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 adag
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 tk. five-spice powder; 0,5 tk. salt; 120 ml water; 0,5 csésze hoisin sauce; 12 db mandarin pancakes; 1 db cucumber julienned; 4 db 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.

Forkin eredeti receptje

Teljes idő: 4 ó 50 p
Adag: 4
Nehézség: Nehéz

Allergéninformáció: a következőket tartalmazhatja: glutén, szezám, szója és szójabab. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

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

skin glaze

60 mlrice vinegar
60 mlhoney
30 mlsoy sauce
0,5 tk.five-spice powder
0,5 tk.salt
120 mlwater

for serving

0,5 csészehoisin sauce
12 dbmandarin pancakes
1 dbcucumber, julienned
4 dbscallion, cut into 2-inch pieces, thinly sliced lengthwise

Eszközök

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

Elkészítés

Lépésről lépésre

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

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Tárolás

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

Újramelegítés

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