Peking Duck

Introduction to Peking Duck

Peking Duck is a renowned dish from Beijing with a rich history dating back to the imperial era. Originally served to Chinese emperors, this dish is celebrated for its thin, crispy skin and tender meat. Traditional preparation of Peking Duck includes the use of specially-raised ducks and a meticulous cooking process to ensure the characteristic flavor and texture. Though it has evolved over the centuries, Peking Duck remains a symbol of Chinese culinary excellence and is enjoyed globally.

Ingredients

• 1 whole duck, approximately 5-6 lbs
• 2 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons molasses
• 2 tablespoons rice vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/2 cup hoisin sauce
• 6 scallions, julienned
• 1 cucumber, sliced into strips
• 20 mandarin pancakes
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for sauce)
• 2 teaspoons sesame oil
• Salt
• White pepper

Preparation

Marinating the Duck

Begin by rinsing the duck thoroughly under cold water. Pat it dry with paper towels and remove any excess fat. Combine soy sauce, honey, molasses, rice vinegar, ginger, and garlic in a bowl. Rub the mixture all over the duck, inside and out, then refrigerate uncovered for at least 4 hours or overnight for best results. This ensures the skin is dry, contributing to a crispy texture.

Preparing the Pancakes

While the duck marinates, prepare the mandarin pancakes. You can make them from scratch or purchase pre-made options. Keep them covered with a damp cloth to prevent drying out.

Cooking Process

Roasting the Duck

Preheat the oven to 300°F (150°C). Remove the duck from the fridge and let it reach room temperature. Place the duck on a rack in a roasting pan. Roast the duck for about 1 hour, then increase the temperature to 400°F (200°C) and roast for an additional 30 minutes to 1 hour. Use a cooking timer to track the time precisely. The skin should be a deep golden brown and crispy. If needed, use a kitchen probe thermometer to ensure the internal temperature reaches 165°F (74°C).

Preparing the Sauce

As the duck roasts, prepare the sauce. In a small saucepan, heat hoisin sauce and add a little water to adjust consistency, if needed. For a thicker sauce, stir in the cornstarch mixture. Finish with a splash of sesame oil.

Serving and Enjoying

Once done, let the duck rest for 10 minutes before carving. Traditionally, the skin is carved separate from the meat to maintain its crispiness. Serve with mandarin pancakes, scallions, cucumber, and the prepared sauce. To enjoy, spread hoisin sauce on a pancake, add slices of the crispy skin and tender meat, then top with scallions and cucumber. Roll it up and savor the harmonious blend of flavors and textures that define Peking Duck.