Clementine Peking Duck

Peking Duck is a famous dish that is known for having crispy skin, being roasted to perfection and boasting excellent flavour. I wanted to be able to make this delicacy, putting my own spin on it using the clementines and spices I had on hand. Although this recipe is not an authentic version of the dish, I was very pleased with the end result and look forward to making it again.


Ingredients

1 4-6 pound duck
12 sage leaves
1 clementine rind- remove as much of the white pith as possible
1 star anise
1 tbsp. ground cinnamon
2 cloves of garlic
1/4 cup chopped ginger- I mixed the cinnamon in with the chopped ginger

Procedure

1. Wash the duck inside and out. Make sure to remove the neck and kidneys that may be left inside. Cut off any excess fat from either end of the bird.
2. Place the duck on a sheet pan lined with a drip rack and gently pull the skin away from the duck meat by sticking your hand into the neck area and pulling it up (breast side up) without tearing it.
3. Stuff the cavity of the duck with the star anise, rinds, sage, cinnamon, ginger and garlic.

I stuffed the cavity of the duck to ensure the duck would be infused with delicious flavor from the inside out, while roasting.

4. Seal the cavity of the duck using a long wooden skewer, weaving it in and out in a sewing pattern while pinching the skin together making sure the cavity is tightly sealed. Push the remainder of the skewer into the cavity of the duck so it is not sticking out during the cooking process.

5. Using small toothpicks, pin the wings on either side. Push the toothpicks all the way into the duck, so the wood does not burn during the cooking process.
6. Using a fork, prick the skin all over, especially in the extra fatty areas.
7. Make a water bath for the duck.

you will need:

1 large deep pan (I used a 5 quart pan)
water- fill pan half way
1 tbsp. peppercorns
1 star anise
rind of one clementine- white pith removed as much as possible
1 cinnamon stick

8. Bring the water mixture to a boil.

9. Place the duck into the hot water mixture breast side up for 30-40 seconds, making sure to continuously ladle the hot liquid over the entire duck. This step will take out some of the fat from the duck and prep the skin for roasting.

10. Remove the duck from the liquid and place onto the rack lined sheet pan, breast side up.

11. Store uncovered in the fridge for a minimum 24 hours. This step will dry out the skin, aiding in a crispy exterior during the cooking process.

12. Preheat your oven to 400 degrees. Season the duck evenly with salt and pepper and flip the duck breast side down.
13. Roast the duck on the rack-lined sheet pan breast side down for 1 1/2 hours. Every so often, ladle out any excess duck fat from the pan and discard. I hardly had any duck fat so I only had to ladle once while I flipped the bird over after the first 1 1/2 hours.
14. If the duck is crispy, flip it over and cook the bird breast side up for an additional hour.
15. Once you flip the duck you will need make the clementine glaze.

you will need:

4 clementines- zest and juice
1 tbsp. ground ginger
1 tsp. garlic powder
1/4 cup of honey
1 1/2 tbsp. sambal oelek
1 tbsp. molasses
1 tbsp. soy sauce

16. Once the duck has been roasting breast side up for an hour, brush the skin with the clementine glaze and continue roasting for an additional 30 minutes or until the duck is crispy. If the duck still needs more time brush it again with more glaze and continue to roast until the duck is perfectly crispy.

Note: If you notice that the duck is getting too dark turn the oven down to 350 degrees.


17. Remove the duck from the oven and let it rest for 30 minutes.

18. Carve and enjoy!!!!!!!!!!!