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
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 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
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
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.
PEKING DUCK
The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions.
Provided by Bergy
Categories Whole Duck
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1598.2, Fat 148.9, SaturatedFat 50, Cholesterol 287.5, Sodium 1018.9, Carbohydrate 10.9, Fiber 0.3, Sugar 9.5, Protein 43.9
PEKING DUCK
Mu shu pancakes steam quickly; warm eight at a time so they will stay pliable. Set out the duck and all the accompaniments so guests can fill their own pancakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry
Time 50m
Number Of Ingredients 7
Steps:
- Score skin side of each duck-breast half in a 1/2-inch crosshatch pattern. Season generously with salt.
- Arrange breast halves in a single layer, skin-side down, in a large skillet. Place over medium-high and cook until skin is crisp and golden brown, 8 to 10 minutes. Flip, reduce heat to medium-low, and continue cooking until a thermometer inserted in thickest part registers 135 degrees for medium-rare, 5 to 7 minutes. Transfer to a carving board; let rest 15 minutes.
- Meanwhile, set a steamer basket (preferably bamboo) lined with cabbage leaves or parchment in a wok or skillet containing 1 inch of simmering water. Place pancakes in basket, cover, and steam until warm and pliable, 3 to 4 minutes.
- Thinly slice duck on the bias, against the grain. Serve, with steamed pancakes, cucumbers, slaw, chiles, sauces, and scallions.
QUICK PEKING DUCK
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Halve duck breast horizontally. Then cut with the grain in thin slivers. Mix 1 tablespoon soy sauce with honey, five-spice powder and pepper, toss with duck, and set aside.
- Heat sesame oil in small saucepan, add garlic, cook briefly, then stir in vinegar, jam, chili flakes and remaining soy sauce. Cook 2 minutes over medium heat to blend, then strain through a sieve, mashing the garlic. Set sauce aside.
- Place pancakes on a heat-proof plate. Cover with foil. Set them on top of pan of simmering water to warm.
- Heat sunflower or peanut oil in wok or skillet. Drain duck in sieve to remove excess marinade, add to wok, and stir-fry over high heat 2 to 3 minutes, until browned. Remove from heat.
- Spread warm pancakes with sauce mixture. Top with strips of duck, scallion and cucumber, sprinkle with cilantro, and roll up. Garnish with cilantro sprigs, and serve.
Nutrition Facts : @context http, Calories 1261, UnsaturatedFat 20 grams, Carbohydrate 199 grams, Fat 37 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 14 grams, Sodium 2895 milligrams, Sugar 13 grams
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HOMEMADE PEKING DUCK - CHINA SICHUAN FOOD
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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.
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