Peking Duck / china king menu-2024
Here’s a complete recipe for making Peking Duck at home:
Ingredients / china king menu
For the Duck:
- 1 whole duck (about 5-6 lbs)
- 2-3 liters of boiling water
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1 tablespoon light soy sauce
- china king menu
For the Marinade:
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cloves garlic, minced (optional)
For the Glaze:
- 2 tablespoons maltose (or honey)
- 1 tablespoon water
For Serving:
- Mandarin pancakes (store-bought or homemade)
- Hoisin sauce
- Sliced cucumber
- Sliced scallions (green onions)
- china king menu
Instructions
Step 1: Clean and Prep the Duck
- Rinse the duck inside and out, removing any excess fat and giblets. Pat it dry with paper towels.
- Prick the skin of the duck lightly with a sharp fork or skewer (avoid piercing the meat).
Step 2: Marinate the Duck
- Mix the marinade ingredients in a bowl.
- Rub the sauce equally inside and outside the duck.
- Let the duck marinate uncovered in the refrigerator for at least 6 hours, preferably overnight.
Step 3: Dry the Skin
- Combine honey, white vinegar, and soy sauce in a small bowl.
- Pour boiling water over the duck to tighten the skin. Pat the duck dry.
- Brush the honey-vinegar-soy mixture over the entire duck. Hang the duck in a cool, well-ventilated place (or refrigerate uncovered) for 4-6 hours until the skin is dry to the touch.
Step 4: Roast the Duck
- Preheat your oven to 375°F (190°C).
- Place the duck on a roasting rack set over a baking tray to catch the drippings.
- Roast for 40 minutes. Then flip the duck and roast for another 40 minutes on the other side.
- Increase the oven temperature to 450°F (230°C) and roast for an additional 10-15 minutes to crisp up the skin. Save an eye on it to avoid hot.
Step 5: Prepare the Glaze
- Mix maltose (or honey) with a little water and gently heat to dissolve.
- Brush this glaze over the duck in the last 5 minutes of roasting for a glossy finish.
Step 6: Serve
- Let the duck rest for 10-15 minutes before carving.
- Cut the duck into thin pieces, focusing on protective the crunchy skin.
- Serve with warm Mandarin pancakes, Hoisin sauce, cucumber, and scallion slices.
Tips for Success
- Drying the skin is crucial for achieving crispy skin. Use a fan or let the duck air-dry naturally for best results.
- To replicate authentic roasting, traditional Peking Duck is cooked hanging over an open flame, but a home oven with a roasting rack works well.
- If making pancakes from scratch, use flour and hot water to form a soft dough, roll thin, and cook on a skillet.
Enjoy your homemade Peking Duck! 🦆