Even though the traditional method of preparation of Peking duck, involves inflating the duck through the neck portion, this step may be avoided while preparing this recipe at home.
However the duck should be glazed with vinegar, wine, honey and ginger and dried for eight to eleven hours before cooking it in an oven. Most people use white wine for making Peking duck, but light Beaujolais like Brouilly or Morgan can also substitute white wine.
How To Make Peking Duck Recipe
Duck- two kg
Water- four liters
Honey- six tablespoon
Ginger rhizome- 5cm long
Soy sauce- four tablespoon
Rice wine vinegar- 125 ml
Stir Fried Duck
Sesame oil- two teaspoon
Corn oil or ground nut oil- one tablespoon
Crushed Garlic clove- one
Finely chopped ginger- two teaspoon
Shredded, canned bamboo slices- thirty grams
Large carrot- one
Sprouted beans- fifty grams
Finely chopped spring onions- two
Soy sauce- three tablespoon
Peel and cut the carrot to thin long slices of three mm thickness and three cm long and keep aside.
Preparation time- 8 hours
Cooking time- 1 hour 10 minutes
Total time- 9 hours 10 minutes
Directions to Make Peking Duck
Inflating the Duck
Remove as much as excess fat from the duck and dry the inside cavity. Get a bicycle pump and connect the nozzle of the pump to the neck end of the duck, in between the meat and skin. Then inflate the duck, you can also inflate the duck by blowing with your mouth.
Glazed the Duck
Get a large saucepan and take water in it. Add ginger, wine, honey and vinegar to the water and allow the water mixture to boil. Now hold the duck with a meat hook or string and dip the duck in this mixture and also ladle water over the duck for about 20 seconds.
Hang the Duck
Hang the glazed duck with meat hooks by its neck in a dry ventilated room for about eight hours or in front of a fan for about two to three hours. Ensure that the skin is dried well before cooking.
Cook the Duck
Preheat the oven to a temperature of 200 degree C. Fill the cavity of the duck with bruised garlic cloves and spring onion. Place the duck on a rack in an oven tray with its breast side up and keep the tray in the middle shelf of the oven with some water at the base of the tray.
Cook the duck for 20 minutes and then turn the duck and keep the breast side down and cook the duck for another 30 minutes at a temperature of 180 degree C. After this, turn the duck so that breast portion will face up and cook for another twenty more minutes.
If the skin of the duck has already turned red, do this final leg of cooking at a reduced temperature of 150 degree C however if it’s pale, then cook at 200 degree C.
You can either serve the duck as such after cutting the meat to even pieces or can stir fry them in sesame and ground nut oil. Add ginger and garlic to the hot oil and cook for thirty seconds and then add bamboo slices, carrot slices, bean sprouts, spring onions and soy sauce to the wok and mix well. Afterwards mix the contents in the wok with the duck pieces and cook for another two minutes.
Now serve the duck either with steamed rice or pancakes, cucumber, spring onions and hoisin sauce.