Serves 1
Directions
- 1To deodorize the duck, mix 150g water, 50g smashed ginger, 2 tablespoons (30g) salt, and 50g white wine. Use a spoon to dissolve the mixture.
- 2Deodorize the duck with the mixture, then wash the duck with water again.
- 3For the flavoring seasoning, add some oil to a pan.
- 4Add 15g minced garlic and 15g minced shallots to the pan.
- 5Stir-fry the garlic and shallots gently in oil, avoiding high flame to prevent burning.
- 6When the garlic and shallots become odorous, put them in a bowl.
- 7Add 2 teaspoons (10g) salt, 3 teaspoons (15g) MSG, 2 tablespoons (20g) seasoning, 2.5 tablespoons (25g) sugar, 1 teaspoon (5g) ground pepper, and 3g five spice powder to the bowl.
- 8Dissolve the mixture and then add all the stuffing into the duck cavity.
- 9Flip the duck over and rub the stuffing evenly.
- 10After rubbing, sew the duck and cut off the excess.
- 11Blow up the duck.
- 12To create the duck color, mix 100g red vinegar, 50g lemon juice, 200g white vinegar, 100g water, and 25g malt.
- 13Add 1g shrimp brick color powder (Red organer) to 10g hot water and stir to dissolve.
- 14To quickly melt the malt, steam it by placing some warm water on the pan and stirring slowly.
- 15Add 50g white wine and mix with the malt, remembering to keep the water warm but not boiling.
- 16Place two hangers in opposite directions and hook them on the duck's armpits, then pick up the duck and put its head in the mixture.
- 17Shower the duck carefully, avoiding showering too much to prevent overripe skin.
- 18Add 2-3 teaspoons of Red organer to the mixture and stir.
- 19Spread the color mix evenly on the duck.
- 20Dry the duck in the sun for 3 hours, or use an oven with drying mode at 80 degrees for 1.5 hours.
- 21Deep fry dumplings at approximately 130 degrees until just yellow.
- 22Once the duck is dry enough, start frying it in oil at less than 120 degrees, then slowly increase the temperature.
- 23Fry slowly at about 120 degrees for approximately 20 minutes until the duck is cooked.
- 24Pick up the duck and shower it.
- 25Once the duck has cooled down, remove the hangers and untie the thread.
- 26Pour out all the water from inside the duck.
- 27Decorate the dish with green scallions, chillies, and cucumber.
- 28Serve the Peking duck with the original sauce marinated in the duck.
Ingredients
- 3 kg duck
- 150 g water
- 50 g smashed ginger
- 2 tbsp salt
- 50 g white wine
- oil
- 15 g minced garlic
- 15 g minced shallots
- 2 tsp salt
- 3 tsp msg
- 2 tbsp seasoning
- 2.5 tbsp sugar
- 1 tsp ground pepper
- 3 g five spice powder
- 100 g red vinegar
- 50 g lemon juice
- 200 g white vinegar
- 100 g water
- 25 g malt
- 1 g shrimp brick color powder - Red organer
- 10 g hot water
- 50 g white wine
- 2 tsp Red organer
- 3 tsp Red organer
- green scallions
- chillies
- cucumber
Equipment
panbowlspoonhangers
Tips
- Do not open high flame when stir-frying garlic and shallots to avoid burning food.
- Do not take too much shrimp brick color powder.
- To quickly melt malt, steam it with warm water.
- Keep the water warm when mixing malt, do not let it boil.
- Be careful not to shower the duck too much as overripe skin will make the color not beautiful.
- When frying, slowly increase the oil temperature and do not let it get too hot to prevent the duck skin from cracking.
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