I made Peking Duck already so many times, but I keep changing or adding something to it to make it tastier and easier. This time the duck was perfect (ok maybe almost perfect). Not the same obviously like you‘ll get in a Chinese restaurant, but for homemade it was really good!
Peking Duck, my new recipe Recipe
By March 27, 2020Published:
I made Peking Duck already so many times, but I keep changing or adding something to it to make it tastier and easier. This time the …
- Pour 1.5 liters of water in a wok and boil. Instead of a wok, you can use also a deep pan. Cut the duck wings, rinse thoroughly, and dry with a paper towel. Pour the sherry and soy sauce into the wok, then add honey, powdered ginger, fennel, 1 stick cinnamon, star anise, pepper corns, cloves, sesame oil, and stir. Dissolve the starch in 80 ml of water, pour into the wok and bring to a boil. Carefully put the duck into the wok and cook for about 5-10 minutes, bathing the top of the duck with a tablespoon of the sauce during this time. The longer the duck is in the sauce, the sweeter and softer it will be. Place the duck uncovered on a rack. Put it to dry near a fan, as it will help to remove the moisture.
- Make a marinade for inside of the duck: mix in a small bowl grinded fennel, cinnamon, star anise, hot red pepper, and cloves. If you don’t have all those spices, you can always use ‘5 spices’. Grate the ginger, and squeeze a few cloves of garlic. Add 1tsp of salt and 2 tablespoons of Hoisin sauce, mix it, and spread inside of the duck, but not outside! Put the duck to dry near a fan back again.
- Make a syrup from 1/4cup sugar and 1/4 cup soy sauce in a pot (or from 4 tbsp of honey, 1 tbsp sesame oil, 2 tbsp soy sauce and spices: ground cloves, fennel, black pepper, anise star, cinnamon). Boil until it is quite thick. The syrup should be quite thick, but, of course, it should not overcook and have the bitter burnt taste from the sugar. Cover the duck in the syrup, and put it back to dry near the fan again for at least another 6 hours.
- Preheat the oven to 180'C (350F), and pour a little water in the pan to keep the meat moist while it roasts. Put the duck, breast side up, on the pan into the middle or lower racks of the overn. Cook for 30 minutes, then carefully flip the duck and cook for another 40 minutes, then turn the duck again and cook another 20 –30 minutes.
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Tags: Autumn Food, Christmas, dinner, Father's Day, lunch, marinated, New Year, roast, Spring Food, Summer Food, Winter Food