A classic Chinese dish that impresses with its combination of crispy skin and tender, flavorful meat. It is quite possible to cook Peking duck at home – the main thing is to follow a few important steps.
Ingredients:
- Duck (fresh or chilled) – 1 pc (2.5-3 kg)
- Honey – 2 tbsp. spoons
- Soy sauce – 3 tbsp. spoons
- Rice or apple cider vinegar – 1 tbsp. spoon
- Boiling water – 1 liter
- Fresh ginger – 20 g
- Garlic – 3 cloves
- Salt – 1 tsp.
Preparation:
- Prepare the duck.
Rinse the carcass well, inside and out, and dry it with paper towels. - Pour boiling water over the duck.
Gently pour a liter of hot water over the carcass – this will help tighten the skin so that it becomes elastic. - Prepare the marinade.
In a bowl, mix honey, soy sauce, vinegar, grated ginger, chopped garlic, and salt. - Marinate the duck.
Rub the carcass inside and out with the marinade. Leave it in the refrigerator for at least 4 hours, preferably overnight. - Dry before baking.
Take the duck out of the refrigerator and leave it at room temperature for 30-40 minutes to allow the skin to dry. - Bake it.
Place the duck on a wire rack in a baking dish so that the fat drains down. Bake at 180°C for about 1.5-2 hours. Baste the carcass periodically with the melted fat to create an even crust. - Brown it.
For a perfectly crispy skin, increase the temperature to 220°C and bake for another 10-15 minutes.
Submission:
Traditionally, duck is served with thin pancakes, hoisin sauce, and fresh green onions. At home, it also tastes great with rice or vegetables.
