Duck Peking is considered to be one of the main dishes of any festive table. In China, the process of preparing it is a whole art. We will tell you how to cook a duck in Beijing at home, somewhat changing the classic antique recipe.
Classic recipe duck in Beijing
Ingredients:
- duck - 2,5 kg;
- rice vinegar - 50 ml;
- honey liquid - 4 tbsp. spoons;
- Sesame oil;
- spice;
- soy sauce - to taste;
- ground ginger.
Preparation
We offer you a simple recipe duck in Beijing in the oven. So, the bird is thawed in a natural way. Then rinsed, dried, cut off the tips of the wings and remove excess fat. After that, we spread it in a colander and scalded with boiling water. Next, rub the meat outside and inside the rice vinegar and sea salt. Now put the duck in a bowl and put it on the refrigerator for 12 hours. After the time has elapsed, we drain the blood that has been released from it, smear the carcass from the outside with honey and send it back to the cold. The oven is warmed up to 190 degrees, we set the baking tray below, and above it the grid for grilling. Prepared duck lay out the breast on the grate, and fill the pan with water. Cover the bird with foil and bake for about 1 hour.
Meanwhile, we prepare a sauce in a bowl: mix sesame oil with soy sauce, ginger and mix. Spread the duck with a brush and bake for another 20 minutes, at a temperature of 250 degrees. After that, carefully take out the ready-made bird, cool it and serve it to a table with green onions, fresh cucumbers and various sauces.
Duck recipe in Beijing in multivark
Ingredients:
- duck - 1 pc.
For marinade:
- water filtered - 2 l;
- ginger root - 1 slice;
- soy sauce - 60 ml;
- rice vinegar - 60 ml;
- seasoning "5 spices" - 1 tbsp. a spoon;
- honey - 3 tbsp. spoons;
- badonia - 2 pieces;
- salt large - pinch.
Preparation
So, take a fresh gutted duck, carefully washed, dried and cut off excess fat. Spread the carcass on a grate with a pallet and go to the marinade. In the pot, pour the water, throw ginger, chopped slices, seasoning, tubby, put honey, pour rice vinegar and soy sauce. Bring the mixture to a boil and cook a few minutes. We scald the duck from all sides with a hot marinade. In a large pot we put a bottle filled with water, and put a bird on it. We remove this structure in the refrigerator and leave for a day. After that, we spread it with the breast up into the multivark and bake until ready, choosing the "Bake" program. The ready duck is sliced and served with sweet and sour Chinese sauce and mandarin cakes.
Recipe for cooking duck in Beijing
Ingredients:
- duck - 2,5 kg;
- gin - 120 ml;
- honey - 170 ml;
- dry sherry - 1 tbsp. a spoon;
- water 250 ml;
- salt is large.
Preparation
We wash the duck, cut off excess fat and rub it gently inside and outside with gin. Let her brew for 30 minutes, and then put it in a pot of boiling water, waiting for the water to begin to boil again and take out the carcass.