Homemade Peking Duck Recipe with Crispy Crackling Skin, Served with Homemade Soft Chinese Pancake

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Homemade Roasted Peking Duck with Crispy and Crackling Skin

Peking duck is the most popular duck dish in chinese cuisine around the world. Roasted Peking Duck is prized for its thin, crispy and crackling skin. Authentic versions of peking duck used to be dish served or carved the skin and little meat, skillfully sliced by the cook in front of the diners. The rest of the meat is eaten with scallion, cucumber and hoisin sauce with homemade chinese pancakes rolled around the fillings.

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Homemade Version Roasted Peking Duck

Homemade Roasted Peking Duck Recipe is quite an effort with hectic and prescise step by step preparation. All the effort worthed when you’ve making your homemade peking duck that mostly away cheaper than chinese restaurant along the fact that you’ve could adjust the test of your homemade peking duck. Once you’ve try making peking duck  very on kitchen,  it’s actually not really that hard, i even adjust the bycycle pump that used to plump the duck skin with ball pump as long as you can lifted up and seperate the skin from the meat. I’ve try  this method for making Crispy Roasted Chicken with Herbs Butter Recipe, ant it’s turn out successfully.

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Crispy and Crackling Homemade Roasted Peking Duck

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Peking Duck with Moist, Aromatic and Tender Meat

How to pump air under the duck skin is quite tricky, you can’t skip this step if you wanted your peking duck crispy. Air is pumped to separate the skin from the fat and let the fat under the skin renderred and being “fried” out the skin until crisp. The trick is you put your pump tips under the duck skin without pierching it’s meat through the neck cavity, seal the airway to make sure all the air from the pump entering the soft tissue underneath the duck skin. Once the duck skin is raised up, you may push or slightly palpate the duck skin to distribute the air underneath the duck skin. After one side, flip out the duck and doing the same treatment with another side.

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Pump The Peking Duck with Balloon Pump from The Neck Skin

I like my roasted peking duck meat is tasty, quite spicy with  nice aromatic, moist and fork tender. Sometimes the chef in the chinese restaurant is too focus on the crispy skin highlight and let the meat overcooked and dry. Honestly, i think it’s a kinda unnecessary waste . That’s why one of my friend who is a junior executive chef in famous chinese restaurant in Palembang told me that i need to spiced up the duck cavity and then seal it good. He recommended to rub salt throught out the skin and cavity and then dust the cavity with a generous amount of bumbu ngohiang or chinese five spice powder, sliced ginger, chopped scallion and few cloves of crushed garlic. Once you’ve stuffed the duck cavity, seal it with bamboo skewer or you can sew it with butcher twines. The cavity stuffing gives a nice aromatic flavour and keep the moisture in the cavity, then the peking duck would be flavoursome, moist and tender. Never forget to discard the oil gland (Uropygial Gland) from the duck tail since it’s had stink aromas, but you should keep the pope’s nose since it’s quite meaty there.

crispy peking duck recipe step by step instruction making peking duck tide the belly

After the duck skin being pumped or blown out and the cavity is well sealed, now it’s the glazing step.  The duck is glazed with soy sauce, maltose and chinese red yeast rice or angkak as natural coloring agent mixture.  You can purchase the red rice in almost chinese groceries store nearby your place, if you can’t find any, instead you can simply use food coloring  and adjust the consistency of the glazing mixture with cornstarch.  While the duck is hung, the duck is glazed with the boiling glazing mixture until the duck skin is thighten, and the duck skin changing it’s color into nice reddish brown.

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The Peking Duck is Glazed Until The Duck’s Skin is Thighten and The Skin Color is Nice Reddish Brown

Drying out the duck skin is the next crucial step. You can expose the glazed peking duck with blowing fan for a couple of minutes then let the duck stand for 24 hours until the skin is totally dry in a dry cold place. This steps is sounds easy to do if you live in a cold climates, but if you live in tropical climates like me; letting the duck standing in room temperature for 24 hours may iniciate the bad bacteria and fungus spores to ruined out your duck. That’s why i suggest to hung dry your duck in your fridge. Instead, you can laid it down in a shallow and hollow metal rack to allow the air circulated all over the duck skin, but i more like to hung out my duck in my fridge door, just like what i did to dry cure my Homemade Bresaola Recipe and Homemade Duck Prosciutto.

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The glazed peking duck is hung to dry in a fridge door!

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The peking duck skin is totally dry and it’s ready to be roasted!

Peking Duck is traditionally roasted in either a closed oven or hung oven, but eversince my oven is to small for that, i used my shallow and hollow baking rack with a tray underneath.  Preheat the oven to 170ºC/325ºF. Place the duck in a roasting tray and put it in the oven for about 2 minutes. You should discard the excess water and oil dripping from the duck every 10 minutesor your duck is steamed instead of roasted. This will make the skin go wonderfully crispy. Generally, after a 40 minutes it will be perfect,the leg meat will pull off the bone and the skin will be wonderfully crisp. You don’t always need to, but I sometimes turn the heat up to 200ºC/400ºF/for 5 or more minutes until it’s really crispy and cracking.

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Shining Roasted Peking Duck, The Oli Gland is Totally Removed from the Duck’s Tail

Serving  your homemade roasted peking duck is quite optional; you can eat it either with steaming hot rice, steamed buns or mandarin pancake.To made youer live easier, you can buying a couple of packs of pre-made chienese pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. But eversince i’m too lazy to work out my butt to the supermarket, i like to made the chinese pancake from scratch. The basic recipe is quite simple, just like my Homemade Tortilla Recipe, but you just recplace the water with boiling water.

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Roasted Peking Duck, Chinese or Mandarin Pancake with Condiments and Vegetables

Once the duck has cooled a little bit, use two forks to cut out the meat off the carcass and place it in a plate. You can served it with plenty of greens and condiment sauce. i prefer using sweet bean paste sauce a.k.a hoisin sauce and spicy chilli sauce. I also add plenty of veggies within the roasted peking duck and pancake roll; thinly sliced scallion and cucumber, thinly shaved carrot, baby romain lettuce hearth and some pea sprout.

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Nic Stuffing for Chinese Peking Duck Pancake Roll

 I would love to tell you the way how i roll out my chinese pancake with my thinly sliced roasted peking duck. Starting by spreading the hoisin sauce and some spicy chilli sauce in the middle of the pancake and followed by placing the vegetables and the sliced roasted peking duck. After that i fold the base of the pancake and then fold out with slightly rolleing movement the pancake horizontally and let the other side of the pancake exposing the goodness inside.

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Step by step instruction how to wrap the roasted peking duck with chinese pancake

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Enjoy Your Roasted Peking Duck Wrapped in Chinese Pancake!

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Another Shoots of Roasted Peking Duck Wrapped in Chinese Pancakes!

 Homemade Peking Duck Recipe with Step by Step Instructions:

Ingredients:

  • One 2- 2.5 kg Peking Duck
  • Salt for rubbing

Peking Duck Stuffing Recipe:

  • few slice ginger
  • 1 bunch of roughly chopped scallions

Peking Duck Glazing Recipe:

  • 4 cups Water
  • 1 tablespoon Salt
  • 1 cup Chinese Cooking Wine/dry sherry
  • 1/2 cups Rice Vinegar
  • 1/4 cups Red Yeast Rice powder or Angkak (replace with 1 tbsp red food coloring plus dissolved 2 tablespoons cornstarch)
  • 1/2 cup Maltose or Honey
  • 2 tbsp Chinese Five Spice Powder
  • Few slices of Ginger
  • 1 roghly chopped Scallion

How To Make Homemade Roasted Crispy Peking Duck:

1. Making The Peking Duck Glaze:

  •  Place the water into a large wok pan, add the chinese five spice powder, ginger and scallion, bring it  to boil and let it boil gently for about 10 minutes
  • Strain the mixture through a fine sieve and discard the solid ingredients, put the liquid back into the large wok
  • Dissolved the rest of the peking duck glazing ingredients and keep stirring and bring it to boil, turn off the heat and set aside

2. Preparing the Peking Duck

  • Clean duck inside out and wipe dry
  • Discard the oil gland from the tail and cut the wing’s tips and the duck feet
  • Rub  the duck all over  with salt
  • Pump the skin to seperate it from the meat with bicycle or balloon pump from the neck skin
  • Put the stuffing ingredients inside the ducks cavity and seal it good with  bamboo skewer
  • Bring the glazing ingredients to boil
  • Hung the duck and then pour the glazing mixture all over the duck skin until it thighten out and the skin color is rurn into nice reddish brown
  • Expose the glazed peking duck with blowing fan for about 30 minutes and let it stand for another 24 hours in a cold and dry place (i placed the duck in my fridge)
  • When the duck duck is really dry, preheat oven to 170ºC, put the duck in a shallow and hollow baking rack and make sure the roasted duck dripping can’t touch the skin
  • Let the peking duck roasted for about 10 minutes and discard or spoon out the dripping from the tray and continue to roast another 30 minutes (discard the dripping every 10 minutes)
  • Increase the heat to 200ºC/400ºF and let it roasted for another 5 minutes until the skin is very-very crispy
  • When your homemade peking duck is done, carved it and served it with the homemade pancake and other condiments

Homemade Chinese Pancake Recipe for Roasted Peking Duck:

Ingredients

  • 450 grams plain flour
  • 310 ml boiling water
  • 1 teaspoon vegetable oil
  • 1/4 cup sesame oilplus 1 tbsp cornstarch

Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

Homemade Tea Smoked Duck Recipe. Eversince i’ve made my homemade Smoked beef, i was tempting to try smoking any kind of food. I ever heard about tea smoked salmon before but none for duck or a goose. Zhangcha duck, tea-smoked duck, or simply smoked duck, (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck), is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

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tea smoked duck recipe szangcha sancha duck

Making tea smoked duck or tea smoked goose is quite simple. The duck or goose is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gebao.

resep daging bebek angsa asap ala restoran chinese food olahan bebek angsa enak resepTea Smoked Duck Recipe:

Ingredient:

  • 1 duck/ goose breast (about 500 gr), deboned
  • heavy duty alumunium foil( the thick ones)

goose breast marinade recipe

Homemade Smoked Goose/ Duck Curing Recipe:

  • 1/4 tsp *sendawa/ salt peter/ curing salt
  • 1/2 tbsp salt
  • 1 tsp brown sugar
  • 1/4 tsp szechuan peppercorn
  • 1/4 tsp chinese five spice/ ngo hiang
  • 1/2 tsp honey
  • 1 tbsp Shaoxing rice wing/angciu
  • 1/2 tsp freshly ground black peppercorn
  • 1 star anise
  • process into a fine paste

How to Tea Smoking Duck Mixture :

  • 1/3 cup chinese tea leaves
  • 1/3 cup rice
  • 3 tbsp brown sugar
  • 1 cinnamon stick, crushed
  • 12 star anise, crushed

Homemade plum sauce recipe:

  • 1/2 cup plum jam or plum preserves ( you can use 5-6 pitted, processed fresh plums instead)
  • 1 tbsp rice wine vinegar
  • 1 tsp honey
  • 3 strawberries, pureed( the plum jam is too sweet for my licking, so i use some  pureed srawberries to balanced the taste)
  • 1 garlic clove, pureed
  • Pinch of cayenne pepper
  • Pinch of salt

Instruction:

How to make smoked duck recipe:

  • Mix the duck/ goose breast with the curing ingredient, let it rest in fridge overnight
  • Remove the curing ingredient by washing in running water, drained well, the meat should be firmer.
  • Add more freshly ground black peppercorn
  • Put into freezer and let it rest to half frozen
  • For the step by step ilustration of tea smoked duck, you can see the photograph in my Homemade Smoked Beef Recipe
  • Put a layer or two of aluminum foil on the bottom of your sauce pot, large pot or rectangular baking pan.
  • Scatter smoking mixture.
  • Take a wire rack and put it at least 2 inches above the sawdust. If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
  • Set the stove to the highest setting until the smoke begin to release
  • Put the half frozen curing duck/ goose in the center of the wire rack.
  • Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
  • If you are using a lid, you can line it with aluminum foil as well to make the clean up easier. I use the bottom side of heavy bottom wokpan with some water to make the temperature lower
  • Turn the heat  low . Cook until meat is done.

How to make homemade Plum Sauce :

  • Combine all of the ingredients in a small saucepan and bring to a boil over medium heat.
  • Reduce the heat to simmer, stir well to melt the jam, and simmer 5 minutes.
  • Let cool to room temperature before serving.

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