Crispy Authentic Peking Duck with Five-Spice Glaze
Indulge in the rich and flavorful tradition of Peking Duck with this mouthwatering recipe. This exquisite dish features a perfectly roasted duck with a delectably crispy skin and aromatic five-spice seasoning that enhances its natural flavors. The combination of honey, rice wine, and ginger creates a succulent brine that infuses the meat with tenderness and depth. With every bite, you’ll experience a delightful crunch followed by the savory and sweet undertones of authentic Chinese cuisine. Ideal for special occasions or family gatherings, this Peking Duck is sure to impress and introduce you to a culinary masterpiece you’ll want to recreate again and again.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
Whole Duck
1 (4-6 lb, frozen and thawed overnight)
Honey
3 tablespoons (Warm slightly for easier mixing)
Xiao Xing Chinese Rice Wine (Shao Hsing)
4 tablespoons (N/A)
White Vinegar
2 tablespoons (N/A)
Fresh Ginger
3 slices (Unpeeled)
Cornstarch
3 tablespoons (Mixed with water to create a slurry)
Chinese Five-Spice Powder
3 tablespoons (For rub, adjust to taste)
Soy Sauce
4 tablespoons (N/A)
Water
8 cups (For boiling)
Instructions
1
Thaw the duck overnight in the refrigerator to ensure it's fully defrosted.
2
Remove giblets from the cavity of the duck and trim any excess fat, especially from the tail area.
3
Using a chopstick or skewer, pierce through the duck's wings to create a way to hang it later. Wings can be removed if preferred.
4
In a large wok or pot, bring 8 cups of water to a rolling boil.
5
Add the slices of ginger, vinegar, soy sauce, xiao xing rice wine, and honey to the boiling water. Stir well to ensure the honey is completely dissolved.
6
Prepare a cornstarch slurry by mixing 3 tablespoons of cornstarch with an adequate amount of water until smooth, then add to the boiling mixture. This will help thicken the brine.
7
Carefully dunk the duck into the boiling mixture, making sure to coat it thoroughly. Use a ladle to pour the liquid over the duck for about 2-3 minutes to moisten the skin and start rendering some fat.
8
After the initial dunking, repeat the process for another 2-3 minutes to ensure even coating.
9
Once done, hang the duck in a cool, airy room with a fan pointed directly at it. Place a pot below to catch any drippings.
10
Rotate the duck occasionally to promote even drying of the skin, which should take approximately 4-6 hours. The skin will become taut and tight.
11
After sufficient drying, rub the entire duck with Chinese five-spice powder according to your taste preferences.
12
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
13
Position the duck on a roasting or cooling rack on the middle or top rack of the oven. On the bottom rack, place a large pan filled with about 2 inches of water to catch drippings and help keep the duck moist.
14
Roast the duck uncovered for 1 to 1.5 hours, rotating it 2-3 times during cooking for even browning.
15
Use a meat thermometer to check for doneness, aiming for an internal temperature of 175 degrees Fahrenheit (80 degrees Celsius) in the breast. Be mindful that convection ovens may cook faster.
16
Once cooked, remove the duck from the oven and allow it to rest for about 10 minutes before serving. You can present it whole or slice it Chinese-style on the bone for sharing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this Peking Duck recipe?
The recipe is for Crispy Authentic Peking Duck with Five-Spice Glaze.
How many people does this recipe serve?
This recipe provides 4 servings.
How long should the duck be thawed?
The duck should be thawed overnight in the refrigerator to ensure it is fully defrosted.
What size duck is recommended for this recipe?
A whole duck weighing 4-6 lbs is recommended.
What preparation is needed for the duck before cooking?
You should remove the giblets from the cavity and trim any excess fat, especially from the tail area.
How do I prepare the duck wings?
You can pierce through the wings with a chopstick or skewer to create a way to hang the duck, or remove the wings entirely if preferred.
What ingredients are used in the boiling brine?
The brine consists of 8 cups of water, ginger slices, white vinegar, soy sauce, Xiao Xing rice wine, and honey.
How is the cornstarch used in the brine?
It is mixed with water to create a slurry and then added to the boiling mixture to help thicken it.
How long should the duck be dunked in the boiling mixture?
The duck should be dunked and coated for about 2-3 minutes, then the process is repeated for another 2-3 minutes.
How long does the duck need to dry before roasting?
The duck should hang to dry in a cool, airy room for approximately 4-6 hours until the skin becomes taut.
Should I use a fan while drying the duck?
Yes, a fan should be pointed directly at the duck while it hangs to promote even drying.
When should the Chinese five-spice powder be applied?
Rub the entire duck with the powder after the skin has sufficiently dried and before roasting.
What is the correct oven temperature for roasting?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
Where should the duck be placed in the oven?
Position the duck on a roasting or cooling rack on the middle or top rack of the oven.
Why should I put a pan of water on the bottom rack?
A pan with 2 inches of water catches drippings and helps keep the duck moist during roasting.
Should the duck be covered while roasting?
No, the duck should be roasted uncovered for 1 to 1.5 hours.
How many times should the duck be rotated during cooking?
The duck should be rotated 2-3 times during roasting for even browning.
What is the target internal temperature for the duck?
The internal temperature should reach 175 degrees Fahrenheit (80 degrees Celsius) in the breast.
How long should the duck rest after roasting?
The duck should rest for about 10 minutes before serving.
How should the Peking duck be served?
It can be presented whole or sliced Chinese-style on the bone for sharing.
What type of rice wine is required?
Xiao Xing Chinese Rice Wine (also known as Shao Hsing) is required.
Does the fresh ginger need to be peeled?
No, the recipe calls for 3 slices of unpeeled fresh ginger.
How much honey is used in the recipe?
3 tablespoons of honey are used in the brine.
What is the category of this recipe?
This recipe is categorized as a One Dish Meal.
What provides the crispy skin texture?
The combination of the boiling brine and the 4-6 hour air-drying process ensures a delectably crispy skin.
Are there any specific tags for this recipe?
Tags include Chinese cuisine, roasted duck, authentic recipe, five-spice, and festive dish.
What is the total ingredient count?
There are 9 primary ingredients used in this recipe.
Can I adjust the amount of five-spice powder?
Yes, the amount of Chinese five-spice powder can be adjusted according to your taste preferences.
How do I handle drippings while the duck is hanging?
Place a pot below the hanging duck to catch any drippings during the air-drying phase.
Does a convection oven affect the cooking time?
Yes, be mindful that convection ovens may cook the duck faster than standard ovens.