How to make delicious Peking Duck, restaurant-style.

How to make delicious Peking Duck like a restaurant

Preparation
6 hours
Cooking
50 minutes
Difficulty
Medium

Peking duck is a famous dish because of the attractive deliciousness of the glossy, beautiful golden duck skin. Although it takes a lot of time, many people still want to make this dish themselves at home. Let’s make this dish with Dien May XANH!

Ingredients for Peking Duck
Serves 4

Duck 1
(about 1.5 – 2kg)

Garlic 1 clove

Shallot 1

Oyster sauce 4 tablespoons

Cooking wine 1/2 tablespoon

Five-spice powder 5 teaspoons

Maltose 3 tablespoons

White vinegar 1 tablespoon

Ground bean sauce 1/2 tablespoon

Sugar 1 tablespoon

MSG 1/3 tablespoon

Salt 1/2 tablespoon

Tapioca starch 1/2 teaspoon

How to choose good duck meat

To get a delicious roasted duck, the first tip lies in how to choose a duck as follows:

– According to the experience of many housewives, male duck meat is more delicious, fragrant, and sweeter than female duck meat. Male ducks have large heads, hard and small beaks, small butts (because they don’t lay eggs), and loud quacks. If possible, gently press on the genitals; if a small tube sticks out, it’s a male duck, otherwise, it’s a female.

– A good male duck has thick belly skin, thick neck skin, a round and large breast, and feels heavy and firm when held. When cooked, good duck meat will release less water, be dry, firm, and have the characteristic aroma of duck meat.

How to cook Peking Duck

1

Prepare the duck

– You should ask the seller to pluck, slaughter, and clean the duck’s intestines, then you just need to wash it again and cook it at home, which saves time.

– Add vinegar to the water, soak the duck for 1 hour. Then tie the duck to a string and hang it to dry.
2

Marinate the duck inside and out

– Mix 4 tablespoons of oyster sauce with 1/2 tablespoon of cooking wine and 1.5 teaspoons of five-spice powder, then brush this mixture inside the duck’s belly. Note to spread evenly so that when roasting, the spices are absorbed into every piece of duck meat.

– Next, mix 3 tablespoons of maltose with 3 tablespoons of hot water and 1 tablespoon of white vinegar in another bowl. Then brush this spice mixture all over the duck skin. This mixture will help the duck skin have a dark golden brown color and become crispy.

– After 30 minutes, brush again. Then use string or bamboo skewers to sew the duck’s belly shut so that when hanging or roasting the duck, the sauce inside does not leak out.

– Then, hang the duck in a dry, airy place. If it is winter, you can hang the duck for 24 hours. In the summer, however, if you hang it for too long, the duck will spoil, so only hang it for 5-6 hours.
3

Roast the duck in the oven

– After hanging the duck for the desired time, preheat the oven to roast the duck. Preheat to 180 degrees C. When the oven starts to heat up, put the duck in to roast.

– Roast the duck for 15 minutes then flip it over. Then lower the temperature to 120 degrees C and continue roasting for 40 minutes. If the duck is larger, you can roast it for another 10 minutes if it weighs an additional 500g.

Note: Place a tray underneath to catch the dripping sauce and duck fat.
4

Pour hot cooking oil over the duck

– Heat a pot of cooking oil, then hold the duck’s neck with one hand and use a ladle to scoop the hot oil over the duck skin to make it crispy. Be careful of burns.

– Keep pouring evenly and continuously so that the oil soaks into the duck skin, making it really crispy. After pouring the oil to make the duck skin crispy, hang the duck to drain the oil, let it cool slightly, then cut into small pieces.
5

Make Peking duck dipping sauce

– First, mix water with 1/2 tablespoon of ground bean sauce, 1 tablespoon of sugar, 1/3 tablespoon of MSG, and 1/2 tablespoon of salt and stir well. Sauté minced shallots and garlic in hot oil, then boil the above mixture for about 5 minutes.

– After 3 minutes of boiling the ground bean sauce, add half a tablespoon of tapioca starch and cook together to form a thick mixture, then turn off the heat. Let it cool, add a squeeze of lime and ground pepper, then enjoy.
6

Finished Product

– When the duck is roasted, you can chop it into bite-sized pieces or separate the meat by making a cut around the duck’s breast and belly. Use a knife to cut the duck in half along its belly.

– Score the meat on this surface into equal pieces, then use a knife to remove each piece. Or you can also separate the skin from the meat and eat it with rice paper. When eating, spread the dipping sauce on the rice paper, then wrap the duck meat, spring onions, and cucumber, roll it up, dip it again, and enjoy.