How To Make Peking Duck
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How To Make Peking Duck
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Peking Duck Recipe. A delicious combination of shredded pork, ginger, plum or Hoi Sin sauce with cucumber and onions, all wrapped up in warm pancakes. Ideal as starter! Sample our Peking Duck recipe.
- Serves:
- 1
- Preparation Time:
- 12 hours
- Cooking Time:
- 3 hours
- Total Time:
- 15 hours
Step 1: You will need….
- 12 shop bought pancakes
- 2 ½ kg duck
- 2 tbsp honey
- 2 tbsp dry sherry
- 1 tbsp white vinegar
- 3 tbsp corn starch
- 6 cups (1500ml) water
- 10 scallions
- 1 bowl
- 1 spoon
- 1 plate
- 1 kitchen roll
- 1 wok or frying pan
- 1 pastry brush
- some tongs
- 1 teaspoon
- some cling film
Step 2: Pat Dry
Cut the wings off at the first joint and wash the duck thoroughly. Pat the duck dry with paper towels, making sure there are no feathers or quills attached to the skin.
Step 3: Peking Sauce
Add 6 cups (1 1/2 L) water to a large wok or pot over high heat. Bring the water to a boil. Once the water is boiling, add 2 tbsp honey to the water and stir until it dissolves. Then add 2 tbsp dry sherry and 1 tbsp white vinegar. Bring the mixture back up to a rolling boil.
Create a slurry by adding 1/3 cup (75 ml) of water to 3 tablespoons corn starch. Stir until the cornstarch dissolves into a white, smooth liquid. Add the slurry to the boiling mixture in the pot, stir and bring it back to a boil.
Step 4: Dip The Duck
Slide the duck slowly into the boiling water. Use a large spoon or ladle to spoon the sauce over the duck until it's fully coated. The longer the duck is in the mixture, the sweeter and tangier the duck's meat will become.
Step 5: Drip Dry
Place the basted duck uncovered on a rack. Let it air dry for at least six hours. This will remove moisture and tighten the skin. This is a critical step for a perfect Peking duck. A fan is not necessary, but the duck should be place in an area that is cool and airy.
Step 6: Bake
Pre heat the oven to 350 degrees (180 C/Gas Mark 4). Fill a tray with one to three inches of water and place it on the bottom of the oven. This will catch the duck drippings and keep the meat moist while it bakes.
Place the duck, breast side up, on a greased rack in the center of the oven. Bake for 30 minutes. Then, carefully turn the duck breast side down and bake for and additional 45 minutes. Finally, turn the duck, breast up, one more time and roast for another 30 minutes…just long enough for the skin to turn dark brown.
Step 7: Serve
Peking duck is traditionally served with scallion brushes, hoisin sauce and Chinese pancakes. Place some duck meat and crispy skin in a pancake, drizzle on some hoisin sauce, roll and enjoy!
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Tips & Comments
Please someone reply me
how long is "the longer the better" when leaving the duck in the mixture?
how long is "the longer the better" when leaving the duck in the mixture?
wait a minute so the duck going to turn red brown after it bake?
In ancient China. IT takes 5 years at apprentice level to perfect a PK Duck. The above is a hack job !
I am amazed by your fantastic site. The videos are well paced and the recipes so easy to follow. Why haven't I discovered you before? Thank you for helping me to get to grips with a brilliant peking Duck and pancakes fabulous
Any links to an authentic Peking Duck recipe?
Peking DucK??? it'S BakiNg DucK!!! even you didnt usE a CHINESE recipe,,,
I don't understand the whole thing, why boil the duck and why adding the cornstarch mixture......crazy I think you better say 'how to bake a crispy duck?'
peiking duck is too nice, I just want to try once more!!!!!!