The Majestic Art of Peking Duck: A Culinary Triumph with Hoisin Sauce and Pancakes

Ingredients

For the Duck:

• 1 whole duck (about 5-6 lbs)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maltose or light corn syrup (optional, for extra crispiness)
• 1 tablespoon five-spice powder
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 2-3 slices of ginger
• 2-3 green onions
• 1 cup water

For the Hoisin Sauce:

• 1/2 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 minced garlic clove

For the Pancakes:

• 1 cup all-purpose flour
• 1/2 cup boiling water
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil

For Serving:

• Sliced cucumber
• Sliced scallions

Preparation Steps

Preparing the Duck:

1. Clean the Duck: Rinse the duck under cold water and pat it dry with paper towels. Trim off any excess fat and leftover feathers.
2. Prepare the Glaze: In a small bowl, mix the honey, soy sauce, rice vinegar, and maltose or corn syrup if using. Stir until well combined.
3. Season the Duck: Rub the duck all over with the five-spice powder, salt, and white pepper. Place the ginger slices and green onions inside the duck cavity.
4. Blanch the Duck: Bring a large pot of water to a boil. Carefully lower the duck into the pot and blanch for about 2-3 minutes. This step helps to render some fat and tightens the skin. Remove the duck and let it drain and cool for 10 minutes.
5. Dry and Glaze: Pat the duck dry with paper towels. Brush the entire surface with the glaze mixture, ensuring even coverage. Hang the duck in a cool, dry place (like a well-ventilated area) for at least 4 hours or overnight. This drying process is crucial for achieving crispy skin.
6. Roast the Duck: Preheat your oven to 375°F (190°C). Place the duck on a rack over a roasting pan to catch the drippings. Roast the duck for about 1.5 to 2 hours, basting occasionally with the pan juices. The skin should turn a deep, crispy brown.
7. Rest and Carve: Allow the duck to rest for 15 minutes before carving. Slice the duck into thin pieces, separating the skin from the meat.

Making the Hoisin Sauce:

1. Combine Ingredients: In a bowl, mix together the hoisin sauce, soy sauce, sugar, rice vinegar, sesame oil, and minced garlic. Stir until well combined.
2. Adjust to Taste: Taste the sauce and adjust seasoning as needed. If you prefer a sweeter or tangier sauce, add a little more sugar or vinegar accordingly.

Preparing the Pancakes:

1. Mix the Dough: In a mixing bowl, combine the flour and salt. Gradually add the boiling water, stirring with a fork until the mixture forms a shaggy dough.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. Roll Out and Cook: Divide the dough into 12 equal pieces. Roll each piece into a thin circle, about 6 inches in diameter. Heat a non-stick skillet over medium heat. Cook each pancake for about 1 minute on each side, until small bubbles form. Brush each pancake with a little vegetable oil while cooking.
4. Stack and Keep Warm: Stack the cooked pancakes and cover with a clean towel to keep warm and soft.

Assembling the Dish

To serve, spread a thin layer of hoisin sauce on each pancake. Add slices of crispy duck skin and meat. Top with sliced cucumber and scallions. Roll the pancake around the filling to create a delicious wrap.

Peking Duck is a feast for the senses, combining textures and flavors in a way that celebrates the artistry of Chinese cuisine. The crispy skin, tender meat, and flavorful hoisin sauce all come together to create a dish that’s both sophisticated and incredibly satisfying.

Disclaimer

The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.