Peking Duck

Famous for its excellent flavor and creative preparation, Peking Duck is a Chinese delicacy with a centuries-old heritage. This meal offers a taste and history of culinary exploration, with its crispy, lacquered skin and soft meat that are commonly accompanied by thin pancakes, sweet bean sauce, and fresh scallions.

Tasting Notes

Expect a harmonious blend of crispy and succulent textures. The skin will be perfectly crispy, while the meat remains juicy and flavorful. The aromatic hoisin sauce adds a sweet and savory depth, completing this gastronomic experience.

Ingredients

For the Duck:

• 1 whole Peking duck (about 5-6 pounds)
• 2 tablespoons maltose or honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon five-spice powder
• 1 tablespoon Shaoxing wine
• 1 teaspoon salt

For the Pancakes:

• 2 cups all-purpose flour
• 3/4 cup boiling water
• Sesame oil for brushing

For the Hoisin Sauce:

• 1/2 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon sesame oil

Kitchen Equipment

• Roasting pan with a rack
• Basting brush
• Kitchen twine
• Sharp knife
• Steamer
• Rolling pin

Instructions

Preparing the Duck:

1. Rinse the duck inside and out; pat it dry with paper towels.
2. In a small bowl, mix maltose (or honey), soy sauce, rice vinegar, five-spice powder, Shaoxing wine, and salt to create a glaze.
3. Brush the duck inside and out with the glaze. Hang the duck in a cool, dry place for 24 hours, allowing it to air-dry.

Roasting the Duck:

1. Preheat the oven to 350°F (175°C).
2. Place the duck on a rack in a roasting pan.
3. Roast for 2 hours, turning the duck every 30 minutes and basting with the remaining glaze.
4. Increase the oven temperature to 425°F (220°C) and roast for an additional 30 minutes to crisp up the skin.

Making Pancakes:

1. Combine flour and boiling water, knead into a smooth dough.
2. Divide the dough into small balls, roll each into a thin pancake.
3. Cook in a hot, dry skillet until lightly browned on both sides. Brush with sesame oil.

Assembling the Peking Duck:

1. Carve the duck into thin slices.
2. Serve the slices in warm pancakes with hoisin sauce, thinly sliced green onions, and cucumber strips.

Pro Tips

• Use a hairdryer on cool setting to help dry the duck skin for an extra crispy finish.
• Ensure the duck is completely dry before roasting for the crispiest skin.

Variations

• Try using store-bought Peking Duck pancakes if you’re short on time.
• Experiment with different dipping sauces like plum sauce or sweet chili sauce.

FAQs