Experience the classic flavors of authentic Peking Duck with this detailed recipe. Carefully prepared and roasted to perfect crispy skin and tender meat, served with traditional pancakes, fresh vegetables, and a rich hoisin-based sauce.
Ingredients extracted via AI
2.5 kg duck1 PL garlic1 PL ginger1 PL sugar1 PL salt2 PL hoisin sauce2 PL soybean paste1.5 ČL five-spice powder1 ČL white pepper45 g sugar50 g honey180 g vinegar350 g water2 ČL oil1 ČL grated garlic0.5 ČL grated ginger0.33 Šálka sweet bean paste1 ČL sugar3 PL watercucumbercarrotspring onion
Procedure generated via AI
Choose a suitable duck, preferably one raised in the Peking style, weighing about 2.5 kg live.
Properly slaughter and prepare the duck by cutting under the wing and removing the innards in the order shown in the video.
Before carving, blow air into the duck's neck to separate the skin from the meat. Use a compressor if available; otherwise, this step might be more challenging.
Tie the duck’s wings and legs with twine to make handling easier during blanching.
Quickly dip the duck into boiling water for 1-2 seconds, turn it, and repeat so each part of the skin is dipped 2-3 times. This tightens and firms the skin.
Make the marinade by mixing 1 tablespoon each of minced garlic, grated ginger, sugar, and salt with 2 tablespoons hoisin sauce, 2 tablespoons soybean paste, 1.5 teaspoons five-spice powder, and 1 teaspoon white pepper.
Using a spoon, apply the marinade inside the duck through the opening, rubbing it gently to evenly distribute the flavor. Wipe away any spills with paper towels.
Prepare the glaze by combining 45 g sugar, 50 g honey, 180 g vinegar, and 350 g water. Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a boil.
Brush the hot glaze evenly over the duck's skin, then turn it to coat all sides. Leave the duck uncovered in the refrigerator for at least 6 hours or overnight to dry the skin.
Warm the reserved glaze and apply a second coat to the duck before roasting.