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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

Can I prepare the duck ahead of time?

Yes, you can air-dry the duck and refrigerate it overnight before roasting for even more flavor.

Can I substitute the Shaoxing wine?

Dry sherry or rice wine vinegar can be used as alternatives for Shaoxing wine.

Can I make the pancakes in advance?

Absolutely! Pancakes can be made ahead and reheated before serving.

Yield: 6

Peking Duck

peking duck
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours

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

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.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 700Total Fat: 40gSodium: 800mgCarbohydrates: 30gFiber: 2gSugar: 10gProtein: 30g
Peking Duck

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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