About Peking Duck
Peking Duck is a traditional Chinese dish that originated in the capital city of Beijing (formerly known as Peking). It is considered a delicacy and has become one of the most famous and recognizable Chinese dishes around the world. The history of Peking Duck can be traced back over several centuries to the imperial era of China. It was originally prepared for the royal court and nobles of Beijing. The dish gained popularity both locally and internationally over time due to its unique preparation method and exquisite flavors. The traditional way of cooking Peking Duck involves a meticulously specific process. It begins with selecting a specially bred duck, which is then dry-plucked, removing the feathers without using water. The duck is then marinated with a mixture of spices, such as soy sauce, ginger, and honey, and left to dry overnight. The next step involves inflating the skin by separating it from the meat, which helps to achieve the signature crispy skin texture during roasting. The duck is then roasted in a closed or open oven until the skin turns deliciously golden brown and crispy. The tender meat is typically carved into thin slices and served with mandarin pancakes, spring onions, cucumbers, and a sweet bean sauce for wrapping. The combination of crispy skin, succulent meat, and flavorful accompaniments is what makes Peking Duck such a sought-after dish.
Steps
Step 1:
- Clean the duck thoroughly, removing any excess fat and innards.
- Rinse the duck with cold water and pat it dry with paper towels.
- In a small bowl, mix together 2 tablespoons of salt and 2 tablespoons of five-spice powder.
- Rub the salt and spice mixture all over the duck, both inside and out.
Step 2:
- Hang the duck in a cool and well-ventilated place for about 24 hours to dry the skin. Alternatively, place it in front of a fan for 4-5 hours.
- Make sure the skin gets crispy and the meat tender by allowing it to air-dry.
Step 3:
- Preheat the oven to 300°F (150°C).
- Place the duck on a rack in a roasting pan, breast-side up.
- Cook the duck for about 3 hours, periodically basting it with its own fat.
Step 4:
- Increase the oven temperature to 400°F (200°C).
- Continue cooking the duck for another 30 minutes to further crisp the skin.
Step 5:
- Remove the duck from the oven and let it rest for 10-15 minutes before carving.
- Serve the Peking duck with steamed pancakes, hoisin sauce, cucumber, and scallions.
Nutrition
| Nutrient | 100g | 1 serving |
|---|---|---|
| Calories | 266 | 481 |
| Total Fat | 18.8g | 33.9g |
| Saturated Fat | 6.1g | 11g |
| Cholesterol | 93mg | 167mg |
| Sodium | 384mg | 691mg |
| Carbohydrates | 0.8g | 1.5g |
| Fiber | 0.2g | 0.4g |
| Sugar | 0.7g | 1.2g |
| Protein | 24.2g | 43.6g |
Ingredients
| Ingredients | Amount |
|---|---|
| Whole duck | 1 |
| Salt | 2 teaspoons |
| Chinese five spice powder | 2 teaspoons |
| Honey | 2 tablespoons |
| Hoisin sauce | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Rice vinegar | 1 tablespoon |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Spring onions, sliced | 2 |
| Pancakes | 12 |
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