Peking duck is a traditional Chinese dish featuring crispy roasted duck served with pancakes, hoisin sauce and fresh vegetables.
Peking Duck
Description
Peking duck is a traditional Chinese dish featuring crispy roasted duck served with pancakes, hoisin sauce and fresh vegetables.
Ingredients
Instructions
PREPARE THE DUCK
Start by thoroughly cleaning the duck. Remove any excess fat using a sharp knife or kitchen scissors, especially from the cavity. Pat the duck dry inside and out with paper towels. Using a skewer or fork, pierce the skin all over, being careful not to pierce the meat. This will help release the fat during cooking and create crispy skin.
Tip: Let the duck rest at room temperature for 15-20 minutes after cleaning to ensure even cooking later.
SEASON THE DUCK
In a small bowl, mix the five-spice powder and salt. Rub this mixture evenly all over the duck, including the cavity. Combine the honey, soy sauce, rice vinegar and Chinese cooking wine in another bowl to create a glaze. Set this aside for later use.
Tip: Rubbing the spices thoroughly ensures that the flavor penetrates the skin. Focus on spreading evenly.
BLANCH THE DUCK
Bring 5 cups of water to a boil in a large pot or wok. Carefully pour the boiling water over the duck, ensuring the entire surface is scalded. This process tightens the skin, which is essential for a crispy texture. Pat the duck dry again with paper towels.
Tip: Scalding the duck not only preps the skin but also reduces excess fat and improves the final result.
AIR-DRY THE DUCK
Place the duck on a rack set over a tray to catch any drippings. Leave the duck uncovered in the refrigerator for at least 6 hours or overnight. This step is crucial for skin drying and achieving a crispy, golden finish.
Tip: If short on time, use a fan to speed up the drying process, aiming for a matte, dry appearance on the skin.
ROAST THE DUCK
Preheat your oven to 190°C (375°F). Place the duck breast-side up on a roasting rack in a roasting pan. Roast for 1 hour, then carefully turn the duck over and roast for another 30 minutes. In the last 10 minutes of roasting, brush the duck generously with the honey-soy glaze prepared earlier.
Tip: Keep an eye on the glaze to prevent it from burning and adjust the oven temperature if needed for even browning.
PREPARE THE PANCAKES AND VEGETABLES
While the duck is roasting, warm the Chinese pancakes in a steamer or microwave until soft and pliable. Cut the cucumbers and spring onions into thin strips and arrange them on a platter alongside the hoisin sauce for serving.
Tip: Cover the pancakes with a clean, damp cloth to keep them warm and prevent drying out.
CARVE THE DUCK
Remove the duck from the oven and let it rest for 10-15 minutes to lock in the juices. Using a sharp knife, carve the duck into thin slices, separating the skin and meat. Place the slices on a serving platter.
Tip: Start carving by removing the legs and wings first, then slice the breast meat thinly for easy serving.
ASSEMBLE AND SERVE
To assemble, take a warm pancake and spread a small amount of hoisin sauce onto it. Add a slice of crispy duck skin, a few pieces of duck meat, and a small handful of cucumber and spring onion strips. Roll up the pancake tightly and serve immediately.
Tip: Serve the Peking duck family-style, allowing everyone to customize their pancakes for a fun and interactive dining experience.
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Cholesterol 110mg37%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
roasting rack, basting brush, sharp knife
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