Peking Duck Recipe 45 Food

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.

PEKING DUCK

Steps:

• The *malt sugar called for in this recipe resembles honey.
• This and the other Oriental condiments are available in Oriental food stores.
• Clean the duck and place in a basin.
• Boil a large kettle of water and pour it over the duck, dousing it thoroughly.
• Remove the bird immediately and dry it inside and out with a paper towel.
• Hang it by the neck overnight in an airy place.
• Dissolve the malt sugar in the soy sauce and rub the duck with this mixture.
• When this coating has dried, place the duck on a wire rack in a roasting pan and put it in an oven, preheated to 375°F to roast for 1 hour.
• Do not baste the duck or open the oven door.
• While the duck is roasting, make the pancakes.
• Put the flour in a bowl and gradually add the boiling water.
• Mix well with a wooden spoon, but do not knead the dough.
• Cover with a cloth and leave stand for 20 minutes.
• Form the dough into a long roll about 2 inches in diameter.
• Cut off 1/2 inch rounds from the roll.
• Roll the rounds into balls and flatten them into round cakes 1/4 inch thick.
• When you have used up the dough, dust each cake with flour and roll it out into a paper thin pancake.
• Lightly brush a heavy skillet with oil, and cook the pancakes over low heat for 1 1/4 minutes on each side.
• They are ready when parts of the pancakes start to curl and bubble slightly.
• Stack the cooked pancakes and cover with a damp cloth until required.
• To serve the duck, first slice off the crisp skin in 1-2 inch squares and then slice off the meat.
• Place the skin and the meat on two separate warmed dishes and bring to the table.
• The plum sauce, the bean paste, the scallions and the cucumber strips should all be laid out in separate small dishes.
• Spread a spoonful of sauce on each pancake, lay strips of cucumber and scallions down the center, add duck skin and meat, and roll up the pancake.
• After the duck carcass has been stripped of its meat, it is usually boiled with a large amount of cabbage and traditionally served as a soup to end the meal.

PEKING DUCK

Steps:

• Wash& dry the duck inside and out.
• Rub salt into the cavity.
• Put Duck on a large plate spoon the vodka over the duck& rub all over, turn the duck and make sure you rub the vodka all over the bird Leave it for 4 hours.
• Dissolve the honey in the water and rub all over the duck.
• Do not miss any area Truss the bird and tie a cord around it's neck and hang it in front of an electric fan Leave it to dry for at least 4 hours.
• Preheat oven to 375f.
• Place the ginger inside the duck.
• Place duck on a rack in a pan with water in it.
• The duck must be well above the water.
• Cook for 30 minutes then turn heat down to 300F degrees and continue roasting for about 1 hour.
• Turn heat up to 375f and continue roasting until skin is crisp and brown all over.

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:

• Remove wing tips and feet from duck. Neck skin should be intact with only a tiny hole made about 2 inches above the base of the neck. Remove cavity fat and discard.
• Rinse the duck and massage the entire body by rubbing the skin back and forth, loosening it from the meat. Make sure skin is not punctured. Insert a bicycle pump hose into the neck hole. Keep cavity closed as you pump air into the duck -- inflating it until the skin is taut, rubbing and rolling the skin as it is being inflated to distribute air evenly. Insert a meat hook through the neck bone and hang to dry, in a cool place, for 1 hour.
• In a wok combine the boiling water, honey, rice wine, white vinegar, and cornstarch slurry, and stir until lightly thickened. Hold the duck by the hook and dip it in and out of the boiling water, turning it from side to side, while ladling water over the skin. Do this until the skin is well coated, about 1 minute. Then hang duck up to dry for at least 12 hours or overnight in a draft near a window or other breezy place, spreading paper on floor to catch drippings. If no cool area is available, hang duck from back of a chair and blow a fan on it for several hours. (Alternatively, set duck, unwrapped, on a rack with a pan underneath to catch drippings. Refrigerate, turning occasionally.)
• If your oven is large and tall, remove all racks except the top one. Preheat the oven to 425 degrees. Cover a large pan with aluminum foil to reflect heat and to catch drippings and place the pan in the bottom of the oven. Hook the duck vertically over the top rack in the center of the oven over the drip pan. Roast for 15 minutes. Reduce heat to 350 and roast for 1 1/4 hours.
• (Alternatively, use a vertical roasting rack set in a roasting pan and roast as above. Or place the duck on a rack over the roasting pan in the middle of the oven and roast at 425 degrees for 15 minutes. Turn breast side down and roast another 15 minutes. Turn again, reduce heat to 350 and roast for 3/4 hour.
• For the pancakes: Mix the flour with the boiling water until combined, and add 1 tablespoon cold water to mixture. Knead the dough for 4 minutes, or until soft and smooth. Let it rest for 30 minutes, covered with a bowl.
• Divide the dough into 2 equal portions and knead it until smooth. Roll one portion into a 16-inch log and divide it into 16 pieces. Repeat with the remaining dough. Take each piece and stand it upright on the heel of your hand, round off the dough and then flatten it with your other hand into a circle 2 to 2 1/2 inches in diameter. Paint surface of half of the pieces with pastry brush dipped in sesame oil; place remaining pieces on the oiled pieces, making 16 pairs. Using rolling pin roll the pairs into thin pancakes about 6 to 6 1/4 inches in diameter, rotating circles frequently to insure even thickness.
• Heat an unoiled frying pan until hot. Add 1 pair of cakes and fry 1 minute or until light brown spots appear underneath. Lift up the edges to check for spots. Turn them over and allow them to puff up, indicating they are done. Separate each pair into 2 pancakes. Repeat with remaining pancakes. Transfer the pancakes to a steamer and steam them for 5 to 10 minutes.
• To finish the duck: Put the duck in a wok with 4 to 6-inches of oil, heated to 375 degrees.. Ladle the oil over duck. Cook the duck in this fashion for 2 1/2 minutes per side to crisp the skin.
• Put the duck on a cutting board. Disjoint the wings and drumsticks and place them apart at either end of serving platter, outlining the form of a whole duck. With a razor sharp knife carve the skin on the duck with a very thin layer of meat, trying to make slices as large as possible. Transfer them to the platter. Remove all the meat from the carcass and cut it into strips about 1 * inches long. Arrange the meat strips in center of platter and then cut the strips of skin crosswise into comparable pieces. Lay these over meat.
• To eat: put a pancake on a plate, smear on some Hoisin sauce (with scallion brush if desired) and top with 1 or 2 pieces of skin, either on their own or with meat as well. Add a scallion brush and roll up the pancake.
• Suggested drink: Chinese Black Tea

PEKING DUCK

Steps:

• Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
• Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.
• Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
• Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.

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.

PEKING DUCK (FRUGAL GOURMET)

Steps:

• Remove giblets from inside the duck. Remove the excess fat that hangs about the tail.
• Rub 1 T salt into tho skin and let the duck dry for 1 hour.
• Saute' the orange peel, the 2 chopped green onions, and garlic in the peanut oil for a moment.
• Add 1/2 teaspoon hoisin and the soy sauce. Simmer for a moment, and add the chicken broth. Allow mixture to cool.
• Wipe the duck dry with paper towels.
• Using poultry lacing needles, firmly lace up the neck and tie it closed with twine.
• Begin lacing up the rear end leaving enough space to fill the cavity with sauce.
• After pouring sauce into cavity, finish lacing up the bird, making sure the sauce does not leak out either end! This is very important, it needs to be airtight for the next fun step.
• Now, using the basketball needle and a tire pump, insert the needle into the neck of the bird, just under the skin and on the body side of the string used for the upper neck. Place a 2nd piece of string around the neck just above the point of the needle insertion so that you can tie the neck tightly after pumping the bird like a balloon. Now, slowly and carefully pump up the bird until the skin separates from the meat, remove the needle and quickly tie off the bird (two people for this step really helps).
• The success of the dish depends on the bird being air tight.
• In a large kettle bring 6 quarts water to boil. Add the honey. Make a sling out of one piece of fabric and use it to lower the duck onto the honey water. Roll it gently for a few moments. Don't lose the duck!
• Now remove the duck from the water, and bring the wings around to the back of the bird, and slip a long piece of fabric under the wings.
• Hang the duck so that it swings freely from the sling, in a cool place (we put it in the shower) and aim a fan at it for 3 - 4 hours.
• Play games (Chinese Checkers, Mah Jong, etc) with the family.
• Remove the bird from its roost, and place it gently in a greased roasting rack. Roast for 30 minutes at 425 degrees F.
• Turn the oven to 350 degrees F until you have roasted the duck for a TOTAL TIME of 18 minutes per pound. (Include the first 30 minutes in your time).
• Place a pan of water under the duck to catch the drippings (without smoke - hence the water).
• Remove from oven and allow to rest for a moment.
• Drain the juice and serve in separate bowl.
• The skin is the highlight of the recipe, but the entire duck is amazing!

AUTHENTIC CHINESE 5-SPICE PEKING DUCK

Steps:

• thaw duck overnight in refrigerator.
• remove giblets and trim excess fat from tail area or anywhere hanging.
• pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
• in large wok or pot bring water to a boil.
• add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
• make a slurry with cornstarch (mix with water) then add to boiling mixture.
• dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
• repeat process for another couple of minutes.
• immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
• rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
• after 4-6 hours, rub duck with 5-spice powder to taste.
• heat oven to 375 degrees.
• place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
• roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
• check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
• remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.