Peking duck is a dish of Chinese cuisine, which has gained popularity among consumers in many parts of the world. The main secret of success is an incredible crisp, achieved through the implementation of a special technology, stunning harmonious taste and non-standard filing.
Peking duck is a classic recipe
Classical duck in Beijing - the recipe is not easy, as it requires the fulfillment of moments that are not always available for execution at home. But if you still decided to take a chance and cook a delicacy at home, then you definitely need to know about them:
- To obtain a characteristic crust, the skin is separated from the pulp before blowing the carcass by blowing. In restaurants, the procedure is performed using a compressor or a special pump.
- Further the carcass is suspended and poured with a liter of boiling water, so that the skin is stretched.
- At the next stage, the bird is marred step by step, rubbing with sherry or rice vinegar, then with salt, honey, and dried for a day.
- To implement the next stage, a wood-burning stove will be needed, in which the carcass will be baked, acquiring an authentic taste.
- Peking duck is served in special pancakes, cut into pieces, each of which must contain skins.
- An indispensable addition is a duck sauce for Peking Huishin, fresh cucumbers and green onions.
Marinade for Peking Duck - recipe
The correct marinade for a duck in Beijing will allow you to get a delicacy as close as possible to the classical variation. And even if you do not have the opportunity to provide the necessary technical conditions, after performing a step-by-step procedure of marinating, you can enjoy the incomparable color of Chinese cuisine. The amount is calculated for a carcass weighing 2.5-3.5 kg.
Ingredients:
- sherry or rice vinegar - 50 ml;
- honey - 150 g;
- sesame oil - 20 g;
- soy sauce - 100 ml;
- ginger ground and pepper - 1 tbsp. spoon;
- salt.
Preparation
- The bird is rubbed with sherry, and after 15 minutes salt is left for 12 hours.
- At the next stage, smear the carcass with half a portion of honey and dry it on the grill for another 12 hours.
- The remaining ingredients are mixed and smeared with a mixture of the dish for half an hour before the completion of the duck baking in Beijing.
Pancakes for duck in Beijing
An indispensable addition, which necessarily accompanies the Chinese dish, are pancakes for duck in Beijing, the recipe of which is described below. They wrap the ruddy slices of the bird, seasoning with Hojsin sauce and adding fresh cucumbers and green onions. The so-called "Mandarin pancakes" are cooked on a dry non-stick frying pan without oil.
Ingredients:
- flour - 300 g;
- boiling water - 1 glass;
- proteins - 2 pcs .;
- sesame oil - 20 ml;
Preparation
- The flour is brewed with boiling water, mixed with the rest of the ingredients and mixed.
- Separate the lump for 14 servings, make cakes from them, oil them on one side, close them in pairs and roll them out.
- Bake pancakes to rouge.
Duck Peking in the sleeve
Peking duck in the oven with the right approach can surprise even those who are used to enjoy a dish from the restaurant, cooked by Chinese chefs. Taking care of the availability of ingredients, you need to try to make the dish at the same time soft, gentle and with a crust. You can implement the recipe for this in your sleeve, spending a total of 2 days.
Ingredients:
- Duck carcass - 1 piece;
- dry sherry or rice vinegar - 50 ml;
- honey - 150 g;
- sesame oil - 20 g;
- soy sauce - 100 ml;
- ginger ground and pepper - 1 tbsp. spoon;
- salt.
Preparation
- Prepared a bird rubbed with wine, salt, and after 12 hours with honey.
- After another 12 hours, put the carcass in a sleeve and bake at 200 degrees for 1.5 hours.
- Remove the duck in Beijing from the sleeve to the grate, grease with a mixture of the remaining marinade ingredients and continue to cook an hour.
Peking duck from piles
Next, you will learn how to cook a duck in Beijing, using as a basis not a whole carcass, but exclusively breasts. Similarly, it will be possible to shorten the time of pickling and heat treatment of meat to 3 hours, and as a result, get a treat in all parameters not inferior to the original. This option makes it unnecessary to tinker with the cutting of the finished carcass.
Ingredients:
- breast - 1.5 kg;
- rice vinegar - 40 ml;
- honey - 100 g;
- sesame oil - 15 g;
- soy sauce - 70 ml;
- ginger and pepper - 1 teaspoon;
- salt.
Preparation
- Breasts are marinated in salt with vinegar for 1 hour.
- The rest of the products are mixed, greased with a mixture of meat and baked on the grill for 30 minutes under the foil.
- Again miss the bird with a spicy mixture and bake until done without foil.
Duck Peking with oranges
Peking duck at home can be cooked with oranges. This variation of the Chinese cuisine differs from the authentic one and is adapted for independent execution in a domestic setting. A special piquancy and freshness is attached to zest and citrus juice, which enrich the palette. For the decoration of the treat for 6 people it will take 2 days.
Ingredients:
- duck carcass - 2 kg;
- orange juice - 200 ml;
- honey - 100 g;
- cognac - 40 ml;
- soy sauce - 70 ml;
- ginger ground and pepper - ½ st. spoons;
- orange peel.
Preparation
- The carcass is cognac, sedimented and left for 12 hours.
- Rub the bird honey mixture with zest, stand for another 6-8 hours, then put in foil and bake in a heated oven 1-1,5 hours.
- Blend the food with a mixture of juice with ginger-pepper mass and soy sauce, put on the grate and brown
- After about an hour, the Peking duck will be ready.
Peking duck with apples
Duck in Beijing, the recipe of which is set forth below, will delight fans of baking ducklings with apples. Apple filling for stuffing will give the desired sourness to meat and fill it with an amazing aroma. Chinese flavor will add seasonings used in the design of a traditional dish. The creation of 6 servings will take 24 hours.
Ingredients:
- duck carcass - 2 kg;
- antonovka - 2-3 pieces;
- sherry - 50 ml;
- honey - 50 g;
- sherry - 40 ml;
- soy sauce - 70 ml;
- ginger, cinnamon and pepper mixture - at ½ st. spoons;
- salt.
Preparation
- Salt the prepared carcass, rub it with sherry and leave it overnight.
- Bring the bird to half-ready in a double boiler, having stood the hour.
- Fill with apples, rub with mixed other ingredients.
- Bake on the grate in the oven until ruddy.
Peking duck in multivark
Peking duck, the quick recipe of which you will find out later, is not the kind that many have tried in a Chinese restaurant, but the taste characteristics will surely please you. In this case, use duck legs or breasts, because the specificity of the device will not allow the carcass to be made entirely. The meal for four will be ready in 10 hours.
Ingredients:
- Legs or breasts - 1.5 kg;
- rice vinegar - 40 ml;
- honey - 30 g;
- oil - 40 ml;
- soy sauce - 50 ml;
- ginger, pepper mixture - ½ st. spoons;
- salt.
Preparation
- Preparation of duck in Beijing begins with marinating meat. Rub the pieces with vinegar and salt, soak for 7 hours.
- Brush the ducklings in oil on the "Zharka", add a little water and the remaining spices and cook for "Quenching" for 1.5 hours.
- Evaporate the moisture on the "Baking" and brown the slices.