Difficulty Level: Advanced
Why it’s great for your cooking channel: Peking Duck is a visually stunning dish that involves several interesting cooking techniques, such as air-drying the duck and roasting it to achieve perfectly crispy skin. Demonstrating this recipe will engage viewers with its complexity and the transformation of the duck from raw to beautifully golden and crispy. It’s a dish that impresses with both its appearance and taste, making it perfect for captivating your audience.
Description: Peking Duck is a famous Chinese dish known for its crispy skin and succulent meat. Originating from Beijing, this dish is traditionally served with thin pancakes, hoisin sauce, and scallions. It’s a show-stopping meal that’s perfect for special occasions and showcases the rich flavors of Chinese cuisine.
Preparation time: 24 hours (includes marinating time)
Cooking time: 1.5 to 2 hours
Serving size: Serves 4-6
Ingredients:
- 1 whole duck (about 5-6 pounds)
- 1 tablespoon of five-spice powder
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/2 cup boiling water
- 10-12 Chinese pancakes or Mandarin pancakes
- Hoisin sauce, for serving
- 1 bunch of scallions, julienned
- 1 cucumber, julienned
Instructions:
1. Prepare the Duck:
- Clean the duck thoroughly and remove any remaining feathers. Pat dry with paper towels.
- Rub the duck inside and out with the five-spice powder.
2. Marinate and Dry:
- In a small saucepan, combine honey, rice vinegar, soy sauce, and hoisin sauce. Heat until the mixture is smooth and slightly thickened.
- Carefully pour the boiling water over the duck to tighten the skin.
- Brush the honey mixture all over the duck, making sure it is well coated.
- Place the duck on a rack over a baking tray and refrigerate uncovered for 12-24 hours to allow the skin to dry out.
3. Roast the Duck:
- Preheat the oven to 350°F (175°C).
- Place the duck on a rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Periodically baste the duck with the drippings to keep the meat moist.
4. Serve:
- Once cooked, let the duck rest for 10 minutes before carving.
- Carve the duck into thin slices, ensuring you get both crispy skin and tender meat in each slice.
- Serve with Chinese pancakes, hoisin sauce, julienned scallions, and cucumber.
Tips:
- For an even crispier skin, you can blast the duck with high heat (around 400°F/200°C) for the last 10-15 minutes of roasting.
- Using a sharp knife or cleaver will help in carving the duck more neatly.
Peking Duck is not only a delicious and elegant dish but also a fantastic recipe to showcase on your cooking channel. It offers an opportunity to teach viewers about traditional Chinese cooking techniques and ingredients while impressing them with the end result’s visual appeal and delectable taste. Enjoy the process of making and sharing this iconic dish!
