When buying the duck, make sure that the skin is intact. If possible, there should still be a piece of the duck`s neck. In order to optimally design the various necessary drying processes, there should be a cool, airy room in which the duck can hang freely. This can be done in the refrigerator, for example, when a wire rack is placed on the top shelf and the duck then hangs on the wire rack. In the basement I always construct a frame from two chairs with backs. These are placed between a bowl with the backrests facing each other. Then a sturdy stick or a large wooden spoon is placed over the two armrests. The duck is then tied to it. It now floats between the back of the chair. The result is optimized if a table fan is placed in front of the duck. Then the animal floats like a greyhound. The drying processes are absolutely necessary to obtain a Peking duck. The skin will only be crispy and crispy if the drying was optimal and the skin was removed from the meat.
First of all, the duck is washed thoroughly, the fat surfaces are loosened and any quills are carefully and very carefully plucked out with the tweezers. The skin needs to be kept as intact as possible. Then a kitchen string is tied around the neck of the animal and the duck is thoroughly showered inside and out. I always do this in the bathtub. Then it is placed on the drying rack for about 3 hours.
Now the skin is removed from the meat. A so-called lifting air pump is best suited for this. It`s a kind of tube with a foot pedal and the valve sits on a flexible hose. A simple air pump will do the same. However, there is a greater risk that the duck skin will be injured. Slightly lift the skin on the neck, insert the pump valve and pump vigorously. This will detach the skin from the meat.
Then the duck is amputated with poultry shears on the first limb of the wings and legs. Otherwise the parts will burn and give off an unpleasant taste to the rest of the duck. When that`s done, the skin is lifted up. To do this, make a tiny cut between the wings and the clubs. Then carefully insert a chopstick into the first crack between the skin and the meat and guide the chopstick to the cut diagonally opposite and push out a bit. Do the same on the other side. The chopsticks must now lie crosswise under the duck skin, and the ends of the chopsticks rest on the legs and wings.
Then it is scalded with boiling water. To do this, I immerse it in a large pot of water for 5 seconds. But you can always scoop them up with boiling water. It is important that the duck comes into contact with boiling water everywhere and that the skin is evenly darkened.
The second drying process now starts. About 3 hours.
Now boil a brew from the first ingredients that are in front of the duck and use it to scoop the duck evenly. If the duck skin was previously well dried, it can now absorb a lot of the brew. Now it is dried for another 12 hours.
Then preheat the oven to the highest setting. When it is hot enough, a drip pan with approx. 1 ltr. Slide the water onto the bottom rail of the oven. As soon as the water boils, the duck is placed with the breast side down on a grid and pushed in over the drip pan. Fry for 10 minutes, turn over, and after another 10 minutes switch the temperature back to 90 ° C. Fry for another 180 minutes, turning every 30 minutes. To serve, mix the ingredients listed after the duck in a saucepan and briefly bring to the boil.
To serve, carve the duck, detach it from the bones and cut into strips. The sauce and Chinese pancakes are served with it. The duck is eaten by spreading the sauce on a pancake, wrapping a piece of duck in it, like a wrap, and then eating it with a little Asian salad.
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