Air-Fried Peking Duck: A Quick, Crispy Delight

Peking duck is a staple of Chinese cuisine and is often roasted in the oven or deep-fried. However, you can also cook it in an air fryer, which is quicker and less messy than roasting in the oven. This paragraph will discuss how to make Peking duck in an air fryer, including the ingredients and steps required.

How to get crispy skin on Peking duck

Defrosting and Drying

If you are using a whole duck, defrost it in the fridge for a couple of days, leaving it uncovered so that the skin dries out. This will help the skin to crisp up better in the air fryer.

Scoring the Skin

Use a very sharp knife to score a diamond pattern on the duck breast. Be careful only to cut the skin, without touching the meat. Scoring the skin will help it to crisp up and allow the fat to render out.

Marinating

You can marinate the duck to add flavour. Try a mixture of soy sauce, oyster sauce, five-spice powder, garlic, and honey. Marinate the duck overnight, wrapping the bowl with plastic wrap and poking holes so that air can flow through. The air will help to dry the skin, ensuring it turns out super crispy.

Cooking

Place the duck in the air fryer basket, breast side up, and cook at 300-400°F for 25-30 minutes, or until the skin is crispy and golden. If you want the skin to be even crispier, you can increase the temperature to 375°F and cook for another 5-10 minutes.

Draining the Fat

Depending on how fatty your duck is, you may need to drain the fat from the air fryer basket a couple of times during the cooking process. This is especially important if your air fryer starts to smoke.

Marinating the duck

Firstly, if you are using a frozen whole duck, ensure that it is completely defrosted before marinating. Place the duck in the fridge and allow it to thaw for at least 24 hours or up to 48 hours, depending on its size. This step is crucial, as you want the duck to be fully defrosted for even cooking and to achieve that extra crispy skin.

Once the duck is defrosted, remove it from the fridge and take off all the packaging, including any giblets stored inside the cavity. It is important to let the duck come to room temperature for about 30 minutes before marinating. This step ensures that the meat cooks evenly later on.

Now, you can begin preparing the marinade. In a large pot or slow cooker insert, combine all your chosen marinade ingredients. The specific ingredients and their quantities can vary based on your preference and the recipe you are following. However, some common ingredients used to marinate duck include soy sauce, oyster sauce, honey, five-spice powder, garlic, cinnamon, and ginger. You can also add in vegetables like spring onions and cucumber to enhance the flavour.

After preparing the marinade, it's time to add the duck. Place the duck into the pot or slow cooker insert, ensuring that it is fully coated in the marinade. Turn the duck over a few times to ensure it is thoroughly covered. You can use your hands or a brush to spread the marinade evenly.

Once the duck is well-coated, cover the pot or insert and place it in the fridge to marinate. The marinating time can vary depending on your preference and the recipe. You can let the duck marinate for as little as two hours or even leave it overnight for a more intense flavour. The longer you leave it, the more flavourful it will become. If you are marinating overnight, ensure the bowl is wrapped with plastic wrap and poked with holes to allow airflow.

During the marinating process, the air will help dry out the skin, which is essential for achieving that crispy texture when air frying. Remember, the secret to crispy duck skin is to ensure it stays dry, as the skin contains a lot of fat and can burn quickly during cooking.

Once the marinating time has passed, remove the duck from the fridge and proceed to the next steps of your recipe, such as cooking the duck in the air fryer or oven.

Remember, marinating is a crucial step in the cooking process, as it enhances the flavour and texture of the duck. By following these steps and allowing sufficient time for marinating, you will be well on your way to creating a delicious and crispy Peking duck dish.

Air-frying the duck

Now that your duck is marinated and tender, it's time to air-fry it to crispy perfection! Here's a detailed guide on how to do it:

Firstly, preheat your air fryer to 300°F or 400°F, depending on your recipe of choice. While the air fryer is heating up, you can prepare the duck by patting its skin dry. This step is crucial, as duck skin contains a lot of fat, and drying it will ensure it crisps up nicely without burning.

Next, place the duck in the air fryer basket, being mindful to keep the skin side up. If your duck has wings, tuck the tips under so they don't burn. You may also want to poke some holes in the skin with a toothpick or prick it with a fork to allow the fat to render out.

Now, it's time to air-fry! For a large whole duck, cook it at 300°F for 30 minutes, then flip it over and cook for another 30 minutes. For duck breasts, try 15 minutes at 300°F, followed by 10 minutes at 400°F for a perfect medium-rare finish. If you want to add a glaze, brush it on before the final 10 minutes of cooking.

Keep in mind that cooking times may vary depending on your air fryer's wattage and the size of your duck. It's always a good idea to check the internal temperature of your duck with a meat thermometer to ensure it's cooked to your liking. The USDA recommends a minimum internal temperature of 165°F for duck.

Once your duck has reached the desired temperature, remove it from the air fryer and let it rest for at least 5 minutes before carving or shredding. This resting period ensures maximum juiciness!

And that's it! You now have perfectly air-fried Peking duck with crispy skin and tender meat. Serve it with your favorite sides, and don't forget the hoisin sauce!

Shredding the duck

Allow the duck to rest: Before you start shredding, it is important to let the duck rest for a few minutes. Take the duck out of the air fryer and place it on a cutting board or a plate. Let it rest for at least 5 minutes or until it is cool enough to handle. This step helps the juices redistribute and ensures that the meat stays moist and juicy.

Use the right tools: To shred the duck, you will need two forks. Hold one fork in each hand and use them to pull the meat apart. Start by inserting the forks into the meat and then pull the meat away from the bone, using a gentle back-and-forth motion. You can also cut the duck into thin strips using a sharp knife.

Be gentle and patient: Shredding the duck requires a gentle touch. Be careful not to tear or shred the meat too aggressively, as this may affect the texture and appearance of the dish. Take your time and work your way through the meat, separating it from the bone slowly and carefully.

Remove the bones: As you shred the meat, make sure to remove any bones that you come across. Duck bones can be small and delicate, so it's important to be thorough in your removal to ensure that no bones make their way into the final dish.

Don't forget the skin: The crispy skin of the duck is a delicacy and can be included in the dish. After shredding the meat, use your fingers or a knife to carefully remove the crispy skin from the duck. You can cut it into smaller pieces or strips and serve it alongside the shredded meat.

Serve immediately: Once you have finished shredding the duck, it is best to serve it immediately. Place the shredded duck onto a serving platter or individual plates. You can also add it to pancakes or tortillas, along with your choice of sauces and vegetables, as suggested in some recipes.

Serving suggestions

Peking duck is a versatile dish that can be served as a starter or the main course of an Asian menu. Here are some serving suggestions:

Pancakes

Peking duck is often served with pancakes, specifically Chinese pancakes or Peking duck pancakes. Spread Hoisin sauce on a warm pancake, add the shredded duck, and top with spring onion and cucumber strips. Roll it up and enjoy!

Rice

Rice is a great accompaniment to Peking duck, especially when paired with the leftover glaze from the duck. Boil the leftover glaze and drizzle it over rice and vegetables when serving.

Noodles

Stir-fry thin strips of duck meat with vegetables like broccoli, bell peppers, onions, and carrots. Add some soy sauce and garlic for flavor and serve with noodles.

Tacos, Quesadillas, and Tortillas

Shredded duck meat can be used as a filling for tacos, quesadillas, and tortillas, served with toppings like guacamole, salsa, cheese, and peppers.

Fried Rice

Use leftover rice, peas, carrots, and other vegetables, along with shredded duck meat, to make a delicious fried rice dish.

Salads

Peking duck can be served with a simple green salad—a mix of your choice of vegetables with a light dressing.

Sides

Sides such as roasted vegetables (Brussels sprouts, carrots, potatoes, etc.), garlic mashed potatoes, steamed asparagus, sautéed mushrooms with onions, and goose fat roast potatoes are great accompaniments to Peking duck.

Frequently asked questions