Royal Phoenix Peking Duck (皇家凤凰烤鸭)
The 皇家凤凰烤鸭 (Royal Phoenix Peking Duck) is a classic dish from Chinese Imperial Cuisine, known for its crispy skin and succulent meat. This recipe will guide you through the traditional method of preparing this iconic dish.
Ingredients
- 1 whole duck, about 5-6 pounds
- 1 tablespoon maltose syrup
- 2 tablespoons Chinese five-spice powder
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon salt
- 2 tablespoons Shaoxing wine
- 1 piece ginger, sliced
- 4 green onions
- 1 tablespoon honey
- 1/2 cup boiling water
- Ice cubes
Instructions
- Prepare the duck by cleaning and patting it dry. Inflate the duck by blowing air between the skin and the meat, then tie the neck with a string.
- Hang the duck in a cool, dry place for 24 hours to dry the skin.
- Mix maltose syrup, Chinese five-spice powder, Sichuan peppercorns, salt, and Shaoxing wine to create a glaze.
- Boil water and pour it over the duck to tighten the skin. Repeat this step 2-3 times.
- Brush the glaze over the duck and hang it again for 6 hours to dry.
- Preheat the oven to 350°F (175°C) and roast the duck for 1.5-2 hours, until the skin is crispy and the meat is cooked through.
- Carve and serve the duck with green onions, ginger, and honey.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
String for hanging the duck Roasting pan Basting brush
Tools
Oven Kitchen shears
Serving suggestions
Serving suggestions: Serve the Royal Phoenix Peking Duck with steamed pancakes, hoisin sauce, and julienned cucumbers and scallions.
Tips & tricks
Tips: To achieve the perfect crispy skin, ensure the duck is thoroughly dried before roasting and baste it regularly during cooking.
Cost
$25