Peking Duck is Eric’s favorite food, we used to buy it from restaurants whenever Eric craves for it (there was a very good restaurant in Houston for it). Ever since we arrived Seattle, we have tried a few restaurants, and none of them tastes as good. Friends say we need to go to Vancouver to get the best but it is kind of a stretch. Recently friend Jing tried a recipe and shared with us (thanks Jing! 😍), so we decided to try it out. It turned out to be reasonably good and it is home made, and not too difficult to make.
Main Ingredients
- 1 fresh (or unfrozen) duck (we buy it from Costco)
- Some Sheng Chou Soy Sauce
- A few Ba Jiao, Xiang Ye, Gui Pi
- 5g Wu Xiang Feng (Chinese Five Spices)
- 5g Salt
- 2 Apples
- 2 TBS honey
- 2 TBS lemon juice
- 1 TBS Liao Jiu (cooking liquor)
Side Ingredients
- 1 cucumber sliced into slim stripes
- A few onion white sliced into slim stripes
- Tian Mian Jiang (Sweet Bean Sauce)
- 20~30 piece of pecking duck wrappers (you can find the frozen one in Chinese Supermarket)
Instructions
Phase 1: Preparation
- Put Ba Jiao, Xiang Ye, Gui Pi into the Soy Sauce, let it sunk in for about 3 hours;
- Mixed well Wu Xiang Feng with Salt, set aside;
- Defrost the duck (if frozen) and clean thoroughly in the cold water, remove the unwanted parts (e.g. the end of the duck, some extra skins on the neck, etc);
- Put the duck into the roasting pan with rack.
- Boil ~8 cups of water, wash the duck with it (half on each side), the duck skin should becomes very smooth, remove any residual fur roots.
- Dry the duck inside out thoroughly, use kitchen paper tower.
- Remove the water in the roasting pan and put the duck back onto the rack.
- Cover the duck with foil paper, and put into frig for about 3 hours.
- Season the inside of the duck with the dry ingredient mix (2) thoroughly.
- Brush the outside of the duck thoroughly with the seasoned soy sauce (1).
- Wrap the duck with foil paper, and put in frig for seasoning at least 12 hours, so normally overnight is good.
Phase 2: Cook
- Cut the 2 apples into big cubed pieces (s.g. 8 pieces per apple).
- Mixed honey, lemon juice, Liao Jiu together.
- Take the duck out of frig, stuffed it with apples, close it with tooth pick if necessary.
- Brush the honey mix all over the duck once.
- Preheat the oven to 350F, and put the duck into the oven when the temperature reached.
- Put the oven to conviction mode, roast for 30 min;
- Take the duck out and do another honey mix wash, make sure to do this on both side (and do not burn yourself in this process 😋).
- Repeat 6/7 for 3-4 times, depending on your oven situation, normally the total roast time is 2 hours, but it took us about 3 hours to get the duck cooked properly (i.e. the skin is golden looking, and the meat is well cooked, NOT red…).
Phase 3: Plate and Wrap
- Slice the duck meat into the desired shape and plate them.
- Plate the cucumbers, onion whites, wrapper, sauce.
- Pick a few pieces of duck meat, dip them into the sauce, put into the wrap.
- Pick a few slices of cucumber and onion into the warp as well.
- Wrap and eat, hm… delicious!
Bin's Blog 