Peking Duck in Home Recipe
Updated: 3 days ago
This is an original recipe for preparing Peking duck at home, meticulously crafted to reflect the traditional methods used in its preparation. The process of making Peking duck is not just a simple culinary task; it involves a series of intricate steps that require patience and attention to detail. One of the most challenging aspects of this recipe is the bearding procedure, which is essential for achieving that signature crispy skin. This technique involves carefully inflating the skin to separate it from the underlying fat, allowing for optimal crispiness during roasting.
Ingredients and Preparation
Peking duck is renowned for its rich flavor and succulent meat, which is enhanced through a careful marination process. The duck is typically seasoned with a blend of spices and sauces, including soy sauce, five-spice powder, and honey, contributing to its unique taste profile. The preparation of this dish is a labor of love, as it requires not only time but also a commitment to following each step diligently to ensure the best possible outcome.
To achieve that perfect balance of crispy skin and tender meat, you will need to allow extra time for the duck to dry out after the brining process. This drying period is crucial as it helps to render the fat during cooking, resulting in the desired texture and flavor.
Conclusion
As you embark on this culinary adventure, be prepared to invest a little more time into this wonderful meal. The end result, however, is well worth the effort. Once served, the Peking duck can be enjoyed with traditional accompaniments such as thin pancakes, hoisin sauce, and sliced scallions, creating a delightful dining experience that pays homage to its rich cultural heritage. Follow the recipe closely, and you will be rewarded with a dish that not only impresses your guests but also brings the authentic taste of this iconic Chinese delicacy right to your dining table.
Ingredients: medium, 6 servings, total time 3-4 h
For the Duck:
1 whole duck, about 4 pounds/2 kg
1/4 cup maltose syrup or honey
2 tsp soy sauce
2 Tbsp kosher salt
2 tsp baking powder
480 ml /tall boy one beer, emptied and refilled halfway with water
For the Mandarin Pancakes:
2 cups (10 ounces) all-purpose flour/ 280 g
2/3 cup (about 5 ounces) boiling water/160 ml
1/4 cup sesame oil/60 ml
For the Plum Sauce:
1/4 cup sugar/50 g
1/4 cup distilled white vinegar/60 ml
8 Italian prune plums or 4 regular plums, split in half and pitted
1 Tbsp soy sauce
2 tsp grated fresh ginger
1 Tbsp Chinese chili garlic sauce
To Serve:
6 scallions, white and light green parts only, finely sliced lengthwise
1 small cucumber, seeded and cut into 4-inch /10 cm long matchsticks
Preparation:
For the Duck:
Thoroughly dry the duck with paper towels and place it on a wire rack set in a foil-lined rimmed baking sheet. Carefully separate the skin from the breast meat by inserting your fingers through the bottom of the breasts and gently working upwards, using either your fingers or the dull handle of a wooden spoon.
Exercise caution to avoid tearing the skin.
In a small microwave-safe bowl, mix maltose and soy sauce with 1 tablespoon of water.
Microwave on high until the maltose is softened, approximately 20 seconds. Stir the mixture with a spoon until it is well combined.
Spoon the mixture over the duck, ensuring to rub it over the entire surface and coat all exposed skin.
In a small bowl, combine salt and baking powder. Sprinkle this mixture evenly over all surfaces of the duck.
Refrigerate the duck, uncovered, for at least 12 hours and up to 36 hours, until the surface is completely dry and has a leathery appearance.
Adjust the oven rack to the lowest position and preheat the oven to 350 °F (180 °C).
Bring 4 quarts (3800 ml) of water to a rolling boil in a large stockpot.
Place the duck on a wire rack set in the sink.
Pour half of the boiling water over the top surface of the duck, ensuring even coverage of the skin.
Flip the duck and pour the remaining boiling water over the other side. Allow the duck to dry for 5 minutes.
Stand the duck vertically by inserting a beer can into the cavity and place it on a wire rack set in a rimmed baking sheet. You may need to break or remove the duck's tail to ensure it stands upright. Roast, rotating after 30 minutes, until the skin is a deep mahogany color, approximately 1 hour.
Reduce the heat to 250 °F and continue roasting until the fat ceases to drip from the cavity, about 30 minutes longer.
Carefully remove the duck from the beer can and transfer it to a cutting board.
Allow the duck to rest for 10 minutes before carving.
For the Pancakes:
In a medium bowl, combine the flour and boiling water, stirring with a wooden spoon until a rough dough is formed.
Transfer the dough onto a floured countertop and knead until it becomes smooth and elastic, approximately 5 minutes.
Divide the dough into 24 equal pieces, each about 1 tablespoon in size, and cover them with a damp towel.
On a floured surface, roll one piece of dough into a three-inch circle.
Repeat the process with a second piece. Using a pastry brush, apply a thin layer of sesame oil to the top of the first piece. Place the second piece on top of the first.
Roll the two pieces together into an 8 to 10-inch circle (20 cm - 25 cm), aiming for a thin consistency.
Preheat a heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot.
Place the pancakes on the griddle and cook until they are lightly browned in spots on the first side, about 1 minute. Flip and cook the second side for approximately 30 seconds longer. Transfer to a plate lined with a clean kitchen towel, carefully separate the pancakes, and fold the towel over them to keep warm. Repeat with the remaining dough pieces.
For the Plum Sauce:
In a heavy-bottomed 2-quart sauce pot, combine the sugar with 1 tablespoon of water.
Over high heat, melt the mixture and continue cooking, gently swirling the pan, until the sugar achieves a deep golden brown color, approximately 3 minutes. Immediately add all the vinegar at once (the sugar will bubble vigorously) and cook until the sugar redissolves, about 1 minute.
Incorporate the plums, soy sauce, ginger, and chili garlic sauce. Reduce the heat to medium-low and cook, using the back of a wooden spoon to mash the plums until they are completely broken down, approximately 10 minutes.
Blend the sauce until smooth using an immersion blender or a standing blender.
Transfer the sauce to a small bowl for serving.
To Serve:
Carve the duck, ensuring all skin is removed, including from the back and legs.
Apply sauce to a pancake, then layer it with cucumber, scallion, and a modest amount of duck meat and skin, arranging the ingredients in a vertical line through the center. Fold the bottom quarter of the pancake towards the center, then roll it to enclose the ingredients.
Consume immediately.
Buon appetito!
NOTE:
Keep the rest of the food in the refrigerator for up to 2 days. Consume during the day.
Heat in the microwave or in the oven.
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