Peking Duck
Ingredients: cinnamon sticks, clove, star anise, fennel seed, Szechuan peppercorn · 105 min cook time · 650kcal · $28.20
Ingredients
1stick cinnamon sticks, 1pinch clove, 1piece star anise, 1pinch fennel seed, 1pinch Szechuan peppercorn, 4tablespoons soy sauce, 2tablespoons honey, 1knob freshly grated ginger, 1clove freshly grated garlic, 2teaspoons seasoned rice vinegar, 2teaspoons sesame seed oil, 1pinch cornstarch, 1tablespoon chili-garlic sauce, 2tablespoons smooth peanut butter, 2tablespoons brown sugar, 1whole young Peking duck, 10ounces all-purpose flour, 1piece cucumber, 1bunch scallions
Instructions
1. Toast cinnamon sticks, clove, star anise, fennel seed, and Szechuan peppercorn in a dry skillet until fragrant. Smash cinnamon sticks and grind everything into a fine powder.
2. In a medium bowl, combine soy sauce, honey, grated ginger, garlic, seasoned rice vinegar, sesame seed oil, chili-garlic sauce, smooth peanut butter, five-spice mixture, pepper, and brown sugar. Whisk to combine, adding cornstarch if too thin.
3. Dump half of the Hoisin sauce mixture into the cavity of the young Peking duck. Stitch the cavity closed using a bamboo skewer.
4. Inflate the duck by fitting an air compressor hose into the neck skin to separate the skin from the meat.
5. Scald the duck with a mixture of boiling water, soy sauce, and whole five-spice until it takes on a golden color and the skin tightens.
6. Dry the skin using a hair dryer as a shortcut to overnight air drying, while pulling out any stray feathers.
7. Roast the duck at 350 degrees Fahrenheit for 1 to 1.5 hours.
8. Make Mandarin-style pancakes by mixing boiling water and all-purpose flour into a shaggy dough, kneading until smooth, dividing into portions, rolling into rounds, brushing with sesame oil, sandwiching two together, and toasting in a dry pan.
9. Carve the duck by removing wings and legs, and slicing the breast meat into 1/2 inch slices.
10. Assemble by filling a pancake with duck, thinly sliced cucumber, scallions, and top with reserved Hoisin sauce.
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