Directions
I’ve fallen in love with Peking duck since last year when I had a short trip to Beijing. A roasted duck with the beautiful lacquer honey hoskin and the five-spice glaze makes me so impressed. The slices with crispy golden skin separated from the meat with no fat made me understand why this is one of the essences of Asian cuisine.
Peking Duck (Beijing Roast Duck) – special food of Beijing cuisine, is a must-try dish of China. Its history comes back to Yuan Dynasty when Peking duck was firstly mentioned in an Imperial cookbook. And then in the Ming Dynasty, this dish was one of the main courses in the Imperial menu.
Since it was served in royalty only, the traditional method is laborious and complicated, requiring three days of preparation. Today, the simple recipe for a home version is much easier but the taste still comes close to the original.
Steps
1 Done | Inject the whole duck body with a small knife or fork and slowly pour hot water over it to rinse. Be careful at this step! |
2 Done | Mix the ingredients together, including honey, brown sugar, soy sauce, five-spice powder with 6 tablespoons of water in a small bowl. Use a sauce brush to brush the whole duck, from inside out. Leave it dry in around 10 minutes and brush again. |
3 Done | Put the duck in the oven which is heated at 350oF and cook for 45 minutes. Turn the duck over, water evenly with the leftover graze in step 2 and bake until the skin is crispy and golden brown, waiting for another 45 minutes. |
4 Done | |
5 Done | |
6 Done | For Garnish:Slice 3 scallions into long thin strips |
7 Done | The Right Way To Enjoy Peking DuckThe way of serving Peking duck in a Chinese restaurant is very unique. The whole duck will be presented before slicing or it might be carved directly at your table in some restaurants. A whole duck can be sliced into about 120 thin slices with both flesh and skin. |
8 Done | Final ThoughtsYou can easily search a lot of recipes of Peking duck, which is adapted and remixed to suit the individual’s preferences. We have tried some and found that this recipe brings flavors that closely resemble the traditional taste. The crispy golden skin with mouthwatering duck meat will impress your taste buds. |