A traditional Chinese dish featuring a whole duck.
Mr. Jiu’s Peking Duck
Peking Duck is a labor of love, combining meticulous preparation and cooking techniques to create a dish with crispy skin, succulent meat, and layers of flavor. This recipe highlights traditional methods, from air-separating the skin to aging and roasting the duck.
Ingredients
- 1 whole duck, about 4 pounds (head and feet intact, if possible)
- Air compressor or similar tool
- 1 cup vinegar
- 1/2 cup salt
- 2 sticks licorice root
- 4 pods black cardamom
- 6 star anise
- 1/4 cup maltose syrup
- 2 tablespoons dark soy sauce
- 2 tablespoons duck spice mix (e.g., cinnamon, clove, fennel)
Directions
- Use an air compressor to separate the duck’s skin from the meat by inserting the nozzle into the cavity while holding the neck to prevent air escape.
- Remove the feet and wings.
- Carefully debone the thigh bones from inside the cavity to ensure even cooking.
- Prepare a blanching liquid with vinegar, salt, licorice, black cardamom, and star anise. Bring to a boil.
- Blanch the duck briefly, avoiding water entering the cavity to maintain crispy skin.
- Baste the duck continuously during blanching to tighten the skin.
- Pluck out any remaining feathers or hairs.
- Skewer the duck to create tension and ensure even drying.
- Apply a thin, even layer of maltose syrup mixed with dark soy sauce and duck spice.
- Hang the duck in a cool, ventilated space or refrigerator for 1-2 weeks to age.
- Lightly smoke the duck using wood chips for 30 minutes. The smoke enhances the flavor and texture without overpowering the dish.
- Preheat the oven to 350°F (175°C).
- Roast for 17 minutes at 350°F, then increase heat to 450°F (230°C) and roast for an additional 6 minutes.
- Rest the duck for 20 minutes before carving.
- Aging the duck for 1-2 weeks is crucial for achieving the signature crispy skin.
- The preparation process requires precision and care, making it perfect for special occasions.
- Experiment with different smoking woods to find your preferred flavor.