KOMPAS.com – Peking duck is a typical Chinese New Year dish which is always a favorite on the family dinner table.
This dish is not only delicious, but also symbolizes prosperity and happiness for the upcoming new year.
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Cooking Peking duck at home may sound complicated, but with the right steps, anyone can serve this dish.
In this article, Kompas.com will share seven ways to make Peking duck that is simple but still maintains its special qualities, reported by China Highlights, Kompas.com, And The Spruce Eats.
1. Choose Quality Peking Duck
Use a Peking duck measuring around 2–3 kg for best results. Make sure the duck is clean of innards and feathers, and fresh so that the texture is soft and can easily absorb the spices.
2. Prepare Glaze for Crispy Skin
Mix honey, water and soy sauce as a glaze. Rub it all over the surface of the duck after soaking it in hot water to ensure the skin is crispy and shiny when roasting.
3. Proper Drying Process
Hang the duck in a cool, dry place for several hours, or store it in the refrigerator overnight. This step helps dry the skin resulting in a crispy texture after baking.
Illustration of a Peking duck hanging to dry. 4. Infused Seasoning and Marination
Coat the duck with a mixture of soy sauce, salt and cooking wine, then massage gently. Leave it for at least an hour so that the spices penetrate into the meat.
5. Use an oven with the right temperature
Roast the duck in the oven at 180 degrees Celsius for 40–50 minutes. Turn the duck to ensure it is evenly cooked and the skin is golden brown.
6. Serving with Appropriate Accompaniments
Serve the duck cutlets with thin pancakes, plum sauce and sliced cucumber or spring onions. This combination provides a balance of savory, sweet and fresh flavors.
7. Save and Reheat
Leftover Peking duck can be stored in the refrigerator in an airtight container for up to three days. To heat, bake in the oven at 150 degrees Celsius for 20 minutes to keep it crispy.
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