Authentic Peking Duck Recipe [北京烤鸭]

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork can be more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness, while soy sauce + sugar is more accessible.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives provide a similar mild onion flavor, while green onions are often less expensive.

pancakes

🥗Healthier: lettuce wraps

💰Cheaper: tortillas

Lettuce wraps reduce carbs, while tortillas can be more economical.

Welcome to the video and introduction to making Peking duck.

Discuss the importance of using the right duck, preferably Beijing force-feed duck, and the size of the duck used in the video.

Explain the process of killing and preparing the duck, including making a cut under the wing to remove organs.

Demonstrate blowing air from the neck to separate the skin, noting the difficulty due to the duck's leanness.

Blanch the duck by quickly submerging it in boiling water for less than 2 seconds, ensuring the skin shrinks and tightens.

Tie the wings and legs with a rope for easier handling during blanching.

Prepare the marinade with 1 tbsp garlic, 1 tbsp ginger, 1 tbsp sugar, 1 tbsp salt, 2 tbsp hoisin sauce, 2 tbsp soybean paste, 1.5 tsp five spice, and 1 tsp white pepper, and mix it together.

Open the cut in the duck and use a spoon to apply the marinade inside, rubbing it to distribute the flavor.

Make a glaze with 45 grams sugar, 50 grams honey, 180 grams vinegar, and 350 grams water, stirring on medium heat until the sugar melts completely.

Bring the glaze to a full boil and rinse the duck with the hot glaze, ensuring even coverage.

Place the duck in the fridge uncovered for at least 6 hours or overnight to dry the skin.

Heat the saved glaze and apply it to the duck again before baking.

Introduce traditional tools for Peking duck, Yadu and Yacheng, explaining their purpose and how to substitute them if unavailable.

Preheat the oven to 180 degrees Celsius and prepare the duck for baking.

Bake the duck for 40 minutes, adding hot water to the pan for easier cleaning.

After 40 minutes, check the duck, wrap the wings and legs in tin foil, flip the duck, and bake the other side for another 40 minutes, adjusting time as necessary.

While the duck is baking, prepare the duck sauce with 2 tsp oil, 1 tsp grated garlic, 1/2 tsp finely grated ginger, 1/3 cup sweet bean paste, 1 tsp sugar, and 3 tbsp water, stirring until the sauce is ready.

Check the duck after baking and unplug the stick to release juices before serving.

Slice the duck into thin pieces, making a long cut in the middle of the breast before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens