Peking Duck (北京烤鸭) - East Asian Recipe

Peking Duck (北京烤鸭)

🌍 East Asian, China (Beijing) Difficulty: ●●●○○

Peking Duck was reserved for imperial banquets in the Yuan and Ming dynasties — first restaurant version opened in 1416.

Ingredients

• 1 whole duck (2kg)
• 3 tbsp maltose or honey dissolved in 2 tbsp warm water
• 1 tbsp soy sauce
• 2 tsp five-spice
• scallions
• cucumber julienned
• hoisin sauce
• Mandarin pancakes (thin flour pancakes)

Method

1. Separating — Separate skin from meat with air pump or fingers. Dry-brine uncovered in fridge 24–48 hours.
2. Brushing — Brush with maltose glaze, dry again 12 more hours.
3. Step 3 — Hang or roast on rack at 220°C (425°F)/220°C (425°F), starting 30 min, then reduce to 190°C (375°F)/190°C (375°F) 60 min.
4. Slicing — Slice skin separately from meat.
5. Serving — Serve on pancake with hoisin, scallion, cucumber.

Tags: duck, maltose or honey dissolved in 2 tbsp warm water, soy sauce, five-spice, scallions · Source: Brittani's Almanac