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There is nothing better in this world than Peking Duck. And although I love the traditional version, my homemade version has become a favorite amongst family and friends because of the glaze added to the skin of the duck. Based on the size of your duck you may need to reduce the time of each hour by 10-20 minutes. If you have any questions or concerns feel free to comment and I am happy to help you on your first peking duck journey.

 

Ingredients/Equipment:

1 whole duck

Roasting Pan with Rack

Kitchen String

Brush

Saucepan

Large Bowl (2)

Rolling Pin

 

For Marinating/Basting:

1 orange, squeezed/juiced

1/4 cup of honey

1/4 cup of molasses

2 tbsps chinese five spice

2 tbsps of sriracha

2 tbsps of soy sauce

1/2 cup of Shaoxing cooking wine or mirin if you cannot find it works too

 

Mandarin Pancakes

Sesame Oil

2 cups of flour, plus extra for rolling out dough

1 cup of boiling water

 

Sides:

Spring Onions

Hoisin Sauce

Julienned Cucumbers (remove seeds)

Chili Sauce (if you like a little spice)

 

Preparation:

 

Wash duck and remove insides/ neck if not already removed for you. Pat dry and start to separate the skin from the meat as best as possible with your fingers. You usually can poke one finger between the skin and meat and then utilize your other hand to separate the rest of the skin from the meat of that section;

In a small sauce pan coming the marinade ingredients and bring to a slight boil, reduce temperature and let it cook for 10 minutes stirring occasionally to ensure it does not burn or overflow;

In a large bowl, place the duck and pour the marinade over the duck. Massage the marinade all over the duck and let it soak in the marinade on each side about 3 minutes. Constantly massaging the marinade on the duck will help ensure it is evenly distributed;

Remove duck from bowl of marinade and set the remaining marinade aside for basting/ brushing. Use kitchen string to tie the ducks legs together and then utilize the remianing string to hang the duck upside down to hang dry. I utilized the handle of my microwave above my stove to hand the duck and ensure it was well ventilated. I placed the marinade bowl underneath for any drippings. If you cannot hang dry your duck for more than an hour, I would pat the duck slightly with a paper towel. I keep my duck hang drying for 2-3 hours;

While waiting you can create your mandarin pancakes dough by placing flour and boiling water together to form a dough. Be careful not to burn your hands while mixing together. Set the dough aside in the fridge covered with plastic wrap until ready to cook;

When ready to cook, preheat oven to 300 F and ensure that you have your roasting rack ready. If you dont have a rack you can utilize a cooling rack that fits well on your oven pan to ensure you do not have any drippings smoke in your oven. The reason you need to separate your duck from the pan is because the duck would soak in the drippings otherwise and not allow the skin to crisp;

Remove duck from hang drying and poke holes throughout the duck; score the duck breast with a knife as you can see it in the picture. You are creating slight Xs thoughout the duck breast skin;

Place duck in oven for 1 hour, breast side up;Turn duck over and place for 1 more house breast side down;

Turn duck over and brush marinade over duck breast and place in oven for 1 more hour breast side up (If a smaller duck, reduce oven time 10-20 minutes and reduce heat to 250 F)

Turn duck over once more and brush marinade over duck and place in oven for 1 more hour breast side down (If a smaller duck, reduce oven time 10-20 minutes and reduce heat to 250 F);

Turn heat up to 400 F (or 375 F if smaller duck) and duck over one last time, duck breast side up, brush marinade over skin. Place it in the oven for 10 minutes,until skin is crisp!

While duck is at its final stages, roll out small mandarin pancakes (should be thin and evenly distributed). In a pan, place some sesame oil over medium heat and cook pancakes for about 20 seconds or so on each side; and

Remove duck from oven and serve with cucumbers, spring onions, hoisin sauce, chili sauce and mandarin pancakes!