Jan 16, 2022

Peking Duck Original Recipe

Peking Duck Original Recipe

This is an original recipe for preparing Peking duck in a restaurant, the recipe is intended for them, the exact procedure of how to process duck meat in the Peking way. It is not an easy procedure and many accessories are related to restaurants, so don't even try to process it at home! If you don't have a nice restaurant and enough of these props for the original recipe to succeed.

Peking Duck:

1 whole frozen duck, about 2.6 kg in weight
2 Tbsp of sugar

Five Spice Salt:

100 g of Chinese five-spice powder
50 g of salt

Maltose Syrup:

2 Tbsp of Shaoxing wine
2 Tbsp of Chinese red vinegar
3 Tbsp of maltose

For Serve:

12 Chinese pancakes
1 bunch of spring onions, finely sliced
1 cucumber, finely sliced
Hoisin sauce, or plum sauce

Preparation:

The day before preparing this dish, first defrost the duck and rinse well with cold water
Make with five spices by mixing the powder of five spices and salt.
Using an electric bicycle pump, place the end part under the skin
entering the bottom of the abdomen.
When you have done it properly, the whole bird will start to inflate as the air travels between the meat and the duck skin.
Add 2 tablespoons of salt with five spices to a bowl and mix with the sugar.
Use this mixture to spice up the inside of the duck.
Insert the hook into the back of the bird and hang it over the drainage board in the kitchen to dry for 10 minutes.
Pour into a large pot of water and wait for it to boil.
While holding the duck over the pan, use a large ladle or small pot to pour boiling water all over the duck's skin, and let it fall back into the pan.
Keep pouring water over the duck until every inch of the skin is well watered — you will see how the skin tightens and changes color slightly.
Hang the duck in a cool, dry place for 30 minutes.
For maltose syrup, put all the ingredients in a large pot with 500 ml of water.
Pour hot syrup over the duck skin one after the other, as you did with boiling water.
Hang the duck in a cool, dry place for 12–24 hours to dry well, place an electric fan in front of the bird to speed up the process.
The next day, check that the duck is ready for roasting — the skin should be completely dry to the touch.
If so, preheat the oven to 120 °C / gas mark 1/2
The duck must be hung by a hook on the upper shelf in the oven to bake, with the door slightly open, for 1 hour.
However, it is likely that your oven is not big enough to hold a hanging duck!
In this case, try to bring the skin of the back to a restaurant quality, which is much easier to bring to perfection like glass anyway. Place the duck breasts down on a wire rack placed over a baking sheet and bake.
After 1 hour, preheat the oven to 200 °C / gas mark 6 and bake for another 15 minutes with the door slightly open to allow condensation.
Keep in mind that different ovens can vary in temperature when the door is open, so if you have a temperature probe, make sure the duck is fully baked after this time; it may take a few more minutes.
Take the duck out of the oven and immediately start removing the hard, varnished skin, because the longer you leave it attached, the more likely it is that the steam created from the meat will soften it into flabby and soft meat.
Remove the duck meat from the carcass and cut it thinly, then serve with the skin, pancakes, crispy vegetables and sauce.