lizasoberan
Culinary Explorer
Hey everyone! I recently had the pleasure of experiencing the tantalizing flavors of authentic Peking Duck during a trip to Beijing, and I couldn't wait to share this recipe with all of you. Trust me, once you try this, you'll never look at duck the same way again!
Here's what you'll need:
Ingredients:
Here's what you'll need:
Ingredients:
- 1 whole duck (about 5-6 pounds), cleaned and giblets removed
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine (Chinese cooking wine)
- Salt, to taste
- 6 cups water
- 2 tablespoons maltose (or substitute with honey or brown sugar)
- 1 tablespoon white vinegar
- Thinly sliced green onions and cucumber, for serving
- Hoisin sauce, for serving
- Mandarin pancakes or steamed buns, for serving
- Rinse the duck inside and out with cold water, then pat dry with paper towels. Make sure to remove any excess fat and leftover feathers.
- In a small bowl, mix together the honey, soy sauce, hoisin sauce, Chinese five-spice powder, ground ginger, sesame oil, and Shaoxing wine to create the marinade.
- Rub the marinade all over the duck, inside and out, making sure to coat it evenly. Place the duck on a plate and refrigerate, uncovered, for at least 6 hours or overnight to allow the flavors to penetrate.
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil. Add salt and the white vinegar.
- Carefully lower the duck into the boiling water, breast side up. Blanch the duck for about 5 minutes, then remove and drain well.
- In a small saucepan, heat the maltose until it becomes a liquid. Brush the melted maltose all over the duck, coating it evenly.
- Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C).
- Remove the duck from the oven and let it rest for about 15 minutes before carving.
- To serve, thinly slice the duck skin and meat and arrange on a platter. Serve with Mandarin pancakes or steamed buns, thinly sliced green onions, cucumber, and hoisin sauce for dipping.
- Enjoy the succulent and flavorful taste of authentic Peking Duck with family and friends!