Authentic Peking Roasted Duck Recipe: Crispy Skin and Tender Meat Recipe

Peking Roasted Duck is a classic Chinese dish that has become famous all over the world for its succulent and juicy meat and crispy skin. This dish has been enjoyed by emperors in China for centuries, and now you can make it at home with this recipe. The process of making Peking Roasted Duck is time-consuming, but the end result is worth the effort.

Ingredients:

1 whole duck (about 5 pounds)

1/2 cup of honey

2 tablespoons of dark soy sauce

2 tablespoons of Shaoxing wine

1 tablespoon of hoisin sauce

1 teaspoon of five-spice powder

1 teaspoon of salt

2 scallions, cut into 2-inch pieces

2 slices of ginger

1 tablespoon of maltose or sugar

For the pancakes:

2 cups of all-purpose flour

3/4 cup of boiling water

1/4 cup of cold water

For the sauce:

2 tablespoons of soy sauce

2 tablespoons of sugar

1 tablespoon of rice vinegar

1/4 cup of chicken broth

2 teaspoons of cornstarch

1 teaspoon of sesame oil

2 cloves of garlic, minced

2 scallions, thinly sliced

Instructions:

Preheat the oven to 375°F. Clean the duck thoroughly and remove any excess fat. Dry the duck with paper towels.

In a small saucepan, mix together the honey, dark soy sauce, Shaoxing wine, hoisin sauce, five-spice powder, and salt. Heat the mixture over low heat, stirring constantly until the honey has dissolved and the mixture is smooth. Remove from heat and set aside.

Stuff the cavity of the duck with scallions and ginger. Use a skewer to close the opening. Brush the duck all over with the honey mixture, making sure to coat it evenly.

Hang the duck in a cool, well-ventilated place for 6-8 hours to air dry. This will help the skin become crispy when roasted.

After the duck has air-dried, put it on a wire rack in a roasting pan, breast-side up. Roast the duck in the oven for 1 hour and 15 minutes, basting with the remaining honey mixture every 20 minutes.

While the duck is roasting, make the pancakes. In a large mixing bowl, combine the flour and boiling water. Mix with a fork until the dough comes together. Add the cold water and knead the dough for 5 minutes until it's smooth and elastic. Cover with a damp cloth and let the dough rest for 30 minutes.

Divide the dough into 24 small pieces and roll each one into a ball. On a floured surface, roll out each ball into a thin pancake about 6 inches in diameter. Heat a dry skillet or griddle over medium heat and cook each pancake for about 1 minute on each side until lightly browned. Stack the pancakes on a plate and cover them with a damp cloth to keep them warm and soft.

To make the sauce, mix together the soy sauce, sugar, rice vinegar, chicken broth, cornstarch, and sesame oil in a small saucepan. Cook over low heat, stirring constantly until the sauce thickens. Add the garlic and scallions and stir to combine. Remove from heat and set aside.

When the duck is done, remove it from the oven and let it rest for 10 minutes. Cut the skin and meat into small pieces and arrange them on a platter. Serve

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 In details

 I'd be happy to provide more details and explanations for the Peking Roasted Duck recipe!

Preparing the Duck:

Before you start, it is important to select a high-quality whole duck that is about 5 pounds in weight. The first step is to clean the duck thoroughly by rinsing it with cold water and removing any excess fat. You can also use a paper towel to dry the duck both inside and outside.

Making the Marinade:

In a small saucepan, combine honey, dark soy sauce, Shaoxing wine, hoisin sauce, five-spice powder, and salt. Heat the mixture over low heat, stirring constantly until the honey has dissolved and the mixture is smooth. This mixture will be used as a marinade and basting sauce for the duck.

Stuffing the Duck:

Stuff the cavity of the duck with the scallions and ginger, and use a skewer to close the opening. This will help to infuse the duck with flavor while it's being roasted.

Marinating and Air Drying the Duck:

Use a brush to coat the duck evenly with the honey mixture, and then hang the duck in a cool, well-ventilated place for 6-8 hours to air dry. This will help to create a crispy skin when the duck is roasted.

Roasting the Duck:

Once the duck has air-dried, put it on a wire rack in a roasting pan, breast-side up. Roast the duck in the oven for 1 hour and 15 minutes at 375°F, basting with the remaining honey mixture every 20 minutes. This will help to keep the duck moist and flavorful.

Making the Pancakes:

In a large mixing bowl, combine the flour and boiling water. Mix with a fork until the dough comes together, and then add the cold water. Knead the dough for 5 minutes until it's smooth and elastic, and then cover it with a damp cloth and let it rest for 30 minutes. Divide the dough into 24 small pieces and roll each one into a ball. On a floured surface, roll out each ball into a thin pancake about 6 inches in diameter. Heat a dry skillet or griddle over medium heat and cook each pancake for about 1 minute on each side until lightly browned. Stack the pancakes on a plate and cover them with a damp cloth to keep them warm and soft.

Making the Sauce:

In a small saucepan, mix together soy sauce, sugar, rice vinegar, chicken broth, cornstarch, and sesame oil. Cook over low heat, stirring constantly until the sauce thickens. Add the garlic and scallions and stir to combine. Remove from heat and set aside.

Serving the Dish:

Once the duck is done, remove it from the oven and let it rest for 10 minutes. Cut the skin and meat into small pieces and arrange them on a platter. Serve the pancakes and sauce on the side, and allow each person to assemble their own Peking Roasted Duck by spreading the sauce on a pancake and adding pieces of duck meat and skin.

Overall, this recipe requires some effort and patience, but the end result is a delicious and satisfying dish that is sure to impress your guests.