Peking Duck, An Easy Home Version (北京烤鸭)
User Reviews
5
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Prep Time
1 d 2 hrs
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Cook Time
1 hr 15 mins
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Servings
6
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Course
Main Course
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Cuisine
Chinese
Peking Duck, An Easy Home Version (北京烤鸭)
Description
This Peking Duck recipe guides you through preparing a whole duck approximately 2.5kg in weight to achieve a crisp, golden skin by using salt and maltose syrup brushed onto the skin. Initial preparation includes drying the duck, seasoning with salt, and pouring boiling water over the skin to tighten it, which helps in achieving crispness. A syrup made from maltose, hot water, and vinegar is applied twice with resting periods to develop the skin’s texture and shine. The duck is then refrigerated uncovered to dry further before roasting.
The aromatic stuffing inside the duck consists of scallions, garlic, quartered apples, star anise, bay leaf, and cassia cinnamon, contributing subtle fragrance during roasting. After cooking, the duck is commonly served with thin pancakes, scallions, cucumber sticks, and a sauce made of sweet bean paste and sugar, capturing the classic combination of flavors and textures typical of Peking Duck.
The recipe notes suggest maltose is ideal for the syrup but honey diluted with water can substitute. Various vinegar types or even lemon juice work for acidity in the syrup. Sweet bean sauce substitutes include hoisin, yellow soybean, or plum sauces. Cooking times may vary, so checking progress is advised to ensure proper doneness.
Ingredients
- 1 duck about 2.5kg/5.5lb
- 2 tablespoon salt fine
For the syrup
- 2 tablespoon maltose see note 1
- 120 ml water about ½ cup, hot
- 1 teaspoon vinegar see note 2
For the stuffing
- 2 talks scallions
- 1 head garlic
- 2 apple quartered
- 4 star anise
- 4 bay leaf
- 2 pieces cassia cinnamon
For the sauce
- 3 tablespoon sweet bean sauce see note 3, Tian Mian Jiang/甜面酱
- 1 teaspoon sugar
You also need
- Peking duck pancake homemade or shop-bought
- scallions julienned
- cucumber peeled and seeds removed, cut into sticks
Instructions
Prepare the duck
- Pat dry the duck with kitchen paper then rub the salt over the skin and the cavity. Put the duck over a wire rack with a tray underneath to collect any drips. Leave to rest on the counter for 1 hour.
- Bring about 1½ litres of water (about 6 cups) to a boil, then gently pour it over the entire duck skin (remember to flip over and do the other side). You can use a deep tray to collect the water, or do it inside a sink. If there are feather ends on the skin, remove them with a tweezer.
- In a bowl, mix maltose with hot water and vinegar until completely dissolved. Brush a layer of the mixture over the duck skin. Leave to rest in the fridge for 1 hour then brush another layer.
- Keep the duck refrigerated uncovered (over the rack and inside a tray) for 24 to 48 hours.
Roast the duck
- One hour before roasting, take the duck out of the fridge to bring it back to room temperature. Put all the stuffing ingredients (scallions, garlic, apples, star anise, cassia cinnamon and bay leaves) into the cavity. Use toothpicks or skewers to seal the openings of the cavity.
- Preheat a fan-assisted oven, aka convection oven, at 200°C/390°F (or 220°C/425°F if using a conventional oven). Put the duck over the middle rack of the oven with the breast side facing up. Place a roasting tray at the bottom of the oven to collect any dripping fat during roasting. Leave to cook for 15 minutes.
- Then lower the temperature to 180°C/350°F (or 200°C/390°F if using a conventional oven). Use aluminium foil to cover the tip of the wings and the end of the legs. Continue cooking for a further 60 minutes or so (see note 4)
- Check the doneness by inserting an instant-read thermometer into the thickest part of the duck (the inner thigh area near the breast). The temperature should be no lower than 74C°/165F°.
Serve the duck
- Take the duck out of the oven and leave it to rest on the counter for 15 minutes.
- While waiting, prepare the sauce. Add ½ tablespoon of duck fat collected during roasting to a pan. Add sweet bean sauce and sugar. Mix and simmer over low heat until tiny bubbles appear. Transfer to a small serving dish. Whisk to fully incorporate the sauce and oil.
- Steam the pancakes for 3 minutes to warm up if they’re cold. Slice the duck into pieces.
- When eating, spread a little sauce over a pancake, put the duck, scallions and cucumber in the middle. Wrap up into a cylinder and enjoy.
Cook a soup (optional)
- After most of the meat has been removed from the duck, boil the carcass in water to make a soup with Napa cabbage or winter melon. Simply add salt and white pepper to season.
Notes
- Maltose syrup is preferred; if unavailable, mix 2 parts honey with 1 part hot water as a substitute.
- You may use any vinegar or fresh lemon juice to replace vinegar in the syrup.
- Sweet bean sauce can be substituted with hoisin, yellow soybean, or plum sauce depending on availability.
- Monitor the roasting time closely as it varies by duck size and oven; adjust as needed to achieve crisp skin and cooked meat.
User Reviews
Overall Rating
5
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