Master the art of making succulent Peking duck at home with crispy skin and tender meat, served traditionally with fresh vegetables and hoisin sauce wraps.
Ingredients extracted via AI
1600 g duck2 ČL five-spice powder2 ČL garlic powder1 ČL onion powder1 ČL white pepper1.5 PL sugar1 PL salt3 PL hoisin sauce2.5 Šálka water70 g Chinese red vinegar100 g maltosecucumberscarrotsspring onions
Procedure generated via AI
Clean a medium-sized duck (about 1.5 kg), quickly rinse it, remove any remaining feathers, and set aside.
Prepare the seasoning paste by mixing 2 teaspoons of five-spice powder, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of white pepper, 1 ½ tablespoons of sugar, 1 tablespoon of salt, and 3 tablespoons of hoisin sauce.
Thoroughly rub the seasoning paste onto the inside of the duck.
Seal the opening by sewing it closed with a wooden or metal skewer.
Use a bicycle pump to inflate the skin from under the neck to separate it from the meat, allowing the skin to dry and become crispy. Place the pump nozzle beneath the skin at the neck, cover with a paper towel, and pump until the skin visibly separates from the meat.
Heat 2 ½ cups of water with 70 g of Chinese red vinegar and 100 g of maltose in a pot until the maltose dissolves completely, then set the mixture aside.
Pierce each duck claw or wing on a hook for easier handling.
Pour boiling water from a kettle over the duck to tighten and shrink the skin, then brush the duck with the maltose-vinegar mixture.
Hang the duck in the refrigerator to dry for 24 to 48 hours until the skin is completely dry.
Before roasting, remove the duck’s legs to save space and facilitate hanging.