Peking duck, steamed buns and accompaniments
Usually there are many traditions that I look forward to at Christmas. There’s the smorgasbord my family puts out on Christmas Eve where I double up on the potato sausage and avoid the pickled herring. There’s deciphering my grandma’s occasionally evil gifts (sometimes she makes us translate Swedish or sends us on treasure hunts) and seeing who found the almond in the rice pudding, earning themselves a year of good luck.
This year, with the way the calendar worked out, it made more sense for me to visit my family the weekend before Christmas. On Sunday afternoon we set up the smorgasbord — loaded up with all of my favorites — and opened our gifts to each other. There were Christmas cookies, card games, my mom’s cranberry bread and plenty of wine. It was lovely.
And when it was over, it felt like Christmas was over — even though it was only Dec. 22.
With family and traditions over with, my husband and I spent our first Christmas ever home alone. Deciding to make the best of it, we thought we’d take a less traditional route to our Christmas dinner: honey glazed Peking duck, steamed buns and roasted pork belly.
After all no matter where you are and who you’re with, good food is a must for any holiday.
We started the process by air-drying our pekin duck for two days. (note: Pekin duck is a breed, Peking duck is a dish.) Basically this means we left it unwrapped on a rack in our fridge for a few days. This dries out the moisture in the skin allowing for more crispy goodness — the best part of any duck.
Air-dried pekin duck
Next we brushed the inside and outside of the duck with a glaze of honey, soy, ginger, five-spice and Mandarin orange juice.
Brushing on the glaze
We let the duck come to room temperature for a few hours before putting it in the oven. It roasted for an hour or so, getting a fresh coat of glaze every fifteen minutes until it looked like this: