Peking duck breasts
Complexity: average
Servings: 4
To prepare a festive Peking duck, you can use only the meatiest part of the duck—the breast—which is then sliced thinly, fanned out, and served with vegetables. It looks luxurious and tastes fantastic. But to ensure the breast is delicious and juicy, covered with crispy, thin skin—the defining characteristic of Peking duck—it must be marinated in a mixture of rice wine, soy sauce, and Chinese five-spice powder and refrigerated, uncovered, for about 24 hours. Another secret to a super-crispy skin is slashes. Before frying, make transverse slashes in the skin without cutting through the meat, which helps render out the fat better.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 duck breasts (150-200g each), pat dry with a kitchen towel
- 3 tbsp. l. shaoxing wine
- 1 tbsp soy sauce
- 1/4 teaspoon salt
- 1/8 tsp + pinch of 5-spice seasoning
- 2 tablespoons hoisin sauce
- 2 green onions, thinly sliced, for serving
We recommend
Cooking the dish according to the recipe:
- In a medium bowl, combine 2 tablespoons of Shaoxing wine with the soy sauce, salt, and 1/8 teaspoon of five-spice powder. Add the duck breasts and rub the marinade into them. Place the breasts side by side on a plate and refrigerate, uncovered, for 12-36 hours; the skin should be thoroughly dry.
- In a small bowl, combine the remaining 1 tablespoon Shaoxing wine, a pinch of five-spice powder, and hoisin sauce. Set aside.
- Preheat oven to 350°F (175°C). Heat a large, heavy-bottomed skillet over medium heat.
- Remove the duck from the refrigerator and score the skin crosswise. Place the breasts in the pan, skin side down, and gently render the fat; the skin will turn deep golden brown as it cooks. When the duck stops releasing fat, after 8-10 minutes, flip the breasts skin side up and cook for another 1-2 minutes. Transfer the pan to the oven and roast for 5 minutes, or until the internal temperature reaches 135°F (57°C); the breasts should be pink and firm in the center.
- Immediately transfer the duck to a plate or cutting board. Using a pastry brush, brush the hoisin sauce mixture onto the skin. Let rest for 10 minutes, then slice.
- To serve, slice the breasts diagonally into slices about 0.5 cm thick and arrange them in a fan on a plate. Sprinkle with green onions.
Note
Shaoxing rice wine can be found at specialized Asian markets or online stores..
Author of the recipe - Tiffani Thiessen is an American actress who rose to fame for her role in Beverly Hills, 90210.
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