Peking Duck, also known as Beijing Duck, is a renowned dish with roots tracing back to imperial China. Renowned for its crispy skin, succulent meat, and rich flavor, Peking Duck has earned its place as a celebrated delicacy both in China and around the world. While traditionally prepared in specialized ovens, you can recreate the magic of this iconic dish in your own kitchen with this authentic recipe. Let’s embark on a culinary journey to master the art of Peking Duck:
Ingredients:
For the Duck:
- 1 whole duck (approximately 2-2.5 kg)
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon honey
- 1 tablespoon Shaoxing wine (Chinese rice wine)
- 2 tablespoons maltose or honey (for glazing)
For the Pancakes:
- 300g all-purpose flour
- 200ml boiling water
- 1 tablespoon vegetable oil
For Serving:
- Hoisin sauce
- Cucumber, cut into matchsticks
- Spring onions, thinly sliced
Instructions:
Preparation:
- Rinse the duck thoroughly under cold water, inside and out. Pat dry with paper towels.
- In a small bowl, mix together the Chinese five-spice powder, honey, and Shaoxing wine to create a marinade.
- Rub the marinade evenly over the duck, ensuring it coats both the exterior and interior of the bird. Let it marinate in the refrigerator for at least 4 hours or preferably overnight.
Roasting the Duck:
- Preheat your oven to 200°C (390°F).
- Place the marinated duck on a roasting rack set over a baking tray. Roast in the preheated oven for 15 minutes.
- Reduce the oven temperature to 180°C (350°F) and continue roasting for another 1.5 to 2 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (167°F). If the skin is not crispy enough, increase the temperature to 220°C (425°F) for the last 10-15 minutes of cooking.
- While the duck is roasting, periodically baste it with the rendered fat to ensure even cooking and crispiness.
Glazing the Duck:
- In a small saucepan, heat the maltose or honey until melted and slightly caramelized.
- Carefully brush the melted maltose or honey over the entire surface of the duck. This will give the skin a glossy finish and extra flavor.
Preparing the Pancakes:
- In a mixing bowl, combine the all-purpose flour and boiling water. Stir until a dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic. Divide the dough into small balls, then roll each ball into a thin pancake, approximately 15cm (6 inches) in diameter.
- Heat a non-stick frying pan over medium heat. Brush the pan with vegetable oil, then cook each pancake for 1-2 minutes on each side, or until lightly golden and cooked through. Keep the cooked pancakes warm in a clean kitchen towel while you cook the remaining ones.
Assembling and Serving:
- To serve, thinly slice the roasted duck meat along with the crispy skin.
- Spread a pancake with hoisin sauce, then top with slices of duck, cucumber matchsticks, and spring onions.
- Roll up the pancake and enjoy the irresistible combination of flavors and textures.
By following this authentic Peking Duck recipe, you can recreate the magic of this beloved Chinese delicacy in the comfort of your own home. From marinating the duck to achieving the perfect crispy skin and assembling the pancakes, every step is a celebration of tradition, flavor, and culinary mastery. So, gather your ingredients, sharpen your knives, and embark on a culinary adventure to savor the exquisite taste of homemade Peking Duck.
