PEKING DUCK

I N K G E P C K U D 北 京 烤 鸭

THANAPHON & FRIENDS

食 谱 书

About this recipe book.

Embark on a flavorful journey through the heart of Asian-Chinese cuisine. This recipe book is a reflection of my personal experiences and passion for this diverse culinary tradition. Every details included has been carefully crafted and tested to ensure delicious results.

A recipe book designed for commercial kitchens and Asian-Chinese cuisine enthusiasts is likely to be quite comprehensive and provide detailed instructions. Given that the ingredients can be sourced from ordinary Asian suppliers, this recipe book is likely aimed at chefs who want to prepare authentic Peking duck with specialized ingredients and equipment.

The inclusion of a section on friendship and teamwork among the chefs behind the rich culture of Peking duck is a wonderful addition. It highlights the human element and the collaborative effort that goes into creating such a beloved dish.

1st edition 2024 Photography / Layout and book design by Thanaphon TP. Creative Design Studio

All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the author.

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INGREDIENTS

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Pe king du c ks h an g p ro u d l y i n t he d i s p l ay w i nd ow, rea d y to b e s er ved .

Th e du ck ro asts in o u r sp ecialized oven , ach ievin g th e p erfect balan ce of crisp in ess an d ju icin ess.

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PEKING DUCK

The origins of Peking duck can be traced back to the Yuan Dynasty (1271-1368). It was during this time that the dish began to gain popularity in the imperial court.

The original method involved roasting wild ducks, but over time, the recipe evolved and the ducks were specifically bred for this delicacy.

The Ming Dynasty: A Culinary Flourishing.

The Ming Dynasty (1368-1644) saw a significant advancement in the preparation of Peking duck. Chefs experimented with different roasting techniques and developed the iconic hanging oven method, which is still used today. The dish became a symbol of luxury and was often served to important guests and dignitaries.

A Culinary Masterpiece.

Today, Peking Duck is a renowned Chinese dish that has captured the hearts and taste buds of people around the world. Its crispy skin, tender meat, and unique flavor have made it a culinary icon. Let’s delve into the history and traditions surrounding this delectable treat.

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INGREDIENTS Duck Salt Spice 2.5 Kg. 300 g.

20 g.

100 g.

70 g.

20 g.

500 g.

Salt MSG Ground white pepper Five spices Ginger powder Cumin Sugar

Before preparing the duck, you’ll need to prepare all this ingredients listed.

Accurate measurements are the cornerstone of successful cooking. Using precise scales ensures that your recipes are balanced and deliver consistent results. Whether you’re working with delicate spices or large quantities of ingredients, precise measurements guarantee the integrity of your dishes.

Efficient organization is key to a productive kitchen.

Using large containers for storing ingredients helps to maintain order and minimize clutter. With wellorganized storage, you can quickly locate the ingredients you need and avoid interruptions in your workflow.

• Combine all the ingredients in a bowl and mix well.

Glaze Liquid 1/4 tsp. red color (optional) 1,000 g. maltose 4 Ltr. white wine vinegar 500 Ltr. water 2 cinnamon sticks 10 star anise

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Wet Marination • Combine these two sauces in a bowl and mix well, then transfer into five piping bags (1 kg. each bag)

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2.5 Kg. Hoisin Sauce 2.5 Kg. Fermented Black Bean Sauce

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• In a large, clean pot, bring the mixture to a boil over medium-high heat.

Simmer and Reduce for 30-45 minutes • Remove the pot from the heat and let it cool completely. Once cooled, add the bottle of red wine vinegar and stir to combine.

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EQUIPMENTS Sharp knife To create a classic Peking duck, you’ll need a few specialized pieces of equipment: Peking Duck Oven: This is a specially designed oven that allows for even cooking and helps achieve the signature crispy skin. It typically has a rotating rack to ensure uniform browning.

Meat Double Hooks: These are used to hang the duck during the cooking process.

Stainless steel sewing needle

Air Compressor: This is used to inflate the duck and separate the skin from the flesh before cooking.

Air compressor Scissors

Stainless steel meat double hook

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STEP BY STEP

These 7 steps are essential for preparing the duck for the traditional Peking Duck cooking process, which involves roasting the duck in a special oven to achieve crispy skin and succulent meat.

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Cleaning the Duck: Using a sharp knife, remove the wings at the joint where they attach to the body.

Rinse the inside of the duck with cold water to remove any remaining organs or impurities.

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Apply Marination: Rub the marination mixture all over the inside and outside of the duck.

2 tbsp. Wet Marination 1 tbsp. Duck Salt 3 bay leaves / ginger skin 3 fried spring onion roots

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Stitch Hole / Rest: Stitching the duck hole with stainless steelsewing needle.

Place the duck breast side down in the cool room for 2 hours to allow the marination to penetrate.

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Hooking: Use stainless steel meat double hooks to hook the back bones of the duck.

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Inflating: Use an air compressor to pump air into the duck to separate the flesh from the skin.

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Blanching / Drying: Blanch the entire duck in boiling hot water for a few minutes to set the skin.

Rest the duck for 1 hour to allow the skin to dry completely.

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Glazing: Apply a glaze liquid to the skin of the duck. Rest the duck for another hour before transferring it to the cool room.

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Take a pe e k i nto th e t i m e - c o ns u m i ng p ro c e s s of prepa r i ng Peki ng d uc k , from pre p arati on to pre s e nt at i o n.

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COOKING

Fan Drying: Before cooking, use a fan to dry the duck’s skin thoroughly for at least 1 hour. Ensure all surfaces are evenly dried for optimal crispiness.

This is the achieving maximum flavor and crispy skin.

Cooking times may vary depending on the size of the duck and your desired level of doneness. Use a meat thermometer to check the internal temperature.

For medium-rare, aim for 130°F (54°C).

By following these steps, you can achieve a deliciously crispy skin and flavorful duck.

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Roasting: Place the duck breast side against the oven wall. This helps ensure even cooking and prevents the breast from overcooking.

Cook at a temperature between 200-250°C (392-482°F) for 15 minutes. Turn the duck over and cook for another 15 minutes.

Open the oven lid and allow the duck to cook for an additional 15 minutes. This helps to crisp the skin further.

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The art of c arv i n g Pe ki ng d u c k , p a s s e d d ow n t hrough generat i ons,

Ou r Pek in g du ck is s erved with f resh cu cu m ber an d leek , offerin g a ref resh in g

is expe rtl y de m on st rate d .

co ntrast to th e rich f lavo rs.

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YES CHEF!

Beyond the recipes, this book is also a celebration of the joy and camaraderie that can be found in the kitchen.

Cooking is a social activity that brings people together, fostering friendships and creating lasting memories. As you explore these recipes, I hope you’ll be inspired to share your culinary adventures with loved ones.

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食谱书 1st edition 2024 Photography / Layout and book design by Thanaphon TP. Creative Design Studio