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 porcije
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 žlička five-spice powder; 0,5 žlička salt; 120 ml water; 0,5 skodelica hoisin sauce; 12 kos mandarin pancakes; 1 kos cucumber julienned; 4 kos 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.

Izvirni recept avtorja Forkin

Skupni čas: 4 h 50 min
Porcije: 4
Zahtevnost: Težko

Informacije o alergenih: lahko vsebuje gluten, sezam in soja. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

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

skin glaze

60 mlrice vinegar
60 mlhoney
30 mlsoy sauce
0,5 žličkafive-spice powder
0,5 žličkasalt
120 mlwater

for serving

0,5 skodelicahoisin sauce
12 kosmandarin pancakes
1 koscucumber, julienned
4 kosscallion, cut into 2-inch pieces, thinly sliced lengthwise

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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