How do I master the art of carving peking duck?

Become a carving maestro and showcase your skills with our step-by-step guide to beautifully slicing Peking Duck. Carve it up like a pro!

You'll need

Items needed to answer the question, How do I master the art of carving Peking Duck. Items include: Peking Duck Paper towel Air pump nozzle or straw Large pot Roasting rack Knife

Peking Duck 1 whole duck
Paper towel a few sheets
Air pump nozzle or straw 1
Large pot 1
Roasting rack 1
Knife 1

Take note
Please exercise caution when handling sharp knives and hot ingredients. Additionally, be aware that the process of carving Peking Duck requires some knife skills and may take some practice to perfect.

1

Prepping the Duck

Remove any excess fat from the duck and pat it dry with a paper towel. Make sure all the feathers are removed, if any. Trim the neck and wings for a more presentable appearance.

2

Blow It Up

To achieve that crispy skin, insert an air pump nozzle or a straw into the neck cavity. Pump air between the skin and the meat. This will help separate the skin from the fat for a perfectly crispy texture.

3

Scald It Right

Bring a large pot of water to a boil and carefully pour the boiling water over the duck. This step will tighten the skin and help render excess fat.

4

Hang Out

Hang the duck in a cool, well-ventilated area for at least 4-6 hours. This will allow the skin to dry and further crisp up.

5

Into the Oven

Preheat your oven to 350°F (175°C) and place the duck on a roasting rack. Roast for about 2-3 hours, or until the skin is golden brown and crispy. Keep an eye on it to prevent burning.

6

Carve with Style

Once fully cooked and cooled slightly, it's time for the carving show! Begin by removing the legs and wings. Carefully slice the breast meat, aiming for thin, even slices. Repeat until all meat is sliced.