Homemade Peking Duck Without Professional Equipment

Name: Homemade Peking Duck Without Professional Equipment
Ingredients: 2 kg duck; salt; 5 ČL water; 3 PL light soy sauce; 1 PL maltose; white vinegar; 2 LG spring onion; 1 ks ginger; 2 star anise; 2 ks cinnamon; 1 ČL Sichuan peppercorn; 2 strúčiky garlic; 2 ks bay leaf; 1 LG apple; 2 bread; 2 PL Chinese cooking wine; 1 PL sugar; five spice powder; 100 g flour; oil; leek; cucumber; 2 PL tian mian jiang (sweet bean paste); sesame oil

#duck#five spice#roasting#steamed pancakes#fusion food

Learn how to make authentic Peking duck at home using simple ingredients and no special tools. This recipe guides you through preparing the duck with flavorful spices, glazing it for a crispy skin, and serving it with traditional steamed pancakes, scallions, cucumber, and a savory sweet bean sauce.

Ingredients extracted via AI

2 kg ducksalt5 ČL water3 PL light soy sauce1 PL maltosewhite vinegar2 LG spring onion1 ks ginger2 star anise2 ks cinnamon1 ČL Sichuan peppercorn2 strúčiky garlic2 ks bay leaf1 LG apple2 bread2 PL Chinese cooking wine1 PL sugarfive spice powder100 g flouroilleekcucumber2 PL tian mian jiang (sweet bean paste)sesame oil

Procedure generated via AI

If frozen, thaw the whole duck at room temperature overnight.
Rinse the duck and remove any visible blood and excess fat.
Pat the duck dry with paper towels to remove moisture from the skin and cavity.
Carefully separate the skin from the body using your fingers or an air pump without breaking the skin.
Generously salt the duck both inside and out, massaging the salt into every part of the skin, including the legs and wings.
Bring water to a boil in a wok and pour the boiling water over the duck’s skin to make it glossy and elastic.
Prepare a glaze by mixing 1 tablespoon light soy sauce, 1 tablespoon maltose, 5 tablespoons water, and a few drops of white vinegar.
Place a beer glass upright inside the duck's cavity so the duck can stand upright.
Use toothpicks to separate the wings from the body to expose the skin underneath.
Brush the glaze onto the duck’s skin every 30 to 60 minutes, applying a total of 5 layers. Use a fan to speed up drying between coats.