Beijing Kaoya (Peking Duck)
Serving
Cooking Time
Time to be Ready
Difficulty
Cuisine
- 1 pcsWhole Duck (about 5-6 pounds)
- 1/4 cupHoney
- 2 tbspSoy Sauce
- 2 tbspHoisin Sauce
- 1 tbspRice Vinegar
- 1 tbsChinese Five-Spice Powder
- 1 tbsSalt
- 6 pcsGreen Onion (white parts only)
- 1 pcsGinger (about 2 inches, sliced)
- 1 tbsCorn Syrup
- Pancakes, cucumber slices, and scallions, for serving
- 1Clean the duck thoroughly, removing any excess fat and giblets. Pat dry with paper towels.
- 2In a small bowl, combine the honey, soy sauce, hoisin sauce, rice vinegar, five-spice powder, and salt to create the marinade.
- 3Rub the marinade all over the duck, including the cavity. Let it marinate in the refrigerator for at least 12 hours, or preferably overnight.
- 4Preheat the oven to 300°F (150°C). Place the marinated duck on a roasting rack inside a roasting pan.
- 5Stuff the duck cavity with the green onions and ginger slices. Truss the duck with kitchen twine to secure the cavity.
- 6Roast the duck in the oven for about 1.5 to 2 hours, or until the skin turns golden brown and crispy. Baste the duck with the drippings every 30 minutes for extra flavor.
- 7In a small saucepan, melt the maltose or corn syrup over low heat. Brush the melted syrup all over the duck, creating a glossy glaze.
- 8Increase the oven temperature to 500°F (260°C) and roast the duck for an additional 10 minutes to further crisp up the skin.
- 9Remove the duck from the oven and let it rest for 15 minutes. Carve the duck into thin slices.
- 10Serve the Beijing Kaoya (Peking Duck) with warm pancakes, cucumber slices, scallions, and additional hoisin sauce for dipping.
Beijing Kaoya, also known as Peking Duck, is a legendary dish that hails from Beijing, China. This iconic delicacy is revered for its succulent roasted duck, with its enticingly crispy skin and tender meat. From its meticulous preparation to the delightful flavors it offers, Beijing Kaoya is a culinary masterpiece that has captivated food lovers around the world.
The magic of Beijing Kaoya lies in its preparation process. The duck is first marinated in a blend of seasonings that infuse it with rich flavors and then meticulously roasted to perfection. The result is a gorgeously bronzed duck with a thin, crackling skin that shatters upon every bite, revealing the moist and flavorful meat within.
To enjoy Beijing Kaoya, the duck is traditionally served in thin, delicate slices. Each slice is then wrapped in a thin pancake, along with an assortment of condiments such as cucumber sticks, scallions, and hoisin sauce. The combination of textures and flavors creates a symphony of taste, with the savory, tender duck blending harmoniously with the freshness of the cucumber, the pungency of the scallions, and the sweetness of the hoisin sauce.
The experience of indulging in Beijing Kaoya (Peking Duck) goes beyond the palate. It is a feast for the senses, from the tantalizing aroma that fills the air as the duck roasts to the visual delight of the glistening skin and the vibrant array of accompanying ingredients. Every bite is a moment of sheer pleasure, a celebration of culinary mastery that has been passed down through generations.
Whether you savor Beijing Kaoya in the renowned restaurants of Beijing or in establishments around the world, this dish promises an unforgettable dining experience. It is a testament to the rich cultural heritage of China and a symbol of the country’s culinary excellence. With its irresistible flavors and timeless appeal, Beijing Kaoya continues to captivate the hearts and palates of food enthusiasts worldwide.
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