck is famous for. Enjoy the cooking process and the delicious meal!