Peking Duck
⏳ Time
3 hours + 8 hours
🥕 Ingredients
10
🍽️ Servings
5
Description
Peking Duck is a famous Chinese dish known for its crispy skin and tender meat. Traditionally, it is served with thin pancakes, hoisin sauce, and sliced scallions. The dish is often enjoyed at special occasions and is a favorite in many American-Chinese restaurants.
Ingredients
- Duck - 1 piece
- Honey - 2 spoons
- Soy Sauce - 3 spoons
- Sesame Oil - 1 tablespoon
- Wheat Flour - 10.6 oz
- Glutinous Rice Flour - 7.1 oz
- Water - 2 glasses
- Scallions - 1 bunch
- Pickled Cauliflower - 1 piece
- Kung Pao Sauce - 2 fl oz
Step by Step guide
Step 1
Scald the plucked and cleaned duck with boiling water and place it in the refrigerator for 6-8 hours.
Step 2
Mix honey, sesame oil, and soy sauce, and evenly coat the duck with this mixture. If the duck is headless, securely seal the neck with toothpicks. Dilute the remaining sauce with 2-3 tablespoons of water and pour it into the duck. Sew up the belly or secure it firmly with toothpicks. Let the bird rest like this for one hour.
Step 3
Preheat the oven to 428°F. Place the duck on a rack over a roasting pan and roast for 1.5 to 2 hours, until the juices run clear. Remove the duck from the oven and let it cool slightly.
Step 4
The duck is sliced with a sharp knife into thin pieces, about 2-3 centimeters thick, ensuring that each piece of meat has some crispy skin. The remaining part of the carcass can be boiled to make a broth, which is served after the main course.
Step 5
While the duck is roasting, you can prepare the flatbreads and filling. In a bowl, mix the flour and gradually stir in one cup of hot water. Knead the dough thoroughly and let it rest for 10 minutes under a damp cloth.
Step 6
Divide the dough into two equal parts and shape each part into a cylinder with a diameter of 5 cm. Cut across into pieces that are 2 cm each. Brush one side of each piece with sesame oil, then pair them up with the oiled sides facing each other and roll them out into flatbreads with a diameter of 15 cm.
Step 7
Fry the resulting patties in a non-stick skillet without oil, cooking each side for about half a minute until bubbles form.
Step 8
Carefully separate the fried flatbreads into two equal pancakes and stack them on a plate. Slice the green onions lengthwise along the shoots, and cut the pickles into thin strips about 8 cm long, placing each ingredient in separate bowls.
Step 9
During the meal, pieces of duck are wrapped in pancakes spread with hoisin sauce, along with green onions and cucumber.
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