Easy restaurant quality Peking Duck. In this episode I'm going to show you how to make Peking Duck at home! This Peking Duck recipe is a step by step method to have the best BBQ duck at home.
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First prepare the aromatics.
Prepare the duck. Separate the skin from the meat, using a pump or your finger tips.
Now stuff the duck. And seal up the cavity with a skewer or a few toothpicks like I’m doing. You’ll need to do the neck area as well if your duck is like mine. Take off the wing tips.
Next prepare the poaching liquid, Let the poaching liquor boil for about 20 mins to combine the flavours.
Meantime prepare your glaze.
After 20 minutes, give that duck a quick poaching. Then it’s time to hang and glaze the duck.
To hang it, you can use and sturdy wire, push it through the cavity underneath the wings, through the ribs. Glaze, then let it dry in a fridge for 5 hours, hanging if you can. If not just try to rest it in a bowl.
Preheat the oven to 350 F 180 C, attach your duck to one of your wire racks, and slide it into the oven on the top rung. Place a drip tray underneath. Turn the oven down to 300 f or 150 c, and bake for about 40-45 mins.
While it’s cooking, lets prepare our garnish. Julienned strips of cucumber and little batonnettes of spring onion.
Pancakes:
Add boiling water to plain flour and a pinch of salt.
Mix it thoroughly and let cool, then give it a quick kneed and roll it into a sausage shape, and then cutting it into chunks about 4 centimeters long… or about and inch and ¾’s I think… ish. It doesn’t matter, just as long as they are all about the same size, then roll them into balls and flatten them out slightly. Dip the end of one into sesame oil, then place it on top of another one the same size. Then flour your surface, and roll them out nice and evenly and thin.
Let them rest and cool a bit, and then you’ll be able to pull them apart carefully.
When your duck is done, so pull it out carefuly, detach from the rack and hang it up to rest for about 20-30 minutes. Carve.
Start with the legs. Let the knife do the work and follow the joint along the body.
For the breast. Start in the middle of the 2 breasts and work your way down using your knife to follow the rib cage. Don’t forget to remove all the skin! It’s the best bit!
Then cut your duck into slices, have spread of hoi sin, add cucumber and spring onion.. a bit of coriander or cilantro if you like, and then… HEAVEN. It’s so good.
I really hope you enjoy this as much as I did!
One medium duck
Glaze:
200 ml vinegar
200 ml honey
500ml cups of water
3 blocks palm sugar or 300 ml maltose
Aromatics for stuffing:
Cinnamon sticks
Star anise
2 tbsp brown sugar
2 tbsp garlic powder
1 tbsp white pepper
1 tbsp five spice powder
Spring onion, ginger, garlic
1 tbsp ginger powder
2 tbsp salt
4 tbsp hoisin sauce
Poaching liquor
2 liters water
Cinnamon stick
Liquorice root
Star Anise
Orange and lime peel
Garnish:
Cucumber
Spring Onion Ginger
Pancakes:
2 cups all-purpose flour
1 cup hot boiling water
3 tablespoon sesame oil
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