Genuine Peking Duck Recipe From China

Genuine Peking Duck Recipe

Peking Duck is a popular dish comprising of roast duck from Beijing, China, China which has been prepared in the country since imperial era. Today it is considered to be one of the national dishes of China.

It is loved for its thin crispy skin served along with little meat. The dish is mostly sliced by the cook right before the diners. Most often, the ducks are bred for 65 days before slaughtering them for the dish, and then seasoned well before roasting in a hung or closed oven. It is usually eaten with hoisin sauce, spring onions, and pancakes.

Time for Preparation: 12 hours

Time for Cooking: 3 hours

Serves: 4-5

Recipe Ingredients

Chinese pancakes – 12
Duck – 2 ½ kg
Scallions – 10
Dry sherry – 2 tablespoons
White vinegar – 1 tablespoon
Honey – 2 tablespoons
Corn Starch – 3 tablespoons
Water – 6 cups

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Recipe Preparation

Pat dry the duck using paper towels

1.    Cut the wings of the duck from the first joint. Wash it thoroughly and leave aside for the water to drain from it. Pat dry the duck using paper towels. Ensure that no quills or feathers remains attached to the duck’s skin.

water starts boiling

2.    To prepare the pecking sauce, add 1½ liters or 6 cups of water in a large pot of wok and place over high flame. Once the water starts boiling, about 2 tablespoons of honey to it and stir continuously till it dissolves completely. After this add 1 tablespoon of white vinegar along with 2 tablespoons of dry sherry to the water. Allow the mixture to boil for some time.

3.    Prepare a solution by mixing 3 tablespoons of corn starch in 1/3 cups of water. Stir well to ensure that the entire corn starch has dissolved in the water completely to form a smooth white liquid. Add this solution to the boiling mixture and still continuously. Allow it to come to a boil again.

Slip the duck into this boiling solution slowly

4.    Slip the duck into this boiling solution slowly. Use a ladle or big spoon to pour the sauce on the duck till the duck is coated with the sauce completely. The longer you allow the duck to stand in the sauce, the more tangier and sweeter the meat would be.

remove the basted duck from the sauce

5.    After few minutes, remove the basted duck from the sauce and allow it to air dry on an uncovered rack for a minimum of six hours. This process is necessary for removing all the moisture from the skin and tightening it. This step is essential for preparing the perfect Peking duck. Make sure to leave the duck in an area that is airy and cool.

tray is required to catch all the dripping

6.     After 6 hours, pre-heat your oven to a temperature of 350 degrees. Fill up the tray with 3 inches of water and keep at the bottom rack of the oven. This tray is required to catch all the dripping from the duck as well as to keep the duck moist during the process of baking. Bake the duck for 30 minutes. After this, turn it breast-side down and continue baking for another 45 minutes. Finally, turn it again, breast side up, and roast for additional 30 minutes. By this time, the skin will become dark brown in color.

7.    Traditionally, Peking duck is served along with hoisin sauce, scallion brushes, and Chinese pancakes. It can be enjoyed by keeping the duck meat along with its crispy skin on a pancake, and drizzling some hoisin sauce over it.