JJS Peking Duck with Bao Buns and Hoisin Sauce

Recipe by Stephen Yen, Executive Chef at Liberty National Golf Club, Jersey City, New Jersey, USA

Ingredients

• 1 Duck
• 3 ounces Cucumber (julienne)
• 3 ounces Scallions (julienne)
• 3 ounces Hoisin Sauce
• 6 Bao Buns (steamed)

Duck Brine

• 50 grams Star Anise
• 50 grams Cinnamon Sticks
• 15 grams Black Cardamom
• 15 grams Cloves
• 10 grams Chinese Licorice Root
• 300 grams Granulated Sugar
• 500 grams Kosher Salt
• 100 grams Ginger
• 4.5 liters Water

Duck Rub

• 1 pound Kosher Salt
• 15 grams Five Spice Powder
• 1 ounce Garlic Powder
• 1 ounce Ginger Powder

Aromatics

• 100 grams Shallots (sliced)
• 20 grams Ginger (sliced)
• 20 grams Duck Rub (see recipe)
• 6 grams Star Anise

Duck Skin Prep

• 200 ounces of Swatow Vinegar
• 20 ounces Red Vinegar
• 40 ounces Maltose
• 1 liter Water
• Pinch of Baking Soda

Hoisin Sauce

• 200 grams Hoisin Sauce
• 50 grams Water
• 20 grams Toasted Sesame Oil

Preparation

Duck Brine
Place all the brine ingredients in a large saucepot, boil, then simmer for 1 hour.

Duck Rub
Mix all the ingredients for the rub and set aside for the aromatics portion of the recipe.

Aromatics
Mix all the aromatic ingredients and set aside for the duck cavity.

Duck Skin Preparation
Place the maltose container in warm water to loosen it, then blend with other skin prep ingredients.

Hoisin Sauce
Mix all the hoisin sauce ingredients.

Final Preparation

Clean the ducks thoroughly under cold water, brine for 4 hours, then dry well. Place 25 grams of duck rub into the cavity and add 150 grams of aromatics. Seal the cavity with a skewer. Rinse the exterior of the duck to remove any remaining rub. Blanch the duck’s exterior in a wok or large rondeau. Using a ladle, apply the duck skin prep to the ducks and repeat this process three times, ensuring the ducks are lacquered. Hang the ducks near a fan in a walk-in for at least 48 hours.

Before cooking, bring the ducks to room temperature. Preheat a combi oven to 375°F, then roast the duck for 15 minutes with the fan on high. Turn the oven to 325°F with the fan on low and cook the duck for 40 minutes. Remove the duck from the oven, discard the aromatics in the cavity, and deep fry it for 3-5 minutes at 400°F.

Assembly

Carve and serve the duck with bao buns, scallions, cucumbers, and hoisin sauce.
​