Peking duck
Complexity: average
Servings: 30
Peking duck is one of the most famous Chinese dishes, combining sweet and spicy flavors and boasting a superbly crispy skin, which is sliced along with the meat before serving and served with each piece. To achieve the deliciously crispy skin, the traditional recipe calls for the duck to be parboiled for a few minutes in boiling water, then hung by the neck and dried for a couple of hours. This allows the skin to become firmer and crispier during roasting. The spices used include sugar, salt, molasses, and Chinese five-spice powder, which are rubbed onto the duck before roasting. The finished Peking duck, coated with a golden-brown glaze, becomes even crispier when basted with hot oil.
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:
- 1 large saucepan filled 3/4 full with boiling water
- 1 whole duck, with head
- 1/4 cup sugar
- 1/4 cup salt
- 1 tsp. 5-spice seasoning
- 1 cup molasses
- 2 tbsp. vegetable oil, hot
We recommend
Cooking the dish according to the recipe:
- Soak the whole duck in a large pot of boiling water. Remove it as soon as the skin changes color.
- Rub the inside of the duck with sugar, salt, and five-spice powder. Rub the skin with molasses. Tie the duck with twine and hang it in a ventilated area for 2 hours or refrigerate it, uncovered, overnight. This will allow the duck skin to dry out and become crispy after cooking.
- Preheat oven to 190°C and roast the duck for 45 minutes or until the skin is browned.
- Before serving, baste the skin with hot vegetable oil for even crispier skin. Carve the duck and serve.
Author of the recipe - Ming's Restaurant – Chinese restaurant, Palo Alto, California, USA
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