PEKING DUCK BREAST
Steps:
- Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
- Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
- Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
- Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
- Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
- To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
