Peking Duck Recipe

A Legendary Dish of Imperial China

INTRODUCTION: Experience the majesty of China's culinary heritage with our Peking Duck Recipe. This revered dish, born in the imperial kitchens of Beijing, showcases the harmonious balance of crispy skin, tender meat, and delicate pancakes, all infused with the subtle sweetness of scallions and hoisin sauce. With its rich history and intricate preparation, Peking duck is a true culinary masterpiece, sure to impress and delight even the most discerning palates.

Ingredients:

For the duck:

- 1 whole duck (3.5-4 lbs), patted dry

- 1/4 cup Chinese five-spice powder

- 2 tbsp brown sugar

- 2 tbsp soy sauce

- 2 tbsp Shaoxing wine (or dry sherry)

- 2 tbsp cornstarch

- 2 tbsp vegetable oil

- 4 scallions, cut into 2-inch pieces

- 4 cloves garlic, minced

For the pancakes:

- 2 cups all-purpose flour

- 2 tbsp cornstarch

- 1/4 tsp salt

- 1/4 tsp sugar

- 1/2 cup warm water

- Vegetable oil for brushing

For the scallion and hoisin sauce:

- 1/2 cup hoisin sauce

- 1/4 cup chopped scallions, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a small bowl, mix five-spice powder, brown sugar, soy sauce, Shaoxing wine, and cornstarch.

3. Rub the mixture all over the duck, making sure to get some under the skin as well.

4. Let the duck sit at room temperature for 30 minutes.

5. Roast the duck in the oven for 30 minutes, then reduce heat to 375°F (190°C) and continue roasting for another 20-25 minutes, or until the skin is crispy and golden brown.

6. While the duck is cooking, prepare the pancakes by mixing flour, cornstarch, salt, and sugar in a bowl. Gradually add warm water and knead until a dough forms.

7. Divide the dough into small balls and roll out each ball into a thin circle.

8. Brush the pancakes with vegetable oil.

9. Once the duck is done, let it rest for 10 minutes before slicing into thin strips.

10. Serve with pancakes, scallions, and hoisin sauce.

Note: Traditionally, Peking Duck is cooked in a wood-fired oven, which gives the skin a unique crispiness. If you don't have access to one, a conventional oven will still produce delicious results!

Here is an estimated calorie chart per serving of Peking Duck (assuming 4-6 servings):

*Per serving (assuming 4 servings):*

- Calories: 742

- Protein: 43g

- Fat: 53g

    - Saturated fat: 17g

- Carbohydrates: 24g

    - Fiber: 1g

    - Sugar: 6g

- Sodium: 750mg

- Cholesterol: 100mg

*Per serving (assuming 6 servings):*

- Calories: 494

- Protein: 29g

- Fat: 35g

    - Saturated fat: 11g

- Carbohydrates: 16g

    - Fiber: 1g

    - Sugar: 4g

- Sodium: 500mg

- Cholesterol: 67mg

*Breakdown by component:*

- Duck meat (3 oz or 85g): 240-300 calories

- Pancakes (2-3 pieces): 120-180 calories

- Scallions and hoisin sauce: 50-100 calories

- Total: 410-580 calories (without skin) to 742 calories (with skin)

Note: The calorie count can vary depending on the size of the duck, the amount of sauce used, and the number of pancakes served. This is an estimate based on average values.