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Peking Duck recipe

Peking Duck recipe

Peking Duck is a famous dish from Beijing, known for its thin, crispy skin and tender meat. Preparing authentic Peking Duck is quite an elaborate process traditionally involving inflating the duck, hanging it to dry, and roasting it in a specific type of oven. However, I'll provide a simplified version that you can make at home.

Ingredients:

  • Whole Duck: 1 (about 4 to 5 pounds, with neck and giblets removed)
  • Boiling Water: for blanching
  • Honey: 1/4 cup
  • Soy Sauce: 1 tablespoon
  • Chinese Five-Spice Powder: 1 teaspoon
  • White Vinegar: 2 tablespoons
  • Sugar: 1 tablespoon
  • Green Onions: for garnish
  • Cucumber: 1, thinly sliced for serving
  • Hoisin Sauce: for serving
  • Pancakes: Chinese pancakes or thin tortillas

Instructions:

  1. Prepare the Duck:

    • Rinse the duck inside and out, and pat dry with paper towels.
    • Blanch the duck: Boil a large pot of water, and carefully pour the hot water over the duck's skin. This helps tighten the skin. Drain and pat dry.
  2. Season the Duck:

    • Mix honey, soy sauce, five-spice powder, vinegar, and sugar in a bowl.
    • Brush the mixture all over the duck, inside and out.
    • Let the duck dry for about 24 hours in the refrigerator, uncovered. This helps to achieve crispy skin.
  3. Roast the Duck:

    • Preheat your oven to 350°F (175°C).
    • Place the duck breast side up on a rack in a roasting pan. Roast for about 1 hour.
    • Flip the duck and roast breast side down for about 30 minutes.
    • Turn the duck breast side up again and increase the oven temperature to 400°F (200°C). Roast for another 30 minutes or until the skin is brown and crispy.
  4. Carve the Duck:

    • Let the duck rest for about 10 minutes.
    • Carve the duck by removing the crispy skin and slicing the meat.
  5. Serve:

    • Serve the Peking Duck with hot pancakes, sliced cucumbers, green onions, and hoisin sauce.
    • Traditionally, diners wrap slices of duck, cucumber, and green onions in a pancake with a bit of hoisin sauce.

Tips:

  • The key to crispy skin is ensuring the duck is thoroughly dried before roasting.
  • If you can, use a hook to hang the duck in the fridge during the drying process.
  • Peking Duck is usually served in two stages: first the skin, then the meat. But at home, you can serve it as you prefer.

This recipe is a simplified version of Peking Duck, but it should give you a taste similar to the traditional dish. Enjoy your cooking!

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