Main Courses > Poultry Dishes > Duck & Turkey > Peking Duck
Authentic Peking Duck
Experience the exquisite flavors of Peking Duck with this detailed recipe, featuring crispy skin and tender meat. A culinary masterpiece perfect for special occasions.
Ingredients
- 1 Whole Duck (approx. 5-6 lbs)
- 1/4 cup Maltose Syrup
- 2 tbsp White Vinegar
- 2 tbsp Shaoxing Wine
- 4 slices Ginger (sliced)
- 4 Scallions (green parts only)
- 2 tsp Salt
- 1 tsp Five-Spice Powder
- 1/2 cup Hoisin Sauce
- 24 Thin Pancakes (Mandarin Pancakes)
- 2 Scallions (white parts, thinly sliced)
- 1 Cucumber (thinly sliced)
Preparing the Duck
1. Cleaning: Thoroughly clean the duck inside and out. Remove any excess fat from the cavity. Pat the duck completely dry with paper towels. This is crucial for achieving crispy skin.
2. Scalding: Bring a large pot of water to a rolling boil. Carefully lower the duck into the boiling water for 2-3 minutes, ensuring all parts of the skin are scalded. This tightens the skin and helps it crisp up during roasting. Remove the duck and pat it dry again.
Air Drying the Duck
1. Hanging or Racking: Hang the duck in a cool, dry, and well-ventilated area for at least 24 hours, or preferably longer (up to 72 hours). You can also use a roasting rack placed inside a refrigerator. The longer drying time allows the skin to become completely dry, which is essential for achieving the desired crispy texture.
2. Ensuring Dryness: Ensure that the duck is completely dry to the touch before proceeding to the next step. A fan can be used to accelerate the drying process.
Glazing the Duck
1. Preparing the Glaze: In a small bowl, combine the maltose syrup, white vinegar, and Shaoxing wine. Mix well until the maltose syrup is fully dissolved.
2. Applying the Glaze: Brush the glaze evenly over the entire surface of the duck, ensuring every part is coated. Repeat this process two to three times, allowing each layer to dry slightly before applying the next. This builds up a beautiful, glossy layer.
Seasoning the Duck
1. Inside the Cavity: Rub the inside of the duck cavity with salt and five-spice powder. Place the sliced ginger and green parts of the scallions inside the cavity. These aromatics will infuse the duck with flavor from the inside out.
2. Preparing for Roasting: Ensure the duck is properly seasoned before proceeding to roasting.
Roasting the Duck
1. Preheating the Oven: Preheat your oven to 350°F (175°C). Place a roasting rack inside a roasting pan. This allows for even air circulation around the duck.
2. Roasting: Place the duck on the roasting rack. Roast for 1 hour. Increase the oven temperature to 400°F (200°C) and roast for another 30 minutes, or until the skin is deep golden brown and crispy. The internal temperature of the duck should reach 165°F (74°C).
3. Basting (Optional): If the skin starts to darken too quickly, cover the duck loosely with foil during the last 15-20 minutes of roasting.
4. Resting: Remove the duck from the oven and let it rest for at least 15 minutes before carving.
Carving and Serving
1. Carving the Skin: The most prized part of Peking Duck is the crispy skin. Traditionally, the skin is carved separately from the meat. Use a sharp knife to carefully carve thin slices of skin from the duck.
2. Carving the Meat: After carving the skin, carve the meat into thin slices.
3. Serving: Serve the Peking Duck with thin pancakes (Mandarin pancakes), hoisin sauce, thinly sliced scallions (white parts), and cucumber slices. To eat, spread a small amount of hoisin sauce on a pancake, add a few slices of skin and meat, along with scallions and cucumber. Wrap the pancake up and enjoy!
Nutrition Facts Estimated per 100g of product
Approximate values. Actual values may vary based on specific ingredients and preparation methods.
Other Considerations for Nutrition
The skin is high in fat. To reduce fat content, remove some of the skin before serving. Hoisin sauce can be high in sodium; use sparingly or opt for a low-sodium version.
FAQ
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Why is the drying process so important?
The drying process is crucial for achieving the signature crispy skin of Peking Duck. It allows the skin to dehydrate, which enables it to crisp up beautifully when roasted. Without proper drying, the skin will steam instead of crisping. -
Can I use honey instead of maltose syrup?
Maltose syrup provides a more authentic flavor and helps achieve a glossier skin. However, if you don't have maltose syrup, you can use honey as a substitute, but the results may vary slightly. -
How do I keep the pancakes warm?
To keep the pancakes warm, you can steam them lightly or wrap them in a damp cloth and microwave for a few seconds before serving. You can also use a bamboo steamer to keep them warm and moist.