Peking duck is a legendary Chinese meal notable for its crispy skin, spicy taste, delicious meat, and rich history. The duck is first seasoned with Chinese choice seasonings, rinsed in a maltose mixture, fridge-dried, and slowly roasted.
You can then chop the Peking duck into small portions, wrap it in thin pancakes, and garnish it with scallions, cucumber, hoisin sauce, and carrots.
Peking Duck: The Legendary Dish That Defines Chinese Culinary Excellence
Description
Peking duck is a legendary Chinese meal notable for its crispy skin, spicy taste, delicious meat, and rich history. The duck is first seasoned with Chinese choice seasonings, rinsed in maltose, mixture, fridge-dried, and slowly roasted.
Background and Origin
The recipe originated from Peking, now Beijing, in China, during the Yuan Dynasty between 1271 and 1368. During this season, the most skilled chefs were the only people allowed to prepare Peking duck. Hence, the Peking duck was associated with high status and luxury and was reserved for only the elites.
This dish is often served as the main dish of lavish banquets with side dishes to complement its rich flavors.
Over time, the recipe gained recognition, and people made and sold it door-to-door. The traditional process has remained the same since.
Ingredients
Seasoning paste
Maltose vinegar mixture
Equipment
Instructions
How to Prepare Chinese Peking Duck
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Step by Step Instructions
- Wash the duck thoroughly, removing any feathers, and set it aside.
- Mix all the seasoning ingredients in a bowl to make a paste.
- Layer the seasoning paste inside the duck and use a metal skewer to sew the opening up.
- Insert the pump valve under the skin of the duck’s neck, then press it down with a kitchen towel to ensure there’s no leaking.
- Pump the duck to inflate it. Apply pressure with the kitchen or paper towel to places that may leak while you pump. Pumping the duck is to separate the skin from the meat, which allows the skin to dry up much better. This process also makes the skin crispy. You should stop pumping once you see the skin separate from the meat.
- Pour two and a half cups of water into a saucepan, add 70 grams of Chinese red vinegar and 10 grams of maltose. The maltose creates a sticky outer coating on the duck. Heat the mixture on medium heat until it dissolves.
- Poke the double meat hook in each armpit of the duck to make it easier to hold. Holding the handle, pour over the duck boiling water to tighten back the skin. Then, pour over the maltose red vinegar mixture.
- Hang the duck in the fridge for 24 to 48 hours until the skin dries up.
- Place the duck in a middle rack in the oven and place a drip pan at the bottom. Ensure to keep the breast side of the duck facing up.
- Roast the duck at 375 Fahrenheit for 5 minutes, then drop the temperature to 325 Fahrenheit. Cook for another 25 minutes. Rotate the duck to 180 degrees and cook for another 30 minutes.
- The result is a golden-cooked duck. Hang it and allow it to rest for 15 minutes.
- Cut and plate some of the Peking duck. Garnish with cucumber, carrots, and scallions.
- Enjoy the Peking duck with Chinese wrappers.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 663kcal
- % Daily Value *
- Total Fat 41g64%
- Cholesterol 118mg40%
- Sodium 925mg39%
- Potassium 526.8mg16%
- Total Carbohydrate 42g15%
- Dietary Fiber 2.6g11%
- Sugars 29g
- Protein 30g60%
- Calcium 67 mg
- Iron 5 mg
- Vitamin D 0.1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips on How to Prepare Peking Duck
- Always use the right amount of ingredients. To customize it, use similar ingredients you have at home.
- Remember to sew and secure any opening before inflating the skin.
- Don’t skip rinsing the duck with boiling water and the maltose mixture. And don’t skip fridge-drying the Peking duck for more than 24 hours.
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Peking duck is a delicious treat if you’re looking to host family and loved ones. With the right ingredients and following the process outlined above, you can prepare the most crispy and delicious Peking duck ever.
Happy cooking!
