π Podcast β Tune in as we talk about this recipe!
π Ingredients
Duck:
- 1 whole Pekin duck (5β6 lbs)
- 3 tablespoons maltose or honey
- 2 tablespoons rice vinegar
- 2 tablespoons Shaoxing wine
- Salt to taste
Thin Pancakes:
- 2 cups all-purpose flour
- ΒΎ cup boiling water
- 1 teaspoon sesame oil
Hoisin Sauce:
- ΒΌ cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- Β½ teaspoon sesame oil
For Serving:
- Sliced green onions
- Julienned cucumber
π¨βπ³ Directions
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1Clean and dry the duck thoroughly. Mix maltose (or honey), rice vinegar, and Shaoxing wine. Brush all over the duck. Air-dry uncovered in the refrigerator for at least 4 hours or overnight for the crispiest skin.
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2Preheat oven to 350Β°F. Place duck breast-side up on a rack over a roasting pan. Roast for 1.5β2 hours, basting occasionally, until skin is deep mahogany and crispy.
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3Make pancakes: Mix flour with boiling water and sesame oil until a dough forms. Rest 30 minutes. Roll into thin circles and cook in a dry skillet for 30 seconds per side. Keep warm.
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4Mix all hoisin sauce ingredients together.
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5Slice the duck, separating the crispy skin from the meat. Serve with pancakes, hoisin sauce, green onions, and cucumber. Wrap and enjoy!
πΏ Health Benefits
Duck is a rich source of high-quality protein, selenium, and B vitamins including B12 and niacin. It contains less saturated fat than red meat. The vegetables and thin pancakes add fiber and complex carbohydrates. Enjoy the crispy skin in moderation as part of a balanced meal.
π History
Peking Duck traces its origins to the Yuan Dynasty in 13th-century China, where it was served as an imperial delicacy. The dish was refined during the Ming Dynasty and became a staple of Beijing cuisine. The famous restaurant Quanjude, established in the 19th century, is credited with popularizing the dish and the technique of hanging ducks in wood-fired ovens. Today Peking Duck is considered one of Chinaβs most iconic national dishes and is enjoyed worldwide.
β Quiz
1. What is the most famous feature of Peking Duck?
2. Which dynasty is credited with the origins of Peking Duck?
3. Which famous Beijing restaurant popularized Peking Duck?
4. What is NOT a traditional accompaniment?
5. Why is the duck air-dried before roasting?
β 1. A β Crispy skin
β 2. C β Yuan
β 3. C β Quanjude
β 4. D β French fries
β 5. B β To achieve crispy skin
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