Peking Duck

This is derived from Ken Hom's recipe for making peking duck at home
  • 1 duck, fully defrosted and blotted dry with paper towels
  • 8 cups water
  • 4.5 tbsp maltose (can be found in Asian supermarkets), or honey
  • 4.5 tbsp dark soy sauce (important that it is dark and not 'light')
  • 1 cup rice wine
Useful products:
  1. Combine all ingredients in a pot on the stove and bring to a boil
  2. Bring heat down and allow to simmer 10-20 minutes
  3. Punch a meat hook through the front of the duck just below the collarbones.  Make sure the hook is secure and can support the weight of the duck.
  4. Holding the meathook with one hand, ladle the heated liquids over the skin of the duck until all parts of the skin have been basted at least 3 times.
  5. Using some creativity, suspend the duck using the meathook in front of a fan.  Overnight, this will dry the duck's skin (traditionally this is done by hanging the ducks out a window so that the cold night wind will dry the duck skin).  I would recommend using a cupboard handle.  Make sure to place a pan beneath the duck to prevent any mess from drippings.
  6. Roast duck starting breast-side-up in an oven set to 475 deg F for 15 minutes, followed by 350 deg F for 70 minutes, flipping the duck twice with tongs.  Save all drippings in the roasting pan! This rendered duck fat is very tasty and useful for sauteing/frying all sorts of things.



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