Peking Duck Preparation
Someone asked about Peking Duck. Ive got two recipes in my collection - one is too simple, the other too long to post. So Ill just describe what to do, very briefly. If you want a good detailed recipe, check out Ken Homs Chinese Technique (Simon & Schuster, 1981). 1. Loosen the skin from the duck by massaging it, pulling the skin away where possible. 2. Blanch the duck for a couple of minutes. 3. Hang it up to dry for 4 hours, then baste it with sherry or with honey-water 1/2 and 1/2 mixture. Hang it up again to dry for 4 hours. 4. Roast duck - one recipe says the other says 30 min. at 375 15 min at 450 1 hour at 250 55 min at 350 30 min at 400 20 min at 450 The rationale for this Im not sure of, but all recipes claim that changing the oven temperature makes a vast difference. 5. To serve - slice off skin and cut it into 1"x2" pieces. Cut meat into similar-sized pieces. Provide 2" scallion lengths (green and white part), hoisin sauce (canned or bottled), pancakes (below). Each diner rolls a bit of meat, a bit of skin, and a scallion length into a pancake that has been spread with about a teaspoon of hoisin sauce and eats the mess with fingers. Pancakes (adapted from Grace Zia Chu, Pleasures of Chinese Cooking): 2 c flour, 1 c boiling water, 2 T dark sesame oil Add water to flour in a bowl and work with a wooden spoon into a dough. Knead 10 min. and let rest for 10 min. Form into a long roll about 2" in diameter. Cut into 1/2" pieces and flatten to 1/4". Brush a little oil over a piece of dough and lay another piece over it. Roll out with rolling pin, slowly and from the center out, until the piece is 4" or more in diameter. Proceed until all dough is rolled out. Heat ungreased griddle over low flame and add dough circle. When it bubbles slightly, turn it over and heat the other side. While it is still warm, pull apart the two halves and fold at the center with the greased side inside. Repeat with remaining dough circles. Steam for 10 min. before using as above. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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