Like most classic recipes of other cuisines in the world, the Peking duck recipe has countless variations. The bird can be baked in glaze or simply in spices, and the cooking process can take from several hours to several days. The best duck recipe in Beijing we tried to collect in this material.
Peking duck is a traditional recipe
Usually the duck in Beijing appears before the eaters in one form: the whole bird is covered with varnish glaze, cooked on the basis of soy sauce, honey with vinegar or hoisin sauce. At the same time, the amount of fat under the skin should be minimal, this can only be achieved by prolonged baking at low temperatures. This recipe for duck in Peking is presented below.
Ingredients:
- duck carcass - 2.4 kg;
- honey - 35 ml;
- dry white wine - 30 ml;
- starch - 5 g;
- sauce hoisin - 120 ml.
Preparation
Before cooking, prepare a duck carcass. To do this, rinse the bird and cut off excess fat. Cut off the tips of the wings and pierce the carcass with a skewer across to fix the wings denser to the breast.
Bring to a boil 1.5 liters of water and dilute in boiling water honey, wine and sauce. Dissolve the starch in cold water and pour it into the boiling glaze. Wait until the glaze thickens, remove from heat and dip a duck into it. Take the bird, and then dip again. After re-glazing, suspend the carcass above the container with the glaze and leave to dry in a well ventilated area for 4-6 hours.
In a preheated oven up to 180 degrees, place the pan with a small amount of water. Put the duck over the baking sheet. First 30 minutes breastfeeding, then 45 more inverted, and again half an hour breast-up until the duck is browned.
Peking duck is an old recipe
A centuries-old recipe for a duck does not involve the use of glaze, within its framework the bird is rubbed with a traditional spicy mixture, called a mixture of five spices. Its composition includes ground cinnamon, anise, fennel, clove and Szechuan pepper, mixed in equal proportions.
Ingredients:
- duck carcass - 2.5 kg;
- a mixture of five spices - 15 g;
- salt - 30 g;
- the root of ginger is 4.5 cm.
Preparation
The secret of an ideal crispy crust on a duck lies in its perfect dryness, and therefore, after rinsing the carcass dry dry the peel with a towel and only then rub it with salt and a mixture of five spices. Cut the ginger along into two pieces and chop the bird with a cut from the inside. Put the duck in a 170-degree oven for an hour and a half, after the time drain the excess fat and raise the temperature to 200 degrees for another 20 minutes, so that the cuticle grasped with a blush.
Serve the duck in Beijing with thin pancakes or flat cakes, accompanied by sauce. The duck sauce recipe for Peking is elementary: mix the hoisin sauce with a drop of sesame oil and a tablespoon of water. Sauce is used to spread on duck pieces with the help of green onion feathers.
Peking duck with garlic - recipe
Ingredients:
- duck carcass - 2.5 kg;
- feathers of green onions - 2 pieces;
- garlic teeth - 3 pieces;
- dry white wine - 15 ml;
- soy sauce - 15 ml;
- honey - 115 ml;
- vinegar - 55 ml;
- sauce hoisin - 120 ml.
Preparation
Rub garlic cloves with a pinch of salt into the paste. Distribute the paste over all the walls of the cavity in the carcass of a duck and put a pair of green onion feathers. Sew a cavity or fix a skin with skewers. Combine 1.5 liters of boiling water with wine, soy sauce, honey and vinegar. Dip the bird in a boiling marinade for 3 minutes, then remove and leave to dry in limbo in the refrigerator for 12 hours. Bake the bird for an hour at 200 degrees, turning in the middle of the baking, and after a while, lower the temperature to 190 degrees and leave the duck for another 20 minutes.