Grilled Peking Duck Recipes
GRILLED PEKING DUCK
Steps:
- In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the hot soy mixture in the sink. Holding the duck by the handle over the pan, ladle hot soy mixture on all sides until the skin has a "cooked" look. Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over a pan and refrigerate overnight. Pour leftover mixture in an oven-proof saucepan. Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill; cover and grill for 1½ to 1¾ hours using over deep drip pan containing ½ inch water. Place soy mixture over direct coals and boil to reduce by half. Strain soy mixture through a fine sieve and serve with duckling.
Nutrition Facts :
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Cuisine ChineseTotal Time 14 hrs 15 minsServings 4
- For the Duck: Pat duck dry with paper towels. Insert fingers or dull end of a wooden spoon between breasts and skin and slowly separate the two, being careful not to tear skin. Place maltose or honey, soy sauce, and 1 tablespoon of water in a small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds, then stir together until thoroughly combined. Spoon mixture onto duck and rub over entire surface, coating all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, 12 to 36 hours until surface is dry with a leathery appearance.
- For the Pancakes: Combine flour and boiling water in medium bowl and stir with wooden spoon until dough forms. Turn dough out onto floured surface and knead until smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.
- On floured surface, roll one piece of dough into a three-inch circle. Repeat with a second ball. Brush top of first disc with a thin layer of sesame oil. Place second disc on top of the first and roll out into a circle as thin as possible, 8 to 10-inches. Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.
- Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.
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