Peking Duck Chinese Recipe 🦆🥢

Prepare to embark on a culinary journey to the heart of Chinese cuisine with this authentic Peking Duck recipe. 🇨🇳 Indulge in the succulent flavors and crispy textures of this iconic dish, perfect for a special occasion or a flavorful weeknight meal. Let’s dive into the delightful world of Peking Duck preparation!

Ingredients 📝

Instructions 📋

1. Preparation of the Duck:

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   • Begin by cutting off the duck wings at the second joint, removing any excess fat and skin, and rinsing the duck thoroughly. Pat it dry.
   • Insert a chopstick through the neck opening and gently force it along the wing bone under the skin until it protrudes slightly at the second joint.
   • Repeat the process with another chopstick on the other wing, ensuring the duck’s arms are spread out like a crucifix.
   • Tie a string around the middle of the duck to hold it together and enable hanging.

2. Preparing the Marinade:

   • In a wok, bring 6 cups of water to a boil.
   • Stir in the honey (or maltose), dry sherry, and white vinegar until fully dissolved.
   • Create a slurry by mixing the cornstarch with water, then add it to the wok.
   • Once the liquid returns to a boil, dip the duck into the marinade, ensuring it’s thoroughly moistened.
   • Repeat the dunking process at least twice.
   • Hang the duck by the string in a cool, airy place for 4-6 hours until the skin becomes dry and taut.

3. Roasting the Duck:

   • Preheat your oven to 350°F (175°C).
   • Place a roasting pan on the lower rack of the oven and fill it with 2-3 inches of water to create steam.
   • Oil the rack above the pan to prevent sticking.
   • Remove the chopsticks and string from the duck.
   • Position the duck on the oiled rack in the center of the oven, breast side up.
   • Roast for 30 minutes.

4. Turning and Roasting:

   • After the initial 30 minutes, turn the duck breast-side down and continue roasting for 45 minutes.
   • Turn the duck breast-side up again and roast for an additional 30 minutes, or until the skin turns a deep, golden brown.

5. Preparing the Scallion Brushes:

   • Trim the roots of the scallions and remove most of the green parts, leaving about 3 inches.
   • Make several 1-inch lengthwise slits at each end of the scallions.
   • Place the scallions in ice water for 20 minutes, then drain and refrigerate until ready to use.

6. Assembling and Serving:

   • Carve the duck, separating the meat and skin.
   • Mix the hoisin sauce with sesame oil and a tablespoon of water to create a flavorful sauce.
   • To serve, use the chilled scallion brushes to brush the hoisin mixture onto the pancakes.
   • Add the crispy duck skin, tender meat, and scallions onto the pancakes, fold one end over, and roll up to create delectable wraps.

Nutritional Information (Per Serving) 📊

• Calories: 1637.8
• Fat Content: 151.1g
• Saturated Fat Content: 50.4g
• Cholesterol Content: 288.2mg
• Sodium Content: 587.9mg
• Carbohydrate Content: 20.8g
• Fiber Content: 1.3g
• Sugar Content: 12.2g
• Protein Content: 44.7g

Tips and Tricks 💡

• For an extra crispy skin, you can apply a thin layer of maltose instead of honey in the marinade.
• Hanging the duck to dry allows the skin to crisp up beautifully during roasting.
• Serve the Peking Duck with traditional accompaniments like thinly sliced cucumbers and spring onions for added freshness and crunch.

Get ready to savor every mouthwatering bite of this homemade Peking Duck, a true masterpiece of Chinese cuisine! Enjoy the flavors and the culinary adventure it brings to your table. 🍽️