The Beijing duck is considered to be the basis of the whole Chinese culinary culture, since the bird in the glaze is, perhaps, one of the most popular Asian dishes. There are literally hundreds of recipes for cooking poultry according to this recipe, which is not surprising, because the dish is already about 800 years old, but if you are interested in how to cook a duck in Beijing with your own hand, we will simplify traditional technologies and describe recipes further.
How to cook a duck in Beijing in an oven?
Ingredients:
- duck - 1,2 kg;
- a mixture of five spices - 1 1/2 st. spoons;
- fresh ginger - 1 teaspoon;
- plums - 10 pieces;
- cane sugar - 35 g;
- soy sauce - 2 tbsp. spoons;
- ground chili - 1/2 tsp;
- orange peel - 1 tsp.
Preparation
Before properly preparing a duck in Peking at home, it is necessary to properly season the washed and dried carcass. The basic seasoning for this dish is a Chinese mixture of five spices, which is already sold ready-made or can be made with own hand from mixed in equal proportions of ground cinnamon, anise, cloves, fennel and Sichuan pepper. Put off a couple of pinch of the fragrant mixture for the sauce, and spread the remainders over the peel and in the bird's cavity. The cavity is also ginger. Place the bird in a preheated 170 degree oven and bake for about 2 hours. During this time, the fat from the duck should be drowned, the skin should become rosy and crispy, and the meat should move away from the bone.
When the bird is almost ready, prepare for the sauce. To make it, you need to put plums peeled from the stones, sprinkle them with sugar, add the remaining mixture of five spices, soy sauce, chili and zest. When the fruit turns into puree, and the sauce thickens - ready. Before serving, the sauce should be slightly cooled. Duck can be served with cakes or pancakes.
How delicious to cook a duck in Beijing?
Ingredients:
For the duck:
- duck - 1.4 kg;
- honey - 85 ml;
- a mixture of five spices - 4 tbsp. spoons;
- soy sauce - 30 ml;
- cane sugar - 15 g.
For sauce:
- starch - 1 teaspoon;
- sauce hoisin - 90 ml;
- granulated sugar - 45 g;
- sesame oil - 25 ml;
- soy sauce - 15 ml.
Preparation
Mix the ingredients for the duck and oil the bird with the resulting glaze, giving the previous layer of the glaze to dry, before applying the next one. About 4 spoonfuls of glaze leave until baking. Bake a duck at 180 degrees for about an hour and a half, not forgetting to turn the bird to the other side in the middle of cooking and grease it with glaze.
For the sauce, mix all the ingredients together and cook until thick.