Home Edition Peking Duck

Name: Home Edition Peking Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 duck; 40g maltose; 20g White vinegar; 7g Soy sauce; Some shallot; Some Sweet noodle sauce

by Love braised pork

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Peking duck is my favorite delicacy. When I am greedy, I will fly roast duck in front of my eyes. Roast duck flies and flies in front of my eyes. I really want to roll it up, so I will bring my husband to the restaurant after get off work. Haha! But I can’t stand it when I go out to eat my pockets! So I always want to study whether I can do it at home, but I have been lazy and didn’t do it. But the other day, my food friend said that she was going to make roast duck. My lazy tendon was finally stretched out in her area. I read a lot of posts. I carefully watched the episode of roast duck in "The Twelve Ways of the Taste" played by Nicholas Tse carefully twice, so I started to learn how to make it! "Beijing Roast Duck" can be eaten in a variety of ways. It is most suitable for being rolled in lotus leaf pancakes or sandwiched in hollow sesame sesame pancakes, with appropriate condiments according to personal preferences, such as shredded green onion, sweet noodle sauce, garlic paste, etc. If you like sweetness, you can eat it with sugar, or according to the season, you can eat it with cucumber strips and green radish strips to clear your mouth and relieve greasiness. The sweet noodle sauce we bought should also be processed. Add some sugar and sesame oil, steam it in water for a few minutes, and then roll the roast duck.

Ingredients

Home Edition Peking Duck

1. Prepare ingredients: a thin duck, maltose, light soy sauce, white vinegar, sweet noodle sauce, green onions.

2. Deepen the tube of the pump into the duck's neck.

3. Hold the neck with your left hand and the crack with your right hand. Another person helps to pump up the air pump to separate the duck skin from the meat. It must be full of air. The meat and skin are completely separated and the finished duck skin is the final product. Will be crisp.

4. Hook the duck’s neck with a hook and then blanch it in a pot of boiling water for tens of seconds, lift it up to dry, and then put it in the pot, repeat three times, this will make the duck skin tight.

5. Take 40 grams of maltose, 20 grams of white vinegar and 7 grams of light soy sauce and heat it in a small frying pan. Heating can make the maltose melt and blend better with other spices.

6. Brush the boiled crispy juice evenly all over the duck, and then hang it outside to dry overnight.

7. Bring it in and brush the crispy juice the next day, and continue to dry it until the skin is dry. (The skin must be dried in a cool and ventilated place, not in the sun to prevent the skin from oily and affect the quality.)

8. Chop the duck head and duck leg bones before roasting.

9. Put the duck into the air fryer, and put it on the top of the frying basket.

10. Cover the lid and set the temperature at 150 degrees for 60 minutes, press the start button, and turn the duck over and continue roasting when the machine has worked for 30 minutes.

11. After the duck is red on the front and back, take it out.

12. Cut cucumber into thin strips, shred green onions, add sugar, sesame oil and water to steam the sweet noodle sauce for a few minutes.

13. Let it air dry and use a duck knife to cut the skin of the duck breast into pieces, and then slice the duck meat, which is a crispy skin, a pure meat, a skin and meat, and then a sweet noodle sauce. Roll up with green onion and roast duck cakes and start eating!

Tips:
The step of inflating the duck is very important, and the duck skin must be dried thoroughly before the final effect will be good. This method is not an authentic Beijing roast duck method, but it tastes great when it is made at home. You will know after you try it!