Step-by-step Peking Duck Recipe and Tips

Who doesn’t love a crispy and succulent Peking duck? This classic Chinese dish is a favorite among many, but making it at home may seem like a daunting task. Fear not, because we’ve got you covered with this step-by-step Peking duck recipe and some helpful tips to ensure your duck turns out perfectly every time. Let’s get cooking!

Ingredients:

• 1 whole duck, about 5-6 pounds
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons Shaoxing wine
• 4 cups water
• 1-inch piece of ginger, sliced
• 3 green onions, cut into 2-inch pieces
• Pancakes, hoisin sauce, and sliced cucumbers for serving

Step 1: Prepare the Duck

Start by rinsing the duck inside and out, then pat it dry with paper towels. Trim off any excess fat, especially around the neck and tail. Using a needle or skewer, prick the skin of the duck all over. This will help release the fat and make the skin crispy when roasted.

Mix the Chinese five-spice powder, salt, and sugar in a small bowl. Rub this mixture all over the duck, making sure to get it into the nooks and crannies. Place the duck on a rack in a roasting pan and refrigerate, uncovered, for at least 24 hours. This will help the skin dry out and become crispy when cooked.

Step 2: Roast the Duck

Preheat your oven to 375°F. Mix the soy sauce, honey, rice vinegar, and Shaoxing wine in a small bowl. Brush this mixture all over the duck, ensuring it is well coated. Stuff the cavity of the duck with the ginger slices and green onions.

Roast the duck in the preheated oven for 1 hour, then increase the temperature to 425°F and roast for another 30 minutes, or until the skin is golden brown and crispy. Remove the duck from the oven and let it rest for 10-15 minutes before carving.

Serving Suggestions:

To serve, carve the duck into thin slices and arrange them on a platter. Serve the duck with warm pancakes, hoisin sauce, and sliced cucumbers. To eat, spread some hoisin sauce on a pancake, add a few slices of duck and cucumber, then roll it up and enjoy!

Tips for Success:

• For extra crispy skin, try blowing cold air into the cavity of the duck using a hairdryer before roasting.
• Make sure to dry the skin of the duck thoroughly with paper towels before seasoning and roasting.
• Use a meat thermometer to ensure the duck is cooked through – the internal temperature should reach 165°F.
• Don’t throw away the duck fat – save it for cooking potatoes or making delicious gravy!

With this step-by-step Peking duck recipe and these helpful tips, you’ll be able to recreate this classic Chinese dish at home with ease. Impress your family and friends with your culinary skills and enjoy a delicious meal together. Happy cooking!