Vịt Quay Bắc Kinh (Peking-Style Roasted Duck)
80% chuẩn vị · Chinese
A variation inspired by the famous Peking Duck, focusing on achieving a very crispy skin through a specific preparation method involving boiling water and air-drying. The flavor profile is slightly different from traditional Vietnamese Vịt Quay.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Whole duck1 (approx. 2kg)
- Maltose syrup3 tbsp
- Rice vinegar2 tbsp
- Water2 cups
- Salt1 tbsp
- Black pepper1 tsp
- Five-spice powder1 tsp
Các bước
- 1
Prepare the duck: Clean the duck. Scald the duck by pouring boiling water over its entire surface. This tightens the skin.
- 2
Air dry: Hang the duck in a cool, well-ventilated place (or refrigerate uncovered) for at least 4 hours, or preferably overnight, to dry the skin completely.
- 3
Make the glaze: Mix maltose syrup, rice vinegar, and 1/4 cup of water. Heat gently until combined.
- 4
Apply glaze: Brush the duck generously with the maltose glaze.
- 5
Prepare roasting environment: Preheat oven to 160°C (320°F). Place the duck on a rack over a roasting pan. Add 2 cups of water to the bottom of the pan.
- 6
Roast the duck: Roast for about 1.5 to 2 hours, brushing with glaze every 30 minutes. Increase temperature to 200°C (400°F) for the last 15-20 minutes to crisp the skin.
- 7
Rest and serve: Let the duck rest for 15 minutes before carving. Serve with traditional accompaniments like thin pancakes, scallions, and cucumber.
