Recipe of Peking Duck

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Peking Duck Recipe


Introduction

Peking Duck is a famous Chinese dish known for its thin, crispy skin. The dish has been prepared since the Imperial era, and is now considered one of China's national foods. This recipe will guide you through the entire process of preparing Peking Duck, from selecting the right duck to serving the final, delicious dish.

Ingredients

For the Duck

  • 1 whole duck (about 5-6 pounds)
  • 2 tablespoons Chinese five-spice powder
  • 3 tablespoons maltose (or honey)
  • 3 tablespoons rice vinegar
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 teaspoons salt
  • 2 teaspoons ground white pepper

For the Pancakes

  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 2 tablespoons sesame oil

For the Hoisin Sauce

  • 1/2 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

For Serving

  • 1 bunch scallions, cut into thin strips
  • 1 cucumber, cut into thin strips

Preparation

1. Preparing the Duck

  1. Clean and Dry the Duck:

    • Rinse the duck under cold water and pat dry with paper towels. Remove any remaining feathers and innards.

  2. Marinate the Duck:

    • In a small bowl, mix the Chinese five-spice powder, salt, and ground white pepper. Rub this mixture all over the duck, inside and out.

  3. Dry the Duck:

    • Place the duck on a rack in a roasting pan and let it dry in the refrigerator, uncovered, for 24 hours. This step is crucial for achieving crispy skin.

2. Preparing the Syrup

  1. Make the Syrup:

    • In a small saucepan, combine the maltose (or honey), rice vinegar, and 1 cup of water. Bring to a boil over medium heat, stirring until the maltose has dissolved. Remove from heat and let cool slightly.

  2. Glaze the Duck:

    • Brush the syrup all over the duck, making sure to cover the entire surface. Let the duck dry in the refrigerator for another 24 hours, uncovered. This will help the skin become glossy and crisp.

Cooking the Duck

1. Roasting the Duck

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  2. Roast the Duck:

    • Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for 1 hour.

  3. Turn the Duck:

    • Carefully turn the duck over so it is breast side down, and roast for another hour.

  4. Final Roast:

    • Turn the duck breast side up again and increase the oven temperature to 450°F (230°C). Roast for an additional 10-15 minutes, or until the skin is deep golden brown and very crispy.

  5. Rest the Duck:

    • Remove the duck from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.

Preparing the Pancakes

1. Making the Dough

  1. Mix the Flour and Water:

    • In a large bowl, combine the flour and boiling water. Stir with a wooden spoon until a dough forms.

  2. Knead the Dough:

    • Transfer the dough to a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. Rolling and Cooking the Pancakes

  1. Divide the Dough:

    • Divide the dough into small, golf ball-sized portions. Roll each portion into a ball.

  2. Roll out the Pancakes:

    • On a lightly floured surface, roll each ball into a thin pancake, about 6 inches in diameter.

  3. Cook the Pancakes:

    • Heat a non-stick skillet over medium heat. Brush the skillet with a thin layer of sesame oil. Cook each pancake for about 1 minute on each side, or until lightly golden and slightly puffy. Keep the cooked pancakes warm in a clean towel.

Preparing the Hoisin Sauce

  1. Combine Ingredients:

    • In a small bowl, whisk together the hoisin sauce, soy sauce, sesame oil, sugar, rice vinegar, minced garlic, and minced ginger.

  2. Adjust Seasoning:

    • Taste the sauce and adjust the seasoning if necessary. You can add more sugar for sweetness, or more vinegar for tanginess.

Serving the Peking Duck

  1. Carve the Duck:

    • Use a sharp knife to carve the duck into thin slices, making sure to include both meat and crispy skin in each slice.

  2. Assemble the Pancakes:

    • Place a few slices of duck on each pancake. Add a few strips of scallion and cucumber. Drizzle with hoisin sauce.

  3. Fold and Enjoy:

    • Fold the pancake around the fillings and enjoy the delicious combination of flavors and textures.

Tips and Variations

  • Duck Selection:

    • Choose a fresh, high-quality duck for the best results. Look for one with a good layer of fat under the skin, as this will render out during cooking and help crisp the skin.

  • Advance Preparation:

    • You can prepare the duck up to 2 days in advance. Marinate and glaze the duck, then refrigerate until ready to roast.

  • Pancake Alternatives:

    • If you don't have time to make the pancakes from scratch, you can use store-bought Chinese pancakes or even tortillas as a substitute.

  • Vegetarian Option:

    • For a vegetarian version, use crispy tofu or seitan instead of duck. Marinate and cook the tofu or seitan with similar spices and glaze for a flavorful alternative.

Conclusion

Peking Duck is a classic dish that requires some time and effort to prepare, but the results are well worth it. The combination of tender meat, crispy skin, and flavorful accompaniments creates a dining experience that is truly special. With this detailed recipe, you can recreate this iconic dish in your own kitchen and impress your family and friends with your culinary skills. Enjoy!

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