Gluten-free Peking Duck
how to make a fabulous Peking Duck, completely gluten-free! This
is a very special meal that is great fun to make! Learn to make
Peking Duck to rival any Chinese chef!
learn to make the following in this class:
and Tips you will Learn:
a fresh duck
the skin from the meat using a bicycle pump or your fingers
crisp skin from the duck meat
is the last time you blew up your entrée with a bicycle
pump? Or hung it in your garage overnight? Sounds pretty weird,
but these are the beginning steps to preparing delicious Peking
Duck. Peking Duck is a special meal you may have enjoyed in a
Chinese restaurant. To accompany our feature this month on Sichuan
Cuisine, we thought it would be fun to teach a class on the preparation
of this delightful and unusual dish. There are several steps to
this dish, none of them difficult, just time consuming. Start
the preparation a day before you plan to serve.
You will need a few specific pieces of kitchen equipment to make
your Peking Duck. If you find that you need a kitchen product,
please visit the Glutenfreeda shopping mall. You will find everything
you need, except the bicycle pump, through our affiliate, Cooking.com.
You will need:
or large deep skillet
a fresh duck
a fresh duck
with all cooking, it is always best to use the freshest ingredients
possible. A fresh unfrozen duck is preferable but you can use
a frozen duck if that is all that is available. We used a frozen
duck with satisfactory results. If you have a relationship with
your butcher, he may be able to order a fresh duck for you. Whether
the duck is fresh or has been frozen, remove any innards packaged
inside the duck, wash it with cold water and dry. Select a 4-5
*If you purchase a frozen duck, be sure nothing has been added
to the duck. Ducks sometimes come with a flavoring packet. These
are sealed in plastic and can be removed with no contamination.
1: Separating the skin from the meat
There are two methods to loosen the skin from the meat. The
more unusual method is with a bicycle pump, no kidding. Although
this admittedly sounds strange, it is fun and effective. Insert
a clean pin from the pump just under the skin of the breast.
Pump up the duck, forcing air between the skin and meat. Repeat
this process in several places into the breasts, legs and
thighs until the skin is separated. It is not necessary to
pump up the back side.
The other method is to slip your fingers between the breast
skin and the meat. Move your fingers around the entire breast,
completely separating the skin from the meat. Make small cuts
at the tops of the legs and insert your fingers completely
around the legs and thighs until the skin comes away from
2: Hanging the duck
Hanging the duck is an important step that will ensure the
skin of the finished duck will be crispy.
To secure the duck for hanging, we used a needle threaded
with butcher's string and inserted it through the tail on
either side of the spine. Tie a sevure knot and leave plenty
of string to hang the duck.
Hang the duck in a cool, dry place. The temperature should
be below 40 degrees F. Be creative, we hung our duck from
a pull-down weight machine in our garage. Place a plate
below the duck to catch any drippings. Let the duck hang
If you can't find a cool, dry place to hang your duck, you
can dry it in the refrigerator; prop the duck up so that
air can circulate around it.
3: Glazing the duck
For the glaze:
piece of ginger, peeled and sliced
green onions, cut off green parts from white ends; reserve white
Tablespoons rice wine
Tablespoon rice vinegar
Tablespoons cornstarch, dissolved in 1/2 cup water
all ingredients except the cornstarch and water mixture in a wok
or a large deep pan and bring to a boil. Blend the cornstarch
mixture and add to wok. Stir and boil until mixture thickens and
will coat the back of a spoon. Turn off heat. Holding onto the
string, lower the duck into the glaze, rolling around to coat
completely. Raise the duck and lower to coat again. When the duck
stops dripping, return it to the garage to hang again. The duck
should hang at least two more hours.
4: Roasting the duck
Heat the oven to 350 degrees F. Place the duck, breast side up
in a roasting pan and add 1" of water to the pan. The water
will keep the duck moist as it roasts. Roast the duck for 2-1/2
to 3 hours. Halfway through the roasting time, turn the pan around
to brown evenly. When the duck is done it will be a beautiful
brown molasses color.
5: Make the crepes
Instead of the pancakes traditionally served with Peking Duck,
we've substituted gluten-free crepes. The crepes are light and
thin and a perfect accompaniment with the duck.
cup gf flour
cup lukewarm water
Tablespoons unsalted butter, melted
Tablespoons unsalted butter
gf flour, milk, lukewarm water, eggs, 2 Tablespoons butter and
salt in a food processor and process until smooth. Pour the batter
into a pitcher or a container with a pouring lip. Cover with plastic
wrap and let stand for 30 minutes.
Place a non-stick or seasoned crepe pan over medium-heat. Coat
the pan with a little unsalted butter. Stir the batter and pour
about 2 Tablespoons into the pan, lifting it off the heat and
tilting the pan so the batter forms an even, thin layer. Cook
until the top is set and the underside is golden. Turn the crepe
over, using your fingers or spatula and cook until the second
side is lightly browned. Remove the crepe to wax paper and continue
to cook the rest of the crepes. Keep the crepes warm until ready
6: Preparing the Garnishes
green onions, the reserved white ends
red bell pepper
yellow bell pepper
prepare the green onions. With a sharp paring knife, cut
off the root ends of the green onions. Make several cuts
1" lengthwise from the white end. Put the green onions
on ice water and set aside. The ends of the green onions
will curl as they soak up water.
score the cucumber lengthwise and then cut into thin rounds.
slice the peppers into 1/8" julienne.
7: Make the sauce
The main ingredient for the sauce in hoisin sauce. If you can't
find a gluten-free brand, use our recipe to make your own. Homemade
hoisin sauce will keep for several weeks, even months in the refrigerator.
cup red wine vinegar
teaspoon garlic powder
teaspoon sesame oil
cup soy bean paste
all ingredients in a food processor and blend until smooth.
Sauce for Duck
teaspoons sesame oil
cup hoisin sauce
all ingredients together in a small bowl, stirring to dissolve
sugar. The sauce should be the consistency of thin ketchup. If
it is too thick, add a little water.
serve on a plate, make a circle of the cucumbers around
the outside of a large serving plate. Make an X pattern
on top of the cucumbers using one red and one yellow pepper
strip. Spoon a puddle of sauce in the center of the plate
and top with strips of duck meat. Lay several strips of
crispy duck skin across the meat. Serve with warm crepes
and green onion brushes on the side.
To eat on a crepe, place a small amount of sauce on a
crepe and add one or two cucumbers, pepper strips, meat,
skin and a green onion, fold and enjoy!