Traditional Peking Duck Recipe: Chinese Classic
Ingredients
- 1 whole duck (5-6 pounds), cleaned with giblets removed
- Boiling water for blanching
- 1 tablespoon honey
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 tablespoon soy sauce
- 2 teaspoons white vinegar
- Scallions and cucumber for garnish
- Chinese pancakes or Mandarin pancakes to serve
- Hoisin sauce for dipping
Instructions
Step 1: Prepare the Duck
Clean the duck thoroughly, removing any feathers and innards. Rinse inside and out and pat dry with paper towels.
Step 2: Blanch the Duck
In a large pot, bring water to a rolling boil. Carefully dip the whole duck in the boiling water for about 30 seconds to tighten the skin. Lift out and pat dry. Repeat this process once more.
Step 3: Season the Duck
In a small bowl, mix the honey, five-spice powder, Shaoxing wine, soy sauce, and vinegar. Brush this mixture over the entire surface of the duck, inside and out. Let the duck rest in the refrigerator, uncovered, for 12-24 hours to allow the skin to dry out and the flavors to penetrate.
Step 4: Roast the Duck
Preheat the oven to 350°F (175°C). Place the duck on a rack in a roasting pan, breast side up. Roast for around 30 minutes per pound, or until the skin is a rich golden-brown color and crispy. Keep a tray of water at the bottom of the oven to keep the duck moist while cooking.
Step 5: Carve and Serve
Allow the duck to rest for 10 minutes after removing it from the oven. Carve the duck by removing the crispy skin in pieces and slicing the meat thinly. Serve with warm Chinese pancakes, sliced scallions, and cucumber. Add a dollop of hoisin sauce for guests to make their own rolled duck pancakes.
Equipment and Tools
- Large pot for blanching
- Roasting pan with rack
- Pastry brush
- Carving knife
- Kitchen twine (for trussing, if preferred)
Preparation
Ensure that you have all ingredients and tools organized and ready for use. The duck needs to be prepared the day before you plan to cook it to allow sufficient time for the skin to dry. The drying process is crucial for achieving the signature crispy skin.
Cooking Process
For cooking the Peking Duck, follow the steps carefully, blanching the duck to tighten the skin and then seasoning it with a special blend of flavors traditional to Chinese cuisine. The slow roasting ensures a crispy skin and moist, tender meat.
Tips and Tricks
- For a crisper skin, consider using a fan or a hair dryer (set on cool) to dry the duck’s skin after the blanching process.
- Gently pricking the skin before roasting can help render out more fat, but be careful not to pierce the meat.
- Rotate the duck during roasting to ensure even cooking and browning.
Nutritional Information
- Calories: Variable depending on portions
- Fat: Variable depending on portions
- Carbohydrates: Minimal; served with pancakes
- Protein: High
Introduction:
Indulge in the rich culinary history of China with this Traditional Peking Duck Recipe. A dish with imperial roots, Peking Duck is cherished for its succulent meat and incomparably crispy skin. Perfect for special occasions or a family feast, this recipe transports you to the heart of Beijing’s age-old cuisines.
Flavor Profile:
The Peking Duck combines the sweet and savory glaze with the aromatic spices of the five-spice powder. The roasting process deepens these flavors, infusing the tender meat while crisping the skin to perfection. Paired with the freshness of scallions, the crunch of cucumber, and the rich hoisin sauce, every bite is a harmonious blend of textures and tastes.
Conclusion:
Mastering this Traditional Peking Duck Recipe is a testament to your culinary skills and a nod to Chinese cooking traditions. With patience and attention to detail, you can recreate an authentic experience that will impress anyone lucky enough to join your table. Enjoy the ceremony of slicing, serving, and savoring this Chinese classic with loved ones.
