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.
CUBAN TURKEY IN THE CAJA CHINA WITH SWEET AND SOUR PINEAPPLE MARMALADE
Provided by Katie Lee Biegel
Categories main-dish
Time 2h50m
Yield 12 to 14 buns
Number Of Ingredients 23
Steps:
- Pat the turkey dry with paper towels. Combine the rub ingredients in a small bowl and rub the turkey with the mixture on the inside and outside.
- Make the marinade: Put all the marinade ingredients in a blender and blend to combine. Fill an injector with the mixture and inject the turkey all over. It will plump with the fluid.
- Place the turkey, breast side down, in a disposable aluminum pan. Put the pan inside the Caja China box. Place the lid tray in position and build a charcoal fire in the tray (I use a chimney starter to make this easy). Roast the turkey in the box (no peeking!) for 1 1/2 hours, continuously adding charcoal as it burns out. You will use about 8 pounds of charcoal per hour.
- While the turkey is roasting, make the marmalade: In a medium saucepan over medium-high heat, whisk the orange juice, vinegar, 2 tablespoons water, and the brown sugar until the sugar dissolves. Add the pineapple, onion, and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Simmer, stirring occasionally, until the mixture has thickened, about 15 to 30 minutes. Season to taste with salt and pepper.
- Carefully remove the lid from the Caja China (have a safe place to set it down, as the charcoal is still burning on top). Use the tongs to flip the turkey breast side up. Replace the lid and allow the turkey to roast for another 40 minutes, until the internal temperature of the thigh meat reaches at least 165 degrees. Remove the turkey and tent it with foil for 15 minutes. Slice and serve on buns if desired, with pan juices and pineapple marmalade.
DUCK PASTRAMI, PICKLED RED ONION, MUSTARD, RYE TOAST
Provided by Michael Symon : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For boning whole duck: Remove the first joint of the wing and reserve for stock. Remove the legs and thighs. Remove the feet from the legs and add to the stockpile. Remove the excess skin and use for rendering duck fat.
- Remove the breasts from the breast bone. Trim any excess fat and add to the pile that needs to get rendered. Break down the neck and add to the carcass to make duck stock. Reserve 1 breast with skin off for the pastrami and reserve 1 breast with skin on for the roasted duck breast recipe. Reserve the legs and thighs for the duck confit. Reserve duck livers for the Dirty Quinoa. Reserve duck fat to render. Reserve carcass for stock.
- Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked wood chips into the bottom of the pan and top with a perforated hotel pan or cooling rack placed over the roasting pan.
- Add 2 tablespoons blended oil and all the reserved fat from the duck to a large cast iron pan and place over medium heat to render. After about 10 minutes, remove the solid fat (cracklings) and carefully strain out any impurities. If not using right away, allow the reserved rendered duck fat to cool to room temperature and keep in the refrigerator for up to 1 month.
- Season the duck with salt, pinch sugar, toasted ground coriander, allspice, and peppercorns. Flip and repeat. Drizzle both sides with extra-virgin olive oil.
- Place the duck breast into the perforated part of the smoker or on the cooling rack and seal with foil. Place over high heat and smoke, 5 to 7 minutes. Remove the duck from the pan and let rest.
- For the bull's blood salad: To a large bowl, add the shallot, salt, pepper, apple cider vinegar, whole grain mustard and whisk in the warm duck fat. Taste and re-season, if necessary. To a medium bowl, add the pickled onions, julienned apples, Bull's Blood greens, about 1/4 cup dressing around the sides of the bowl, and season with freshly ground black pepper. Toss to combine and taste.
- For the toast: Place a saute pan over medium-high heat. Add 2 to 3 tablespoons duck fat and 4 to 5 bread slices and add to the pan and toast. Remove from the pan and slice into croutons.
- For each serving, place the salad onto the middle of a plate. Slice the duck thinly on the bias and place over the salad. Garnish with croutons, sliced cracklings, and drizzle with more dressing.
- For the pickled onions: Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
- Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
- Divide the mixture between the jars, pouring the liquid to cover the onions and then screw on the lids. Refrigerate for up to 1 month.
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
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
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.
More about "caja china roasted peking pekin pulled duck sliders with bbq creme fraiche and pickled grilled green onions recipes"
SUCCULENT AND DECADENT GRILL ROASTED PEKING DUCK RECIPE
From amazingribs.com
3.6/5 (90)Servings 8Cuisine American, ChineseCategory Dinner, Main Course
PEKING DUCK RECIPE FOR THE GRILL | TASTEOFBBQ.COM
From tasteofbbq.com
CAJA CHINA-ROASTED “PEKING” “PEKIN” PULLED DUCK SLIDERS WITH BBQ …
From recipenet.org
Servings 8
ROTISSERIE DUCK, PEKING STYLE - DADCOOKSDINNER
From dadcooksdinner.com
ASIAN INSPIRED DUCK SLIDERS - CURIOUS CUISINIERE
From curiouscuisiniere.com
10 BEST PEKING DUCK SAUCE RECIPES - YUMMLY
From yummly.com
BEST PEKING DUCK IN BEIJING 2022 - CHINA DISCOVERY
From chinadiscovery.com
BEIJING ROAST DUCK (PEKING DUCK PANCAKES) AND MERLOT WINE PAIRING
From curiouscuisiniere.com
EASY PEKING DUCK WITH MANDARIN PANCAKES | THE WOKS OF LIFE
From thewoksoflife.com
HOMEMADE PEKING DUCK - CHINA SICHUAN FOOD
From chinasichuanfood.com
BEIJING ROAST DUCK, PEKING DUCK RECIPE, HISTORY OF KAOYA - CHINA
From travelchinaguide.com
PEKING DUCK (BEIJING ROAST DUCK, BEIJING KAO YA) RECIPE - CHOWTOWN
From chowtown.wordpress.com
BARBECUE ADDICTION: BOBBY'S BASICS - FOOD NETWORK
From foodnetwork.com
PEKING SAUCE (DUCK SAUCE) - CHINA SICHUAN FOOD
From chinasichuanfood.com
OVEN ROASTED PEKING CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PEKING DUCK - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
BUTTERED HARISSA CHICKEN RECIPE BY JENNY MORRIS | HARISSA CHICKEN, …
From pinterest.co.uk
SIMPLE CHINESE PORK WITH PEKING SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
JET TILA’S PEKING DUCK SLIDERS RECIPE | LOS ANGELES - DAILYCANDY
From mastercook.com
PIN ON SANDWICHES - PINTEREST
From pinterest.com
BOBBY FLAY'S BARBECUE ADDICTION - WIKIPEDIA
From en.wikipedia.org
PEKING DUCK - JUST A TASTE
From justataste.com
PEKING DUCK: A CHINESE FEAST FOR THANKSGIVING | HUFFPOST LIFE
From huffpost.com
CHINESE PEKING DUCK RECIPE - THE FOREIGN FORK
From foreignfork.com
GRILLED PEKING DUCK RECIPE :: THE MEATWAVE
From meatwave.com
PEKING DUCK WITH SCALLIONS AND HONEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEKING DUCK PANCAKE - CHINA SICHUAN FOOD
From chinasichuanfood.com
TRADITIONAL PEKING DUCK RECIPE - KAT'S BEAUTY BOOK
From katkat.net
EASY PEKING ROASTED DUCK - DIZZY PIG CRAFT SEASONINGS
From dizzypigbbq.com
DUCK RECIPES - PINTEREST
From pinterest.com
SMOKED DUCK: JUICY PEKING DUCK RECIPE - I LOVE GRILLING MEAT
From ilovegrillingmeat.com
PEKINS | BACKYARD DUCKS
From backyardduck.com
PEKING ROAST DUCK, FAMOUS BEIJING FOOD, BEIJING ROAST DUCK
From chinatoursnet.com
PEKING DUCK : RECIPES : COOKING CHANNEL RECIPE | CHING-HE HUANG ...
From cookingchanneltv.com
PEKING DUCK RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
THE BEST 10 ROAST DUCK RESTAURANTS IN BEIJING - CHINA HIGHLIGHTS
From chinahighlights.com
PEKING DUCK | TRADITIONAL DUCK DISH FROM BEIJING, CHINA
From tasteatlas.com
PEKING DUCK | CLASSIC CHINESE RECIPES | SBS FOOD
From sbs.com.au
HOW TO MAKE PEKING DUCK | CHINESE FOOD AND DRINK - THE GUARDIAN
From theguardian.com
BOBBY FLAY BBQ ADDICTION RECIPES I WANT TO TRY - PINTEREST
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love