How to cook the famous Peking Duck
Peking Duck Recipe, or Peking Roast Duck is a famous duck dish from Beijing, China that has been prepared since the imperial era, and is now considered one of China’s national foods.
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce.
Our Peking Duck Recipe is a delicious combination of Peking duck, ginger, plum or Hoi Sin sauce with cucumber and onions, all wrapped up in warm pancakes. Ideal as starter!
Peking Duck Ingredients by Pinoy Recipe dot net:
- 12 (shop bought) Chinese pancakes
- 2 1/2 kg duck
- 2 tbsp honey
- 2 tbsp dry sherry
- 1 tbsp white vinegar
- 3 tbsp corn starch
- 6 cups (1500ml) water
- 10 scallions
- 1 bowl
- 1 spoon
- 1 plate
- 1 kitchen roll
- 1 wok or frying pan
- 1 pastry brush
- some tongs
- 1 teaspoon
- some cling film
Peking Duck Cooking Procedure:
- Step 1: Pat Dry
Cut the wings off at the first joint and wash the duck thoroughly. Pat the duck dry with paper towels, making sure there are no feathers or quills attached to the skin.
- Step 2: Peking Sauce
Add 6 cups (1 1/2 L) water to a large wok or pot over high heat. Bring the water to a boil. Once the water is boiling, add 2 tbsp honey to the water and stir until it dissolves. Then add 2 tbsp dry sherry and 1 tbsp white vinegar. Bring the mixture back up to a rolling boil. Create a slurry by adding 1/3 cup (75 ml) of water to 3 tablespoons corn starch. Stir until the cornstarch dissolves into a white, smooth liquid. Add the slurry to the boiling mixture in the pot, stir and bring it back to a boil.
- Step 3: Dip The Duck
Slide the duck slowly into the boiling water. Use a large spoon or ladle to spoon the sauce over the duck until it’s fully coated. The longer the duck is in the mixture, the sweeter and tangier the duck’s meat will become.
- Step 4: Drip Dry
Place the basted duck uncovered on a rack. Let it air dry for at least six hours. This will remove moisture and tighten the skin. This is a critical step for a perfect Peking duck. A fan is not necessary, but the duck should be place in an area that is cool and airy.
- Step 5: Bake
Pre heat the oven to 350 degrees (180 C/Gas Mark 4). Fill a tray with one to three inches of water and place it on the bottom of the oven. This will catch the duck drippings and keep the meat moist while it bakes. Place the duck, breast side up, on a greased rack in the center of the oven. Bake for 30 minutes. Then, carefully turn the duck breast side down and bake for and additional 45 minutes. Finally, turn the duck, breast up, one more time and roast for another 30 minutes just long enough for the skin to turn dark brown.
- Step 6: Serve
Peking duck is traditionally served with scallion brushes, hoisin sauce and Chinese pancakes. Place some duck meat and crispy skin in a pancake, drizzle on some hoisin sauce, roll and enjoy!