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
A world famous dish that is really simple to cook. I have included directions on how to serve this traditional dish. You need to start this dish the day before you plan to eat it.
Provided by Leta8076
Categories Duck
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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 CHINESE
Make and share this Peking Duck Chinese recipe from Food.com.
Provided by Queen Dragon Mom
Categories Whole Duck
Time 8h
Yield 6 serving(s)
Number Of Ingredients 9
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 WITH MANDARIN PANCAKES AND PLUM SAUCE RECIPE
Make this classic restaurant meal at home, entirely from scratch: We show you how to make the duck, the pancakes, and your own plum sauce.
Provided by J. Kenji López-Alt
Categories Entree
Time 17h20m
Yield 6
Number Of Ingredients 21
Steps:
- For the Duck: Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. In a small microwave-safe bowl, combine maltose and soy sauce with 1 tablespoon water. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. In a small bowl, combine salt and baking powder. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.
- For the Pancakes: In medium bowl, combine flour and boiling water and stir with wooden spoon until shaggy dough forms. Turn out on floured countertop and knead until dough is smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.
- On floured surface, roll 1 piece of dough into 3-inch circle. Repeat with second ball. Using pastry brush, coat top of first ball with thin film of sesame oil. Place second ball on top of first. Roll balls together into 8 to 10-inch circle (the thinner the better). Preheat a heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.
- For the Plum Sauce: In a heavy-bottomed 2-quart saucepot, combine sugar with 1 tablespoon water. Melt over high heat and continue to cook, gently swirling pan, until sugar is deep golden brown, about 3 minutes. Immediately add all of vinegar in one go (sugar will bubble rapidly) and cook until sugar redissolves, about 1 minute. Add plums, soy sauce, ginger, and chili garlic sauce, reduce heat to medium-low, and cook, mashing plums with back of wooden spoon until plums are completely broken down, about 10 minutes. Blend sauce with immersion blender or in standing blender until smooth. Transfer to small bowl to serve.
Nutrition Facts : Calories 1446 kcal, Carbohydrate 80 g, Cholesterol 254 mg, Fiber 5 g, Protein 65 g, SaturatedFat 31 g, Sodium 888 mg, Sugar 35 g, Fat 96 g, ServingSize 4 to 6, UnsaturatedFat 0 g
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
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
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.
More about "peking duck food"
HOMEMADE PEKING DUCK - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (2)Total Time 25 hrs 20 minsCategory Main CourseCalories 2294 per serving
- To begin with a perfect Peking duck recipe at home, firstly choose head on (easy to hang for air drying out), clean and lean ducks. Add around 1 teaspoon of white vinegar in clean water and soak the duck for 1 hour. Then prepare lines and tie the ducks from the top of the neck. Hang them on hooks. I hang the ducks on the top of kitchen pool.
- Option 1: heat enough hot oil, then hold the neck and pour the hot oil on the skins. I use a very deep bowl for this step. Be carefully, do not get burnt by the hot oil. This help to make the skin even crisper.
- Firstly cut a line around the breast. Then divide into two part in the middle. Then slice the breast meat with skins one by one. You can hand-shred the left meat off and leave the leftover bones for a soup broth.
PEKING DUCK STIR-FRY RECIPE - KEN HOM | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt. Add the duck and turn to coat. Let the duck marinate for 10 minutes.
- In a large skillet or a wok, heat the oil. Add the duck; reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side. Transfer to a plate.
- Add the garlic, shallot, jalapeño and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes. Add the remaining 1 tablespoon of soy sauce, the reserved marinade, the sugar and the stock and stir-fry, scraping up the browned bits on the bottom of the skillet. Return the duck to the skillet and stir-fry for 30 seconds. Remove from the heat and stir in the peanuts. Transfer to plates, sprinkle with the cilantro and serve.
PEKING DUCK PANCAKE - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (11)Total Time 20 minsCategory Side DishCalories 290 per serving
- In a large bowl, stir in hot water. Set aside until cool down. Knead until smooth dough. Covered and rest for 20 minutes.
- Take one portion out and flatten. Brush oil on the surface. Then overlay with another small portion. Roll the two pieces together.
10 BEST PEKING DUCK RESTAURANT IN SINGAPORE [2022]
From finestservices.com.sg
- Imperial Treasure Super Peking Duck Restaurant. Imperial Treasure Super Peking Duck, Chinese Cuisine. +65 6631 0288. [email protected].
- TungLok XiHe Peking Duck Orchard Central. Peking Irish Duck, Flambe Sea Cucumber, Lobster, Crab, Live Prawn, Fish Maw, Wagyu Beef, Chicken Soup.
- Crystal Jade Golden Palace. Peking Duck. +65 6734 6866. Address. 290 Orchard Road Singapore Paragon S.C. # 05-22. Website. With over 100 locations in 25 major cities, Crystal Jade is a Singapore-based culinary brand with one Michelin star and many Michelin Bib Gourmand honors.
- Min Jiang. Peking Duck. +65 6737 7411. [email protected]. Address. 22 Scotts Road, Singapore 228221. Website. Restaurant dining at the Goodwood Park Hotel in Singapore is recognized for its trademark dishes and unique culinary delights.
- Wah Lok Cantonese Restaurant. Peking Duck, Dimsum Set, Congee, Seafood, Vegetables, Rice & Noodles. +65 6311 8188 or +65 6311 8189.
- Kai Garden 嘉苑. Signature Crispy Peking Duck, BBQ Honey Pork in Homemade Style, Crackling Pork Belly, Kai Garden Signature Fried Rice, Stir-Fried Angel Hair Pasta with Seafood in Black Truffle Sauce, Braised Chicken with Flower Crab, Wok-Fried Liver Fish in Hot Stone, Nourishing Double-boiled Sea Whelk Soup.
- Wan Hao Chinese Restaurant. Peking Duck. +65-6735-5800. [email protected]. Address. Singapore Marriott Tang Plaza Hotel 320 Orchard Road, Singapore, 238865.
- Hua Ting Restaurant. Peking Duck, Dimsum. +65 67396666. [email protected]. Address. 442 Orchard Road, Level 2 Singapore, Singapore 238879.
- Yan 宴. Roast Peking Duck, CHEF’S SIGNATURE CREATIONS, APPETIZER, BARBEQUE DELIGHTS, SOUP, LIVE SEAFOOD, ABALONE DELICACIES, CHEF’S WOK-FRIED DISHES, SEASONAL VEGETABLES AND BEANCURD, NOODLES AND RICE, DESSERTS.
- Jiang Nan Chun 江南春. Peking duck. +65 6831 7220. [email protected]. Address. 2nd Floor, 190 Orchard Boulevard Singapore 248646.
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