Peking Duck
5 servings
70 minutes
One of the most popular ducks in the world, the cooking of which has its own nuances that are very important to observe - then you will get a soft breast, fat balance and perfect skin. It is important to know two things about Peking duck: the marinade will take about a day, the first time may not turn out perfectly, so it would be good to practice first.
1
Trim the excess fat from the duck (proportions are for a bird weighing 2-2.2 kg). The fat can be saved and used for frying.
- Duck: 1 piece
2
Place two large pots on the neighboring burners. Pour 3 liters of water into one and bring it to a boil; place a strainer on the other and put the duck in it, slowly pouring boiling water over it, focusing mainly on the breast and legs.
3
When all the water is in the second pot (with fire underneath), switch the strainer and repeat the procedure for 15 minutes to open the skin pores and better absorb the marinade.
4
Rub the duck inside with a mixture of salt, sugar, Provençal herbs, 'Five peppers', and finely chopped garlic. Refrigerate for a day to marinate.
- Salt: 35 g
- Sugar: 20 g
- Herbes de Provence: 40 g
- Five pepper blend: 40 g
- Garlic: 20 g
5
Make a liquid marinade from cider, vinegar, maltose (specifically Chinese), and 300 ml of water. Bring the marinade to a boil and slowly pour it over the duck until it is almost fully absorbed. The marinade should remain hot at all times. When little is left, brush the duck with it.
- Cider: 100 ml
- 9% table vinegar: 300 ml
- Chinese malt sugar (maltose syrup): 250 ml
6
Pierce the duck with a metal skewer and hang it using a thick cooking or any other thread from the kitchen hood, placing a container below to catch the excess liquid dripping from the bird. Leave the duck like this for a day: it should dry out, and the thickness of the skin should decrease.
7
Place the duck on a baking sheet lined with parchment paper and put it in a preheated oven at 170–175 degrees for 20 minutes.