How to make Peking Duck at home with a kamado smoker 北京烤鸭

“Peking Duck is a dish from Beijing (Peking) that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. ”

It sounds difficult to make this dish at home, but we succeeded. The key is to separate the duck skin from meat by inflating the duck, then coating coating with boiling water and Rice Syrup water, air dry for 2~3 days. Roast the skin crispy at high temperature 450F for 15 mins, and then lower the temperature to 350F and roast for another 40 to 60 minutes, which successfully restores the golden brown crispy skin of Peking Duck.

------
Prepare the duck 2~3 days in advance, take 40~60 mins. You may need
- a fresh whole duck (3~4 lb)
- plastic straw
- Hand Pump for an inflatable mattress or boat,
- 1 cup of rice syrup (maltose) or honey
- two pointed bamboo stick
- a S-shaped metal hook or a metal ring
- two deep dutch oven
- a apple
- apple wood chip

------
How to slice :
Peking duck slicing technique is unique, so please see the video: 大董烤鴨切片

------
Prepare the meal (Serve 4 people)
- Serve duck skin separately
- Serve duck meat with flour wrappers, sauce, fresh sliced scallion and cucumber (to reduce greasy)
- Mandarin Steamed flour wrapper (or small size flour tortilla)
- Hoisin sauce (or other your favorite bbq sauce with sweet and salty flavors, but no tomato sauce please)
- White part of the scallion or leek, cut into thin, long slices
- Cucumber, cut into thin, long slices

------
How to eat:
- Eating the crispy piece of duck skin with dipping little sugar, magic flavor.

- Reheat flour tortilla with microwave for 15 sec to make it soft,
- Add duck meat, sauce, leek and cucumber, fold a wrap. Enjoy.

• #howto_style
• #peking_duck
• #charcoal_hibachi_grill
• #crispy
• #home_cook_challenge