China
Peking Duck
The imperial feast with glass-crisp skin
Served at the court of the Ming emperors as early as the 15th century, Peking duck is one of China's most prestigious dishes. The secret is the skin: air-dried and roasted until wafer-thin and glassy-crisp.
It is served carved into thin pancakes with spring onion, cucumber and sweet hoisin sauce – everyone rolls their own little bundle.
Ingredients
- Duck1 (approx. 2 kg)
- Honey & rice vinegar2 tbsp each
- Five-spice powder1 tsp
- Mandarin pancakes12
- Hoisin sauce4 tbsp
- Spring onion & cucumber1 each
★ = available authentic in the Asia Boutique
Preparation
Pour boiling water over the duck, brush with the honey-vinegar solution.
Dry uncovered in the fridge overnight – this makes the skin crisp.
Roast at 180 °C for about 1.5–2 hrs until the skin is golden and glassy.
Steam the pancakes, cut spring onion and cucumber into fine strips.
Carve the duck; roll at the table with hoisin, vegetables and pancakes.
Make it original
Mandarin pancakes, hoisin and five-spice are essential. Available in the Asia Boutique.