Classic Peking Duck
Serves: 4
Total: 5-6H
Prep: 2-3H
Cook: 3H
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Recipe Preparation
- 1 whole duck
- 1 tbsp apple cider vinegar
- 1/2 tbsp balsamic vinegar
- 1 tbsp maltose
- 5 star anise pods
- 1 tsp cumin
- 1 tsp white pepper
- 6 cloves
- 2 cinnamon sticks
- 1 tsp black pepper
- 2 tsp salt
- 1 tbsp Lee Kum Kee black bean sauce
Recipe Instructions
1
Separate Skin and Meat: Use an air pump(it works just like the bicycle tire pump) to inflate the space between the skin and the meat of the duck. Make sure the skin separates fully from the meat on both sides, but avoid puncturing the skin to prevent air leakage.
2
Shrink the Skin: Pour boiling water over the duck’s skin to make it tighten and shrink.
3
Prepare the Glaze: In a pot, mix water, apple cider vinegar, balsamic vinegar, and maltose. Bring the mixture to a boil, then let it cool. Brush the cooled glaze evenly over the duck’s skin. Allow the glaze to dry, and repeat this process multiple times to ensure a crispy skin when roasted.
4
Season the Inside: Grind the spices (star anise, cumin, white pepper, black pepper, cloves, cinnamon) into a powder, mix with salt, and combine with the Lee Kum Kee black bean sauce. Rub the mixture evenly on the inside of the duck.
5
Add Moisture to the Interior: Place an empty aluminum can filled with a small amount of sauce and water inside the duck cavity. This helps keep the duck moist from the inside during cooking.
6
Insert Temperature Probes: Insert temperature probes into the duck breast and thigh. Set the target temperature to 165℉.
7
Roast the Duck: Remember to use ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer to track the temperature. Just insert the probe to the thickness part of the duck meat and set the target as 165℉. Secure the duck in the oven. Wrap the surrounding area with aluminum foil to concentrate the heat on the duck. Once the internal temperature reaches 165℉, the app will alarm you, and the duck is fully cooked and ready to serve.
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