The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home

Summary by Krater

This video demonstrates how to make ultimate Peking duck at home, covering selection, cleaning, five-spice seasoning, air compression, poaching, glazing, smoking, roasting, and carving.

From the video

Answers: How do you make authentic Peking duck at home with crispy skin and juicy meat?

• Peking duck preparation
• Duck cleaning and fat removal
• Five-spice rub
• Air compression skin separation
• Poaching duck in spiced broth
• Maltose syrup glaze application
• Cold smoking duck
• Roasting and multi-stage cooking
• Carving Peking duck

Ingredients

• star anise
• cinnamon
• chinese five-spice powder
• fennel seed
• szechuan peppercorn
• clove
• salt
• ginger
• maltose syrup
• soy sauce
• applewood chips

What it concludes

• Selecting a head-on and lean duck makes it easier to hang and ensures the skin can become crispy.
• Basting the duck in the spiced broth rather than submerging prevents the cavity from filling with water and washing away flavor.
• Blowing air between the skin and meat using an air compressor is the first step to achieving super-crispy skin.
• Smoking the duck with applewood chips at room temperature for 30 minutes adds a smoky flavor.
• Roasting the duck while hanging or propped up in a pan allows continuous fat rendering and skin drying for a crispy finish.