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 porsiyon
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 çay kaşığı five-spice powder; 0,5 çay kaşığı salt; 120 ml water; 0,5 su bardağı hoisin sauce; 12 adet mandarin pancakes; 1 adet cucumber julienned; 4 adet 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 tarafından hazırlanan özgün tarif

Toplam süre: 4 sa. 50 dk.
Porsiyon: 4
Zorluk: Zor

Alerjen bilgisi: gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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

skin glaze

60 mlrice vinegar
60 mlhoney
30 mlsoy sauce
0,5 çay kaşığıfive-spice powder
0,5 çay kaşığısalt
120 mlwater

for serving

0,5 su bardağıhoisin sauce
12 adetmandarin pancakes
1 adetcucumber, julienned
4 adetscallion, cut into 2-inch pieces, thinly sliced lengthwise

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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