Prep duck skin by using an air compressor to separate the skin from the meat.
Make Hoisin paste: (First, mix ingredients together then add to the 4 tbsp of hoisin). Coat internal cavity of the duck with the paste and then proceed to sew the cavity shut.
Coat internal cavity of the duck with the hoisin paste and then proceed to sew the cavity shut.
Air chill the duck for 24 hours.
Prepare the poaching liquid: Bring all ingredients to a boil in a stock pot. Boil for 15-20 min. or until water changes color.
Ladle the boiling poaching liquid over the chilled duck for 20 seconds (skin will become tight).
Remove the duck from the poaching liquid and apply the glaze: Combine the container of maltose with 2C of water and mix well. Then add the rest of the glaze ingredients.
Hang the glazed duck in the walk-in for 5 hours.
Write a 3-step recipe program: 1.) Preheat to 275F. 2.) Cook combi mode 275F- 80% fan- 1 hour 20 min. 3.) 275F- 80% fan- 10 minutes- Turbo mode
Attach the chilled duck with a hanger from its neck inside the combi cavity with a hotel pan placed underneath (to catch any drippings for a sauce).
Peking duck will come out crispy & golden.
Cut up and serve with sauce!
- Whole Peking Duck
- ** Hoisin paste recipe:
- 4.0Tbsp Hoisin
- 2.0Tbsp Sugar
- 2.0Tbsp Garlic Powder
- 1.0Tbsp 5-spice powder
- 1.0Tbsp White Pepper
- 1.0Tbsp Salt
- 1.0Tbsp Ginger Powder
- ** Poaching Liquid Recipe:
- 2.0gal Water
- Citrus peel
- Star Anise
- ** Glaze Recipe
- 2.0c Honey
- 1.0Tbsp Lemon Juice
- 2.0c Vinegar
- 1.0 Container Maltose
- 2.0c Water
Menomonee Falls, WI