Chinese Peking Duck: Crispy Elegance on a Plate

 

Chinese Peking Duck: Crispy Elegance on a Plate

Ingredients:

• 1 whole duck (about 5-6 pounds)
• 4 cups water
• 1/4 cup maltose syrup (or honey)
• 2 tablespoons vinegar
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 1 teaspoon salt
• 1 cucumber, cut into matchsticks
• 1 bunch green onions, cut into matchsticks
• Hoisin sauce
• Thin pancakes (store-bought or homemade)

Instructions:

1. Clean the duck thoroughly, removing any excess fat. Pat it dry both inside and out.
2. Bring 4 cups of water to a boil, and add the vinegar, salt, and Shaoxing wine to create a marinade.
3. Pour the marinade into the duck cavity and rub it on the outside of the duck as well.
4. Hang the duck to air-dry for about 6-12 hours. A fan can help speed up the drying process.
5. Preheat your oven to 350°F (175°C). Place the duck on a rack in a roasting pan.
6. Roast the duck for about 45 minutes to an hour, until the skin becomes crispy and golden brown.
7. While the duck is roasting, warm the maltose syrup (or honey) slightly to make it easier to brush onto the duck.
8. After the duck is done roasting, remove it from the oven and brush a layer of the warm maltose syrup (or honey) all over the skin.
9. Return the duck to the oven and roast for an additional 10-15 minutes, until the skin is glossy and crispy.
10. Let the duck rest for a few minutes before carving it into thin slices.
11. Serve the sliced Peking duck with thin pancakes, hoisin sauce, cucumber, and green onions. To eat, spread some hoisin sauce on a pancake, add slices of duck, cucumber, and green onions, and then roll it up.