A Simplified Peking Duck
Submitted by denisemick
Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.
YIELD
4 servingsPREP
180 minCOOK
150 minREADY
330 minYou don’t need a restaurant kitchen to nail crispy Peking duck at home.
This simplified version skips the complicated air-drying process but keeps the signature crackly skin. Blanch the whole duck in boiling water to tighten the skin, then paint it with a glaze made from brown sugar, red wine vinegar, warming spices, and a hint of sesame oil. Let it sit at room temperature for three hours so the coating dries out (that’s the secret to crispness), then roast low and slow until the skin shatters like glass.
Serve it the classic way: carved pieces rolled in thin pancakes with a swipe of hoisin sauce and slivered green onions.
Kitchen Tips
- Pat the duck completely dry after blanching for better glaze adhesion
- Let the glazed duck sit for the full 3 hours to dry the coating
- Roast on a rack so fat drips away and skin crisps on all sides
- Check frequently near the end to prevent the sweet coating from burning
Ingredients
Directions
Bring a pot of water, large enough to hold the duck, to a boil.
Remove from heat and plunge duck in the water for 5 minutes.
Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil.
Off heat, allow mixture to cool to room temperature.
Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
To cook: Place duck on a rack, breast side up in a preheated 350℉ (180℃) oven for 2- 2½ hours.
Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
To serve: Let duck cool to room temperature.
Carefully carve pieces from the bone being sure to include the crisp skin.
Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
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