- Servings : 4
- Prep Time : 2m
- Cook Time : 60m
- Ready In : 25:00 h
Peking Duck is prized for it’s crispy skin and tender meat. This recipe might take a little time, but its definitely worth the time and effort.
- Meat and Marinade Ingredients
- 4-5 Lbs Duck
- 4 tbsp. Hoisin Sauce
- 1 tbsp. Salt
- 1 tbsp. Sugar
- 1 tbsp. Garlic Powder
- 1 tbsp. Ginger Powder
- 1 tbsp. White Pepper
- 1 Green Onion Stock
- 1 slice of Ginger
- 1 tbsp. Chinese Five Spice
- Glazing Ingredients
- 2 cups Honey
- 2 cups white Vinegar
- 1 tbsp. Lemon Juice
- Citrus Peels
- 3-4 pieces of Star Anise
- 2 cups water
- 1.5 Gallons of Water for Blanching
- 1 Jar of Maltose
- 1/2 cup Dark Soy
Pump air through the neck cavity of the duck, underneath the skin to separate it from the meat. This will make it very crispy. If the wings and feet are attached to the duck, remove them. Wash the duck thoroughly inside out.
In a bowl, mix the Marinade ingredients together (garlic powder, onion powder, ginger powder, white pepper, 5 spice, salt, sugar and hoisin sauce). Apply the marinade to the inside cavity of the duck and making sure the inside is well coated. Add the slice of ginger and the green onion stock inside as well.
Using a skewer, sew up the cavity by holding the skin together on the bottom end and puncture through. Overlap the skin and continue sewing until the cavity is closed up.
In a pot or big wok, add 1.5 Gallons of water, star anise, dark soy sauce and citrus peel. Boil for 15-20 minutes
While the water is boiling, in a separate bowl, add the honey, maltose(use hot water to soften the maltose), lemon juice, and vinegar and mix with 2 cups of boiling water. Mix thoroughly. Go over to the pot of water and hold the duck over the boiling water pot or wok and ladle the water on the duck for 20-30 seconds. This will tighten up the skin.
Next hold the duck over a deep pan or bowl and ladle the glazing mixture over the duck until you have used up all of the glazing. Hang or refrigerate uncovered for a minimum of 3-5 days). The skin should be very, very dry before roasting. The skin on the legs and thighs should feel paper-like and tranluscent. Three hours before cooking, hang the duck somewhere in room temperature and put a fan on it. The duck should be at room temperature before roasting.
Roast at 1 hour at 425F. or when the internal temp of the breast is 140F. Hang or set aside.
In a large wok, heat up some oil like you were to deep fry. Hold the duck over the wok and ladle the hot oil onto the duck to further crispen the skin for a nice even color.
Hang the duck for 30 minutes before carving.