Peking Duck Breast Food

PEKING DUCK

Steps:

• Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
• Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
• Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
• Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
• Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

PEKING DUCK

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.

PEKING DUCK BREAST

Steps:

• Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
• Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
• Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
• Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
• Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
• To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.

PEKING DUCK

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.

CHINESE TAKE-OUT PEKING DUCK WITH PEKING PANCAKES

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.

PEKING DUCK CHINESE

Steps:

• Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
• Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
• Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
• Tie a string on to the middle so you can hold the duck and hang it up.
• Bring 6 cups of water to boil in a wok.
• Add maltose or honey and stir to dissolve.
• Add sherry and vinegar.
• Make a slurry out of the cornstarch and add to wok.
• When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
• Repeat until duck is thoroughly moistened.
• Repeat dunking once more.
• Hang duck by string in a cool airy place with a bowl underneath to catch drips.
• Leave for 4-6 hours until skin is dry and taught.
• Put roasting pan on lower oven rack and fill with 2-3 inches of water.
• Oil rack above pan.
• Preheat oven to 350.
• Remove chopstick and string.
• Put duck on oiled rack in center of oven breast side up.
• Cook 30 minutes.
• Turn duck breast down for 45 minutes.
• Turn breast up for 30 minutes or until skin is dark brown.
• While duck is cooking make scallion brushes.
• Trim roots,cut off most of green part, leaving a 3 inch piece.
• Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
• Carve duck and separate meat and skin.
• Mix hoisin with sesame oil and 1 tbl water.
• To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.