Peking Duck (Authentic Version)

Peking Duck is a renowned Chinese dish celebrated for its crispy skin and tender meat. This recipe requires meticulous preparation, including an essential air-drying process to achieve the desired texture. The dish’s appeal lies in its flavorful marinade and crispy skin, providing a true taste of traditional Chinese cuisine. Serve with thin pancakes, hoisin sauce, and fresh scallions to experience the authentic flavors and textures that make Peking Duck a standout dish.

Ingredients

• 1 whole peking duck
• 1 cup hoisin sauce
• 1 bunch scallions

Instructions

1. Thaw the duck in the refrigerator overnight.
2. Remove any excess fat from the duck using kitchen shears or a sharp knife.
3. Bring a large pot of water to a boil, carefully submerge the duck, and blanch for 5 minutes.
4. Pat the duck dry with paper towels and hang it in a cool, dry place for 12 hours to air-dry.
5. Preheat the oven to 350°F (175°C). Place the duck on a roasting rack in a roasting pan and roast for 1.5 hours.
6. Increase the oven temperature to 425°F (220°C) and continue roasting for another 30 minutes until the skin is crispy and deep brown.
7. Carve the duck and serve with hoisin sauce, thin pancakes, and sliced scallions.

Keywords: Dinner, Crispy, Pancakes, MainCourse, Chinese

Spice Rack: Five Spice Powder, Salt, White Pepper

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