Mastering the Art of Peking Duck: A Culinary Delight
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Ingredients
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1 kg Whole duck
(Choose a young, plump duck for the best results.)
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1 liter Boiling water
(Used for blanching the duck.)
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3 tbsp Honey
(Can substitute with maltose for a richer flavor.)
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2 tbsp Rice vinegar
(Adds flavor and helps crisp the skin.)
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1 tsp Five-spice powder
(For seasoning the duck.)
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1 tbsp Salt
(To rub inside and outside the duck.)
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4 stalks Spring onions
(For serving alongside the duck.)
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1 medium Cucumber
(Julienned for serving.)
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8 pieces Chinese pancakes
(To wrap the duck and condiments.)
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4 tbsp Hoisin sauce
(For serving as a dipping sauce.)
(Choose a young, plump duck for the best results.)
(Used for blanching the duck.)
(Can substitute with maltose for a richer flavor.)
(Adds flavor and helps crisp the skin.)
(For seasoning the duck.)
(To rub inside and outside the duck.)
(For serving alongside the duck.)
(Julienned for serving.)
(To wrap the duck and condiments.)
(For serving as a dipping sauce.)
Nutrition
- Servings: 4
- Serving Size: 1 quarter duck with pancakes
- Calories: 650 kcal
- Carbohydrates: 25 g
- Protein: 45 g
- Fat: 45 g
- Fiber: 2 g
- Sugar: 10 g
- Sodium: 800 mg
- Cholesterol: 90 mg
- Calcium: 50 mg
- Iron: 3.5 mg
Instructions
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1 - Prepare the Duck:
Clean the duck thoroughly, removing any feathers and innards. Pat dry and set aside.
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2 - Blanch the Duck:
Bring water to a boil and carefully submerge the duck for 5 minutes. Remove and let cool.
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3 - Glaze the Duck:
Combine honey and rice vinegar. Brush the mixture all over the duck, ensuring it’s evenly coated.
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4 - Season the Duck:
Rub the inside and outside of the duck with five-spice powder and salt.
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5 - Dry the Duck:
Hang the duck in a cool, dry place for at least an hour or refrigerate overnight to dry the skin.
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6 - Roast the Duck:
Preheat the oven to 220°C (428°F). Roast the duck for 60-75 minutes, basting occasionally, until the skin is crispy and golden.
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7 - Serve:
Carve the duck and serve with pancakes, hoisin sauce, spring onions, and cucumber.
Clean the duck thoroughly, removing any feathers and innards. Pat dry and set aside.
Bring water to a boil and carefully submerge the duck for 5 minutes. Remove and let cool.
Combine honey and rice vinegar. Brush the mixture all over the duck, ensuring it’s evenly coated.
Rub the inside and outside of the duck with five-spice powder and salt.
Hang the duck in a cool, dry place for at least an hour or refrigerate overnight to dry the skin.
Preheat the oven to 220°C (428°F). Roast the duck for 60-75 minutes, basting occasionally, until the skin is crispy and golden.
Carve the duck and serve with pancakes, hoisin sauce, spring onions, and cucumber.
More About: Mastering the Art of Peking Duck: A Culinary Delight
Peking Duck: A Culinary Masterpiece
Peking Duck is one of China’s most famous dishes, renowned for its thin, crispy skin and succulent meat. This dish has a history that dates back to the Imperial era, where it was favored by emperors and served at ceremonial banquets. The preparation of Peking Duck is an art form, involving a meticulous process to achieve the perfect balance of flavors and textures.
The key to a great Peking Duck lies in the drying process of the skin, which allows it to become incredibly crispy when roasted. The traditional method involves hanging the duck to air dry for hours, which is crucial for achieving that iconic crackling skin.
When served, the duck is typically accompanied by thin pancakes, hoisin sauce, and fresh vegetables like cucumber and spring onions. The experience of wrapping slices of duck in the pancake with a drizzle of hoisin sauce is an essential part of enjoying this dish.
This recipe may seem challenging due to the lengthy process, but the results are well worth the effort. Peking Duck is not just a meal; it's a celebration of flavors and culinary tradition that brings people together. Perfect for special occasions or family gatherings, this dish will impress your guests and leave them craving more.
Tips & Notes
- Make sure to dry the duck thoroughly before roasting to ensure maximum crispiness.
- Experiment with different seasonings in your glaze if you want to customize the flavor.
- Serve the duck immediately after carving for the best taste and texture.
