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01/18/2012 National Peking Duck Day Homemade Peking Crispy Roast Duck

Source of Recipe

Pham Fatale


Recipe Introduction

Peking Duck is a delectable dish that originated in Beijing, China during the Imperial Era. It became the Ming dynasty's favorite food in the 1500's. It is now considered one of China's national foods and its popularity has spread worldwide. Peking Duck is made with a specific breed of duck, the Imperial Peking. It is typically roasted in a brick oven which causes the skin to become crispy. The meat from the duck is also cooked separately by another method such as stir fry. Peking Duck can be eaten with pancakes, spring onions, and either hoisin sauce or sweet bean sauce. To celebrate National Peking Duck Day, visit a Chinese restaurant to enjoy a traditionally prepared Peking Duck. Or if you are feeling adventurous you can try to cook your own!

List of Ingredients

HOME COOKIN’ 01/18/2012 National Peking Duck Day Homemade Peking Crispy Roast Duck



Homemade Peking Crispy Roast Duck from Pham Fatale


1 whole duck, about 3 1/2 lbs
1 large yellow onion, finely sliced
1/4 cup olive oil
2-3 drops red food coloring
2 tsp five spice powder, check the tip section
1 Meyer lemon juice, freshly squeezed
2 Tbs papaya seeds
1 1/2 tsp candied ginger, finely chopped, + 2 Tbs for infuser
1 Tbs peppercorns, coarsely crushed
1 Tbs ginger garlic paste
1 Tbs fleur de sel, + 1 tsp
1/3 cup maple syrup, or dark honey
2 Tbs rice vinegar
2 Tbs dark molasses, + extra for the infuser
1 Tbs butter, soft at room temperature
2 tsp soy sauce


Recipe

First, make sure the skin of the duck is not punctured. Clean the duck thoroughly. Get rid of the fat chunks near the bottom of the duck. Leave the skin on.
Insert an air pump hose into the neck hole. Close the cavity at the bottom to get the skin to separate from the flesh.

Combine the crushed black pepper and candied ginger in a sauce pan. Add about 1 cup of water. Bring to a boil. Remove from the heat. Place some iced water in a bucket. Add the papaya seeds, lemon juice, the ginger/pepper mixture and a few drops of red food coloring in a bucket. Add the duck and fill up the bucket with iced water. Make sure the brine covers the duck. Set aside in a cool area for at least 3 hours. Stir frequently and add ice when necessary. Remove the duck from its liquid. Discard the brine.

In a medium-sized non-stick pan, caramelized the onion for about 10-15 minutes. Drain the oil. Keep the oil aside though.

Fill a large pot of water. Bring the water to a boil. Add the caramelized onions. Add the duck. Cook for about 5 minutes. Remove from the stove. Drain and discard the water. Pat dry the duck with paper towels.

In a bowl, add the five spice powder, salt, 1 tablespoon of the onion oil, ginger garlic paste, salt and 4 tablespoons of maple syrup.

Wearing gloves, score the bird using a fork. Spread all the mixture in the cavity and on the outside of the bird. Rub evenly. Place the duck on a vertical stand (without the infuser) and plastic-wrap the duck. Chill in top shelf of the refrigerator for about 4 hours. Remove the duck. Discard the liquid at the bottom of the vertical stand. Wash the stand in soapy water.

Preheat the oven at 350°F.

In a bowl, mix the rest of the maple syrup with rice vinegar and soy sauce. Brush the duck with the vinegar mixture using a silicone brush. Drizzle with a little onion oil, then sprinkle about 1 teaspoon of salt on the bird. Cover just the tip and shoulders with foil so that they don't burn.

Place on the rotisserie of your oven or simply in a roaster. I used a vertical stand with an integrated infuser. Place a little citrus juice and molasses in the cup, stuff it with the remnant quarters of citrus and 2 tablespoons of candied ginger, and then seal the infuser. Place the duck on top and place the whole thing on a tray.

Roast 350°F for 30 min. Then lower the heat to 325°F for another 10 minutes. Remove the foil.

In the microwave, melt some butter and the molasses. Baste the bird with the butter mix using a silicone brush. Increase the temperature to 425°F for 10 min to brown the duck.

Get the bird out of the oven. Cover with foil (don't entirely wrap it, the skin won't be crispy otherwise).

Let the meat rest for at least 10 minutes. Be patient .

The thermometer should register 165°F in the thickest part of the bird or the juice should run clear when you crack around the thighs.

Serve with some homemade banh bao (steamed buns) and garnish with cucumber, green scallions, fresh cilantro and some hoisin sauce.

Yields: 6

You can add a little Grand-Marnier (orange liqueur) to your glaze to bring out more flavor.

The flatter the onion is, the sweeter it is. I always try to pick flatter-shaped onions at the market.

Chinese five-spice powder: Dry-roast 1/2 stick of Saigonese cinnamon, 1 star anise, 2 cloves, 1/2 teaspoon of fennel seed and 1/4 teaspoon of Sichuan pepper. Then place all the ingredients in a spice grinder until it becomes a fine powder.

I usually extract seeds from a papaya, grind them in a mini food processor then place them in an ice-cube tray then freeze them. Transfer the ice-cubes 3 by 3 into bags that I vacuum-seal and place back in the freezer. I think it's the best way to keep the same flavor without getting freezer burn. I keep them exactly the same way I would do with my extra pesto.

You can make your own ginger garlic paste. It tastes great and is very healthy for you as well. Just clean the ginger and remove any dirt. Peel the ginger root with a paring knife, then finely chop the root. Place the chopped ginger and 5 cloves of garlic in a blender, add about 2 tablespoons (or more) of water for a smooth flow. Transfer to a jar and store in the refrigerator. You can keep this paste for at least a week in the refrigerator.

I had no more dark amber honey in my pantry so I substitute it with maple syrup.

I do not use poultry shears to cut the duck like I do for my roast chicken. I use a cleaver. Be very careful. I usually lay out some newspaper on my deck. Place a large wooden cutting board, then place my bird. Remove the wings and thighs with the poultry shears. Cut the bird in two, lengthwise. Then, make 2-inch cut.

I know it might sound awkward but the bicycle air pump is the best way to inflate the duck and get a clean way to separate the duck's skin from its flesh without getting any tear.