Peking Duck
⏳ Time
1 hour 10 minutes
🥕 Ingredients
9
🍽️ Servings
5
Description
The recipe for Peking Duck is quite labor-intensive and usually requires special equipment.
Ingredients
- Duck - 1 piece
- Garlic - 0.7 oz
- Sugar - 0.7 oz
- Chinese Maltose - 8 fl oz
- Cider - 3 fl oz
- Herbes de Provence - 1.4 oz
- 9% Vinegar - 10 fl oz
- Salt - 1.2 oz
- "Five Pepper Blend" - 1.4 oz
Step by Step guide
Step 1
Trim excess fat from the duck (the proportions are based on a bird weighing 2–2.2 kg). You can save the fat instead of discarding it, as it can be used for frying.
Step 2
Place two large pots on the stove on adjacent burners. Pour 3 liters of water into one pot and bring it to a boil. In the other pot, set a colander and place the duck in it, slowly pouring boiling water over the duck, focusing mainly on the breast and legs.
Step 3
When all the water is in the second pot (there should also be a flame underneath it), move the colander and repeat the process — continue this for 15 minutes of pouring, which is necessary to open the pores of the skin and allow the marinade to be absorbed better.
Step 4
Rub the inside of the duck with a mixture of salt, sugar, Provence herbs, 'Five Peppers,' and finely chopped garlic. Place it in the refrigerator to marinate for 24 hours.
Step 5
Prepare a liquid marinade using cider, vinegar, maltose (make sure to use Chinese maltose), and 300 ml of water. Bring the marinade to a boil and slowly pour it over the duck until it is almost completely absorbed. The marinade should remain hot at all times. When only a small amount is left, brush it onto the duck using a brush.
Step 6
Pierce the duck with a metal skewer and hang it using a culinary or any thick string from the kitchen hood, placing a container underneath to catch any drippings. Leave the duck like this for a day: it should dry out a bit, and the thickness of the skin will decrease.
Step 7
Place the duck on a baking sheet lined with parchment paper and put it in the preheated oven at 170–347°F for 20 minutes.
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