Peking Duck with pan

Serves 1
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Directions

  1. 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.
  2. 2To deodorize the duck, mix 150g water, 50g smashed ginger, 2 tablespoons (30g) salt, and 50g white wine. Use a spoon to dissolve the mixture.
  3. 3To deodorize the duck, mix 150g water, 50g smashed ginger, 2 tablespoons (30g) salt, and 50g white wine. Use a spoon to dissolve the mixture.
  4. 4Deodorize the duck with the mixture, then wash the duck with water again.
  5. 5Deodorize the duck with the mixture, then wash the duck with water again.
  6. 6Deodorize the duck with the mixture, then wash the duck with water again.
  7. 7For the flavoring seasoning, add some oil to a pan.
  8. 8For the flavoring seasoning, add some oil to a pan.
  9. 9For the flavoring seasoning, add some oil to a pan.
  10. 10Add 15g minced garlic and 15g minced shallots to the pan.
  11. 11Add 15g minced garlic and 15g minced shallots to the pan.
  12. 12Add 15g minced garlic and 15g minced shallots to the pan.
  13. 13Stir-fry the garlic and shallots gently in oil, avoiding high flame to prevent burning.
  14. 14Stir-fry the garlic and shallots gently in oil, avoiding high flame to prevent burning.
  15. 15Stir-fry the garlic and shallots gently in oil, avoiding high flame to prevent burning.
  16. 16When the garlic and shallots become odorous, put them in a bowl.
  17. 17When the garlic and shallots become odorous, put them in a bowl.
  18. 18When the garlic and shallots become odorous, put them in a bowl.
  19. 19Add 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.
  20. 20Add 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.
  21. 21Add 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.
  22. 22Dissolve the mixture and then add all the stuffing into the duck cavity.
  23. 23Dissolve the mixture and then add all the stuffing into the duck cavity.
  24. 24Dissolve the mixture and then add all the stuffing into the duck cavity.
  25. 25Flip the duck over and rub the stuffing evenly.
  26. 26Flip the duck over and rub the stuffing evenly.
  27. 27Flip the duck over and rub the stuffing evenly.
  28. 28After rubbing, sew the duck and cut off the excess.
  29. 29After rubbing, sew the duck and cut off the excess.
  30. 30After rubbing, sew the duck and cut off the excess.
  31. 31Blow up the duck.
  32. 32Blow up the duck.
  33. 33Blow up the duck.
  34. 34To create the duck color, mix 100g red vinegar, 50g lemon juice, 200g white vinegar, 100g water, and 25g malt.
  35. 35To create the duck color, mix 100g red vinegar, 50g lemon juice, 200g white vinegar, 100g water, and 25g malt.
  36. 36To create the duck color, mix 100g red vinegar, 50g lemon juice, 200g white vinegar, 100g water, and 25g malt.
  37. 37Add 1g shrimp brick color powder (Red organer) to 10g hot water and stir to dissolve.
  38. 38Add 1g shrimp brick color powder (Red organer) to 10g hot water and stir to dissolve.
  39. 39Add 1g shrimp brick color powder (Red organer) to 10g hot water and stir to dissolve.
  40. 40To quickly melt the malt, steam it by placing some warm water on the pan and stirring slowly.
  41. 41To quickly melt the malt, steam it by placing some warm water on the pan and stirring slowly.
  42. 42To quickly melt the malt, steam it by placing some warm water on the pan and stirring slowly.
  43. 43Add 50g white wine and mix with the malt, remembering to keep the water warm but not boiling.
  44. 44Add 50g white wine and mix with the malt, remembering to keep the water warm but not boiling.
  45. 45Add 50g white wine and mix with the malt, remembering to keep the water warm but not boiling.
  46. 46Place 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.
  47. 47Place 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.
  48. 48Place 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.
  49. 49Shower the duck carefully, avoiding showering too much to prevent overripe skin.
  50. 50Shower the duck carefully, avoiding showering too much to prevent overripe skin.
  51. 51Shower the duck carefully, avoiding showering too much to prevent overripe skin.
  52. 52Add 2-3 teaspoons of Red organer to the mixture and stir.
  53. 53Add 2-3 teaspoons of Red organer to the mixture and stir.
  54. 54Add 2-3 teaspoons of Red organer to the mixture and stir.
  55. 55Spread the color mix evenly on the duck.
  56. 56Spread the color mix evenly on the duck.
  57. 57Spread the color mix evenly on the duck.
  58. 58Dry the duck in the sun for 3 hours, or use an oven with drying mode at 80 degrees for 1.5 hours.
  59. 59Dry the duck in the sun for 3 hours, or use an oven with drying mode at 80 degrees for 1.5 hours.
  60. 60Dry the duck in the sun for 3 hours, or use an oven with drying mode at 80 degrees for 1.5 hours.
  61. 61Deep fry dumplings at approximately 130 degrees until just yellow.
  62. 62Deep fry dumplings at approximately 130 degrees until just yellow.
  63. 63Deep fry dumplings at approximately 130 degrees until just yellow.
  64. 64Once the duck is dry enough, start frying it in oil at less than 120 degrees, then slowly increase the temperature.
  65. 65Once the duck is dry enough, start frying it in oil at less than 120 degrees, then slowly increase the temperature.
  66. 66Once the duck is dry enough, start frying it in oil at less than 120 degrees, then slowly increase the temperature.
  67. 67Fry slowly at about 120 degrees for approximately 20 minutes until the duck is cooked.
  68. 68Fry slowly at about 120 degrees for approximately 20 minutes until the duck is cooked.
  69. 69Fry slowly at about 120 degrees for approximately 20 minutes until the duck is cooked.
  70. 70Pick up the duck and shower it.
  71. 71Pick up the duck and shower it.
  72. 72Pick up the duck and shower it.
  73. 73Once the duck has cooled down, remove the hangers and untie the thread.
  74. 74Once the duck has cooled down, remove the hangers and untie the thread.
  75. 75Once the duck has cooled down, remove the hangers and untie the thread.
  76. 76Pour out all the water from inside the duck.
  77. 77Pour out all the water from inside the duck.
  78. 78Pour out all the water from inside the duck.
  79. 79Decorate the dish with green scallions, chillies, and cucumber.
  80. 80Decorate the dish with green scallions, chillies, and cucumber.
  81. 81Decorate the dish with green scallions, chillies, and cucumber.
  82. 82Serve the Peking duck with the original sauce marinated in the duck.
  83. 83Serve the Peking duck with the original sauce marinated in the duck.
  84. 84Serve the Peking duck with the original sauce marinated in the duck.

Ingredients

  • 3 kg duck
  • 3 kg duck
  • 3 kg duck
  • 150 g water
  • 150 g water
  • 150 g water
  • 50 g smashed ginger
  • 50 g smashed ginger
  • 50 g smashed ginger
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tbsp salt
  • 50 g white wine
  • 50 g white wine
  • 50 g white wine
  • oil
  • oil
  • oil
  • 15 g minced garlic
  • 15 g minced garlic
  • 15 g minced garlic
  • 15 g minced shallots
  • 15 g minced shallots
  • 15 g minced shallots
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 3 tsp msg
  • 3 tsp msg
  • 3 tsp msg
  • 2 tbsp seasoning
  • 2 tbsp seasoning
  • 2 tbsp seasoning
  • 2.5 tbsp sugar
  • 2.5 tbsp sugar
  • 2.5 tbsp sugar
  • 1 tsp ground pepper
  • 1 tsp ground pepper
  • 1 tsp ground pepper
  • 3 g five spice powder
  • 3 g five spice powder
  • 3 g five spice powder
  • 100 g red vinegar
  • 100 g red vinegar
  • 100 g red vinegar
  • 50 g lemon juice
  • 50 g lemon juice
  • 50 g lemon juice
  • 200 g white vinegar
  • 200 g white vinegar
  • 200 g white vinegar
  • 100 g water
  • 100 g water
  • 100 g water
  • 25 g malt
  • 25 g malt
  • 25 g malt
  • 1 g shrimp brick color powder - Red organer
  • 1 g shrimp brick color powder - Red organer
  • 1 g shrimp brick color powder - Red organer
  • 10 g hot water
  • 10 g hot water
  • 10 g hot water
  • 50 g white wine
  • 50 g white wine
  • 50 g white wine
  • 2 tsp Red organer
  • 2 tsp Red organer
  • 2 tsp Red organer
  • 3 tsp Red organer
  • 3 tsp Red organer
  • 3 tsp Red organer
  • green scallions
  • green scallions
  • green scallions
  • chillies
  • chillies
  • chillies
  • cucumber
  • cucumber
  • 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.