Peking Duck by Jane Smith

Mon An Man Chinh – Noi Tro Nau An – Vietnamese cooking recipes in Vietnamese
Peking Duck by Jane Smith
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PEKING DUCK AT HOME
by Jane Smith

If you have nothing else to do and you want to impress your family, friends during the Winter with a festive dish, try to make a roast duck the Beijing (Peking) way.

Ingredients/Tools:

* 2 or 3 ducks (fresh or safely thawed frozen MappleLeaf brand; ie. thawed inside a refrigerator; may take up to 3 days). There is no point to spend your leasure time to roast 1 duck.

* star anise (6 – 9 whole ones)

* green onion (2 bunches) + 2 yellow onions

* dried tangerine peels or orange peels ( 2 – 4 pieces)

* dark soysauce (1/2 cup)

* light soysauce (1/2 cup)

* sugar (1/4 cup). Want to be fancy, add honey or replace the sugar with honey.

* freshly ground black pepper (2 Tbsps)

* STRONG ALCOHOL (rice wine, vodka or even sherry) (a cup or two! This is one of the secret to make the duck skin extra crispy)

** an electric fan

** a plastic tube or a plastic straw

** butcher twine

** a good oven

** a large wok, or a large pot

** a set up to hang the ducks; preferably under the hood, with baking trays to catch the dripping, if any.

Preparation:

It is best to start the process early in the morning for the evening meal.

1) Into a wok or a pot add 1/2 gallon of water, or the amount just enough to submerge one duck at a time; combine all ingredients: soy sauces, sugar, chopped onions, tangerine peels, star anises etc.; bring to boil; then simmer for few minutes

while setting up the Duck Hanging step, with an electric fan nearby.

Use the plastic tube or straw, tie the neck of the duck and blow air into the duck cavity, especially under the skin; tie it well. Separation of the skin from the flesh will make the skin extra crunchy. I use a lab. air pump for this purpose; but all chinese chefs use their mouth.

2) submerge the duck, one at a time into the simmering solution above for a short minute; lift it up and hang it while doing the same with the other duck;

3) repeat the process for at least a dozen of time; or until you see the fat under the skin is singificantly reduced

4) use a large container; place the ducks and pour in the alcohol; making sure all part of the ducks, especially the skin “”SEE”" the alcohol; lift them up, hang them, let them dry under the fan + the exhaust hood running.

NOW: FROM HERE TO THE DINNER TABLE IS EFFORTLESS!

Two hours before serving; preheat the oven to 400F; place the ducks on a V-rack, baking tray; roast for about 15 minutes;

then lower the heat to 325F for 45 minutes;

crack the oven door ajar, run the exhaust fan, turn the oven off.

15 minutes before serving, if needed, oven at 450F, baste the duck with a glaze of honey and sesame oil; watch out for burning.

Serve the duck at the table with pancake, green onion, hoisin sauce etc.

Use the meat + carcass for another duck dish.

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