Peking duck - five home-made recipes

Everyone has heard the name of this dish, but not everyone knows what a real Peking duck tastes like. This is understandable: we ourselves are able to cook poultry meat without bothering with the Chinese subtleties. But we will tell you what this dish is in the present version, how to cook the duck with a Chinese accent, and also how to adapt this dish to our domestic conditions.

Peking duck - a classic recipe in the oven

The recipe for a classic Peking duck has its own distinctive features, which few today observe, but for information we will describe them:

• the skin of the bird is rubbed with honey, while under the influence of pumped air it is separated from meat and fat;
• cooked in the oven on cherry branches;
• the whole process is long - about two days, if everything is done “according to science”;
• specially trained people in restaurants for a long time comprehend the art of slicing roasted duck in the form of the thinnest slices up to 120 (each is attached to a piece of skin);
• Peking duck rice cakes and Hoisin sauce are separately prepared and served.

In the home version, the dish will not work out “real”, but in the conditions of restaurants - easily. Usually they cook it either over the fire of the hearth, where the wood of the fruit trees burns out, or fry in a special oven, lowering the heat from maximum to minimum.

Peking duck in the oven is cooked at home according to an adapted recipe:

• Take a carcass weighing up to two or a little more than kilograms, 3 tablespoons of honey, a little salt.
• Prepare the marinade from a spoonful of oil (preferably sesame), the same amount of honey, as well as a couple of spoons of soy sauce.
• Separately, prepare the Beijing Hoyxing duck sauce by combining a spoonful of oil, 3 tablespoons of soy sauce, a teaspoon of chili, garlic powder and wine vinegar. All salt and introduce some Chinese aromatic spices.
• Wash the carcass, dry, coat well with salt and leave for 12 hours.
• Dip the duck in boiling water or scald it quickly from the kettle, then get wet and start pumping air from the syringe under the skin - so the meat will separate from the skin.
• Coat the duck on the outside with honey, and after an hour spread on the inside and outside with a mixture for pickling (it is given above). Repeat this several more times every 30 minutes for 4 hours.

All that remains is to bake the bird.

1. Heat the oven to 250 degrees.
2. Put a baking sheet, filling it a little with water. Put a greased grate on it and a duck on it.
3. So the bird is fried for 40 minutes. Then the temperature should be reduced by a hundred degrees and fry for another hour. Think everything? Not at all! Turn the carcass over and bake for another half hour. Now it’s ready!

Traditional Peking Duck Marinade

You can pickle a duck in completely different ways, but the classic way is still the same.

Here's what the most common version looks like:

• 6 tbsp. tablespoons of soy sauce;
• 1 tbsp. a spoonful of garlic powder;
• 1 tbsp. a spoon of wine (rice) vinegar and a mix of peppers;
• 2 tbsp. tablespoons of sesame oil;
• 1 tbsp. spoon of a mixture of spices (traditionally it includes star anise, ginger root, cloves and a little anise).

Everything is mixed and used cold. There is also a hot marinade, which is cooked in boiling water. Finely chopped ginger root, vinegar with honey and soy sauce are added to it.

BBQ recipe

In nature, you can surprise friends and acquaintances by offering them, instead of the usual barbecue, an excellent duck with Chinese notes, cooked on the grill. In addition to fire and food, you will need a skewer.

Such a bird is being prepared as a traditional barbecue - without fire, in the heat of a fire.

But the carcass must be marinated for a couple of hours in a special composition.

For him, take a liter of water:

• a couple of tablespoons of fruit vinegar (apple or wine);
• three tablespoons of honey;
• a couple of teaspoons of salt;
• spices (marjoram, cloves, star anise);
• a pair of chopped onions.

In the same marinade, you can soak and pieces of duck for barbecue. This will speed up the pickling process, although it is unlikely that this option can be called a traditional Peking duck.

Unusual Peking duck with apples

This is already a dish adapted to the taste preferences of Russians. Apples in it complement the oriental taste of the dish with the aroma and acidity of our gardens.

 

You can simply cut the fruit in medium slices and stuff the carcass by stitching the incision. And you can cook a festive and elegant dish with apples as a side dish. Fruits are better to take sweet and sour varieties. You also need some mustard, honey, soy sauce, spices and salt. Usually in this way a duck is prepared, chopped in large pieces.

How to cook a duck according to this recipe:

• in a mixture of honey and soy sauce, pickle poultry pieces for at least an hour;
• put apples sliced ​​in quarters on a baking sheet or in a mold;
• put the duck and pour the rest of the marinade;
• wrap with foil or shove the mold into the baking sleeve;
• keep in a well-heated oven for 40 minutes.

In orange glaze

A little imagination and the duck will become even more piquant. Try adding a touch of orange and a little cognac - the aroma will be very special.

1. At night, leave the carcass in the cold, grated with cognac and salt.
2. Then rub the zest of the orange and mix with honey.
3. Spread the mixture with the bird and leave for another three to four hours.
4. Bake in foil over medium heat.

Drain the resulting fat from time to time, and an hour after the start of baking, grease the bird with orange juice and soy sauce (3 cup tablespoons of sauce in a glass of juice). Repeat again, frying the duck until tender.

In a slow cooker

Delicate, fragrant and soft duck obtained in a slow cooker.Of course, she does not repeat the classical Peking duck cooked on a skewer or in the oven, but it also turns out delicious. And most importantly - this option is a win-win!

The duck is chopped into pieces. For the marinade, a standard set of spices is taken:

• 4 tbsp. spoons of soy sauce and spices;
• half of Art. tablespoons of vinegar and as much red hot pepper;
• salt 1 tbsp. a spoon;
• glass of water;
• some vegetable oil;
• 1 tbsp. a spoonful of dried ground garlic;
• hot pepper - 1 tsp

What to do:

1. Salt the bird and refrigerate until morning.
2. Brush with honey and wait another hour.
3. Roll in a mixture of all other ingredients except water.
4. Fold the slices in a slow cooker, add water and put on cooking to extinguish. If the ducklings are damp, it is better to extend the cooking time.

We complement the taste with classic plum sauce

Plum sauce goes well with tender duck meat. It is not difficult to cook it, for this you need to boil a kilogram of drain, removing the seeds in advance. When cooking, you can immediately put grated ginger on a fine grater (to taste, but not much), a little cinnamon and a couple of star anise. Rub boiled plums through a colander or sieve, boil, add at the end three quarters of a glass of sugar, three tbsp. tablespoons of soy sauce, half a glass of fruit or rice vinegar and 4 garlic cloves. This sauce is suitable for winter harvesting.

How to eat a Peking duck?

Any food, and the Peking duck especially for the Chinese ceremony.

There are two options for serving - a duck with tortillas or pancakes or, less commonly, with hollow sesame buns.

If you find yourself in a Chinese restaurant, then you will most likely be brought a dish with the finest way sliced ​​duck and pancakes (tortillas).

1. The pancake should be generously spread with sauce (plum, soy or Hoysin).
2. Lay a piece of duck on it.
3. Next, put a few feathers of green onions or leeks.
4. And then - cucumber straws.

All this is wrapped in a straw and appetites. The same ingredients are stacked in a bun.

How to serve a dish: rice cakes or pancakes?

Butchering and serving the duck is a special skill. It is cut as thinly as possible. A piece is placed together with leek and thinly sliced ​​cucumber and wrapped in a pancake, smeared with Hoisin sauce.

The pancake is baked from a simple dough (150 g of flour and a little vegetable oil are taken for a half glass of hot water).

1. Knead the dough should be left for half an hour, then divide into pieces and roll a thin pancake from each.
2. Grease all the workpieces with sesame oil, fold in stacks and bake alternately.

In addition to pancakes, duck is also served with rice cakes, as well as with soup cooked from its bones and other parts.

Table setting for serving dishes

To make the design of the dish in line with his Chinese spirit, try to follow the traditions in serving and in the dishes.

• Sauces are served in small gravy boats or bowls.
• In a separate plate, chopped straws from fresh cucumbers are offered - long and not sluggish.
• Nearby is placed long feathers green onions (or leek rings).
• Pancakes should be warm and served on a flat dish.

And in the center of the table is a duck on a grill and with a pallet. Beauty! And incredible goodies!