Peking Duck is a dish with a long and storied history, known for its crispy skin and tender meat. It’s traditionally a multi-day process, but here’s a simplified version for home cooks:
Simplified Peking Duck
Yields: 4-6 servings Prep time: 30 minutes (plus overnight drying) Cook time: 2-2.5 hours
Ingredients:
- 1 (4-5 pound) whole duck, preferably air-chilled Â
- 1 tablespoon honey Â
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon soy sauce Â
- 1 teaspoon Chinese five-spice powder Â
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- Aromatics for cavity (optional): 2-3 scallions, 2-inch piece of ginger (sliced), 2 star anise
For Serving:
- Peking duck pancakes (thin pancakes, found in Asian markets) or steamed buns Â
- Hoisin sauce Â
- Scallions, white parts only, thinly sliced into 2-inch lengths
- Cucumber, peeled and thinly sliced into 2-inch lengths
Equipment:
- Large pot or wok
- Roasting rack Â
- Roasting pan Â
- Meat thermometer
Instructions:
Day 1: Preparing the Duck
- Blanch the duck: Bring a large pot of water to a rolling boil. Carefully lower the duck into the boiling water for 2-3 minutes. This tightens the skin and helps with crisping. Remove the duck and pat it completely dry, inside and out.
- Air-dry the duck: This is crucial for crispy skin. Hang the duck (using a hook or by placing it on a rack in front of a fan) in a cool, dry place or in the refrigerator, uncovered, for at least 4 hours, preferably overnight. The drier the skin, the crispier it will be.
- Prepare the glaze: In a small bowl, combine the honey, rice vinegar, and soy sauce.
Day 2: Roasting the Duck
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Season the duck: Rub the duck inside and out with the Chinese five-spice powder, salt, and white pepper. If using, place the aromatics inside the cavity.
- Roast the duck: Place the duck on a roasting rack set inside a roasting pan. Add about 1 cup of water to the bottom of the pan to catch drippings. Â
- Roast for 1 hour.
- Glaze the duck: Remove the duck from the oven and brush it generously with the honey glaze.
- Increase the heat: Increase the oven temperature to 425°F (220°C) and roast for another 30-45 minutes, or until the skin is deep golden brown and crispy and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest the duck: Let the duck rest for at least 15 minutes before carving.
Carving and Serving:
- Carve the duck: The traditional way to carve Peking duck is to separate the skin from the meat. This is a skilled technique, but you can simply carve the duck as you would a roasted chicken. Focus on getting as much crispy skin as possible.
- Serve: Serve the crispy skin and meat with the Peking duck pancakes or steamed buns, hoisin sauce, scallions, and cucumber. Â
Tips and Notes:
- Air-chilled ducks are preferred because they have less moisture, which helps with crisping the skin.
- If you don’t have Peking duck pancakes, you can use thin flour tortillas or homemade crepes.
- Hoisin sauce can be found in most Asian markets or in the international aisle of some supermarkets.
- The drippings in the pan can be used to make a sauce, if desired.
This simplified version provides a delicious and satisfying Peking duck experience at home. While it doesn’t replicate the exact traditional method, it’s much more manageable for the home cook. Enjoy!
