Crispy Peking Duck Made Easy with an Air Fryer
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Experience the exquisite taste of Peking Duck, a renowned delicacy from Beijing, right in your own kitchen! This recipe simplifies the traditional overnight roasting process by using a semi-prepared duck and an air fryer, delivering incredibly crispy skin and tender, succulent meat. Enjoy the delightful combination of savory duck, refreshing cucumber, and crisp scallions, all wrapped in delicate duck crepes and dipped in a zesty mustard sauce. It’s a perfect dish for special occasions, celebrations, or when you simply crave an extraordinary meal.
Main Ingredients- 1.3kg Semi-prepared Peking Duck
- 3g Butter, softened at room temperature
- 1/2 Cucumber
- 1/2 Large Scallion (White part)
- Duck Crepes (included with the duck)
Garlic Mustard Sauce- 3 Tbsp Mustard Sauce
- 2 Tbsp Soy Sauce (or seasoned soy sauce)
- 1.5 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 tsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 3 Tbsp Mustard Sauce
- 2 Tbsp Soy Sauce (or seasoned soy sauce)
- 1.5 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 tsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin or Sake)
Cooking Instructions
Step 1
First, let’s prepare the delicious garlic mustard sauce to accompany the Peking Duck. In a bowl, combine 3 tablespoons of mustard sauce, 2 tablespoons of soy sauce, 1.5 tablespoons of sugar, and 2 tablespoons of vinegar. Whisk until the sugar is dissolved.
Step 2
Add 1 teaspoon of minced garlic and 1 tablespoon of cooking wine to the sauce mixture. Stir well once more. To mellow the pungency of the garlic, briefly chill the sauce in the refrigerator to let the flavors meld.
Step 3
If your Peking Duck is frozen, allow it to thaw naturally at room temperature before cooking. Alternatively, you can speed up the thawing process by submerging the duck in cold water. Ensure the duck is fully thawed for even cooking.
Step 4
While the duck is thawing, prepare the garnishes. Wash the cucumber and slice it into thin julienne strips. Thinly slice the white part of the scallion into similar julienne strips. Arrange the prepared cucumber and scallion strips neatly on a serving platter.
Step 5
Once the duck is fully thawed, brush the softened butter (3g) evenly all over the duck’s skin. This step is crucial for achieving a wonderfully crispy and glossy skin when cooked in the air fryer, similar to how butter is applied to pastry before baking.
Step 6
Now, let’s air fry the duck! Preheat your air fryer to 200°C (400°F). Place the buttered duck inside and air fry for 15 minutes. Then, carefully flip the duck and continue to air fry for another 15 minutes, ensuring the entire duck is golden brown and crispy.
Step 7
Gently warm the duck crepes over low heat for just a moment. Avoid overcooking, as they can become tough. The goal is to slightly soften them so they are pliable and easy to separate into individual crepes.
Step 8
Carve the perfectly roasted Peking Duck into serving-sized pieces and arrange them on the plate. Serve alongside the prepared cucumber and scallion juliennes, and the warmed duck crepes. Dip into the special garlic mustard sauce and savor this delightful meal!
