Easy Peking Duck
Peking Duck is renowned for its tender and juicy meat, crispy skin, and golden color. Loved worldwide, today I'll share a simplified version of this delicious dish that requires no special equipment or advanced skills. You can achieve satisfying Peking Duck flavor at home.
INGREDIENTS
- 1000g duck (preferably Beijing Cherry Valley duck)
- 500g dumpling wrappers
DIRECTIONS
After preparing the ingredients, wash the duck thoroughly and pat it dry. Rub salt inside the cavity of the duck. Boil a pot of hot water and evenly pour the hot water over the duck.
Tips:
Pouring hot water over the duck serves several purposes:
1. Helps remove excess fat: Pouring hot water over the surface of the duck helps wash away excess fat.
2. Separates the skin and meat: Pouring hot water over the surface of the duck helps separate the skin from the meat, resulting in tenderer roasted duck.
3. Makes the skin crispier and more tender: Pouring hot water over the surface of the duck helps make the skin crispier and more tender, enhancing its texture.
After pouring hot water over the duck skin, hang it in a well-ventilated area to air dry. During this time, prepare the crispy skin water: mix maltose and water in a 1:9 ratio, add 5ml of white vinegar, mix well, and brush it evenly over the duck. Let it dry, then repeat this step 3-4 times.
Tips:
If pressed for time, you can use a hairdryer to speed up the drying process. After multiple rounds of brushing, let the duck dry in a ventilated area for at least 3 hours. Once the skin is cooled, it should feel like parchment paper, and the surface will turn slightly reddish.
Prepare the stuffing ingredients. Wash the apple thoroughly and cut it into chunks. Clean the scallions, ginger slices, star anise, and cinnamon stick.
Stuff all the ingredients into the duck's cavity.
To prevent the stuffing from coming out, you can use thread to sew up the entire duck. Use a brush to apply a layer of honey to the duck legs.
Preheat the oven to 160 degrees Celsius. Place the duck in the oven and roast for 20 minutes. Remove it from the oven, brush another layer of honey, let it cool slightly, and then return it to the 160-degree Celsius oven for another 20 minutes.
Tips:
When roasting duck in the oven, it's important to monitor the temperature. The temperature should not be too low, as this may prevent the duck from cooking through, nor too high, as it may burn the duck.
Prepare the pancakes: Take out the dumpling wrappers and brush oil on each layer. Stack 5-6 wrappers together.
Press down and slowly roll them out into larger and thinner pancakes.
That's about it. Steam the pancakes on the stove for approximately 15 minutes.
Tips:
If you prefer to make your own pancakes, you can follow the pancake recipe steps I mentioned earlier. I used dumpling wrappers as a shortcut to save time.
Take out the sweet bean sauce, shredded scallions, and shredded cucumber.
Wrap the roasted duck and the prepared vegetables in the pancakes and enjoy.