How to make Peking Duck at home in your oven!
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- Опубліковано 6 чер 2019
- Easy restaurant quality Peking Duck. In this episode I'm going to show you how to make Peking Duck at home! This Peking Duck recipe is a step by step method to have the best BBQ duck at home.
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First prepare the aromatics.
Prepare the duck. Separate the skin from the meat, using a pump or your finger tips.
Now stuff the duck. And seal up the cavity with a skewer or a few toothpicks like I’m doing. You’ll need to do the neck area as well if your duck is like mine. Take off the wing tips.
Next prepare the poaching liquid, Let the poaching liquor boil for about 20 mins to combine the flavours.
Meantime prepare your glaze.
After 20 minutes, give that duck a quick poaching. Then it’s time to hang and glaze the duck.
To hang it, you can use and sturdy wire, push it through the cavity underneath the wings, through the ribs. Glaze, then let it dry in a fridge for 5 hours, hanging if you can. If not just try to rest it in a bowl.
Preheat the oven to 350 F 180 C, attach your duck to one of your wire racks, and slide it into the oven on the top rung. Place a drip tray underneath. Turn the oven down to 300 f or 150 c, and bake for about 40-45 mins.
While it’s cooking, lets prepare our garnish. Julienned strips of cucumber and little batonnettes of spring onion.
Pancakes:
Add boiling water to plain flour and a pinch of salt.
Mix it thoroughly and let cool, then give it a quick kneed and roll it into a sausage shape, and then cutting it into chunks about 4 centimeters long… or about and inch and ¾’s I think… ish. It doesn’t matter, just as long as they are all about the same size, then roll them into balls and flatten them out slightly. Dip the end of one into sesame oil, then place it on top of another one the same size. Then flour your surface, and roll them out nice and evenly and thin.
Let them rest and cool a bit, and then you’ll be able to pull them apart carefully.
When your duck is done, so pull it out carefuly, detach from the rack and hang it up to rest for about 20-30 minutes. Carve.
Start with the legs. Let the knife do the work and follow the joint along the body.
For the breast. Start in the middle of the 2 breasts and work your way down using your knife to follow the rib cage. Don’t forget to remove all the skin! It’s the best bit!
Then cut your duck into slices, have spread of hoi sin, add cucumber and spring onion.. a bit of coriander or cilantro if you like, and then… HEAVEN. It’s so good.
I really hope you enjoy this as much as I did!
One medium duck
Glaze:
200 ml vinegar
200 ml honey
500ml cups of water
3 blocks palm sugar or 300 ml maltose
Aromatics for stuffing:
Cinnamon sticks
Star anise
2 tbsp brown sugar
2 tbsp garlic powder
1 tbsp white pepper
1 tbsp five spice powder
Spring onion, ginger, garlic
1 tbsp ginger powder
2 tbsp salt
4 tbsp hoisin sauce
Poaching liquor
2 liters water
Cinnamon stick
Liquorice root
Star Anise
Orange and lime peel
Garnish:
Cucumber
Spring Onion Ginger
Pancakes:
2 cups all-purpose flour
1 cup hot boiling water
3 tablespoon sesame oil
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Really great instructions on home version of "almost Peking duck ". Looks super delicious and I'll give it a try when time allows. I hope you can afford to buy a new fry pan as you deserve one . Thanks from your newest subscriber.
Excellent presentation of this challenging recipe! Gives me the courage to tray.
Thank you!
The best thing I can say is, I love your no-nonsense, straight forward approach and I'm going to try everything your way, but I'll just use my hands to separate the skin : )
I probably would to. I actually have an air compressor now that I’ll use.
Thank you for your amazing video!
I’ve finally found a how to video without fancy tools. Thank you sir! 🙏🏼
I’m so glad! Thank you!
I cant wait to make this! Thank you for a VERY informative video! Bravo
Thank you!!
The duck is sooo delicious.
Your flavours are spot on.
The pancakes are so easy and inspiring to use for roti with curry, tortilla with fajitas.
Breakfast chapati came to mind too.
An Indian granny, many years ago, showed me a similar method using clarified butter instead of sesame oil and sprinkling sugar and cinnamon.
Awesome,
Thank you.
Thanks Anna! Great minds think alike. I love those pancakes! So glad you enjoyed.
I'm surprised this channel only has so few subscribers. Between this video and one other by a young lady I am beginning to feel prepared for holiday dinner.
Please feel free to subscribe! I’d appreciate it!
@@EatTheWorldXX I did :) Take care!
Truly amazing video, wish I had the guts to try this, so much effort but worth it for the flavour.
Cooking for the missus Aw thank you! It’s not too hard, just go step by step. Does take some time though :)
Hey you! You've gotta trust that you've got the guts. Get out of this rut. Go Peking Duck NUTS!
The carving lesson was especially helpful. I’ll be trying this around the holidays.
thank you i’m so glad! it sure is delicious!
if you have any questions please just ask! Head to my website and hit the chat button!
Tried it and turned out great. Will do again!
Awesome!!!!!!!
GREAT! THX.
Perfect so much love ❤❤❤❤❤
Good job!
Looks great!
Thank you so much
Imagine the first person to make this! The emperor must of loved him!!
It’s stunning for sure!
Thanks ❤👍
If you have an old oil drum laying around o suggest using that. 10x better over a real flame.
Looks so good! I'm going to make this for new years day dinner to bring to a friend's house..do you think I can make the pancakes ahead and then re-warm in foil in the oven? I just don't want them to get dried out.
Yes totally. They’re nicer fresh but will reheat nicely.
@@EatTheWorldXX Great! Thanks for the quick response :)
Most important thing of Peking duck is the skin. It’s has air blown in to separate the skin so it gets extra crispy and has less fat cooking it then your supposed to be able to cut only the skin off and section it off.
Why do you have music blaring as it blocks out your talking and adds nothing. It is good a good thing you listed ingredients because we could not hear what you were saying. We may try this method of in the oven rather then on the BBQ.
And you should also foil wrap the thinner areas
Great tips! This was one of my first videos and actually the most popular but i was thinking of remaking it. Appreciate the feedback.
Did anyone else catch the 300 degrees Celsius on the screen? I almost burned my house down until I listened to the audio.
Oh wow. Well I’m glad you didn’t burn your house down! This was one of my first videos I made and clearly my editing process wasn’t up to scratch. Let me have a look and see if I can adjust this somehow! Thanks for pointing that out Aaron F.
Why is there no seasoning or salt on the outside of the duck?
How much palm sugar do you use for this?
can a non gluten flour be used for the pancakes with the boiling water?
You may need to adjust the technique. Give it a try with a small amount of flour first. If the boiling water doesn’t work you could just adapt it to a plain temperature dough! Let me know how it turns out Linda!
Was wondering if it's a specific breed of duck or any duck will do?
A nice good quality whole duck will do. Try and shop around and find something fresh if you can. I know it’s difficulty where I am. But obviously the better the quality the better the meal :)
Sir may i asking only about maltose? this means this a sugar or honey sir?
golden syrup
what kind of flour for the pancake? how much ratio of boiling water and flour can you specific?
Hi there! Yes if you follow the link in the description there is full details there! I hope you enjoy! This is one of my favourite recipes
@@EatTheWorldXX thanks for the fast respond, i'm making the duck as of right now , your recipes looks so good and very easy to follow. Thanks again
No problem. If you have any questions you can chat with me through my website. I’d be happy to help
LIKEEEEEEEE
Thank you
This looks surprisingly authentic! I'll never spend 30 hours making this though. It seems you are using a wrong sauce in the end. We use this thing instead of Hoisin sauce en.m.wikipedia.org/wiki/Tianmian_sauce
Qingnan Duan love it! Thank you for the feedback!
You are in Canada！ haha
Yes sir!
FYI the ingredients you mention the description do not mention the Szechuan peppers.
True true. I just had a couple handy. It’s not strictly in the recipe but I just threw a couple in.
300 degrees C? Or F?
My oven is 250 degrees C max
I think the 300 is in F, even though it says C on the screen
I’m just saying like sure you can use Walmart and foodco ducks but I say if you can’t get yourself the proper ingredients, especially if it’s the MAIN dish lol, you should just make something else. Because chances are it’s not as good as it should be. Just saying
I agree. This dish was pretty awesome, and sure if I had a nice fresh duck with the neck and head on that would have been great but did it undermine my enjoyment, not for a second. I’d make it again. You don’t always have access to the finest stuff sometimes…. Or can’t afford it. Food is emotive for sure. Get what you are saying and appreciate the comment.
More look like chiken 🤭
Video is great. The ad/commercial is too long and annoying.
Nice try. It is a good roast duck, but it is nowhere even close to a Peking Duck!