Peking duck is a beloved dish that originated in China, but its popularity has spread globally, with various cultures adapting it to their own unique tastes. In the Philippines, Peking duck has become a staple in many restaurants, with Filipinos adding their own twist to the classic recipe. In this article, we will explore how to cook Peking duck the Filipino way, a delicious fusion of Chinese and Filipino flavors.
Understanding the Origins of Peking Duck
Before we dive into the Filipino version of Peking duck, let’s take a brief look at its origins. Peking duck, also known as Beijing roast duck, is a dish that originated in Beijing, China. The dish is believed to have been created during the Imperial era, where it was served as a royal dish. The traditional recipe involves roasting a whole duck in a special oven, resulting in a crispy skin and tender meat.
The Filipino Twist
Filipinos have adapted the traditional Peking duck recipe to suit their own taste preferences. The Filipino version of Peking duck is often served with a sweet and savory sauce, made from a combination of soy sauce, vinegar, and sugar. The sauce is brushed onto the duck during the last stages of cooking, resulting in a sticky and caramelized glaze.
Ingredients and Equipment Needed
To cook Peking duck the Filipino way, you will need the following ingredients and equipment:
- 1 whole duck (3-4 lbs)
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon five-spice powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons scallions, chopped (optional)
- 2 tablespoons calamansi (Filipino lime), sliced (optional)
- A large oven or roasting pan
- A meat thermometer
- A pastry brush
Preparing the Duck
Before cooking the duck, it’s essential to prepare it properly. Here’s a step-by-step guide on how to prepare the duck:
- Rinse the duck under cold water, then pat it dry with paper towels.
- Remove the giblets and neck from the cavity.
- Trim any excess fat from the neck and body.
- Season the duck with salt, black pepper, and five-spice powder.
- Stuff the cavity with garlic, ginger, and scallions (if using).
Cooking the Duck
Now that the duck is prepared, it’s time to cook it. Here’s a step-by-step guide on how to cook the duck:
- Preheat the oven to 400°F (200°C).
- Place the duck in a large oven or roasting pan, breast side up.
- Roast the duck for 30 minutes, then reduce the heat to 375°F (190°C).
- Continue roasting the duck for another 20-25 minutes, or until the skin is crispy and golden brown.
- While the duck is cooking, prepare the sauce by combining soy sauce, vinegar, sugar, and cornstarch in a small saucepan.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Brush the sauce onto the duck during the last 10 minutes of cooking.
Glazing the Duck
The final step in cooking Peking duck the Filipino way is to glaze the duck with the sweet and savory sauce. Here’s how to do it:
- Remove the duck from the oven and brush the sauce all over the skin.
- Return the duck to the oven and cook for an additional 5-10 minutes, or until the sauce is caramelized and sticky.
Serving Suggestions
Peking duck is typically served with steamed pancakes, scallions, and calamansi. Here are some serving suggestions:
- Slice the duck into thin strips and serve with steamed pancakes, scallions, and calamansi.
- Serve the duck with a side of steamed vegetables, such as bok choy or broccoli.
- Serve the duck with a side of fried rice or noodles.
Traditional Filipino Sides
In the Philippines, Peking duck is often served with traditional Filipino sides, such as:
- Lumpia (Filipino spring rolls)
- Adobo (a savory stew made with meat or seafood)
- Lechon kawali (crispy fried pork belly)
Tips and Variations
Here are some tips and variations to help you cook the perfect Peking duck the Filipino way:
- Use a meat thermometer to ensure that the duck is cooked to a safe internal temperature of 165°F (74°C).
- To achieve a crispy skin, pat the duck dry with paper towels before cooking.
- To add more flavor to the duck, marinate it in a mixture of soy sauce, vinegar, and sugar for at least 30 minutes before cooking.
- To make the sauce more savory, add a tablespoon of oyster sauce or hoisin sauce.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking Peking duck the Filipino way:
- Overcooking the duck, resulting in dry and tough meat.
- Not patting the duck dry with paper towels before cooking, resulting in a soggy skin.
- Not brushing the sauce onto the duck during the last stages of cooking, resulting in a lack of flavor.
Conclusion
Cooking Peking duck the Filipino way is a delicious twist on a classic dish. By following the steps outlined in this article, you can create a mouth-watering dish that is sure to impress your family and friends. Remember to use a combination of soy sauce, vinegar, and sugar to create a sweet and savory sauce, and to glaze the duck during the last stages of cooking. With a little practice and patience, you can master the art of cooking Peking duck the Filipino way.
What is Peking duck and how does the Filipino version differ?
Peking duck is a classic Chinese dish that originated in Beijing, China. It is a dish that consists of roasted duck that is served with pancakes, scallions, and hoisin sauce. The Filipino version of Peking duck, on the other hand, is a delicious twist on the classic dish. It is a fusion of Chinese and Filipino flavors, with the addition of local ingredients and spices.
The Filipino version of Peking duck is often served with steamed rice and a side of liver sauce, which is a popular condiment in the Philippines. The dish is also often served with a variety of vegetables, such as stir-fried bok choy and steamed broccoli. The combination of flavors and textures in the Filipino version of Peking duck is unique and delicious, and it is a must-try for anyone who loves Chinese and Filipino cuisine.
What are the key ingredients needed to cook Peking duck the Filipino way?
To cook Peking duck the Filipino way, you will need a few key ingredients. These include a whole duck, which can be found at most Asian markets or supermarkets. You will also need a variety of spices and seasonings, such as salt, pepper, and five-spice powder. In addition, you will need some Filipino ingredients, such as patis (fish sauce) and calamansi (Filipino lime).
You will also need some aromatics, such as onions and garlic, to add flavor to the dish. Finally, you will need some liver sauce, which is a popular condiment in the Philippines. You can make your own liver sauce from scratch, or you can buy it pre-made at most Asian markets. With these ingredients, you can create a delicious and authentic Filipino version of Peking duck.
How do I prepare the duck for roasting?
To prepare the duck for roasting, you will need to clean and pat it dry with paper towels. Then, you will need to season the duck with salt, pepper, and five-spice powder. You can also add some Filipino ingredients, such as patis and calamansi, to give the duck a unique flavor.
Next, you will need to stuff the duck with aromatics, such as onions and garlic, to add flavor to the dish. You can also add some Filipino ingredients, such as lemongrass and bay leaves, to give the duck a unique flavor. Finally, you will need to truss the duck and place it in a roasting pan, ready to be roasted to perfection.
What is the best way to roast the duck to achieve crispy skin?
To achieve crispy skin on your Peking duck, you will need to roast it in a hot oven. Preheat your oven to 425°F (220°C), and place the duck in a roasting pan. Roast the duck for about 20-25 minutes per pound, or until the skin is crispy and golden brown.
To ensure that the skin is crispy, you can also try air-drying the duck in the refrigerator for a few hours before roasting. This will help to dry out the skin and make it crisper. You can also try scoring the skin in a crisscross pattern to help it crisp up during roasting. With these tips, you can achieve a deliciously crispy skin on your Peking duck.
How do I make the liver sauce that is traditionally served with Peking duck?
To make the liver sauce that is traditionally served with Peking duck, you will need a few ingredients. These include chicken livers, which can be found at most supermarkets. You will also need some onions and garlic, which will add flavor to the sauce. In addition, you will need some Filipino ingredients, such as patis and calamansi.
To make the liver sauce, simply sauté the chicken livers and onions in a pan until they are cooked through. Then, add some garlic and Filipino ingredients, such as patis and calamansi, to give the sauce a unique flavor. Finally, blend the sauce in a blender or food processor until it is smooth and creamy. With this recipe, you can make a delicious and authentic liver sauce to serve with your Peking duck.
What are some popular side dishes that go well with Peking duck?
There are many popular side dishes that go well with Peking duck. Some of these include steamed rice, which is a staple in Filipino cuisine. You can also try serving the duck with a variety of vegetables, such as stir-fried bok choy and steamed broccoli. In addition, you can try serving the duck with some Filipino side dishes, such as adobo or sinigang.
Other popular side dishes that go well with Peking duck include pancakes, which are traditionally served with the dish. You can also try serving the duck with some Filipino-style noodles, such as pancit or bihon. With these side dishes, you can create a delicious and well-rounded meal that showcases the flavors of Peking duck.
Can I make Peking duck ahead of time and reheat it later?
Yes, you can make Peking duck ahead of time and reheat it later. In fact, this is a great way to prepare the dish for a large group of people. To make the duck ahead of time, simply roast it as you normally would, and then let it cool to room temperature. Then, wrap the duck in plastic wrap or aluminum foil and refrigerate it for up to a day.
To reheat the duck, simply place it in a hot oven (about 400°F or 200°C) for about 10-15 minutes, or until it is heated through. You can also try reheating the duck in a steamer basket, which will help to keep the meat moist and tender. With these tips, you can make Peking duck ahead of time and reheat it later, making it a convenient and delicious option for any occasion.