PEKING DUCK
A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course
Provided by Ken Hom
Categories Main course, Supper
Time 2h10m
Number Of Ingredients 8
Steps:
- Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
- Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
- Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
- Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
- Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.
Nutrition Facts : Calories 842 calories, Fat 70 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 38 grams protein, Sodium 2.5 milligram of sodium
PEKING DUCK WITH PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h26m
Yield 6 servings
Number Of Ingredients 14
Steps:
- To make the pancakes: Mix the flour, lard, and hot water together and kneed it into dough. Roll it out making the pancakes about 2 millimeters thick, cut out the pancakes in circles 5-inches in diameter. Then slightly pan-fry both sides in a hot pan without oil.
- To make the Peking duck: Rinse and pluck the duck and then hang to dry for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it. Then put the duck into the refrigerator for 4 to 6 hours.
- Hold the duck upright and pour the hot boiling water onto its body until it is puffed. Combine the corn syrup, maltose, and vinegar. Paint the duck with a thin layer of the corn syrup mixture. Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it. Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes.
- Let meat rest for 15 minutes after cooking. Remove the skin and fat layer from the duck. Scrape the fat from the skin and cut the skin into thin strips. Cut the meat into thin slices. Paint a pancake with hoisin sauce. Put the skin and meat slices onto the hoisin, top with shredded carrots and scallion slices, and then roll the pancake up. Repeat with remaining ingredients.
CHINESE TAKE-OUT PEKING DUCK WITH PEKING PANCAKES
Peking duck is a real celebration dish, usually at the center of a Chinese banquet. While the dish can be a bit laborious to prepare, we've tried to simplify the process by using duck breasts instead of a whole duck. It makes less of a mess in your oven and cuts down significantly on the prep and cooking time. This is a delicious and fun dish to serve to a group, but don't forget the napkins! From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Duck Breasts
Time 1h59m
Yield 24 pancakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- To make the Peking duck: Arrange the duck breasts on a rack over a baking pan, skin side up.
- Mix the honey, rice vinegar, and soy sauce together in a small bowl and brush over the skin of the duck. Let the duck breasts sit at room temperature for 1 hour, then brush them again and let sit for 15 minutes.
- Meanwhile, begin making the dough for the pancakes. Combine the flour and water in a large bowl and stir with a wooden spoon. When the dough comes together, turn it out on a lightly floured surface and knead gently for 10 minutes, or until it is smooth and elastic. Divide the dough into 2 pieces, cover it with an inverted bowl or damp towel, and let it rest for 20 minutes.
- Preheat the oven to 375º.
- Add 1/2 cup of water to the baking pan with the duck breasts. Bake for 30 minutes or until the skin is crispy and the duck is cooked through. (If the skin isn't crispy enough, run the breasts under the broiler for about 3 minutes.) Remove the duck from the oven and let it rest until it is cool enough to handle, about 15 minutes.
- While it cools, make the pancakes. On a lightly floured surface, roll out the dough until it is 1/8-inch thick. Cut into 24 rounds using a 2 1/2-inch round cookie cutter.
- Brush the tops of the half the dough rounds with sesame oil and top with the unbrushed rounds. Roll out the rounds until they are 6 inches in diameter, stack them on a plate, and cover them with a damp towel. Continue with the remaining dough. You can combine any scraps and roll them out one more time before discarding them.
- To cook the pancakes, heat a skillet over medium heat and add a pancake to the hot pan. Cook about 1 minute, then flip it and cook for 1 minute longer. The pancake will puff up and brown slightly. Gently separate the halves and stack the cooked pancakes on a dish. Cook the remaining pancakes in the same manner.
- Peel the skin from the cooled duck and cut it into small slices. Carve the duck into thin slices and arrange it on a plate next to the skin.
- Allow your guests to assemble their own pancakes. Spread about 1 teaspoon of duck sauce down the middle of each pancake. Top with green onion, cucumber, duck, and skin and roll the pancake up.
- Make ahead: You can freeze cooked pancakes for up to 1 month or hold them in the refrigerator for up to 2 days. Just separate them with a layer of parchment or waxed paper to make peeling them apart easier, cover with plastic, and, if freezing, cover with a layer of aluminum foil. Thaw and reheat in a steamer, or wrapped in foil in a 350º oven for 10 minutes.
Nutrition Facts : Calories 531.9, Fat 20.1, SaturatedFat 5.1, Cholesterol 217.6, Sodium 307.9, Carbohydrate 41, Fiber 1.9, Sugar 7.2, Protein 44.5
CHINESE TAKE-OUT MU SHU PORK
Mu shu pork is a party on a plate. Don't let the long ingredient list scare you. Once assembled, this dish comes together quickly and disappears from plates even faster. The homemade pancakes are to die for (see my Chinese Take-Out Peking Duck with Peking Pancakes recipe to make the pancakes), but if you are feeling pressed for time, don't hesitate to use frozen store-bought mu shu or Peking pancakes from your local Asian market. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the pancakes according to the directions with the Chinese Take-Out Peking Duck. In a small bowl, combine the pork, 2 tablespoons of the sherry, 2 tablespoons of the soy sauce, 2 tablespoons of the vegetable oil, and half the garlic. Toss together, and refrigerate while assembling the remaining ingredients.
- In a separate bowl, combine the remaining 2 tablespoons of soy sauce and sherry, the stock, 1 tablspoon of the sesame oil, the sugar, chili paste, 1/2 tsp of the salt, and black pepper to taste. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok or saute pan set over medium heat. Add the eggs and stir-fry until they become firm, about 1 minute. Transfer the eggs to a large bowl.
- Add another 2 tablespoons of vegetable oil to the wok and heat. Add the cabbage, mushrooms, and green onion. Saute the vegetables until they begin to soften, about 3 minutes. Add the remaining garlic, the ginger, and 1/2 teaspoon of salt, and continue to cook for another minute, or until the garlic and ginger are fragrant. Transfer the mixture to the bowl containing the eggs.
- Heat the remaining 2 tablespoons of vegetable oil in the wok, then add the pork and its marinade and stir-fry until it is almost cooked, about 2 minutes.
- Return the cabbage and eggs to the wok along with the sauce. When the sauce boils, add the cornstarch mixture and cook for another minute, or until the sauce thickens. Transfer the mixture to a heated platter.
- To serve, arrange a platter with mu shu pork, pancakes, and hoisin and let your guests make their own mu shu.
Nutrition Facts : Calories 1140.2, Fat 59.2, SaturatedFat 11.6, Cholesterol 303.1, Sodium 2834.2, Carbohydrate 102.4, Fiber 1, Sugar 7.7, Protein 39.9
PEKING DUCK
Provided by Food Network
Categories main-dish
Time 9h50m
Yield 4 servings (about 24 pancakes)
Number Of Ingredients 15
Steps:
- For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
- In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
- Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
- For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.
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- Check the inside of the duck for a bag contain the neck and giblets. Remove these and save to make stock or soup later, if desired.
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