Peking Duck

Peking Duck requires special preparation that will take quite a bit of your time, but every hour will be richly rewarded.

Details

  • Preparation Time: 630 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Game meat, Duck, breasts, fresh

  • 1 l Water

  • 1 piece Onion, young

  • 3 slices Ginger, fresh

  • 4 spoon Honey

  • 1 spoon Vinegar, apple

  • 1 spoon Alcohol, Brandy

  • 1 spoon Koruzni škrob

Steps

  1. Clean the spring onion, wash it, and cut it in half lengthwise. Pour water into a large pot, add ginger, honey, vinegar, spring onion, and sherry. Bring the mixture to a boil. Stir in cornstarch, lower the temperature, and submerge the duck into the pot using a rope. Let it cook for 10 minutes.

  2. Remove the duck from the pot and hang it again in the air, placing a container underneath to catch any dripping liquid. Leave it hanging for 5 hours.

  3. Preheat the oven to 220 degrees Celsius. Grease the rack with butter, then place the duck on it with the breast side up. Pour the liquid in which the duck was cooked into the baking dish. Bake the duck in the preheated oven for 30 minutes, then turn it over and bake for another 30 minutes. Finally, turn it back to the breast side and bake for an additional 10 minutes.

  4. Once the skin turns brown (it should not burn!), transfer the duck to a cutting board and slice it. Serve with warm hoisin sauce and spring onion.

Nutrition Information (Per 100g)

  • Calories: 71.03 kcal
  • Fat: 1.88 g
    • Saturated Fat: 0.47 g
  • Carbohydrates: 3.11 g
    • Sugars: 3.06 g
  • Protein: 8.95 g
  • Fiber: 0 g

Advice

The duck must be thoroughly cleaned inside (without innards and fat). The longer the duck is left in water with honey, the sweeter it will be. For drying, you can also use a fan or a hair dryer. It is important to dry the duck in a cool and airy space.