Peking Duck
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The Tale of Peking Duck
Story updated
Peking duck traces to imperial kitchens of Ming-dynasty China, with restaurants serving it to the public in Beijing for centuries; Bianyifang, dating to the 1400s, and Quanjude, founded in 1864, are among the oldest still operating. Roasted for its crackling skin, it became one of China's most celebrated dishes, closely tied to Beijing's imperial history.
Ingredients
Scale:· 4 servings
- 1 whole duck (about 5 lbs)
- 2 tbsp maltose or honey
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp dark vinegar
- 1 cup boiling water
- 20 Mandarin pancakes, steamed
- 1 cucumber, julienned
- 6 scallions, julienned
- 1/2 cup hoisin sauce
Instructions
- 1Pat the duck completely dry, then loosen the skin from the breast using a straw or your fingers to separate skin from meat.
- 2Blanch the duck briefly with boiling water poured over the skin to tighten it, then hang to air-dry in a cool place for several hours or overnight.
- 3Whisk maltose, wine, soy sauce, vinegar, and boiling water together, and brush this glaze evenly over the duck skin, then dry again for an hour.
- 4Roast the duck on a rack at 375°F for about 45 minutes, then increase heat to 425°F and roast another 30-40 minutes until the skin is deep mahogany and crisp.
- 5Rest the duck for 10 minutes, then carve the skin and meat into thin slices.
- 6Serve with warm Mandarin pancakes, hoisin sauce, cucumber, and scallions for wrapping.
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