Peking duck

Peking duck is one of the first dishes that comes to mind when thinking of Chinese cuisine. It was invented by imperial court chefs in the 14th century. It's a roasted duck rubbed with honey and spices, which is then steeped for a long time before cooking. The duck's skin is typically peeled off to create a crispy texture. We offer a simplified homemade version of Peking duck.

Step-by-step recipe

Step 1:

Pour boiling water over the duck, then pour dry white wine over it and rub it into the skin. Pour a little wine inside the duck. Sprinkle the duck with coarse salt and rub it inside and out. Thread the duck onto a bottle and refrigerate for 12 hours.

Step 2:

Remove the duck from the refrigerator, rub it with honey and put it back in the refrigerator for another 10 hours.

Step 3:

Wrap the duck in foil, place on a rack over a baking sheet of hot water and steam in the oven at 200 degrees for about 60 minutes.

Step 4:

Combine soy sauce and sesame oil in a small bowl, add ground ginger and allspice mixture. Mix well.

Step 5:

Mix soy sauce and honey in a clean bowl.

Step 6:

Peel and slice the cucumbers. Cut the green onions into pieces.

Step 7:

Remove the duck from the oven, remove the foil, wrapping it only around the legs and wing tips, and brush the duck with the first sauce.

Step 8:

Bake for 20 minutes at maximum temperature.

Step 9:

Brush the duck with the second sauce and bake for another 10 minutes.

Step 10:

Serve the duck pieces with the vegetables wrapped in a tortilla brushed with hoisin sauce.

Cooking tips

Place the duck in the refrigerator, placing a plate underneath to collect any drippings.

For brushing the duck, it is better to dilute the honey with water and warm it up a little until it becomes liquid.

Slice the duck into thin slices the same length as the cucumbers and onions. You can also add pieces of celery.