Peking Duck
in my too-broke-for-peking-duck but still want to eat era 🥹
Have you ever craved something, but found that it is too expensive to eat out, or it's not as readily available as you hope it to be? That’s for me with Peking duck! Growing up in China, Peking duck was so much more affordable, and also widely seen in restaurants. It was less niche, and less of a luxury good than it is in Singapore. SO, I decided to challenge myself to make Peking duck at home! Sounds crazy, but this recipe is made as home-friendly as possible. I know it looks long and tedious, but trust me, its easier than it looks. It honestly tasted close to the original and satisfied my Peking duck cravings. I highly recommend giving this recipe a try, especially if you are in the feeling-too-broke-for-Peking-duck era 🥹.Â
If you are fancying another duck recipe, check out our Balinese Bebek Betutu instead!
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Peking Duck
(serves 3-4)
Brine marinadeÂ
4 clovesÂ
1 star aniseÂ
1 cinnamon stickÂ
a knob of ginger
handful of whole black pepperÂ
3 cups of waterÂ
3 tbsp of salt
2 tbsp of sugar
Duck marinade
2 duck breast meatÂ
1 tsp of 5 spice powder
4 pinches of salt
4 tbsp of hoisin sauceÂ
2 tbsp of honey
1 tbsp of soya sauce
2 tbsp of waterÂ
Dough for skinÂ
1 cup of flour
pinch of salt
½ cup of hot water
sesame oil for brushing
Garnishes & dressingÂ
1 cucumber, sliced
2 sprig of spring onions, sliced
2 tbsp of hoisin sauce
½ tbsp of honey
2 tbsp of waterÂ
white sesame seeds, optional
directions:
making the brine marinade:
in a pot, throw in all the brine marinade and bring it to a boil. cover and boil for another 5-10 minutes and stir well.Â
allow the brine to cool down (to touch) before adding in the duck breast meat. marinade for at least an hour to remove the gamey taste.
remove the meat from the brine and pat it dry with paper towels, especially the skin.Â
cooking the meat:
score the skin in a hashtag pattern.
season the duck with 5 spice powder on both sides, and rub a generous amount of salt on the skin.Â
on a pan, place the duck skin side down and add a weighted bowl/plate to press down the meat. turn the heat on, and allow it to cook on medium-low heat for about 10 -15 minutes (depending on the thickness of the duck meat).Â
while the meat is cooking, mix together hoisin sauce, honey, soya sauce, and water in a small bowl.Â
after 10 minutes, check the internal temperature, ensuring it’s around 65 to 70 degrees. then, pour the sauce into the pan and baste the meat till it's well coated and glossy. turn off the heat and allow the meat to rest for another 10 minutes before slicing.
making the wrap:
in a bowl, mix together flour, salt, and ¾ of the hot water. if the dough is still dry, add in the remaining ¼ of the water. this ensures that the dough is not too wet and sticky. allow it to rest for 5 minutes.
then, knead the dough into a long log shape and cut them into 4 cm thick dough. make sure that there is an even number of cut doughs. use your hands to roll each piece of dough into a ball and cover with a damp cloth.
take 2 doughs and flatten them with your hands, and brush sesame oil lightly on ONE side of the 2 doughs.
press the side with sesame oil onto the other flatten dough and roll it out thin. repeat.
on medium-low heat, place the double-layered flattened dough in the pan and flip once the dough is slightly brown. repeat and slightly cover the cooked dough to retain moisture.
when it is still warm, peel the cooked double-layered dough into a single layer skin and cover with a kitchen towel.
assemble:Â
in a small bowl, mix together hoisin, honey and water together.Â
thinly spread the dressing on a single layer skin, top it off with sliced duck, cucumber, spring onions and sesame seeds.Â
roll it and enjoy!
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