I love Peking Duck, but I always thought it was very difficult to make at home. I could hardly believe it when I saw the very simple recipe described by Stéphane on his blog My French Heaven. He just boils the whole duck with some honey and soy sauce, allows it to dry in the refrigerator and then roasts it for 1.5 hours at 250C/480F. I tried this and the result was quite good! Thanks Stéphane!
Peking Duck is one of my favorite Chinese dishes. You eat pieces of crispy skin with some cucumber and scallions with a sauce, rolled up in a pancake. In the West it is served a lot with Hoisin sauce, which is not the authentic sauce to use, but I tried the authentic sauce as well and liked Hoisin better. I did make the pancakes from scratch, but I couldn’t get the ingredients to make hoisin from scratch so I just bought a jar instead.
1 peking duck (about 1.3 kg or 3 lbs) (it is not a problem if it is not yet completely defrosted)
60 ml (1/4 cup) honey
60 ml (1/4 cup) soy sauce
60 ml (1/4 cup) shaohsing cooking wine
1 tsp five-spice powder
For serving the duck
1/2 cucumber, seeded and cut into strips
4 scallions/green onions, cut into strips
Warm up the pancakes in a steamer or wrapped in a damp cloth in the microwave oven and prepare the cucumber and scallions.
Since peking duck is all about the skin, a large part of the duck will be left. I used this to make a famous Tuscan pasta dish: Pappardelle all’Anatra.
As with many Asian food, Peking duck goes well with a gewurztraminer. It could also work with rosé, but only if the rosé is full-bodied and not too dry.