Recipe – Roast Pekingnese Pei Par Duck

Its CNY and my dad is always the big cook for the family then, this year one of his specialty is roast pekingnese pei par duck.  The whole process is similar to roast duck expect for the cooking part.

To start off, you need to find a good and big whole duck, cut open the back of the duck and use chopsticks to keep them open. After that, you need to blance the whole duck in hot water, not cooking it but enough to remove some extra fats and to cleanse the duck.

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Next is to marinate the duck, there’s 2 parts to this, one is marinating the inner duck and the other is outer part.

For the inner part, mix the following to your taste:

– Chinese five spice powders
– Chinese cooking wine
– Fermented red bean curd paste (nam yue)
– Pepper
– Sugar
– Salt
– Fish Sauce

Marinate the above to the inner part of the duck with the above and proceed to the next part.

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In the next part, in hot water mix white vinegar and malt syrup together, again this is to your taste but the mixture must be thick enough (stir it to estimate) to stick on the duck. Once you are happy with the mixture, “bath” the outer skin of the duck with the syrup mixture thoroughly.

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Once that is done, you will need to hang the duck to dry. This drying process can be done indoor with a fan directed to blow the duck to dry, you do not want heat but just wind to dry it.

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Once it’s dry, its ready to be cooked. Since its difficult to setup coal oven in modern household nowadays, we replace that with the normal convention oven. Heat up the oven to roast temperature (about 160°C), you don’t want to burn it but just nice enough to slowly roast the duck.

Let the duck roast in the oven for a good 40-45 minutes until the duck is cooked. Then remove the duck from the oven.

At this point, the mess start! Heat up a wok of boiling oil, and again, repeatably “bath” the duck with the hot oil until all parts of the skins are nicely browned to crisped.

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Once that is done, you are ready to serve. Best to eaten immediately after cooking! Yes, it’s a look of work but it’s really good ;).

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