First thing you need is a duck - best to use a big and fat domestic duck (pekin duck). I bought a smaller young, but well fed duck (1.6 kg) because we are only two persons who will eat the duck.
Peking duck preparation takes two days.
Cook duck glaze
|left over glaze after glazing duck|
|Hang duck right over the hot glaze and ladle glaze over...|
hang duck up on a cool and well aired place
|under the roof|
500 ml water
40 ml honey
2 tablespoons sweet chilli sauce (or more honey)
60 ml light soy sauce
60 ml rice wine (sake or dry sherry will do)
1/2 lemon cut in thick slices
1 cinnamon stick
2 gloves crushed
1 star anise
Simmer glaze for 20 minutes. Meanwhile rinse duck, put liver, heart, stomach and the neck away for some soup, pat duck dry ( inside and outside) with kitchen paper towels.
Screw a hook into the sternum right at the beginning of the neck. Knot a kitchen string to the hook, long enough to hold the duck properly over a pot and to hang it up later on.
First ladle/spoon glaze into the duck belly and let it flow back into the pot.
Hold duck over the pot with the cooking glaze (medium high heat) and ladle the glaze over the duck, over and over again until the duck skin turns its colour into somewhat golden brownish (it is not curry yellow). This will take quite a few minutes, glaze will become thicker and thicker. Make sure to ladle the glaze on the back and under the wings too. If you are rather weak (maybe you didn't like to eat spinach during childhood), ask someone stronger to hold the duck properly. I just switched my arms from time to time. Husband asked if he could help but I shoed him out of the kitchen gymn.
I hanged the duck under the roof in our old and airy attic. There are no insects or other pests, so no worry because it is clean and cold, but I would not do this during summer. The duck has to dry over night. Some people place an electric fan next to the duck and let it dry a bit quicker. I think the attic will perfectly do.
Update one day later:
After one night the duck is dry but not dry enough. Touching the skin should remind of touching parchment paper. So I put the duck in the oven without heating but surround ventilation on. The ventilation system is quite strong: blow drying the duck (hopefully).
Last steps of Peking duck:
I heated the oven up to 240 C and roasted the duck, breast side down, for 20 min on a grill rack. I turned the duck and let it roast 1 hour and 15 minutes at 180 C. During baking time I placed a big pan under the duck filled with hot water.
|done and it is not burned!|
I baked little hamburger buns. Just fluffy and soft buns 1/2 of the size of a common hamburger bun with sesame seeds on top (flour, yeast, oil, sesame oil, salt, sugar, skimmed milk/water).
I also prepared the dough for pancakes. 1 cup flour, 1/2 cup hot water: knead until elastic and let rest 30 minutes. Form nearly walnut sized balls (a little bit smaller), dip one ball in sesame oil, place the ball oil side down on a second ball and roll both together to a very thin pancake - as thin as possible. Bake in a dry pan on both sides until pancake surface puffs up in big bubbles. Quickly split pancake open and peel it into two pancakes. If it doesn't puff, put it for 3 seconds in the microwave at 900 W, pancake will blow up like a balloon. Store pancakes in a bowl covered with a hot damped cloth.
- prepared spring onions: just sliced them into thin small stripes
- stir fried some yellow and red chard stems, cut in thinner stripes and seasoned with sesame oil, soy sauce and sugar
- stir fried snow peas too, seasoned with salt, soy sauce and sweet chilli sauce, roasted sesame
- minced some garlic and ginger - seasoning for the duck later on
- prepared small bowls with sweet and hot bean sauce, soy sauce.
|snowpeas, pancakes, onions and chard|
|Thief: loves duck|