Crispy, delicious and made at home with locally available ingredients. This post includes serving suggestions and wine pairing.
Peking Duck Recipe Yields 6 – 8 servings
Ingredient Checklist
1 (4-6 pound) whole duck (Superstore)
10 slices of ginger roots
Chinese long green onion (available at Fairway on Quadra)
Sweet Bean Paste (available at Fairway on Quadra)
1 tablespoon white vinegar
Soy sauce
3 tablespoon honey
3-4 star aniseed
1 English cucumber
One half chopped up onion
2 tsb of regular red Sichuan peppercorn (not essential)
2tsb of green Sichuan peppercorn (not essential)
Red wine – 250 ml
Thin wraps
Directions
Step 1 Marination
Rinse the duck inside and out. Cut off tail and discard. In a large bowl, mix together the ginger roots, onion, red wine, star aniseed, red and green peppercorn, and 5tbsp of soy sauce. Dip the bird into the sauce and rub thoroughly over the entire outside of the bird. Tuck the ingredients in the sauce inside the cavity. Leave the bowl in the refrigerate for at least 1 hours, or overnight.
Step 2 Pre-Roasting
Take the bird out of the bowl and let it dry up for 30 minutes. Prepare a coating sauce by mixing 3 tbsp of honey, 2tbsp of soy sauce, and 1tbsp of white vinegar with 200ml of hot water in a bowl. Brush the coating sauce evenly over the outside of the duck.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Place duck in a roasting pan
Step 4
Roast for 20 minutes in the preheated oven. Then brush the coating sauce onto the duck and return it to the oven for another 20min to coat again. Flip the bird over and repeat the process for another 40 mins or until the skin is richly browned. Do not allow the skin to char (the time needed may vary a lot subject to oven and bird weight).
Step 5
Cut and chop long green onion and English cucumber into 2inch long thin slices. Place whole duck onto a platter and slice cut the meat with the skin. Steam warm up the wrap for 3 minutes. Place chopped long green union, cucumber, and duck meat in a wrap with sweet bean paste.
And Enjoy!
Wine pairing suggestion: Riesling or Zinfandel Rose, Pinot Noir Rose.
Contributed by Shawn Quian and Joanna Yu