The legendary Peking smoked duck: juicy, with crisp skin, wrapped in traditional pancakes with cucumber and spring onions. Simply delicious, and definitely worth trying at home!
- 1 large whole duck
- 1 tablespoon maltose (also known as barley malt syrup)
- 1 orange sliced
- 1 tablespoon salt
- 2 tablespoons Five Spice powder
- small pancakes
- 1 cucumber sliced in to strips
- 1 spring onion
Smoked Duck: Juicy Peking Duck Recipe
Take a large cooking pan and fill it 2/3 with water. Slice an orange, and add the slices to the water. Also add a large tablespoon of maltose. Bring the water to a boil.
Clean the insides of a whole duck. Using either a pump or compressed air, pump air into the duck to separate the skin from the body. Boil for about 30 seconds in the cooking pan.
Sprinkle a tablespoon of salt inside the duck. Also add 2 tablespoons of Five Spice powder. Rub it in.
Let the duck dry in front of a fan for 7 hours, or without a fan for 24 hours.
Place the duck on a smoker that has a temp of 350F at indirect heat. Make sure you have a large dripping pan under your duck. Cook the duck until internal temperature reaches 160 Fahrenheit.
In the meantime, prepare the pancakes (steam them in a basket) by following the directions on the package.
Mix up the ingredients for the sauce.
When the duck reaches the right temperature, let it rest for 15 minutes at room temperature.
Carve the crispy skin of the duck.
Wrap cucumber, spring onions, sauce and Peking duck in the pancakes.
If you try this Peking smoked duck recipe, let us know how it went! You can contact us through the comments below, or at our Facebook page.
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