Perking Duck : The Art of Making the Most Delicious Recipe

Indulge in the rich and savory delight of Perking Duck, a classic Chinese dish featuring tender meat, crispy skin, and a harmonious blend of flavors. This iconic delicacy promises an unforgettable culinary experience that leaves taste buds longing for more.

Ingredients:

For the duck (or chicken/turkey):

1. 1 whole duck, chicken, or turkey (about 4-5 pounds)
2. 2 tablespoons honey
3. 2 tablespoons soy sauce
4. 1 tablespoon hoisin sauce
5. 2 teaspoons Chinese five-spice powder
6. 1 teaspoon ground white pepper
7. 1 teaspoon sesame oil
8. 1 thumb-sized piece of ginger, grated
9. 2 garlic cloves, minced
10. Salt, to taste

For serving Perking Duck:

1. Thinly sliced cucumbers
2. Thinly sliced scallions (green onions)
3. Hoisin sauce
4. Chinese pancakes or tortillas (for serving)

Instructions:

1. First, clean the duck, chicken, or turkey thoroughly and pat it dry with paper towels. Trim off any excess fat and remove the neck and giblets.
2. In a small bowl, mix together the honey, soy sauce, hoisin sauce, Chinese five-spice powder, white pepper, sesame oil, grated ginger, and minced garlic to make the marinade.
3. Next, rub the marinade all over the duck, chicken, or turkey, including inside the cavity. If possible, let it marinate in the refrigerator for at least 4 hours, or overnight, for better flavor.
4. Preheat your oven to 350°F (175°C).
5. Then, place the marinated bird on a roasting rack in a roasting pan. If using a duck, you can also hang it by the neck in the oven using an S-shaped hook, but for chicken or turkey, roasting on a rack works well.
6. Sprinkle a little salt over the skin to help it crisp up during roasting.
7. Roast the bird for about 2 to 2 1/2 hours, or until the skin turns golden brown and crispy, and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat.
8. Once cooked, remove the bird from the oven and let it rest for a few minutes before carving.
9. To serve, thinly slice the crispy skin and meat. Then, place a slice of the meat and skin on a Chinese pancake or tortilla, add some cucumber slices, scallions, and a drizzle of hoisin sauce.
10. Finally, roll up the pancake or tortilla, and your Perking Duck is ready to enjoy!

Note: If you want extra crispy skin, you can pour boiling water over the duck or chicken before roasting. This helps to tighten the skin and results in a crispy texture. Just be sure to pat it dry before applying the marinade.

You can try our other recipes too for a yummy taste bud, Have a good day or evening