Běijīng kǎoyā (北京烤鸭)

Name: Běijīng kǎoyā
Total time: 185 min
Yield: 6
Cuisine: China
Ingredients: 1 pcs duck; 2 tbsp fine salt; 2 tbsp maltose; 120 ml hot water; 1 tsp vinegar; 2 pcs green onion; 1 pcs garlic; 2 pcs apple; 4 pcs star anise; 4 pcs bay leaf; 2 pcs cassia cinnamon; 3 tbsp sweet bean sauce; 1 tsp sugar; to taste Peking duck pancakes; 0.5 tbsp duck fat; 1500 ml water; to taste cucumber

China

A legendary dish in a simplified form that requires no special equipment. Crispy skin, flavorful stuffing, and traditional pancakes make it perfect for a festive table.

Ingredients

1 pcs duck
2 tbsp fine salt
2 tbsp maltose
120 ml hot water
1 tsp vinegar
2 pcs green onion
1 pcs garlic
2 pcs apple
4 pcs star anise
4 pcs bay leaf
2 pcs cassia cinnamon
3 tbsp sweet bean sauce
1 tsp sugar
to taste Peking duck pancakes
0.5 tbsp duck fat
1500 ml water
to taste cucumber

Steps

Pat the duck with a paper towel, rub the skin and cavity with fine salt. Place the duck on a rack over a tray.
Bring 1.5 L of water to a boil and carefully pour it over the entire skin of the duck, turning it for even coating.
Mix maltose with 120 ml of hot water and vinegar until fully dissolved. Using a brush, apply the mixture to the duck's skin, refrigerate for 1 hour, then apply a second layer.
Leave the duck uncovered in the refrigerator for 24–48 hours.
One hour before roasting, remove the duck from the refrigerator and let it come to room temperature. Fill the cavity with green onion, garlic, apples, star anise, cassia cinnamon, and bay leaves. Secure the openings with toothpicks.
Preheat a convection oven to 200 °C (or 220 °C in a conventional oven). Place the duck on the middle rack, breast side up, with a tray underneath to collect fat. Roast for 15 minutes.
Reduce the temperature to 180 °C (or 200 °C in a conventional oven). Wrap the wing tips and leg ends with aluminum foil. Roast for another approximately 60 minutes.
Check doneness by inserting a thermometer into the thickest part of the thigh. The temperature should be at least 74 °C.
Remove the duck from the oven and let it rest on the table for 15 minutes.
Prepare the sauce: melt ½ tbsp duck fat in a pan, add sweet bean sauce and sugar. Simmer over low heat until small bubbles appear, then stir.
Steam the Peking duck pancakes for 3 minutes, then cut the duck into serving pieces.
Place a little sauce, a piece of duck, green onion and cucumber on a pancake, roll into a cylinder and serve.
Boil the remaining bones in water, add cabbage or winter melon, season with salt and white pepper – resulting in a fragrant broth.