Peking Duck

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   Blanch the whole duck by pouring boiling water over its skin evenly, ensuring all surfaces are covered to tighten the skin.

   Около 5 мин

   Бележка на готвача: This step helps to render fat and create crispy skin.

2. 2

   Pat the duck completely dry inside and out with paper towels.

   Около 5 мин

   Бележка на готвача: Thorough drying is crucial for crispy skin.

3. 3

   Combine the rice vinegar, honey, soy sauce, five-spice powder, salt, and water in a small bowl to create the skin glaze.

   Около 2 мин

4. 4

   Brush the duck all over with the prepared glaze, ensuring an even coating.

   Около 3 мин

   Бележка на готвача: Apply multiple thin layers for best results, allowing each to dry slightly.

5. 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.

   Около 3 ч

   Бележка на готвача: A fan can speed up the drying process. Do not cover the duck during this time.

6. 6

   Preheat your oven to 180°C (350°F).

   Около 15 мин

7. 7

   Place the duck on a rack set over a roasting pan filled with about 2 cm of water.

   Бележка на готвача: The water in the pan helps to keep the oven humid and prevent the duck from drying out, while also collecting rendered fat.

8. 8

   Roast the duck for 60 minutes, then reduce the oven temperature to 160°C (325°F).

   Около 1 ч

9. 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.

   Около 30 мин

   Бележка на готвача: Baste occasionally with any remaining glaze if the skin starts to look dry, but avoid over-basting.

10. 10

    Remove the duck from the oven and let it rest on a cutting board for 15-20 minutes before carving.

    Около 20 мин

    Бележка на готвача: Resting allows the juices to redistribute, ensuring a more tender duck.

11. 11

    Carve the duck into thin slices, separating the crispy skin from the meat.

    Около 5 мин

    Бележка на готвача: Traditional Peking duck is served with both skin and meat, often separating them.

12. 12

    Serve immediately with hoisin sauce, warm mandarin pancakes, julienned cucumber, and scallions.

    Бележка на готвача: Guests can assemble their own pancakes by spreading hoisin, adding duck, cucumber, and scallions.