Peking Duck, Preparation of the Duck

Roasted Peking Duck is a traditional dish from Beijing. What makes the dish so special is the skin, very thin and crispy. The Peking Duck itself has mild and tender meat that is very pleasant to eat. 

We were able to source a local product. I decided to use the technique of drying with a different preparation than the traditional chinese recipe. The first step is to dress the duck, rinse it very well and blow air under the skin to separate it from the meat. We used a small compressor and it turns out to be a two man job to have the duck doubling in size.

  

The duck is quickly poached and put into water to cool down to room temperature.

 

The skin is brushed all over with maltose syrup.

 

We hang it in the smoker for 24-hours to dry the skin. On the smoker we only use the fan, leaving the generator off, so no smoke. Halfway through the drying time, we brushed the duck a second time with maltose syrup.

 

The ducks are now ready for the cooking process. The skin is shiny and sticky and they look appealing.

 
 

 
 
 
 

Comments

[Dan McCarthy]

NICE!
I'm going to try this at home

Thanks

[Aion kinah]

Oh! this site has really nice & awesome information. Thanks.

[Suzanne]

I think the process to make peking duck is very interesting! I mean how many foods can you use a pump with?