Peking crispy duck

March 24, 2015 (Last Updated: January 11, 2019)

You can serve crispy duck in all sorts of ways. At Orient Fusion we slice it thinly and serve the meat and skin together.

TO DRINK: De Grendel Pinot Noir 2006, with sweet fruit character and soft, well integrated tannins.

Print Recipe

Peking crispy duck

Serves: 6
Cooking Time: 1 hour 30 mins plus 10 hours for drying

Ingredients

  • DUCK
  • 2,5kg duck
  • 6 garlic cloves, chopped
  • 4cm fresh ginger, chopped
  • 2 spring onions, chopped
  • 15ml (1 tbsp) malt sugar or honey
  • 15ml (1 tbsp) cornflour
  • 10ml (2 tsp) white vinegar
  • 15ml (1 tbsp) sherry
  • SAUCE
  • 30ml (2 tbsp) hoisin sauce
  • 15ml (1 tbsp) peanut butter
  • 15ml (1 tbsp) sesame oil
  • 10ml (2 tsp) sweet tien mien sauce
  • 15ml (1 tbsp) Chinese yellow wine
  • 20 mandarin pancakes, to serve
  • 6 spring onions, cut into thin strips, to serve
  • ½ a cucumber, cut into thin strips, to serve

Instructions

1

Clean the duck and wipe dry. Mix together the garlic, ginger and spring onion and coat the inside of the duck well with this mixture. Tie a string around the neck.

2

Boil 4 litres of water in a large pot or wok. Dip the entire duck into the boiling water, turning it for about 40 seconds so that all sides are evenly blanched. Repeat this 3 times.

3

Remove the duck from the water and hang in a cool, well-ventilated place for about 4 hours.

4

Mix together the sugar (or honey), cornflour, vinegar and sherry, adding a little boiling water to form a smooth paste. Brush the duck all over with this mixture and leave hanging for another 6 hours, then apply a second layer of sauce coating.

5

Preheat the oven to 230°C.

6

Roast the duck on a rack, breastside up, for 10 minutes.

7

Turn the duck over and roast for another 10 minutes.

8

Reduce the temperature to 180°C. Roast breast-side up for 20 minutes.

9

Reduce the temperature to 120°C, turn the duck over again and roast for 10 minutes.

10

Increase the heat to 230°C. Roast the duck until the skin is nicely crispy, about 10 minutes on each side. Once the skin is a rich red-brown, remove from the oven and allow to rest.

11

For the sauce, combine everything.

 

 

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March 24, 2015 (Last Updated: January 11, 2019) By
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