This classic Chinese dish—Best Peking Duck—is my pleasure to share! Why this dish is a special occasion favorite is obvious.
Ingredient
Ingredients for the duck:– 1 whole duck mine was exactly 6 lbs.– 3 tablespoons Shaoxing wine you can also use dry cherry wine– 3 tablespoons honey– 3 tablespoons soy sauce– 1 teaspoon Chinese five spice powderIngredients for serving:– 2 Persian cucumbers (mini cucumbers)– 3 scallions– 1 pack of Peking duck wrappers also known as Peking duck pancakes, thawed– Hoisin sauce to serve
Introduction
Heat the oven to 350°F. Thoroughly dry the duck with paper towels. Whisk together Shaoxing wine, honey, soy sauce, and five spice powder in a small basin.
Step 1
Brush or smear it on both sides of the duck and marinate at room temperature for 30 minutes. Keep about ¼ of the marinade for basting during cooking.
Step 2
Put a parchment or aluminum foil-lined wired rack over a baking sheet. Ducks lose weight, so you need something to capture them.
Step 3
Place the duck breast-side up on the baking rack and bake for 45 minutes. Flip your duck over and baste with the remaining marinade after 45 minutes.
Step 4
Baste both sides. Set aside 45 minutes more. Reduce heat to 250°F and let it sit for 30 minutes after 1.5 hours. Ensure your duck's temperature is 165°F. This is best
Step 5
checked by poking your temperature reader in the duck's thickest portion, such the leg. Remove the duck from the oven.
Step 6
Leave it on the wire rack to cool for 15 minutes. While the duck rests, cut the Persian cucumbers and scallions lengthwise finely. Match stick size. Cut the duck's legs first,
Step 7
then the breast and wings, following the ribs. Make even duck breast slices. Dip a pancake in hoisin sauce, add cucumber, scallions, and duck bits to make a Peking duck pancake.