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 porcí
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 lžička five-spice powder; 0,5 lžička salt; 120 ml water; 0,5 hrnek hoisin sauce; 12 ks mandarin pancakes; 1 ks cucumber julienned; 4 ks 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.

Originální recept od Forkin

Celkový čas: 4 h 50 min
Počet porcí: 4
Obtížnost: Náročné

Informace o alergenech: může obsahovat lepek, sezam, sója a sójové boby. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

2,2 kgwhole duck, cleaned, neck and giblets removed

skin glaze

60 mlrice vinegar
60 mlhoney
30 mlsoy sauce
0,5 lžičkafive-spice powder
0,5 lžičkasalt
120 mlwater

for serving

0,5 hrnekhoisin sauce
12 ksmandarin pancakes
1 kscucumber, julienned
4 ksscallion, cut into 2-inch pieces, thinly sliced lengthwise

Vybavení

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

Postup

Krok za krokem

1
Blanch the whole duck by pouring boiling water over its skin evenly, ensuring all surfaces are covered to tighten the skin.
Přibližně 5 min
Poznámka kuchaře: This step helps to render fat and create crispy skin.
2
Pat the duck completely dry inside and out with paper towels.
Přibližně 5 min
Poznámka kuchaře: 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.
Přibližně 2 min
4
Brush the duck all over with the prepared glaze, ensuring an even coating.
Přibližně 3 min
Poznámka kuchaře: 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.
Přibližně 3 h
Poznámka kuchaře: 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).
Přibližně 15 min
7
Place the duck on a rack set over a roasting pan filled with about 2 cm of water.
Poznámka kuchaře: 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).
Přibližně 1 h
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.
Přibližně 30 min
Poznámka kuchaře: 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.
Přibližně 20 min
Poznámka kuchaře: 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.
Přibližně 5 min
Poznámka kuchaře: 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.
Poznámka kuchaře: Guests can assemble their own pancakes by spreading hoisin, adding duck, cucumber, and scallions.

Uchovejte správně

Skladování

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

Ohřívání

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