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| Peking duck |
A traditional Chinese meal, Peking Duck is renowned for its crispy skin, tender flesh, and intense taste. This dish, which originated in Beijing, has come to represent Chinese food all over the world. This is how you prepare a real Peking duck at home.
INGREDIENTS:
For the Duck:
• 1 whole duck (about 5-6 pounds), preferably fresh
• 1 tablespoon of five-spice powder
• 1 tablespoon of sea salt
• 1 tablespoon of Chinese rice wine (Shaoxing wine)
• 2 tablespoons of honey
• 2 tablespoons of maltose (or substitute with more honey)
• 2 tablespoons of soy sauce
• 2 cups of boiling water
For the Pancakes:
• 2 cups all-purpose flour
• 1 cup boiling water
• 1 tablespoon sesame oil (optional)
For the Sauce:
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 tablespoon water (to thin out the sauce if needed)
To Serve:
• 2 cucumbers, julienned
• 6 spring onions, sliced into thin strips
INSTRUCTIONS:
1. Preparing the Duck:
• Clean the Duck: Rinse the duck under cold water and pat dry using paper towels. Remove any excess fat from the cavity.
• Season: Mix the sea salt and five-spice powder. Rub the mixture all over the duck, inside and out. Next, rub the Chinese rice wine all over the duck as well.
• Air Drying: Hang the duck in a cool, dry place for at least 12-24 hours. If hanging the duck is difficult, place it on a wire rack in the fridge, uncovered, to allow the skin to dry out, which will help it become crispy during roasting.
2. Roasting and Glazing.
• Blanch the Duck: Pour the boiling water over the duck skin to tighten it. Let the duck dry for about 30 minutes.
• Prepare the Glaze: In a small saucepan, heat the honey, maltose, and soy sauce over low heat until smooth. Brush the entire surface of the duck with the glaze.
• Rest: Allow the duck to air dry again for 2-4 hours after glazing to let the skin tighten and the glaze set.
3. Roasting the Duck:
Preheat Oven: Preheat the oven to 375°F (190°C).
• Roast: Place the duck breast side up on a rack in a roasting pan.
Add a cup of water to the pan to prevent drippings from burning.
Roast for 60-75 minutes, until the skin is deep golden brown and crispy.
Flip the duck halfway through the cooking time for even crispiness.
• Rest the Duck: After roasting, let the duck rest for 10 minutes before carving.
4. Preparing the Pancakes:
• Make the Dough: In a bowl, mix the flour and boiling water until a dough forms. Knead the dough for about 5 minutes until smooth.
• Rest the Dough: Cover the dough and let it rest for 30 minutes.
• Roll and Cook the Pancakes: Divide the dough into small balls, then roll each into thin circles. Heat a dry skillet over medium heat and cook each pancake for 1-2 minutes on each side until lightly golden. Brush with sesame oil for added flavor (optional).
5. Serving the Duck:
• Carving: Carefully carve the duck into thin slices, separating the crispy skin and tender meat.
• Assemble the Pancakes: To serve, spread hoisin sauce onto each pancake, add a few slices of duck, a few strips of cucumber, and some spring onions. Roll it up and enjoy!
Tips for Success:
• Drying the Duck: The key to crispy skin is ensuring the duck is thoroughly dried, both before and after glazing. The longer the drying time, the crispier the skin.
• Glazing: If maltose is unavailable, honey works as a great substitute for achieving that beautiful lacquered finish on the skin.
• Serving Tradition: Peking Duck is often served in three stages: the crispy skin, the duck meat, and then the remaining meat in a stir-fry or soup. You can recreate this experience at home for an authentic touch.
Conclusion:
Peking Duck is a labor of love, but the result is a spectacular dish that's worth the effort. Whether you're making it for a special occasion or to impress guests, this recipe will transport you straight to Beijing with each bite. Enjoy!
HAPPY COOKING 🥘
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