Peking duck is a celebrated dish in Chinese cuisine, known for its crispy skin and flavorful meat. Traditionally served with pancakes, hoisin sauce, and fresh vegetables, it’s a delightful dish that can impress family and friends. With a little patience and the right approach, you can recreate this restaurant-quality meal right in your own kitchen. Here are three practical examples of how to prepare Peking duck at home.
This method involves air-drying the duck to achieve that crispy skin, a key feature of authentic Peking duck. Perfect for special occasions!
To start, you’ll need:
Begin by cleaning the duck, removing any excess fat, and patting it dry. Mix the maltose, soy sauce, five-spice powder, rice vinegar, and salt to create a marinade. Rub the marinade all over the duck, ensuring it gets into all the crevices.
Next, you’ll want to air-dry the duck. Hang it in a cool, dry place for at least 4 hours, or overnight if possible. This step is crucial for achieving that coveted crispy skin. If you can’t hang it, place it on a wire rack in the fridge, uncovered.
When you’re ready to cook, preheat your oven to 375°F (190°C). Roast the duck for about 1.5 hours, basting with the drippings every 30 minutes. To finish, increase the temperature to 425°F (220°C) for the last 15 minutes to crisp up the skin.
Let it rest for 15 minutes before slicing. Serve with thin pancakes, hoisin sauce, and sliced cucumbers or green onions.
If you’re short on time but still want to enjoy Peking duck, this simplified version focuses on duck breasts instead of a whole duck.
You will need:
Start by scoring the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper. Place the duck breasts skin-side down in a cold pan over medium heat. This helps render the fat and achieve crispy skin. Cook for about 6-8 minutes until the skin is golden brown.
Flip the breasts and cook for an additional 4-6 minutes, depending on your preferred doneness. Remove from the pan and let them rest for 5 minutes. Slice the duck thinly.
To serve, spread a little hoisin sauce on a pancake, top with slices of duck, and add cucumbers and green onions. Roll it up and enjoy!
For those who love the idea of Peking duck but want a hands-off approach, using a slow cooker can yield tender and flavorful results.
Ingredients required:
First, rub the duck inside and out with salt and five-spice powder. In a bowl, mix the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour this sauce over the duck, ensuring it’s well-coated.
Place the duck in the slow cooker, breast side up, and cook on low for 6-8 hours, or until tender. If you want crispy skin, you can finish it in the oven at 425°F (220°C) for 15 minutes after slow cooking.
Serve the duck with pancakes, hoisin sauce, and vegetables, just like the traditional version.