How to learn how to cook a delicious Peking duck 🦆

Kitchen appliances and utensils: oven, baking tray, wire rack, kettle, knife, cutting board, tablespoon, tea spoon, measuring cup, small deep plate, foil, cling film.

Ingredients

Step cooking

1. Take a duck weighing approximately 1.5-2 kg. Rinse well and pour over boiling water.
   
2. After that, rub the duck with white dry wine and 1 tsp. coarse salt.
   
3. Place the duck on the bottle, wrap it with plastic wrap and place in the refrigerator for 12 hours. After 12 hours, remove the duck from the refrigerator and rub 1 tbsp. l honey. Wrap it again and leave it in the refrigerator for another 10 hours. Take a large baking sheet, fill it halfway with hot water.
   
4. Place the wire rack on the baking sheet. Remove the duck from the refrigerator, wrap it with foil on all sides, put it on the wire rack and put it in the oven. Keep the duck in the oven preheated to 200 degrees for 1 hour.
   
5. Make the sauce. To do this, mix 3 tbsp. l soy sauce, 1 tbsp. l sesame oil, 1 tbsp. l dry ground ginger and 0.5 tsp. ground black pepper.
   
6. Remove the duck from the oven, remove the foil. Foil the thin parts of the legs and wings. This is necessary so that they do not burn. Lubricate the duck generously with sauce on all sides and place the duck in the oven for 20 minutes at maximum temperature.
   
7. Make a second sauce. For him, mix 3 tbsp. l soy sauce and 1.5 tbsp. l honey. After 20 minutes, remove the duck from the oven and grease liberally with a second sauce. Put the duck in the oven again for 10 minutes. Prepare vegetables for serving.
   
8. Take 4 small cucumbers, peel and cut each into 4 parts. Cut feathers into 8-9 cm 100 g of onion.
   
9. Remove the finished duck from the oven, cool slightly and cut into portions.
   

Feed option

• Serve by wrapping the meat in tortillas. Cut the meat into small pieces.
• Take 3 tortillas, put 25 g of Hoisin sauce on each.
• Add chopped duck meat, cucumbers and onions to each tortilla.
• Roll a tortilla into a tube and cut into 2 parts.
• The dish is ready, bon appetit.

Important!

• A carcass of 1.5-2.5 kg is the best option for cooking in the oven as a whole. You can be sure that it will be fried and will be moderately oily.
• The optimal time for pickling ducks is considered to be 22-24 hours.
• Be sure to remove the tail gland. If this is not done, the duck will acquire a specific aroma and taste.
• If the carcass of the duck was frozen, then you need to defrost it on the bottom shelf of the refrigerator. Using a microwave, as well as the warm air of a kitchen, can cause dry meat after cooking.
• In order for the duck to not dry during cooking, it is wrapped in foil. A baking sleeve is also suitable for this.

Video recipe

A step-by-step video recipe will help you to see all the processes of making Peking duck.