How to make Peking Duck (Beijing Roast Duck)
*Please note that 45 min. at 300 F or 139 C is for Convection Oven ONLY. Conventional oven requires a longer cooking time. Ingredients: Level: Difficulty Time: 2 Days Ingredients: Duck 2 cups of vinegar 2 cups of honey 2 cups of water 1 Maltose 2 tbsp sugar 2 tbsp garlic powder 1 tbsp white pepper 1 tbsp five spice powder 1 tbsp ginger powder 1 tbsp salt 4 tbsp hoisin sauce Licorice Star Anise Dried Citrus Peel Cucumber Green Onion Ginger Tortilla wrap (optional) Directions: Pump air underneath the skin through the neck cavity to separate the skin from the fat and the flesh. This process will make the skin very crispy. Cut off the wings and the feet. Then make a incision on the bottom as shown here, remove the innards. Keep the hearts and gizzard, I'm going to make a dish off of them in the future episode. Wash the duck thoroughly. Wash the cavity a few times to remove any residue. Here are the ingredients we are going to put inside the duck. Next, combined the ingredients into the hoisin sauce. Then put the mixture inside the duck's cavity. Put in 1 slice of ginger and one green onion. This will give it an aromatic flavor on the inside. Use a skewer to sew up the cavity. First, hold the skin together then slowly puncture through, then overlap the skin and continue sewing until there is no holes left. Make sure there is nothing leaking out of it. I use a hook to hang the duck, if you don't have one you can just use strings and tied it around it's wings and neck. Next, refrigerate the duck for 24 hrs laying the duck belly side down. Next in a pot add in 2 gallon of water, add Licorice, star anise, and dried citrus peel. This add an aromatic flavor to the skin. Boil for about 15 to 20 min. We are going to make glazing for the duck. In a bowl add 2 cup or ml of honey, 1 tbsp of lemon juice, 2 cup or 473 ml of vinegar and 1 maltose. The maltose is very sticky so we want to make it into a more manageable form. Boil 2 cup of water and add maltose into the hot water. Then mix the maltose with the other ingredients. Next, soaked the duck in boiling water for 15-20 secs. This process quickly tightens the skin back up.Then pour the mixture over the duck one at a time. Hang the duck to dry for a minimum of 5 hrs. use a fan to blow the duck dry until the skin become springy. Preheat the oven to 350F, after you put in the duck turn the temperature to 300F and cook for 40-45 min. Put a drip pan underneath to catch the fat. Turn the duck 180 degree after 20min of cooking, this ensure even cooking and browning of the skin. After the duck is fully cooked, turn the fire off and leave it in the oven for additionally 15 min. This will let the juice be reabsorb into the meat making the meat very juicy and tender. Now, I'm going to show you how to cut the meat. First, locate the sternum, make a cut near the sternum, then make a cut on the side of the duck. Next, cut sideway diagonally. Now it's done, serve it with spring onion, cucumber and hoisin sauce. Facebook: https://www.facebook.com/pages/The-Art-Of-Cooking/242540545873120 Twitter: https://twitter.com/DaArtOfCooking Instagram: http://instagram.com/raywang_23/ Music provided by: http://www.last.fm/music/+free-music-downloads/instrumental?page=1 Sunlight Ascending: All The Memories, All at Once The Best Pessimist: Oceanica
Comments
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Hi Raymond... love your video! Wondering if it's ok to hang the duck laterally when cooking in a reg household oven versus hanging vertically due to the limited headroom in a oven? Thanks, Ken
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you know since a bunch of comments were bitching about how this isnt the "real" peking duck maybe its better to call this cantonese roast duck from now on?
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Well there goes Po's dad
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the ducks shown here aren't harmed right?
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GO VEGAN! THIS IS NOT FOOD, THIS IS DEATH!!!
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very nice recipe and told briefly. thank you chef
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Can I hang dry the duct for 24hrs instead of 5?
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You burnt the duck
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love ittt...
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I accidentally got something stuck in the cavity how do i get it out ?
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I need brands of all the products you are using.. Written down on blog with pic to please!!!!!
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Nice to try but not practical in term of cook. Where the heck on earth we have that kind of stove as it seems for resto only to hang that duck. Poor ducky
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Disgusting pig
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i love it and would like to try and eat it but seeing the duck head breaks my heart. ducks are kind creatures
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Subscribe to Dolan Dark.
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I saw a lonely black duck on the side of the highway this morning. Must have escaped from a truck. Now I wish would have stopped. Darn it!
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nice video but use a better camera damn it.
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Music name- postmortem life of a duck
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My from Korean your cook is very good!!!
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How long would you cook it in a conventional oven? or to what temp?
11m 7sLenght
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