Easy Peking Duck

Peking Duck is renowned for its tender and juicy meat, crispy skin, and golden color. Loved worldwide, today I'll share a simplified version of this delicious dish that requires no special equipment or advanced skills. You can achieve satisfying Peking Duck flavor at home.

Peking Duck is a traditional Chinese delicacy, known for its elaborate preparation requiring advanced techniques and professional equipment. These can be challenging for ordinary households to replicate. To make Peking Duck more accessible to everyone, I'll share a simplified home-style version that is guaranteed to be a hundred times tastier than regular home-cooked meals. Before we begin, I'll provide some tips on how to prepare Peking Duck.

1. About Peking Duck:

Peking Duck is a renowned dish from Beijing with a global reputation, originating in the Northern and Southern Dynasties period of China. It is documented in the ancient text "Record of Delicacies" as roasted duck, considered a delicacy of the imperial court at that time. The dish features high-quality meat from specially bred ducks, roasted over fruitwood charcoal to achieve a reddish color and a balance of tender texture without being greasy. 

In China, Peking Duck is classified into two main styles, with Beijing's most famous duck restaurants representing each. Known for its vibrant red color, tender meat, rich flavor, and non-greasy texture, it is hailed as a "delicacy of the world."

2. What kind of duck is used for Peking Duck?

In China, selecting the right breed of duck is crucial for making Peking Duck. One of the most commonly used breeds is the Beijing Cherry Valley duck. Originating from Miyun County in Hebei Province, these ducks are raised for three months on a diet of wheat, tofu residue, and other natural foods without added growth hormones. This careful diet results in tender, fatty meat that is not greasy.

Another breed used for Peking Duck is the Beijing White duck. Similar to the Cherry Valley duck, it is also raised without growth hormones or additives, offering a delicious flavor. However, compared to the Cherry Valley duck, the meat of the Beijing White duck is even more tender with lower fat content, providing a lighter eating experience.

Important Tip: If these specific breeds are not available in your region, selecting locally raised ducks is a suitable alternative when choosing your duck.

3. How to prepare the duck?

When preparing Peking Duck, handling the duck involves two main steps:

1. Feathering removal and internal processing:Place the duck in a large basin and pour boiling water over its surface to remove any residual feathers. After thorough cleaning, chop off the duck's neck and remove its internal organs.

2. Pre-treatment: Hang the duck to air dry, allowing the surface moisture to slowly evaporate. Make small incisions under the skin throughout the duck's body to facilitate the release of duck fat. This process enhances the flavor of the Peking Duck.

4. What do you need to prepare for stuffing the duck?

When making Peking Duck, after roasting the duck, it is common to stuff it with various ingredients to enhance flavor and juiciness. Common stuffing ingredients include: apples, green onions, garlic, star anise, cinnamon, and bay leaves. This technique ensures that the cooked duck meat is more juicy and flavorful. To prevent the stuffing from falling out, use toothpicks or skewers to seal the opening of the duck.

5. What goes well with Peking Duck?

Traditionally, Peking Duck is commonly enjoyed with the following accompaniments: thin pancakes, shredded scallions, cucumber strips, and sweet bean sauce.

The typical method involves laying out a pancake, placing Peking Duck meat, shredded scallions, cucumber strips, and sweet bean sauce on it, and then rolling it up to eat. The combination offers a delicious texture and flavor.

Important Tip: If you have other favorite foods, you can also pair them with Peking Duck, such as lettuce, mushrooms, and bean sprouts.

6. How to store Peking Duck?

I recommend enjoying Peking Duck fresh from the oven for the best taste and texture. The flavor and texture are at their peak when freshly roasted, and reheating it after it has cooled may diminish its taste somewhat.

However, if you have purchased a large quantity of Peking Duck or need to transport it from a distant location, you can store it in a sealed container in the refrigerator for up to 2-3 days. When ready to eat, reheat it in the oven before serving.

7. How to make pancakes for Peking Duck?

Firstly, it's important to note that the pancakes used for Peking Duck can be purchased, and they are commonly available at Chinese grocery stores.

However, if you have the time and wish to make them yourself, here's a simple recipe:

Ingredients:

- 500g all-purpose flour (medium gluten flour)

- 250g warm water

- Salt

- Cooking oil

Steps:

1. In a large bowl, mix the flour and a pinch of salt. Gradually add warm water while stirring with chopsticks or hands until the flour forms crumbs.

2. Knead the crumbly flour into a dough. This process may take some time. The kneaded dough should be smooth and slightly elastic.

3. Rub some cooking oil on the dough, cover with a damp cloth, and let it rest at room temperature for 20-30 minutes.

4. Divide the rested dough into evenly sized small balls, each about 50g. Roll each ball into a thin pancake, as thin as possible without breaking.

5. Heat a flat pan with a moderate amount of cooking oil until it's hot but not smoking. Cook the pancakes over low heat until both sides turn golden brown.

Now that you have a comprehensive understanding of Peking Duck, let's make a delicious simplified version of homemade Peking Duck together!