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Pecking Duck

peking duck
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Prep Time 1 day
Cook Time 3 hours
Servings: 4 people
Course: Asian, BBQ
Cuisine: Asian, Chinese

Ingredients
  

  • 1 Duck
For the marinade
  • 2 teaspoon Five spice powder
  • 2 teaspoon Granulated Garlic use powder as substitute
  • 2 teaspoon Granulated Onion use powder as substitute
  • 1 teaspoon White Pepper
  • 2 tablespoons Sugar
  • 1 tablespoon Salt
  • 3 tablespoons hoisin sauce
Blanching mixture
  • 2 cups Water more will be needed
  • 3 Floz Chinese rice vinegar Zhenjiang
  • 4 oz Maltose

Method
 

  1. Remove the packet of giblets from the duck’s cavity and set aside for another use. Remove and discard the fat just inside the neck and body cavities. Rinse the duck, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels
Make the marinade:
  1. Combine the five-spice powder, garlic, onion, white pepper, sugar, salt and hoisin in a bowl and stir.
  2. Place the ginger, scallion, crushed garlic, and 1 tablespoon marinade in the body cavity of the duck and truss the duck.
Blanching mix:
  1. In a big enough pan combine water, Chinese vinegar and maltose and stir until fully dissolve.
  2. Carefully over pour over hot boiling water over the duck in order to tighten the skin back up.
  3. Then carefully pour over your vinegar and maltose mix.
Dry period:
  1. Set the duck on a tray uncover and leave on the fridge overnight up to 3 days.
Cooking time:
  1. Set oven at 375℉.
  2. Place the duck in the center of the oven and roast for 10 minutes.
  3. Lower oven temperature to 325℉.
  4. Cook for another 50 minutes or until internal temperature hits 180℉.
  5. Rest for 15 minutes.
  6. Enjoy.