Peking Duck, also known as Beijing Roast Duck, is a culinary masterpiece that has been celebrated for centuries in China. Its skin is crispy and golden brown, while the meat remains juicy and flavorful. This dish is not just a meal; it’s an experience. In this article, we’ll guide you through the steps to make traditional Peking Duck at home.
Ingredients
To make traditional Peking Duck, you’ll need:
- 1 whole duck (preferably a Peking duck or a similar breed, about 5 to 6 pounds)
- Salt (for cleaning and seasoning)
- White vinegar (for cleaning)
- 50 grams (about 1/4 cup) of maltose or honey (for glazing)
- 100 grams (about 1/2 cup) of coarse salt
- 1 tablespoon of Sichuan peppercorns
- 1 tablespoon of five-spice powder
- Fresh ginger (for seasoning)
- Garlic (for seasoning)
- Scallions (for seasoning)
- 8 star anise pods
- 2 cinnamon sticks
- Cooking oil (for roasting)
- Pancakes (or thin, flexible wraps)
- Hoisin sauce
- Sliced cucumbers
- Sliced scallions
- Sweet bean sauce (optional)
Equipment
- Large pot or container for cleaning and soaking
- Needle or sharp tool for piercing the duck skin
- Roasting rack and pan
- Oven or charcoal roaster
- Basting brush
- Carving knife and fork
- Serving platter
Preparation
Cleaning the Duck
Begin by preparing the duck. Kill the duck if it’s not already prepared, then pluck it clean of all feathers. Make sure to remove the small wingtips and feet.
Rinse the duck thoroughly under cold running water. Inside the duck, you’ll find the giblets, which should be removed. The neck can be reserved for making broth or discarded.
To clean the duck cavity, use a mixture of salt and white vinegar. Rub the inside and outside of the duck with this mixture to remove any impurities and blood. Rinse well with cold water.
Preparing the Duck for Roasting
Pat the duck dry with paper towels. It’s crucial that the duck is completely dry before proceeding, as this will help achieve a crispy skin.
Use a needle or a sharp tool to pierce the duck skin all over, being careful not to pierce the meat. This will help release the fat during roasting and make the skin crisper.
Seasoning the Duck
In a small bowl, combine the coarse salt, Sichuan peppercorns, and five-spice powder. Mix well to create a seasoning blend.
Generously sprinkle the seasoning blend inside the duck cavity. Stuff the cavity with slices of fresh ginger, garlic cloves, scallions, star anise pods, and cinnamon sticks. These aromatics will flavor the duck meat as it roasts.
Glazing the Duck
In a small bowl, mix the maltose or honey with a little water to create a thin glaze. Alternatively, you can use a mixture of honey and rice vinegar.
Use a basting brush to coat the entire duck, including the inside of the cavity, with the glaze. This will help create a shiny, golden-brown crust during roasting.
Let the duck rest for about 30 minutes to allow the glaze to set and the seasoning to penetrate the meat.
Air-Drying the Duck
If possible, hang the duck by its neck in a well-ventilated area for several hours or overnight. This will help dry out the skin even more, ensuring a crispy finish.
If hanging is not an option, you can place the duck on a wire rack set over a rimmed baking sheet. Make sure to cover the baking sheet with aluminum foil to catch any drips.
Roasting the Duck
Preheat the Oven
Preheat your oven to 375°F (190°C). If you’re using a charcoal roaster, set it up according to the manufacturer’s instructions and preheat it to the desired temperature.
Roasting the Duck
Place the duck, breast side up, on the roasting rack. If you’re using a roasting pan, make sure to line it with aluminum foil for easier cleanup.
Roast the duck for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the skin is golden brown and crispy and the internal temperature reaches 165°F (75°C).
During roasting, you’ll need to baste the duck periodically with the remaining glaze and any accumulated juices in the pan. This will help keep the skin moist and add more flavor.
Be careful not to over-baste, as this can make the skin soggy. Instead, focus on basting the areas that are not as crispy.
If the duck is browning too quickly, you can cover it loosely with aluminum foil for the last 20-30 minutes of roasting.
Resting the Duck
Once the duck is done, remove it from the oven and let it rest for about 15-20 minutes. This will allow the juices to redistribute, making the meat more tender and flavorful.
Serving the Duck
Carving the Duck
To carve the duck, place it on a carving board with the breast side up. Using a sharp carving knife, make a cut along the breastbone to separate the two halves.
Then, slice the duck meat thinly, being careful to keep the skin intact. You can also carve the legs and wings separately.
Preparing the Pancakes
While the duck is resting, prepare the pancakes, cucumber slices, and sliced scallions. Warm the pancakes if necessary to make them pliable.
Assembling the Peking Duck Wraps
To assemble a Peking Duck wrap, place a few slices of duck meat on a pancake. Add a few cucumber slices and sliced scallions.
Drizzle with a little hoisin sauce and sweet bean sauce, if using. Roll the pancake up tightly to enclose the filling.
Serving
Serve the Peking Duck wraps with additional hoisin sauce, sliced cucumbers, sliced scallions, and lime wedges on the side.
Offer the remaining duck meat and carved bones to guests who may want to pick at the meat themselves.
Conclusion
Making traditional Peking Duck at home requires some preparation and patience, but the result is well worth it. The crispy skin, juicy meat, and flavorful aromatics make this dish a true culinary delight.
Whether you’re entertaining guests or simply treating yourself to a special meal, Peking Duck is sure to impress. Enjoy the process of making this traditional Chinese dish and savor every bite.
With its rich history and delicious flavor, Peking Duck is a culinary treasure that deserves to be celebrated. By following these steps, you can bring this timeless classic to your kitchen and enjoy it anytime you like.
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