Crispy Peking Duck

3d
Serves 1
tiktok.com

Directions

  1. 1Bring water to a boil.
  2. 2Pluck off any excess feathers from the duck.
  3. 3Pound star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds to create a five-spice powder.
  4. 4Balance the five-spice powder with salt and sugar, mixing to combine.
  5. 5Generously season the duck cavity with the five-spice mixture, rubbing it in.
  6. 6Seal off the cavity using skewers, saving extra five-spice for future use.
  7. 7Pump air underneath the skin to separate it from the flesh.
  8. 8Pour hot water over the entire duck skin.
  9. 9Chill the duck in the fridge overnight to tighten and dry the skin.
  10. 10Combine white vinegar, red vinegar, and maltose syrup in water and bring to a boil.
  11. 11Pour the vinegar mixture over the entire duck skin.
  12. 12Place the duck back in the fridge to air dry for three days.
  13. 13After three days, remove the duck from the fridge and get rid of any visible feathers using a kitchen torch.
  14. 14Burn some wood chips to create a smoky flavor, mimicking a traditional clay oven.
  15. 15Smoke the duck as it comes to room temperature, ensuring it absorbs the smoky flavor.
  16. 16Roast the duck in the oven at 225 degrees Celsius for 15 minutes.
  17. 17Thinly slice cucumbers and spring onions while the duck is roasting.
  18. 18Turn the oven down to 200 degrees Celsius and continue roasting for 45 minutes until the duck is nice, crispy, and reddish-brown.
  19. 19Slice the cooked duck.
  20. 20Serve the sliced duck with vegetables, sweet bean sauce, and thin pancakes.
  21. 21Traditionally, wrap the duck slices with vegetables and sauce in a thin pancake.

Ingredients

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

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