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Preparation
6 hours
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Cooking
50 minutes
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Difficulty
Medium
Peking Duck is a famous dish known for the delicious appeal of its glossy, golden skin. Although it takes a lot of time, many people still want to prepare this dish at home by themselves. Let’s join TasteVN cooking this dish right now!
Ingredients for Peking Duck For 4 people
Duck 1 bird (about 1.5 – 2kg) Garlic 1 bulb Shallots 1 bulb Oyster sauce 4 tablespoons Cooking wine 1/2 tablespoon Five-spice powder 5 teaspoons Maltose 3 tablespoons White vinegar 1 tablespoon Soybean paste 1/2 tablespoon Sugar 1 tablespoon MSG 1/3 tablespoon Salt 1/2 tablespoon Cornstarch 1/2 teaspoon
How to choose good duck meat
To have a delicious roasted duck dish, the first tip lies in how to choose the duck as follows:
– According to the experience of many housewives, male ducks will be tastier, more aromatic, and sweeter than female ducks. Male ducks have a large head, hard and small beak, small rear (because they do not lay eggs), and quack loudly. If possible, gently press the genital area; if a small tube protrudes, it indicates that it is a male duck, otherwise, it is a female duck.
– A good male duck has a thick belly skin, thick neck skin, round and large breast, and feels heavy and firm when lifted. When cooked, a good duck will produce little water, be dry, firm, and have the distinctive aroma of duck meat.
Tools needed:
How to prepare Beijing roasted duck
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Preparing the duck
– When buying the duck, you should ask the seller to pluck the feathers, gut it, and clean the inside thoroughly; then, when you get home, you just need to rinse it and prepare it. This helps save time for processing at home.
– Mix vinegar into water, then soak the duck for 1 hour. After that, use a string to tie the duck and hang it up to dry and drain.
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Marinate the duck inside and out
– Mix 4 tablespoons of oyster sauce with 1/2 tablespoon of cooking wine and 1.5 teaspoons of five-spice powder, then brush this sauce mixture inside the duck’s cavity. Make sure to spread it evenly so that when roasting, the spices penetrate every fiber of the duck meat.
– Next, mix 3 tablespoons of maltose, with 3 tablespoons of hot water and 1 tablespoon of white vinegar in another bowl. Then brush this spice mixture all over the surface of the duck skin. This mixture helps the duck skin achieve a dark golden color like that of a cockroach and become crispy.
– After 30 minutes, brush it again once more. Then use twine or bamboo skewers to sew the duck’s belly closed so that when hanging or roasting, the marinade inside does not leak out.
– After that, hang the duck in a dry, cool place. If it is winter, you can hang the duck for 24 hours. In summer, hanging for too long will cause the duck to spoil, so it is advisable to hang it for only 5-6 hours.
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Roast the duck in the oven
– After hanging the duck for the desired time, you need to preheat the oven to prepare for roasting the duck. It should be heated to a temperature of 180 degrees Celsius. When the oven starts to heat up, place the duck inside to roast.
– Roast the duck for 15 minutes, then flip the duck. After that, lower the temperature to 120 degrees Celsius and continue roasting for 40 minutes. If the duck is larger, you can roast it for an additional 10 minutes for every extra 500g.
Note: It is advisable to place a tray underneath to catch the sauce and duck fat that drips down.
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Pour hot oil over the duck
– Heat a pot of cooking oil, then hold the duck’s neck with one hand and use a ladle to pour the hot oil over the duck skin to make it crispy. Be careful not to burn your hands.
– Continuously pour the oil evenly until it soaks into the duck skin, making the skin really crispy. After pouring the oil to create crispiness for the duck skin, hang the duck to drain the oil, let it cool slightly, and then cut it into small pieces.
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Prepare the dipping sauce for Peking Duck
– First, mix water with 1/2 tablespoon of ground soy sauce, 1 tablespoon of sugar, 1/3 tablespoon of monosodium glutamate, and 1/2 tablespoon of salt, stirring well. Sauté minced shallots and garlic in hot oil, then boil the mixture for about 5 minutes.
– After boiling the ground soy sauce for 3 minutes, add half a tablespoon of cornstarch to cook together until it forms a thick mixture, then turn off the heat. Let it cool, squeeze in some lime and ground pepper, and it’s ready to enjoy.
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Final Product
– When the duck is done roasting, you can chop it into bite-sized pieces or separate the meat by making a cut around the breast and belly of the duck. Use a knife to cut along the belly of the duck.
– Cut the meat on this surface into equal pieces and then use a knife to separate each piece. Alternatively, you can separate the skin from the meat and serve it with rice paper. When eating, spread the dipping sauce on the rice paper, then wrap the duck meat, scallions, and cucumber, roll it up, dip again, and enjoy.
I hope that this way of making Peking duck will make your family’s meal more appealing! Wishing you success in your cooking!
