Crispy Peking Duck

4320 mins
Serves 1
tiktok.com

Directions

  1. 1Bring water to a boil.
  2. 2Bring water to a boil.
  3. 3Bring water to a boil.
  4. 4Pluck off any excess feathers from the duck.
  5. 5Pluck off any excess feathers from the duck.
  6. 6Pluck off any excess feathers from the duck.
  7. 7Pound star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds to create a five-spice powder.
  8. 8Pound star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds to create a five-spice powder.
  9. 9Pound star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds to create a five-spice powder.
  10. 10Balance the five-spice powder with salt and sugar, mixing to combine.
  11. 11Balance the five-spice powder with salt and sugar, mixing to combine.
  12. 12Balance the five-spice powder with salt and sugar, mixing to combine.
  13. 13Generously season the duck cavity with the five-spice mixture, rubbing it in.
  14. 14Generously season the duck cavity with the five-spice mixture, rubbing it in.
  15. 15Generously season the duck cavity with the five-spice mixture, rubbing it in.
  16. 16Seal off the cavity using skewers, saving extra five-spice for future use.
  17. 17Seal off the cavity using skewers, saving extra five-spice for future use.
  18. 18Seal off the cavity using skewers, saving extra five-spice for future use.
  19. 19Pump air underneath the skin to separate it from the flesh.
  20. 20Pump air underneath the skin to separate it from the flesh.
  21. 21Pump air underneath the skin to separate it from the flesh.
  22. 22Pour hot water over the entire duck skin.
  23. 23Pour hot water over the entire duck skin.
  24. 24Pour hot water over the entire duck skin.
  25. 25Chill the duck in the fridge overnight to tighten and dry the skin.
  26. 26Chill the duck in the fridge overnight to tighten and dry the skin.
  27. 27Chill the duck in the fridge overnight to tighten and dry the skin.
  28. 28Combine white vinegar, red vinegar, and maltose syrup in water and bring to a boil.
  29. 29Combine white vinegar, red vinegar, and maltose syrup in water and bring to a boil.
  30. 30Combine white vinegar, red vinegar, and maltose syrup in water and bring to a boil.
  31. 31Pour the vinegar mixture over the entire duck skin.
  32. 32Pour the vinegar mixture over the entire duck skin.
  33. 33Pour the vinegar mixture over the entire duck skin.
  34. 34Place the duck back in the fridge to air dry for three days.
  35. 35Place the duck back in the fridge to air dry for three days.
  36. 36Place the duck back in the fridge to air dry for three days.
  37. 37After three days, remove the duck from the fridge and get rid of any visible feathers using a kitchen torch.
  38. 38After three days, remove the duck from the fridge and get rid of any visible feathers using a kitchen torch.
  39. 39After three days, remove the duck from the fridge and get rid of any visible feathers using a kitchen torch.
  40. 40Burn some wood chips to create a smoky flavor, mimicking a traditional clay oven.
  41. 41Burn some wood chips to create a smoky flavor, mimicking a traditional clay oven.
  42. 42Burn some wood chips to create a smoky flavor, mimicking a traditional clay oven.
  43. 43Smoke the duck as it comes to room temperature, ensuring it absorbs the smoky flavor.
  44. 44Smoke the duck as it comes to room temperature, ensuring it absorbs the smoky flavor.
  45. 45Smoke the duck as it comes to room temperature, ensuring it absorbs the smoky flavor.
  46. 46Roast the duck in the oven at 225 degrees Celsius for 15 minutes.
  47. 47Roast the duck in the oven at 225 degrees Celsius for 15 minutes.
  48. 48Roast the duck in the oven at 225 degrees Celsius for 15 minutes.
  49. 49Thinly slice cucumbers and spring onions while the duck is roasting.
  50. 50Thinly slice cucumbers and spring onions while the duck is roasting.
  51. 51Thinly slice cucumbers and spring onions while the duck is roasting.
  52. 52Turn the oven down to 200 degrees Celsius and continue roasting for 45 minutes until the duck is nice, crispy, and reddish-brown.
  53. 53Turn the oven down to 200 degrees Celsius and continue roasting for 45 minutes until the duck is nice, crispy, and reddish-brown.
  54. 54Turn the oven down to 200 degrees Celsius and continue roasting for 45 minutes until the duck is nice, crispy, and reddish-brown.
  55. 55Slice the cooked duck.
  56. 56Slice the cooked duck.
  57. 57Slice the cooked duck.
  58. 58Serve the sliced duck with vegetables, sweet bean sauce, and thin pancakes.
  59. 59Serve the sliced duck with vegetables, sweet bean sauce, and thin pancakes.
  60. 60Serve the sliced duck with vegetables, sweet bean sauce, and thin pancakes.
  61. 61Traditionally, wrap the duck slices with vegetables and sauce in a thin pancake.
  62. 62Traditionally, wrap the duck slices with vegetables and sauce in a thin pancake.
  63. 63Traditionally, wrap the duck slices with vegetables and sauce in a thin pancake.

Ingredients

  • 1 duck
  • 1 duck
  • 1 duck
  • water
  • water
  • water
  • star anise
  • star anise
  • star anise
  • cloves
  • cloves
  • cloves
  • cinnamon
  • cinnamon
  • cinnamon
  • Sichuan peppercorns
  • Sichuan peppercorns
  • Sichuan peppercorns
  • fennel seeds
  • fennel seeds
  • fennel seeds
  • salt
  • salt
  • salt
  • sugar
  • sugar
  • sugar
  • white vinegar
  • white vinegar
  • white vinegar
  • red vinegar
  • red vinegar
  • red vinegar
  • maltose syrup
  • maltose syrup
  • maltose syrup
  • cucumber
  • cucumber
  • cucumber
  • spring onions
  • spring onions
  • spring onions
  • sweet bean sauce
  • sweet bean sauce
  • sweet bean sauce
  • pancakes
  • pancakes
  • pancakes
  • vegetables
  • vegetables
  • vegetables

Equipment

potknifemortar and pestleskewersair pumpbaking rackbaking trayrefrigeratorovenkitchen torchpan

Tips

  • The crispy skin is the best part of this dish, often served with little meat in authentic versions.
  • Air drying in the fridge helps tighten the skin for crispiness.
  • Burning wood chips inside a pot mimics a traditional clay oven for a smoky flavor.
  • Ensure the duck is at room temperature before roasting for even cooking.
  • Serve with pancakes, sweet bean sauce, and julienned vegetables for a complete experience.
  • The dish is traditionally wrapped together in a thin pancake.
  • Happy Chinese New Year! Enjoy this cultural culinary experience.
  • The recipe offers an easy way to make Peking duck using a home oven by following a few simple but crucial steps.
  • The Peking Duck is served with cilantro and scallions.
  • Serving most of the skin with little meat is characteristic of an authentic version.
  • The video celebrates cultural diversity and contributions of different cultures and cuisines in the culinary world.
  • The video celebrates the Chinese New Year, the Year of the Dragon, with this dish.
  • The duck should be chilled in the fridge overnight to tighten the skin, getting it dry and firm.
  • After the vinegar mixture, the duck should be air-dried for three days in the fridge.
  • After 15 minutes at 225 degrees, turn down the oven to 200 degrees for 45 minutes for a nice and crispy duck with a reddish-brown color.
  • Make sure to get rid of any visible feathers with a kitchen torch before smoking the duck.
  • The cooking process involves roasting in the oven, mimicking a traditional clay oven by smoking it with wood chips for a smoky flavor.
  • The skin is inflated with an air pump to separate it from the flesh, contributing to the crispiness.
  • Boiling water is poured over the duck to tighten the skin, then it's chilled overnight for drying.
  • A mixture of white vinegar, red vinegar, and maltose syrup in water is boiled and poured over the duck skin for color and crispiness.
  • After three days of air-drying, any remaining feathers are burned off with a kitchen torch and the duck is smoked using wood chips and charcoal to mimic a clay oven.
  • The final roasting in the oven makes the duck crispy and reddish-brown, which is then sliced and served with accompaniments for wrapping in thin pancakes for consumption.
  • The skin is crispy, and the duck is served with pancakes, sweet bean sauce, and julienned vegetables for wrapping and eating.
  • The duck skin is served as the main part of the dish, as an authentic version serving mostly the skin with little meat.
  • This Peking duck is the national dish of China.
  • The preparation of this duck is done in a home setting, suitable for a home oven, by following a few simple but crucial steps.