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Oven Roasted Crispy Peking Duck Recipe: A British Twist on a Chinese Classic

Peking Duck is a culinary jewel in Chinese cuisine, known for its incredibly crispy skin and succulent meat. While traditionally prepared in a special wood-fired oven, this recipe brings the delightful flavours of Peking Duck into your home kitchen using a standard oven, making it accessible to all. With a few tips and tricks, you can achieve that iconic crispy skin and tender meat without special equipment. Here’s how to create your very own Oven Roasted Crispy Peking Duck.

Ingredients

For the Duck:

• 1 whole duck (about 2-3 kg)
• 3 tablespoons of maltose (or honey)
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of sesame oil
• 1 teaspoon of five-spice powder
• Salt and pepper, to taste
• 3-4 cups of water (for blanching)

For the Garnish:

• Spring onions, finely sliced
• Cucumber, julienned
• Hoisin sauce (for serving)
• Chinese pancakes (store-bought or homemade)

Equipment

• Large pot
• Baking tray
• Rack (to hold the duck)
• Roasting tin
• Kitchen twine
• Sharp knife

Method

Step 1: Preparing the Duck

1. Cleaning: Begin by rinsing the duck under cold water, ensuring that the cavity is clear of any remnants. Pat the duck dry with kitchen paper.

2. Seasoning: Use kitchen twine to tie the legs together and tuck the wing tips under the body. This helps the duck maintain its shape while roasting.

Step 2: Blanching

1. Boiling Water: In a large pot, bring 3-4 cups of water to a rolling boil.

2. Blanching the Duck: Carefully lower the duck into the boiling water for about 3-5 minutes. This step helps to remove excess fat and opens up the skin, which is key to achieving that crispy finish.

3. Cooling: Remove the duck from the pot and allow it to cool on a rack. Once cooled, pat it thoroughly dry with kitchen paper.

Step 3: Marinating

1. Marinade Mix: In a bowl, combine maltose (or honey), soy sauce, rice vinegar, sesame oil, five-spice powder, salt, and pepper.

2. Applying the Marinade: Brush the entire surface of the duck with the marinade, ensuring an even coating. Pour any remaining marinade into the cavity. Allow the duck to marinate in the refrigerator for at least 4 hours, or ideally overnight.

Step 4: Roasting

1. Preheat the Oven: Preheat your oven to 220°C (428°F).

2. Preparing to Roast: Place a rack in a roasting tin and position the duck on the rack, breast side up. This allows the fat to drain away during cooking, promoting a crisp skin.

3. Roast the Duck: Roast the duck in the preheated oven for about 20 minutes. After this initial high heat, reduce the temperature to 180°C (356°F) and roast for an additional 1 to 1.5 hours. The skin should be deep golden brown and crispy when finished.

4. Resting: Once cooked, remove the duck from the oven and let it rest for at least 15 minutes. This resting period allows the juices to redistribute throughout the meat.

Step 5: Serving

1. Preparing the Pancakes: If using store-bought Chinese pancakes, steam them lightly to warm them up.

2. Carving the Duck: Using a sharp knife, carve the duck into thin slices, ensuring to include skin with each piece. The duck is best served with the sliced cucumbers, spring onions, and hoisin sauce.

3. Assembly: To eat, take a pancake, spread a little hoisin sauce on it, add a few slices of duck, and top with cucumber and spring onions. Roll it up and enjoy!

Conclusion

This Oven Roasted Crispy Peking Duck combines traditional flavours with a method suited for the everyday kitchen. The result is a dish that dazzles the eyes and delights the palate, perfect for gatherings or a special family dinner. With patience and attention to detail, you can bring the essence of Chinese culinary artistry into your home, creating a memorable dining experience. So gather your ingredients, roll up your sleeves, and start roasting. Your crispy duck awaits!