Peking Duck
Directions
- 1Toast the cinnamon, clove, star anise, fennel seed, and Sichuan peppercorns in a dry skillet until fragrant.
- 2Smash the cinnamon sticks.
- 3Dump everything into a dedicated spice grinder and grind to a fine powder.
- 4Combine 4 tablespoons of soy sauce, 2 tablespoons of honey, a small knob of freshly grated ginger, a single clove of freshly grated garlic, 2 teaspoons of seasoned rice vinegar, and 2 teaspoons of sesame seed oil in a medium bowl.
- 5Add 1 tablespoon of chili garlic sauce, 2 tablespoons of smooth peanut butter, a few solid pinches of the five-spice mixture, a good twist of freshly ground pepper, and 2 tablespoons of brown sugar.
- 6Whisk to combine, adding cornstarch as necessary to thicken.
- 7Pour half of the hoisin sauce into the cavity of the duck.
- 8Stitch the cavity closed using a bamboo skewer by wrapping the skin around the skewer for each stitch.
- 9Fit the tip of an air compressor hose with the finger of a rubber glove that has a hole cut into it.
- 10Shove the tip of the air compressor hose into the neck skin of the duck and turn on the compressor, inflating the duck and separating the skin from the meat.
- 11Scald the duck in a mixture of about 4 cups of water, a quarter cup of soy sauce, and a few of the whole Chinese five-spices.
- 12Bring to a boil, carefully hold the duck over top, and ladle the mixture across the skin until it takes on a golden color and the skin tightens up.
- 13Rest the duck in the fridge, uncovered, for at least one day and up to three days, or use a hairdryer to rapidly dry the skin.
- 14Pull out any stray feathers that the butcher might have missed.
- 15Roast the duck at 350°F for 1 to 1.5 hours.
- 16Add 2/3 cup of boiling water to 10 ounces of all-purpose flour.
- 17Mix until a shaggy dough forms, turn it out onto a floured worktop, and knead until smooth and supple.
- 18Roll into a 2-inch log and divide into 24 pieces.
- 19Divide each piece in half.
- 20Keep the other pieces under plastic wrap until ready to use.
- 21Roll out both pieces of dough to a 3-inch round on a well-floured work surface.
- 22Brush one side with a very light film of sesame seed oil.
- 23Sandwich the two pieces together and roll out to a 7-9 inch pancake.
- 24Toast the pancake in a dry pan until light brown spots form.
- 25Remove the wings and legs of the duck.
- 26Slice the breast meat into about half-inch slices.
- 27Fill a pancake with duck, thinly sliced cucumber, and scallions.
- 28Top with a bit of the reserved hoisin sauce.
Ingredients
- Sichuan peppercorns
- Fennel seeds
- Star anise
- Cloves
- Cinnamon sticks
- 4 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 small knob Freshly grated ginger
- 1 clove Freshly grated garlic
- 2 teaspoons Seasoned rice vinegar
- 2 teaspoons Sesame seed oil
- 1 tablespoon Chili garlic sauce
- 2 tablespoons Smooth peanut butter
- pinches Five-spice mixture
- twist Freshly ground pepper
- 2 tablespoons Brown sugar
- 1 Head-on young Peking duck
- 4 cups Water
- 10 ounces All-purpose flour
- 2 thirds of a cup Boiling water
- Thinly sliced cucumber
- Scallions
Equipment
Dry skilletSpice grinderMedium bowlMicroplane graterWhiskBamboo skewersAir compressorRubber gloveWokLadleHair dryerOvenRolling pinDough cutterPanCutting boardKnife
Tips
- You can keep freshly ground spices in your spice rack, and they will taste better than pre-ground spices.
- If the sauce gets too thick, add cornstarch to thicken it.
- Ideally, the duck should rest in the fridge, uncovered, for at least one day and up to three days.
- Air-drying the duck overnight or up to three days will give you darker skin and more flavorful meat.
- A very effective way to rapidly dry skin is with a hairdryer.
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