Peking Duck

Directions

1. 1

   Step 1

   

   Gut the duck if necessary. Prepare a jar or glass bottle. You will also need aluminum foil, a baking sheet, and a rack.

2. 2

   Step 2

   

   Remove any remaining feathers from the carcass. Cut off the third wing joints to prevent them from burning during roasting. Remove the fat from the tail.

3. 3

   Step 3

   

   Place the duck on the jar and set this contraption in the sink. Boil water and pour boiling water over the bird to change the skin's color.

4. 4

   Step 4

   

   Pat the carcass dry with paper towels. Rub the duck with salt inside and out. Refrigerate for 10–12 hours, keeping it on the same jar.

   TipIt is very important that at this stage, the carcass has free access to air from all sides. If there isn't enough space in the refrigerator for this setup, place the bird on a rack.

5. 5

   Step 5

   

   Rub the carcass with 4 tbsp of honey. Place the bird back on the jar and return it to the refrigerator for another 10–12 hours.

6. 6

   Step 6

   

   Preheat the oven to 200 °C. Place a rack on a baking sheet and pour in 200 ml of water. Place the duck breast-side up on the rack and cover with aluminum foil. Roast for 1–1.5 hours.

7. 7

   Step 7

   

   Remove the foil from the bird. Mix the sesame oil with soy sauce. Add the mixed peppercorns and ground ginger. Mix thoroughly and brush this mixture onto the duck. Don't try to use all the spicy mixture at once. Increase the oven temperature to 250 °C and roast the bird for another 30 minutes.

8. 8

   Step 8

   

   Add 1 tbsp of honey to the remaining soy sauce and sesame oil mixture. Brush the duck with this mixture and return it to the oven for another 10 minutes, turning on the grill. Watch the bird during roasting. The carcass should develop an appetizing golden crust, but not burn.

9. 9

   Step 9

   

   Cut the Peking duck into small pieces. Serve with thinly sliced cucumber and green onion, accompanied by hoisin sauce.