How to make Peking Duck (Beijing Roast Duck)
Channel: The Art Of Cooking
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Time: 2 Days
2 cups of vinegar
2 cups of honey
2 cups of water
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
Dried Citrus Peel
Tortilla wrap (optional)
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.
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