Peking Duck

We don’t often dine out in NZ as we are quite happy to relax at home with our own cooking – who needs the traffic and parking hassles! The reverse is true however, when we are overseas on holiday – why stay in the hotel / apartment when there are so many new things to ‘tickle the senses’, especially the taste buds.

Our favorite food is Chinese, and Peking Duck would have to be one of our preferred dishes as either dine-in or more often than not as a take-away to be enjoyed in the evening in front of the TV with a cold beer.

Over the years I have tried to replicate this dish and this is my latest recipe which is still a ‘work in progress’. See my previous Peking Duck post.

Ingredients
1 whole duck – giblets removed
3 Tbsp 5 spice powder
¾ cup brown sugar
¾ cup rice wine
1 tsp sesame oil
2 tsp cooking oil
1 star anise (see tip 5)
½ cinnamon stick (see tip 5)
1 Tbsp maltose (optional, see tip 4)
6 garlic cloves


Method
1. Place duck in pot of boiling water and simmer for 5 mins. Remove and allow to cool.

2. While the duck is simmering place all ingredients except the garlic and 1Tbsp of 5 spice power into a pot and bring to the boil. Then allow marinade to cool.

3. Separate the skin of the cooled duck by using an air pump (optional, see tip 1).


4. Prick the ducks skin all over using a sharp skewer.

5. Place duck in a strong plastic bag and pour in cooled marinade (pour some in the cavity). Seal the bag end with a tie and place on a tray in the fridge for 24 hours – turn over whenever passing.

6. Remove duck from the bag a couple of hours before cooking and drain marinade from cavity. Save the star anise and cinnamon for later.

7. Place on a wire rack and leave in a sheltered sunny spot to dry (see tip 2).


8. Preheat oven to 180° C

9. Wrap wings, neck, head and drumstick ends with foil to prevent burning.


10 .Dust inside of the cavity with 1 Tbsp of 5 spice and insert the garlic cloves with the saved star anise and cinnamon.

11. Cook for 1½ hours (see tip 3).


12. Serve and enjoy with plum dipping sauce (store bought).


Tips
1. Separating the skin from the fat gives a more crispy and professional result. I use a ball inflating needle attached to an air bed hand pump. Don’t worry if it cannot be done as it is not critical.

2. Allowing the duck to dry out prior to cooking also helps the skin to crispen. I intend to try a longer drying period next time.

3. Cooking time depends on the oven and bird size. Keep a close watch on the duck as you don’t want it to burn. Near the end of cooking, and if it is not too dark, the oven can be turned up (or fan baked) to help crispen the skin.

4. Maltose is optional and I use it to thicken the marinade. If used, place the pot of maltose in the microwave for 30 seconds or so to soften.

5. Instead of whole cinnamon and a star anise you could use 1½ Tbsp ground cinnamon, 1½ Tbsp ground ginger and ½ tsp of ground star anise which is per the original recipe and would give a much stronger flavour – I will try this next time.