Simple Three Steps to Home-Made DIY Peking Duck To Get Mahogany Crispy Duck Skin

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Home-made DIY Peking Duck has 3 basic steps nearly every pro chef/restaurant follows:

Step 1. Most important step: preparing and marinating the duck with DIY Peking Duck Toolkit make process easy and fun.

• Type and size of duck: Young duck (grade A) without neck is more readily available at common supermarkets. Head & neck-on ducks are harder to find and mostly available at Asian supermarkets. Size approx. 2.5 - 3kg.

• Defrosted or fresh duck, wipe duck dry inside and out with paper towel; no need to wash in sink and potentially splash and spread raw poultry droplets. Offcourse if duck surface is actually soiled, then washing it is best but try not to splatter droplets.

• Remove all inards placed in duck cavity, peal away all excess fat you can see and get to, and cut off wings leaving wing drums attached.

• Inflate/lift to loosen duck skin from meat all around duck front and back best you can - I prefer using easy flat metal cake spatula method (less mess to clean up) over air pump/compressor method if those are not food grade pumps.

• Add dry spices (mix spices wtih wet sauce if want gravy) into duck cavity and stitch up to seal top neck open area and bottom body cavity.

• Blanch duck skin with boiling water, pat dry, and spread Maltose glaze mixture all over duck outer skin, this step will help to achieve mahogany crispy duck skin. Optional and recommended to add second and third glaze coating after each 30 mins.

• HEALTH & SAFETY REMINDER: You are working with poultry at room temperature. Keep TOTAL time duck outside of fridge under 2 hours and put duck back in refrigerator until ready to roast. With practice, you could prepare and marinate duck within 30 mins.

Step 2. Dry duck skin: Allow the duck skin to dry, uncovered, in the refrigerator for 1-2 days. Reduce drying time with patent pending DIY Peking Duck Fan Box.

Step 3. Roast the duck on rack and pan to 180F, best with convection oven for even heat cooking, browning and crispying of duck skin. For even better roasting results and look like a pro doing it, use the patent pending DIY Peking Duck Roast Pan.

Step 1: A. Separate duck skin from meat using flat metal "cake" spatula, similar to air pump to inflate duck skin, this helps to render out more skin fat during roasting for crispier skin. Stitch and seal top neck skin with bamboo skewer pin.

Step 1: B. Separate duck skin at the front and back of duck, skin is loose. The "air gap" between skin and meat helps to render fat out during roasting for crispier skin.

Step 1: C. Marinate duck by adding dry spices to duck cavity for that unmistakeable Peking Duck aroma. If prefer duck sauce, mix dry spices with oyster sauce, hoisin sauce, fermented bean curd, and cooking wine for an incredible duck gravy for dipping or pairing with favorite side dish. Duck sauce helps to achieve moist and tender meat.

Step 1: D. Add green onions, ginger slices, and bay leaves to duck cavity to further enhance the flavor and aroma.

Step 1. E. Stitch and seal cavity with bamboo/metal skewer pin, push skewer tip through skin, meat, rib cage bones into cavity to secure skewer pin. Metal skewer pin is preferred for tighter stitching to prevent sauce drip if roasting duck vertically.

Step 1: F. Blanch entire duck skin with boiling water to shrink and tighten skin. This helps greatly to achieving thinner, crispier duck skin. Pat dry duck.

Step 1: G. Apply glaze to entire duck skin to achieve that mahogany skin color when roasted.

Step 2: A. Air dry duck (dry aged) in fridge for 1-2 days (3 days max); speed up drying time using our patent pending Siuapp Fan Box (prototype seen here) in fridge. The dryer the duck skin, the crispier it gets when roasted.

Step 2: B. Air dry duck (dry aged) in fridge for 1-2 days (3 days max); speed up drying time using our patent pending Siuapp Fan Box (prototype seen here) in fridge. Fan Box could dry 2 ducks at once. The dryer the duck skin, the crispier it gets when roasted.

Step 2: B. Use typical oven pan and rack to air dry duck skin if no Siuapp Fan Box available.

Step 3: A. Roast duck vertically with patent pending Siuapp Roast Pan. Use horizontal pan and rack if Siuapp Roast Pan is not available. Roast to internal temperature probe reach 180F.

Step 3: B. After roasting, slowly cool down duck (it continues to cook internally) for 15-20 minutes and serve.

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