Peking Duck
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によるオリジナルレシピ
- 合計時間
- 4 時間 50 分
- 人数
- 4
- 難易度
- 難しい
アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 2.2 kgwhole duck, cleaned, neck and giblets removed
skin glaze
- 60 mlrice vinegar
- 60 mlhoney
- 30 mlsoy sauce
- 0.5 小さじfive-spice powder
- 0.5 小さじsalt
- 120 mlwater
for serving
- 0.5 カップhoisin sauce
- 12 個mandarin pancakes
- 1 個cucumber, julienned
- 4 個scallion, cut into 2-inch pieces, thinly sliced lengthwise
調理器具
large pot · wire rack · meat thermometer · roasting pan · basting brush
作り方
手順
- 1
Blanch the whole duck by pouring boiling water over its skin evenly, ensuring all surfaces are covered to tighten the skin.
約5 分
調理のヒント： This step helps to render fat and create crispy skin.
- 2
Pat the duck completely dry inside and out with paper towels.
約5 分
調理のヒント： 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.
約2 分
- 4
Brush the duck all over with the prepared glaze, ensuring an even coating.
約3 分
調理のヒント： 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.
約3 時間
調理のヒント： 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).
約15 分
- 7
Place the duck on a rack set over a roasting pan filled with about 2 cm of water.
調理のヒント： 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).
約1 時間
- 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.
約30 分
調理のヒント： 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.
約20 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
調理のヒント： Guests can assemble their own pancakes by spreading hoisin, adding duck, cucumber, and scallions.
おいしく保存
Store leftover duck and components separately in airtight containers in the refrigerator.
Reheat duck meat gently in the microwave or a low oven. Reheat pancakes in a steamer or microwave until soft.