Peking Duck is a celebrated dish from Beijing, known for its crispy skin and tender meat. Preparing this dish at home may seem daunting, but with patience and attention to detail, you can recreate this iconic Chinese dish. Here’s a comprehensive guide to making Peking Duck, complete with timing to help you plan your culinary adventure.
Ingredients:
- 1 whole duck (about 5-6 pounds)
- 2 tablespoons maltose (or honey)
- 2 tablespoons hot water
- 2 tablespoons Chinese five-spice powder
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 tablespoon salt
- 3 tablespoons granulated sugar
- 1 teaspoon white pepper
- 6 cups boiling water
- 2 tablespoons cornstarch (optional, for crispier skin)
- Mandarin pancakes (store-bought or homemade)
- Hoisin sauce
- Scallions, julienned
- Cucumber, julienned
Equipment:
- A large pot
- A rack (to hang the duck)
- A sharp knife
- A roasting pan
- A fan (optional, for drying the duck)
Preparation Steps:
Day 1: Preparing the Duck (30 minutes)
1. Clean the Duck:
- Remove any excess fat from the duck and pat it dry with paper towels.
- Mix the Chinese five-spice powder, salt, and white pepper. Rub this mixture inside the duck cavity.
2. Scalding the Duck:
- Bring a large pot of water to a boil. Using tongs, carefully lower the duck into the boiling water for about 2-3 minutes. This helps tighten the skin. Remove and drain the duck.
3. Basting the Duck:
- Dissolve the maltose (or honey) in 2 tablespoons of hot water. Brush this mixture all over the duck’s skin. This will help achieve that beautiful, lacquered finish.
4. Drying the Duck:
- Hang the duck in a cool, dry place (or place it on a rack in your refrigerator) for 24 hours. If using a fan, place it near the duck to aid in the drying process.
Day 2: Roasting the Duck (2 hours)
1. Preheating the Oven:
- Preheat your oven to 375°F (190°C).
2. Preparing the Glaze:
- Mix the Shaoxing wine and soy sauce. Brush the duck with this mixture before roasting.
3. Roasting the Duck:
- Place the duck breast side up on a rack in a roasting pan. Pour 3 cups of boiling water into the pan (this creates steam and keeps the duck moist).
- Roast the duck for 1 hour.
4. Basting and Turning:
- After 1 hour, carefully turn the duck over and brush with the soy sauce mixture. Add more boiling water to the pan if needed.
- Roast for another 30 minutes.
5. Final Crisping:
- Increase the oven temperature to 425°F (220°C) and roast for an additional 30 minutes, or until the skin is deep golden brown and crispy.
Total Time: 26.5 hours (including drying time)
Serving the Duck:
1. Carving:
- Allow the duck to rest for 10 minutes. Use a sharp knife to carve the duck into thin slices, including both skin and meat.
2. Preparing the Pancakes:
- Warm the Mandarin pancakes according to package instructions or make them from scratch if desired.
3.Assembling:
- Spread a thin layer of hoisin sauce on a pancake. Add a few slices of duck, some scallions, and cucumber. Roll up the pancake and enjoy!
Tips and Tricks:
Drying Time:The longer you let the duck dry, the crispier the skin will be. Ensure it’s in a well-ventilated area.
Boiling Water: Adding boiling water to the roasting pan is crucial for keeping the meat juicy.
Patience: This recipe requires time and patience, but the result is a mouthwatering dish that’s well worth the effort.
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Enjoy your homemade Peking Duck, a dish that brings the flavors of Beijing right into your kitchen. Whether you’re hosting a dinner party or simply treating yourself, this recipe promises a culinary experience like no other. Happy cooking!