Traditional Peking Duck

Deep mahogany skin, glossy and brittle like glass, protecting tender, aromatic meat. The scent of star anise and roasted soy hits you the moment the oven door opens.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Hard
• Calories: 978
• Protein: 118 g
• Carbs: 41 g
• Fat: 30 g

Ingredients

• 1 piece Smoked duck breast ( whole, cleaned )
• 4 tbsp Honey ( liquid )
• 100 ml soy sauce
• 2 tbsp Rice vinegar
• 1 tsp five spice powder
• 2 piece star anise
• 3 piece Garlic ( crushed )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( in matchsticks )
• 1 piece Cucumber ( in matchsticks )
• 100 ml hoisin sauce
• 2 L Mineral water ( boiling for scalding )

Instructions

1. Preparation and poaching

   Clean the duck. Bring a large amount of mineral water to a boil. Pour the boiling water over the entire skin of the duck: it should tighten instantly and become translucent.

2. Skin drying

   Pat the duck perfectly dry. Hang it or place it on a rack in a cool, dry place for at least 4 hours. The skin should be dry to the touch, like parchment.

3. Glazing

   Mix the honey, soy sauce, rice vinegar, and five-spice powder. Brush the duck with this thick syrup. Insert the crushed garlic and star anise inside the cavity.

4. Slow roasting

   Bake at 160°C on a rack. The duck should color gently until it reaches a mahogany hue. Baste with the cooking juices halfway through to nourish the skin.

5. Carving and traditional service

   Cut the cucumber and spring onions into thin sticks. Steam the Chinese pancakes. Carve the duck into thin slices with the crispy skin. Serve by making rolls with a pancake, hoisin sauce, duck, and vegetables.

Chef's tips

• Drying is the secret: the drier the skin before entering the oven, the crispier it will be.
• Never pierce the skin; the fat must stay inside to baste the meat while the skin browns.

Storage

Consume immediately. The skin loses its crunch as it cools. Leftover meat can be stir-fried the next day.