Peking Duck
Ingredients
- 1 pcSmoked duck breast (whole and cleaned)
- 4 tbspHoney
- 3 tbspsoy sauce
- 2 tbspRice vinegar
- 1 tspfive spice powder
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspSesame oil
- 100 ghoisin sauce
- 1 pcCucumber (in matchsticks)
- 4 pcScallion or chives (thinly sliced)
- 100 gMaltose (heat slightly to liquefy)
Method
A lacquered skin, as crispy as glass, that cracks to reveal tender and fragrant meat. The aroma of five-spice and toasted honey hits you as soon as the oven opens.
- 1
Hang the duck or place it on a rack. Pour 2 liters of boiling water over the skin. The skin should shrink instantly, becoming smooth and slightly translucent.
- 2
In a bowl, mix the maltose, honey, soy sauce, rice vinegar, and five-spice powder. The texture should be syrupy and coat the back of a spoon.
- 3
Brush the entire duck with the glaze. Hang the duck in a cool, ventilated place for at least 12 hours. The skin should be dry to the touch, like parchment.
- 4
Bake at 180°C on a rack. The duck should take on a dark, uniform mahogany color. The fat should bead and drip slowly, a sign that the skin is separating from the meat.
- 5
Slice the skin and meat into thin strips. Serve with warm Peking pancakes, cucumber and scallions cut into thin sticks, and the hoisin sauce.
Frequently asked questions
How do you get this dish right?
- Drying is the secret: if the skin isn't dry before roasting, it will be rubbery instead of crispy.
- Use a hairdryer (cold air) to speed up drying if you don't have 12 hours.
- Never prick the duck's skin during cooking; juices will escape and soften the crust.
How long does this dish keep?
Consume immediately to maintain crispness. Leftover meat can be stir-fried the next day.
