Main CourseDinner

Peking Duck

Name: Peking Duck
Prep time: 3 h
Cook time: 1 h 30 min
Total time: 4 h 50 min
Yield: 4 حصص
Cuisine: chinese
Ingredients: 2.2 kg whole duck cleaned, neck and giblets removed; 60 ml rice vinegar; 60 ml honey; 30 ml soy sauce; 0.5 ملعقة صغيرة five-spice powder; 0.5 ملعقة صغيرة salt; 120 ml water; 0.5 كوب hoisin sauce; 12 قطعة mandarin pancakes; 1 قطعة cucumber julienned; 4 قطعة scallion cut into 2-inch pieces, thinly sliced lengthwise

This recipe delivers a simplified yet authentic Peking Duck experience at home. The duck is meticulously prepared to achieve incredibly crispy skin and tender, flavorful meat. It's a perfect main course for special occasions.

وصفة أصلية من Forkin

الوقت الإجمالي: 4 س 50 د
عدد الحصص: 4
الصعوبة: صعبة

معلومات مسببات الحساسية: قد تحتوي على غلوتين وسمسم وصويا وفول الصويا. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

2.2 kgwhole duck, cleaned, neck and giblets removed

skin glaze

60 mlrice vinegar
60 mlhoney
30 mlsoy sauce
0.5 ملعقة صغيرةfive-spice powder
0.5 ملعقة صغيرةsalt
120 mlwater

for serving

0.5 كوبhoisin sauce
12 قطعةmandarin pancakes
1 قطعةcucumber, julienned
4 قطعةscallion, cut into 2-inch pieces, thinly sliced lengthwise

الأدوات

large pot · wire rack · meat thermometer · roasting pan · basting brush

طريقة التحضير

خطوة بخطوة

1
Blanch the whole duck by pouring boiling water over its skin evenly, ensuring all surfaces are covered to tighten the skin.
حوالي 5 د
ملاحظة الطاهي: This step helps to render fat and create crispy skin.
2
Pat the duck completely dry inside and out with paper towels.
حوالي 5 د
ملاحظة الطاهي: Thorough drying is crucial for crispy skin.
3
Combine the rice vinegar, honey, soy sauce, five-spice powder, salt, and water in a small bowl to create the skin glaze.
حوالي 2 د
4
Brush the duck all over with the prepared glaze, ensuring an even coating.
حوالي 3 د
ملاحظة الطاهي: Apply multiple thin layers for best results, allowing each to dry slightly.
5
Hang the duck in a cool, dry, and well-ventilated area for at least 3 hours, or preferably overnight (12-24 hours) to allow the skin to dry completely.
حوالي 3 س
ملاحظة الطاهي: A fan can speed up the drying process. Do not cover the duck during this time.
6
Preheat your oven to 180°C (350°F).
حوالي 15 د
7
Place the duck on a rack set over a roasting pan filled with about 2 cm of water.
ملاحظة الطاهي: The water in the pan helps to keep the oven humid and prevent the duck from drying out, while also collecting rendered fat.
8
Roast the duck for 60 minutes, then reduce the oven temperature to 160°C (325°F).
حوالي 1 س
9
Continue roasting for another 30-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the skin is deeply golden and crispy.
حوالي 30 د
ملاحظة الطاهي: Baste occasionally with any remaining glaze if the skin starts to look dry, but avoid over-basting.
10
Remove the duck from the oven and let it rest on a cutting board for 15-20 minutes before carving.
حوالي 20 د
ملاحظة الطاهي: Resting allows the juices to redistribute, ensuring a more tender duck.
11
Carve the duck into thin slices, separating the crispy skin from the meat.
حوالي 5 د
ملاحظة الطاهي: Traditional Peking duck is served with both skin and meat, often separating them.
12
Serve immediately with hoisin sauce, warm mandarin pancakes, julienned cucumber, and scallions.
ملاحظة الطاهي: Guests can assemble their own pancakes by spreading hoisin, adding duck, cucumber, and scallions.

حافظ على جودتها

الحفظ

Store leftover duck and components separately in airtight containers in the refrigerator.

إعادة التسخين

Reheat duck meat gently in the microwave or a low oven. Reheat pancakes in a steamer or microwave until soft.