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PEKING DUCK INSPIRED BY A CHRISTMAS STORY

Picture for Peking Duck inspired by A Christmas Story

5,886,012 views  A Christmas Story, beyond its bunny suits and leg lamps, is fondly remembered by Generation X-ers for its unfortunate portrayal of Chinese-Americans, and their alluring turkey alternative: peking duck. Crisp skin, juicy meat, deep flavor, all wrapped up in a Mandarin-style pancake with thinly sliced cucumbers, scallions, and hoisin sauce? Fa la la la la, la la la la.

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INGREDIENTS

Cinnamon

Cinnamon

'cloves

'cloves

Star anise

Star anise

Fennel seed

Fennel seed

Szechuan peppercorns

Szechuan peppercorns

head on young Peking duck

1 head on young Peking duck

Soy sauce

4 tbsp Soy sauce

honey

2 tbsp honey

Small knob of Ginger

Small knob of Ginger

garlic

clove garlic

seasoned rice vinegar

2 tsp seasoned rice vinegar

sesame seed oil

2 tsp sesame seed oil

chili garlic sauce

1 tbsp chili garlic sauce

smooth peanut butter

2 tbsp smooth peanut butter

Ground black pepper

Ground black pepper

About  brown sugar

2 tbsp About brown sugar

Cornstarch

Cornstarch

water

4 cups water

Cucumber

Cucumber

Scallions

Scallions

For the Mandarin Style Pancakes:

For the Mandarin Style Pancakes:

boiling water

⅔ cup boiling water

all purpose flour

10 ounces all purpose flour

Sesame oil

Sesame oil

DIRECTIONS

1.

Begin by making a Chinese five-spice mixture by toasting some cinnamon, clove, star anise, fennel seed, and szechuan peppercorn in a dry skillet until fragrant and then grinding them to a fine powder.

Cinnamon

Cinnamon

'cloves

'cloves

Star anise

Star anise

Fennel seed

Fennel seed

Szechuan peppercorns

Szechuan peppercorns

2.

Next, make a hoisin sauce by combining soy sauce, honey, freshly grated ginger, freshly grated garlic, seasoned rice vinegar, sesame seed oil, chili-garlic sauce, smooth peanut butter, a few solid pinches of the Chinese five- spice mixture, ground pepper, and about brown sugar.

Soy sauce

4 tbsp Soy sauce

honey

2 tbsp honey

Small knob of Ginger

Small knob of Ginger

garlic

clove garlic

seasoned rice vinegar

2 tsp seasoned rice vinegar

sesame seed oil

2 tsp sesame seed oil

chili garlic sauce

1 tbsp chili garlic sauce

smooth peanut butter

2 tbsp smooth peanut butter

Ground black pepper

Ground black pepper

About  brown sugar

2 tbsp About brown sugar

3.

If the sauce gets too thin, thicken with cornstarch.

Cornstarch

Cornstarch

4.

Dump about half of the hoisin sauce into the cavity of the duck and stitch it closed using a bamboo skewer.

head on young Peking duck

1 head on young Peking duck

5.

Now, in order to separate the skin from the meat, insert an air compressor tip (covered with the finger of a rubber glove with a hole in the tip) into the neck skin of the duck.

6.

Inflate the skin enough to peel it away from the duck meat.

7.

Boil water with about soy sauce and some of the Chinese five-spice mixture.

water

4 cups water

Soy sauce

¼ cup Soy sauce

8.

Ladle the boiling mixture onto the duck until the skin takes a nice golden color and tightens up considerably.

9.

Let the duck rest in the fridge uncovered for at least one day and ideally 3 days. If you're pressed for time, dry out the skin with a hair dryer.

10.

Roast the duck at 350°F for 1 to 1 ½ hours.

11.

While the duck roasts, make a Mandarin-style pancake by combining boiling water with all-purpose flour until a shaggy dough forms.

all purpose flour

10 ounces all purpose flour

boiling water

⅔ cup boiling water

12.

Turn the dough out on a floured work surface and knead until smooth and supple.

13.

Roll into a 2-inch log and divide into 24 pieces.

14.

Cover the pieces in plastic wrap until ready to use them.

15.

When ready to use, divide one piece at a time in half and roll both halves into 3-inch round pieces.

16.

Brush one side with a light layer of sesame seed oil.

Sesame oil

Sesame oil

17.

Sandwich the oiled sides together and role the whole thing into a 7 to 9 inch pancake.

18.

Toast the pancake in a dry pan until light brown spots begin to form.

19.

Carve the duck breast meat in 1/2 inch slices.

20.

Fill a pancake with finely sliced cucumber and scallions, add the duck meat and top with a bit of the hoisin sauce.

Cucumber

Cucumber

Scallions

Scallions

21.

Enjoy!

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