PEKING DUCK HK RECIPES

Steps:

• Place the end of the bicycle pump under the skin, entering from the belly and back of the duck.
• Slowly begin pumping air under the skin of the duck to separate the skin from the flesh.
• With a knife, remove the wings tips and feet from the duck at the second joint.
• Use a skewer to elevate the remaining part of the wings from the body to ensure air flow across the skin.
• Bring a large pot of water to a boil.
• Holding the duck over the pot from the hook, ladle the boiling water over the skin of the duck until the skin tightens up and slightly changes in colour.
• Rub the skin of the duck with baking soda and half of the salt.
• In a bowl, combine five spice, Shaoxing wine, sugar, and the remaining half of the salt, to make seasoning paste.
• Season the meat of the duck under the skin and in the cavity with the seasoning paste while keeping the skin clean.
• Combine maltose with soy sauce in a double boiler over medium heat, simmer to incorporate.
• Brush maltose-soy mixture over exterior of the duck.
• Seal the cavity of the duck by weaving in a skewer.
• Hang the duck in a refrigerator for 72 hours to dry.
• Place dried duck into a large, sealable plastic bag.
• Using a smoking gun and sorghum straw, use the smoke to inflate the bag with the duck inside, then seal the bag and allow the smoke to infuse for one hour.
• Preheat oven to 300 F (150C).
• Remove duck from smoking bag.
• Using hooks, hang duck in the oven, roast for one hour and fifteen minutes, brushing with remaining maltose mixture.
• Remove the duck from the oven.
• Preheat frying oil to 350 F (175C).
• Holding the duck over the pot from the hook, ladle the oil over the skin of the duck, until crispy.
• Once duck is crispy, place breast side down, on a rack over a roasting tray to drain.
• While still warm, remove the skin from the duck to prevent steaming and softening.
• To serve:
• Chop the meat of the cooked duck and serve with the skin, cucumber, bao buns, thin crepes, hoisin sauce, scallions.

Steps:

• If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.

  Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture. Reserve the mixture. Hang the duck in a cool, well-ventilated place to dry, or alternatively hang it in front of a cold fan for about 2-3 hours, or overnight. When the duck is dried, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry in front of fan for at least 2-3 hours more. Once the duck has dried, the surface of the skin will feel like parchment. Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.

  Preheat the oven to 240°C/475°F/gas 9. Meanwhile, place the duck on a roasting rack in a roasting pan, breast side up. Pour 150ml (¼ pint) of water into the pan (this will prevent the fat from splattering). Roast for 15 minutes, then lower the oven temperature to 180°C/350°F/gas 4 and continue to roast for 1 hour and 10 minutes.

  While the duck is roasting, make the spring onion brushes. Cut off and discard the green part of the spring onion then trim off the base. You should be left with a 7.5 cm (3in) white segment. Make a lengthways cut of about 2.5cm (1in) long at one end of the spring onion. Roll the spring onion 90° and cut again. Repeat this process at the other end. Soak the cut spring onions in iced water and they will curl into brushes. Pat them dry before use.

  Remove the duck from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Serve at once with Chinese pancakes, spring onion brushes and a bowl of Hoisin sauce (or sweet bean sauce).