Peking Duck

 

                If time permits, once brining is complete, place the duck in the open air in the refrigerator for about 4 hours. The skin will dry out and be crispier.

4 servings

• 1 whole duck

Duck brine

• 1.5 liters water
• 2 cm (1 in) fresh ginger, peeled and sliced
• 250 ml soy sauce
• 15 ml black peppercorns
• 2 bay leaves

Peking lacquer

• 60 ml honey
• 30 ml soy sauce
• 30 ml rice vinegar
• 5 ml ground coriander
• 30 ml fresh thyme, chopped
• Zest and juice of ½ orange
• 2 cloves of garlic, chopped

1. In a bowl, mix all the brine ingredients.
2. In the smallest bowl possible, place the duck and cover it with brine; place in the refrigerator overnight.
3. In another bowl, mix all the hairspray ingredients.
4. Remove duck from brine; pat dry and place on a rack in a baking dish.
5. Pour 1 cm (½ in) of water into the bottom of the dish; if necessary, add water during cooking.
6. Brush the duck with the lacquer and cook for 1 hour 15 minutes. at 1h30 min. in the oven at 375F (190C); brush the duck with lacquer every 15 minutes.
7. Cut and serve.

BON APPÉTIT