Crispy Peking Duck

Crispy Peking Duck is a traditional Chinese dish known for its succulent meat and crispy skin, served with thin pancakes, hoisin sauce, and fresh vegetables. This dish combines rich flavors and textures, making it a delightful culinary experience.

Ingredients

• Duck - 1 whole (about 1.5 kg)
• Water - 2 liters
• Malting barley syrup - 2 tablespoons
• Rice vinegar - 3 tablespoons
• Soy sauce - 2 tablespoons
• Five spice powder - 1 teaspoon
• Salt - 1 tablespoon
• Pepper - 1 teaspoon
• Spring onions - 2, sliced
• Cucumber - 1 small, julienned
• Hoisin sauce - 4 tablespoons
• Chinese pancakes - 8 pieces

Steps

1. Clean the duck thoroughly and pat it dry with paper towels.
2. In a large pot, bring 2 liters of water to a boil, then add the malt syrup, rice vinegar, soy sauce, five spice powder, salt, and pepper.
3. Carefully lower the duck into the boiling water and blanch for 5 minutes, then remove and let it cool.
4. Preheat the oven to 220°C (428°F).
5. Using a sharp knife, prick the skin of the duck all over without cutting into the meat.
6. Hang the duck in a cool, dry place or place it in the refrigerator for at least 1 hour to dry the skin.
7. Once dry, place the duck on a roasting rack and roast in the oven for 1 hour, or until the skin is crispy and golden.
8. Remove the duck from the oven and let it rest for 15 minutes before carving.
9. Carve the duck into thin slices and serve with Chinese pancakes, hoisin sauce, spring onions, and cucumber.

Nutrition

• Calories: 600
• Protein: 45 g
• Carbs: 20 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals, such as iron and vitamin B12.

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