Peking Duck: A Decadent Chinese Delicacy

Introduction

Peking Duck is a renowned Chinese dish that dates back to the imperial era. This crispy, succulent delicacy has gained international fame for its rich flavors and unique cooking process.

Ingredients

For this recipe, you will need the following ingredients:

• 1 whole duck
• 2 tablespoons of maltose or honey
• 1 tablespoon of soy sauce
• 1 tablespoon of vinegar
• 1 tablespoon of sherry
• 1 tablespoon of ginger
• 1 tablespoon of brown sugar
• 1 teaspoon of five-spice powder
• 1 teaspoon of cornstarch
• Hoisin sauce, thinly sliced cucumbers, and green onions for serving

Directions

1. Clean the duck thoroughly and remove any excess fat. Pat it dry with paper towels.
2. In a small saucepan, combine maltose (or honey), soy sauce, vinegar, sherry, ginger, brown sugar, five-spice powder, and cornstarch. Heat this mixture until well blended.
3. Use a brush to coat the duck inside and out with the sauce mixture. Let it marinate for at least 24 hours in the refrigerator.
4. Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan and roast for about 1.5 to 2 hours, basting with the remaining sauce every 20 minutes.
5. Once the duck skin is crispy and golden brown, remove it from the oven and let it rest for a few minutes before carving.
6. Serve the Peking Duck with hoisin sauce, thinly sliced cucumbers, and green onions wrapped in Chinese pancakes.

Enjoy this decadent Chinese delight with friends and family as you savor the unique blend of flavors and textures that make Peking Duck a culinary masterpiece!

What is Peking Duck?

Answer:

Peking Duck is a traditional Chinese dish originating from Beijing. It is renowned for its crispy skin, tender meat, and rich flavor. The dish involves roasting a seasoned duck until the skin is golden and crispy, often served with thin pancakes, scallions, cucumbers, and hoisin sauce.

How is Peking Duck Prepared?

Answer:

Peking Duck is prepared through a multi-step cooking process that includes inflating the duck with air to separate the skin from the fat, boiling, and then hung to dry for a day. The duck is then roasted in a closed or open oven until the skin crisps up while the meat remains tender and juicy.