Peking Duck

July 22, 2024
12:57 pm

Peking Duck is a famous Chinese dish known for its crispy skin and succulent meat, often considered a culinary masterpiece. Originating from Beijing, this dish has been prepared since the Imperial era and remains a symbol of Chinese culinary tradition. The process of making Peking Duck involves air-drying the duck, coating it with a sweet glaze, and roasting it until the skin is perfectly crisp.

Traditionally, Peking Duck is served with thin pancakes, hoisin sauce, and sliced green onions and cucumbers. Diners enjoy assembling their own rolls, savoring the combination of the crispy skin, tender meat, and flavorful condiments. Peking Duck is often reserved for special occasions and festive meals, offering a luxurious and memorable dining experience.

Recipe:

Ingredients:

1 whole duck (4-5 pounds)
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Shaoxing wine
1 teaspoon five-spice powder
1 teaspoon salt
1 cup boiling water

Instructions:

Prepare the Duck: Rinse the duck and pat dry with paper towels. Remove any excess fat and tail. Then mix honey, soy sauce, rice vinegar, Shaoxing wine, five-spice powder, and salt to make the glaze.
Glaze the Duck: Brush the glaze evenly over the duck, ensuring it is well-coated. Hang the duck in a cool, dry place for at least 4 hours, preferably overnight, to allow the skin to dry.
Roast the Duck: Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan. Pour boiling water over the duck to help tighten the skin and roast duck.
Serve: Carve the duck into thin slices, including both skin and meat. Serve with thin pancakes, hoisin sauce, sliced green onions, and cucumber.