Běijīng kǎoyā (北京烤鸭)
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
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Pat the duck with a paper towel, rub the skin and cavity with fine salt. Place the duck on a rack over a tray.
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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.
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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.
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Leave the duck uncovered in the refrigerator for 24–48 hours.
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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.
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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.
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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.
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Check doneness by inserting a thermometer into the thickest part of the thigh. The temperature should be at least 74 °C.
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Remove the duck from the oven and let it rest on the table for 15 minutes.
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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.
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Steam the Peking duck pancakes for 3 minutes, then cut the duck into serving pieces.
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Place a little sauce, a piece of duck, green onion and cucumber on a pancake, roll into a cylinder and serve.
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Boil the remaining bones in water, add cabbage or winter melon, season with salt and white pepper – resulting in a fragrant broth.
FAQ
Can I make Běijīng kǎoyā without special equipment?
Yes, this Umami Guru recipe is simplified to not require special equipment, focusing on crispy skin and flavorful results using standard kitchen tools.
What can I use if I don't have maltose for the duck skin?
While maltose is traditional for that signature crisp, you can substitute it with honey or maple syrup mixed with a little hot water for a similar glaze effect.
How long does it take to prepare this Peking Duck recipe?
The total preparation and cooking time for this Běijīng kǎoyā recipe is approximately 185 minutes, including marinating and roasting.
What are the traditional accompaniments for Peking Duck?
This recipe suggests serving with sweet bean sauce, green onions, and Peking duck pancakes, which are classic pairings for Běijīng kǎoyā.
Can I prepare parts of the Peking Duck in advance?
Yes, you can prepare the duck by air-drying it in the refrigerator overnight, which helps achieve extra crispy skin during roasting.