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In collaboration with ‪@YumCrunch‬
Recipe Below:

1 hour Duck
4 duck breasts

Marinade:

5g Sichuan peppercorns

4g cinnamon sticks

4g fennel seeds

2g star anise

0.5g cloves

100g hoisin sauce

15 salt

7g ginger, grated

5g garlic, grated

1.Make marinade by grinding spices to make a powder and combining with the other ingredients.

2.Score duck breasts on the skin side then rub the marinade over the meat side. Place skin-side up in a refrigerator for at least an hour.

3.In a cold pan over medium-low heat, render the fat from the duck skin, then flip once fully rendered and place in a 350 F oven for 6-8 minutes until the internal temp reaches 130 F. Rest for 10 min and slice.


5 day Peking Duck

1 pekin duck

Neutral oil, for frying

Poaching liquid:

2L water

100g soy sauce

20g salt

8g star anise

8g cinnamon sticks

8g fennel seeds

2g Sichuan peppercorn

2g cloves

Maltose Syrup:

250g maltose

80g soy sauce

1.Using the same marinade as before, coat the inside cavity of the duck.

2.Stitch duck cavity together with a bamboo skewer and use an air compressor (or bike pump) to separate the skin and meat.

3.Remove the wings and feet.

4.Bring poaching liquid to a boil and hold the duck over the liquid. Ladle the liquid over the duck until the skin tightens (about 15-20 times).

5.Microwave maltose until soft and combine with soy sauce. Brush the duck all over with the syrup. Let the syrup cool for a few minutes, then brush the duck again to form a thicker coating.

6.Place a skewer between the wings, across the back of the bird.

7.Hang/rest the duck in the fridge for 3-5 days to dry out the skin.

8.Remove the tail and drain out excess moisture.

9.Preheat your oven to 350 F, cover the duck with foil and roast breast-side down for 30 minutes.

10.Take the duck out and hang for 5 minutes to drain out the rendered fat.

11.Roast duck again breast-side down, uncovered this time until it reaches a core temp of 130 F.

12.Hang the duck again and rest for 15-20 minutes.

13.Heat a pot of neutral oil (about 1-2 minutes worth) to 400 F.

14.While holding the duck by the neck, ladle oil over the skin to crisp it up (10-20 times).

15.Rest the duck for 5-10 minutes.

16.Carve the duck and serve.