"Peking duck" what is it? Everyone has heard the name of the dish, but few people know its history. This is by far the most famous dish. chinese cuisine. For 7 centuries, the classic recipe has remained unchanged. The dish was prepared exclusively for the emperor. For cooking, the highest quality ducks were selected and for several days they were cooked under the close supervision of the imperial chefs.
There are 2 ways to roast duck
- A duck hanging over the fire languishes for several hours;
- In a closed oven, with a gradual decrease in heat.
The debate about which cooking option is better does not subside until now.
Particular attention should be paid to the choice of birds. It should be young, but fleshy enough. The ideal weight is 2-3 kilograms. You can even try and find a special "Peking" variety of duck, which is designed specifically for this dish.
Cooking takes a lot of time, but the result is worth it. Crispy spicy crust and tender flesh will appeal to everyone. You can serve it as in China - wrap the meat in a pancake, flavor with sauce, onions and cucumbers, or simply put the duck on a plate with a side dish.
It looks attractive and appetizing, looks worthy on the festive table. On the eve of the holidays, it is worth taking the Peking duck recipe into service.
"Chinese Sun"
Duck with pancakes When a fragrant duck is wrapped in a still-warm mandarin pancake, it delights even the most picky gourmet.
In order to prepare the marinade you will need:
- Purified water - 1.5 liters;
- Ginger root - 3.5 centimeters;
- Liquid honey - 2.5 tablespoons;
- Soy sauce - 45 milliliters;
- Pepper - 1 tsp;
- Duck - 2.5-3 kg.
For tangerine pancakes you need:
- Flour - 140 grams;
- Hot water (~ 85 ° C) - 120 milliliters;
- Sesame oil - 4 tablespoons;
- Cucumbers - 3 pieces;
- Green onions - 0.5 bunches;
- Mandarin pancakes;
- Sweet and sour sauce;
- Hoisin.
- Combine the ingredients for the marinade in a saucepan.
- Bring the mixture to a boil, cook for 3-5 minutes.
- Drizzle duck with marinade on all sides. The skin should stretch and acquire a golden color.
- Tie the duck with kitchen thread and hang for a day in a well-ventilated, cool room (pantry, loggia).
- After 24 hours, remove it, bring it into the room and leave for 60 minutes at room temperature.
- Preheat the oven to 205°C and place the bird in it for 40-45 minutes.
- While the dish is baking, prepare pancakes. To do this, mix flour with water, and knead elastic dough not sticky to hands. Let him rest for 30 minutes. Cut the dough into 10 equal pieces and roll them out. Lubricate the pancake with sesame oil and fry on both sides in a hot pan.
- Slice cucumbers. To make them more crispy, they should be held in a bowl with ice.
- Chop the green onion.
- Cut the cooked duck into bite-sized pieces.
- Serve in separate dishes: pancakes, duck, onions, cucumbers, sauce and hoisin.
Your guests will surely love this unusual presentation. Everyone will be able to put on a pancake such a portion that will be needed.
"Eastern"
Cooking duck Cooking duck in Peking style is not a quick business. And start cooking should be 24 hours before serving the dish to the table. It is marinated in advance so that the crust is crispy and the flesh is tender and juicy. This is not quite a classic recipe, but this does not make the dish tasteless.
- Duck - 2 kilograms;
- Soy sauce - 120 milliliters;
- Liquid honey - 4.5 tablespoons;
- Purified water - 250 milliliters;
- Sherry - 3 tablespoons;
- Grated ginger - 0.5 tbsp;
- Sesame oil - 0.5 tbsp;
- Black pepper - 0.5 tbsp;
- Table salt - to taste.
Cooking sequence:
- Rinse the bird well, remove the hairs and cut off the upper phalanges of the wings, excess fat from the neck and tail.
- Pour boiling water over it on all sides and rub with sherry.
- Leave it for 20 minutes.
- Then rub the duck with salt, put it on a glass or bottle and put it in the refrigerator, ventilated cool loggia or pantry for 10-14 hours. Do not forget to place a dish under the duck so that all the liquid flowing from the bird collects in it.
- After the set time, smear the duck with liquid honey and leave it for another 12 hours
- Take the duck out of the refrigerator.
- In the meantime, preheat the oven to 180°C and place a baking sheet down one third filled with water.
- Place the duck on the wire rack and place it over the baking sheet.
- Bake 60 minutes.
- At this time, mix the pepper, oil, ginger and sauce.
- Generously coat the bird on all sides with sauce and bake for another 20 minutes at a temperature of 250 ° C.
- After that, give the bird a "rest" for 15 minutes and you can serve it on the table.
The dish goes well with any side dish. Its addictive aroma captivates and awakens the appetite.
"Festive"
Festive duck Peking duck marinades - hundreds. Each of them is good in its own way. And the most important thing is that they are all win-win. The bird adopts the taste of spices and marinade well, it is interesting that after cooling it does not lose its softness and juiciness. Remaining delicious even after a while, after cooking.
Ingredients needed for cooking:
- Duck - 1 piece, weighing 2-3 kilograms;
- Purified water - 1.8 liters;
- Ginger root - 1 piece;
- Soy sauce - 50 milliliters;
- Rice vinegar - 50 milliliters;
- Seasoning 5 spices - 2 tsp;
- Badian - 1.5 tablespoons;
- Liquid honey - 2.5 tablespoons;
- Salt - to taste.
Cooking sequence:
- Prepare the marinade by mixing water, spices, honey, sauce, vinegar and sliced ginger. Bring it to a boil and boil for 5 minutes.
- Rub the marinade over the duck on all sides.
- Stand the bird upright in a glass or bottle and leave it for 24 hours in the refrigerator.
- Take it out an hour before baking and leave it at room temperature.
- Rub the duck with salt and place on a wire rack, breast side up.
- Bake in the oven at 200°C. The crust should become golden in color, and the juice that stands out should be transparent.
When serving, add soy, sweet and sour or haise sauce to the duck.
"Pink Sunset"
Duck with vegetables Duck can be cooked not only whole, but also in portions. Especially if you do not like to cut it or a small oven. Therefore, Peking duck can also be cooked in a pan.
This will require:
- Duck breast - 1 piece;
- Leek - 1 piece;
- Grated ginger root - 1 tsp;
- Mushrooms or oyster mushrooms - 70 grams;
- Soy sauce - 2 tablespoons;
- Chile - 1 tsp;
- Light beer - 50 milliliters;
- Red bell pepper- 1 piece.
Cooking sequence:
- Rinse the breast thoroughly, blot it from the water with a paper towel.
- Using a sharp knife, make frequent criss-cross cuts on the skin.
- Fry the breast on both sides in a pan. You should start with the skin. Fry each side for 5-7 minutes.
- Cut the cooked breast into strips.
- Mix beer and soy sauce for sauce.
- In the pan where the duck was fried, put the leeks, cut into rings, and grated ginger.
- Add half of the sauce to the mixture, mix.
- Simmer for 2 minutes.
- Add chili sauce and chopped mushrooms. Mix.
- Simmer for 3 more minutes.
- Put the duck and chopped bell pepper in the pan.
- Simmer for 15 minutes until done.
- You can add salt and pepper if you wish, but the taste is balanced in the dish thanks to the sauces.
Serve duck breast follows with boiled rice. The flesh of the bird turns out to be a pale pink uniform color, and piquant notes are felt in the taste.
Thanks to the vegetables in the recipe, you can do without a side dish.
"Celebration"
Preparing tender duck Peking duck cooked with oranges will delight gourmets. Its delicate taste harmonizes perfectly with sweet and sour shades of citrus, revealing a truly royal flavor range. No one will remain indifferent, and guests will beg for the recipe. On the festive table, the bird looks elegant and attracts attention.
- Duck - 2-2.5 kilograms;
- Oranges - 5 pieces of medium size;
- Purified water - 2 liters;
- Red wine - 70 milliliters;
- Onion - 1 piece;
- shallots - 1 piece;
- Carrots - 1 piece;
- Chicken broth - 1 liter;
- Sunflower oil - 20 grams;
- Butter - 50 grams;
- Cornstarch - 2.5 tablespoons;
- Wine vinegar - 55 milliliters;
- White sugar - 2.5 tablespoons;
- Bay leaf - 1 piece;
- Parsley - 4 sprigs;
- Thyme - 2 sprigs;
- Salt and black pepper - to taste.
Cooking sequence:
- Remove the remains of feathers from the bird (if any), rinse it well and gut it.
- Finely chop the insides of the duck.
- Chop the shallots and carrots into small cubes. If desired, it can be rubbed on a grater.
- Pour into saucepan sunflower oil, add onions, carrots and giblets.
- Fry the mixture for 8-12 minutes.
- Pour into her chicken bouillon, adding bay leaf, finely chopped thyme and parsley.
- Boil the mixture for 1.5-2 hours, constantly removing the foam.
- After the broth is ready, you should strain it.
- Wash the oranges and peel them with a knife. Divide the pulp into slices.
- Boil water, add zest to it and boil for 20 minutes.
- Remove the zest, dry and finely chop.
- Preheat oven to 225°C.
- Make incisions in the duck skin in several places, salt and pepper it. Inside place the shallot, a third of the zest and a pinch of thyme.
- Place the duck, breast side up, on a baking sheet and roast for 15 minutes.
- Lower the temperature to 180°C and bake for another 35 minutes.
- Reduce temperature to 80°C and bake until done.
- Mix red wine vinegar with sugar in a saucepan, and place it on low heat.
- After 3 minutes, add the broth to the mixture. Boil 7 minutes.
- Add in the remaining zest and cornstarch. Check for another 4 minutes, stirring constantly. The sauce will thicken during this time.
- Remove the cooked duck from the oven and add the fat that flows out of it during baking, add to the wine.
- Boil the sauce.
- Add wine sauce to orange, mix them well and add butter.
- Simmer until desired consistency.
- If you need a uniform consistency, then the sauce should be passed through a sieve.
- Cut the bird into medium pieces and garnish with sauce.
The flesh of the duck is tender, it seems to melt in your mouth. In combination with a spicy unusual sauce, children and adults will certainly like it. The sauce can be served separately with other meat dishes.
"Quick Helper"
Duck with honey When there is not much time to cook Peking duck, the best recipe would be an alternative version that is easier to perform, but no less tasty.
For cooking you will need:
- Duck legs - 2 pieces;
- Grated ginger root - 35 grams;
- Black pepper - 1.5 tsp;
- Liquid honey - 2 tablespoons;
- Soy sauce - 40 milliliters;
- Salt - 1.5 tsp
Cooking sequence:
- Rinse the legs, remove the remaining feathers and dry.
- Rub them with salt and refrigerate overnight.
- The next day, take the chicken legs out of the refrigerator and wash off the salt with hot water.
- Place them on a baking sheet or in a dish, cover it with foil.
- Bake in the oven for 30 minutes at 220°C.
- Mix soy sauce, honey and juice obtained from grated ginger.
- Remove the foil from the form with the legs.
- Wrap their bones in foil to keep them presentable.
- Pour the ginger-soy marinade into the mold. Bake for another 30 minutes, basting the legs with the sauce from time to time.
The dish requires almost no time and intervention. Active cooking time does not take even half an hour.
But the result is beyond praise! Delicate pulp and crispy spicy crust, which exudes a pleasant aroma of oriental spices. It is very easy to cook Peking duck at home, the main thing is to stock up on time and good, understandable recipes.
The dish goes well with fresh or stewed vegetables, rice, egg or tangerine pancakes. When serving a duck, there is room for imagination to unfold. She will decorate any holiday and will not leave guests hungry.
Everyone has heard the name of this dish, but not everyone knows what a real Peking duck tastes like. This is understandable: we ourselves know how to cook poultry meat, without bothering with Chinese subtleties. But we will tell you what this dish is in this version, how to cook a duck with a Chinese accent, and also how to adapt this dish to our domestic conditions.
The classic Peking duck recipe has its own distinctive features, which few people observe today, but for information we will describe them:
- the skin of a bird is rubbed with honey, while under the influence of forced air it is separated from meat and fat;
- cooked in the oven on cherry twigs;
- the whole process is long - about two days, if everything is done "according to science";
- specially trained people in restaurants take a long time to master the art of slicing roast duck in the form of the thinnest slices up to 120 (each is attached to a piece of skin);
- Rice cakes for Peking duck are prepared and served separately, as well as Hoisin sauce.
In the home version, the dish will not turn out to be “real”, but in the conditions of restaurants it is easy. It is usually cooked either over a hearth fire, where firewood from fruit trees burns out, or roasted in a special oven, lowering the heat from maximum to minimum.
Peking duck in the oven is cooked at home according to an adapted recipe:
- Take a carcass weighing up to two or slightly more kilograms, 3 tablespoons of honey, a little salt.
- Prepare a marinade from a spoonful of oil (preferably sesame), the same amount of honey, and a couple of tablespoons of soy sauce.
- Separately prepare Peking duck sauce Hoisin by combining a spoonful of oil, 3 tablespoons of soy sauce, a teaspoon each of chili, garlic powder and wine vinegar. Salt everything and add some Chinese aromatic spices.
- Wash the carcass, dry, coat well with salt and leave for 12 hours.
- Dip the duck in boiling water or quickly scald it from the kettle, then get wet and start pumping air from the syringe under the skin - this will separate the meat from the skin.
- Spread duck outside with honey, and after an hour, spread inside and out with marinating mixture (it is given above). Repeat this a few more times every 30 minutes for 4 hours.
- Heat the oven to 250 degrees.
- Place a baking sheet filled with a little water. Put an oiled grate on it and a duck on it.
- The bird is fried like this for 40 minutes. Then the temperature should be reduced by a hundred degrees and fry for another hour. Do you think everything? By no means! Turn the carcass over and bake for another half hour. Now it's ready!
Traditional Peking duck marinade
You can marinate a duck in completely different ways, but classic way still one.
Here's what the most common version looks like:
- 6 art. spoons of soy sauce;
- 1 st. a spoonful of garlic powder;
- 1 st. a spoonful of wine (rice) vinegar and a mix of peppers;
- 2 tbsp. tablespoons of sesame oil;
- 1 st. a spoonful of a mixture of spices (traditionally it includes star anise, ginger root, cloves and a little anise).
Everything is mixed and used cold. There is also a hot marinade, which is cooked in boiling water. Finely chopped ginger root, vinegar with honey and soy sauce.
Recipe for cooking on the grill
In nature, you can surprise your friends and acquaintances by offering them, instead of the usual barbecue, an excellent duck with Chinese notes, cooked on the grill. In addition to fire and food, you will need a skewer.
Such a bird is being prepared as a traditional barbecue - without fire, in the heat of a fire.
But the carcass must be marinated for a couple of hours in a special composition.
For him, per liter of water we take:
- a couple of tablespoons of fruit vinegar (apple or wine);
- three spoons of honey;
- a couple of teaspoons of salt;
- spices (marjoram, cloves, star anise);
- a couple of chopped onions.
In the same marinade, you can also soak pieces of duck for barbecue. This will speed up the pickling process, although this option can hardly be called a traditional Peking duck.
Unusual Peking duck with apples
This is a dish already adapted to the taste preferences of Russians. Apples in it complement the oriental taste of the dish with the aroma and sourness of our gardens.
You can simply cut the fruit into medium pieces and stuff the carcass by sewing up the cut. And you can cook a festively elegant dish with apples as a side dish. Fruits are better to take sweet and sour varieties. You also need a little mustard, honey, soy sauce, spices and salt. Usually in this way they cook duck, chopped into large pieces.
How to cook duck according to this recipe:
- marinate poultry pieces in a mixture of honey and soy sauce for at least an hour;
- put apples cut into quarters on a baking sheet or in a mold;
- lay out the duck and pour the rest of the marinade;
- wrap with foil or put the form in a baking sleeve;
- keep in a well-heated oven for 40 minutes.
In orange glaze
A little imagination and the duck will become even more piquant. Try to add a touch of orange and a touch of cognac - the aroma will be very special.
- At night, leave the carcass in the cold, grated with cognac and salt.
- Next, grate the orange zest and mix with honey.
- Coat the bird with the mixture and leave for another three to four hours.
- Bake in foil over medium heat.
Drain the resulting fat from time to time, and grease the bird an hour after the start of baking. orange juice with soy sauce (3 tablespoons of sauce per glass of juice). Repeat one more time, frying the duck until tender.
In a slow cooker
A tender, fragrant and soft duck is obtained in a slow cooker. Of course, it does not repeat the classic Peking duck cooked on a spit or in the oven, but it also turns out delicious. And most importantly - this option is a win-win!
The duck is cut into pieces. For the marinade, a standard set of spices is taken:
- by 4 tbsp. spoons of soy sauce and spices;
- half st. tablespoons of vinegar and the same amount of red hot pepper;
- salt 1 tbsp. a spoon;
- glass of water;
- a little vegetable oil;
- 1 st. a spoonful of dry ground garlic;
- hot pepper - 1 tsp
What to do:
- Salt the bird and refrigerate until morning.
- Coat with honey and wait another hour.
- Roll in a mixture of all other ingredients except water.
- Put the pieces in a slow cooker, add water and set to cook on the extinguishing mode. If the duck is damp, it is better to extend the cooking time.
Complement the taste with classic plum sauce
Plum sauce goes well with tender duck meat. It is not difficult to prepare it, for this you need to boil a kilogram of plums, removing the bones in advance. You can immediately put grated ginger on a fine grater during cooking (to taste, but not much), a little cinnamon and a couple of star anise fruits. Rub the boiled plums through a colander or sieve, boil, add at the end three-quarters of a glass of sugar, three tbsp. spoons of soy sauce, half a glass of fruit or rice vinegar and 4 garlic cloves. This sauce is suitable for harvesting for the winter.
How to eat Peking duck?
Any food, and especially the Peking duck, is a ceremony for the Chinese.
There are two serving options - duck with tortillas or pancakes, or, more rarely, with hollow sesame buns.
If you find yourself in Chinese restaurant, then you will most likely be brought a dish with the thinnest slices of duck and pancakes (tortillas).
- Pancake should be generously spread with sauce (plum, soy or Hoisin).
- Put a piece of duck on it.
- Next, put a few feathers of green onions or leeks.
- And then - cucumber straws.
All this is wrapped in a tube and eaten with appetite. The same ingredients are placed in the bun.
What to serve with: rice cakes or pancakes?
Butchering and serving the duck is a special skill. It is cut as thinly as possible. The piece is stacked with a leek and thinly sliced cucumber and wrapped in a pancake smeared with Hoisin sauce.
Pancake is baked from simple test(half a cup hot water 150 g of flour and a little vegetable oil are taken).
- The kneaded dough should be left for half an hour, then divided into pieces and rolled out a thin pancake from each.
- Lubricate all the blanks with sesame oil, fold in a foot and bake in turn.
In addition to pancakes, duck is also served with rice cakes, as well as soup made from its bones and other parts.
Table setting for serving meals
To design the dish in line with its Chinese spirit, try to follow the traditions both in serving and in dishes.
- Sauces are served in small gravy boats or bowls.
- In a separate plate, chopped straws from fresh cucumbers- long and not sluggish.
- Green onions (or leek rings) are placed nearby with long feathers.
- Pancakes should be warm and served on a flat dish.
And in the center of the table a duck is placed on a grill and with a pallet. Beauty! And incredible flavor!
Surprising your family and friends with an original and tasty dish is becoming increasingly difficult. It takes a long time to find new recipes. But you can borrow experience from Eastern countries and turn to their cooking. One of the most popular dishes is Peking Duck.
At first glance, it sounds exotic, but having understood the recipe, it turns out that it is incredibly easy to cook it. A colorful dish is already ready to surprise and delight others.
Peking duck and the secrets of its preparation
Do you have a desire to draw wisdom from the ancient Chinese and master their skills? In this case, you should start with this dish. The first recipe for its preparation appeared in 1330. The court physician of the Yuan Emperor, Sihui, took care of his master's healthy diet. He developed a treatise on proper nutrition emperor "The most important principles of nutrition". Among the recipes, there was a Peking duck with all the subtleties of its preparation.
It is believed that the birthplace of this recipe is the Shandong province. It was there that Sihui drew his knowledge and laid it out in a treatise. The method of cooking the bird was so to the taste of the nobles that it quickly spread from Beijing throughout the great power and even went beyond its borders.
Modern cooking has improved or even simplified the cooking process. At the moment, there are a couple of ways that guide the preparation of Peking duck.
1. The bird is placed in a closed oven with a very high temperature. After ten minutes, the degree gradually begins to decrease to medium. Such a temperature difference allows not only to make the meat tender and juicy, but also to create an unusually tasty and crispy crust on top.
2. The duck is hung on a hook located above the hearth, in which a flame is lit using fruit trees that give a special sweet taste to the meat. The bird gradually becomes ruddy and shiny. At the same time, all juices are stored inside.
There is another way to cook poultry. True, for this it is necessary to pierce the duck with a large fork, place it over the fire and gradually turn it over. It is considered very long and uncomfortable. Modern chefs have given their preference to the first two methods, and "chashao" is used only in the homeland of the dish itself.
It is problematic to embody the iconic recipe for cooking food in your kitchen. But a little simplified, but no less delicious food can be cooked at home. There is an oven in almost every home. It is with her help, having gained some skills, that you have to work real miracles.
Basic ingredients for a meal
Asian cuisine is distinguished by its spiciness and special spices. It is impossible to imagine Peking duck without certain products that enhance the taste and give the dish special notes. Additional ingredients are:
- Sesame oil.
- Sea salt.
- Star anise.
- Rice wine.
- Natural honey.
- Fresh ginger.
- Soy sauce.
People who prefer food without alcohol can easily replace rice wine with grape vinegar or rice. The taste will hardly change.
An integral part of the dish are special pancakes in which poultry is served. To prepare them, you need to take:
- Milk - 175 ml.
- Water - 175 ml.
- An egg is a thing.
- Wheat flour - a glass.
- Vegetable oil - 40 ml.
Hoi-sin sauce is also indispensable. Preparing it yourself is very problematic. But in the store, in special departments of Asian cuisine, you can easily find it.
Those who prefer to cook everything from start to finish on their own, you can try to cope with this task personally. Ideally, you will need the following amount of products:
- Sea salt - 1 teaspoon.
- Dark soy sauce - 50 ml.
- Seasoning "5 spices" Chinese.
- Sesame oil - 20 ml.
- Wine vinegar - 1 teaspoon.
- Chili pepper - teaspoon.
- Garlic powder - 2 grams.
Mix all ingredients well, bring to a boil. Chill the sauce. Although the taste is very different from the traditional Hoi-sin. But still better than regular soy sauce.
Additional products used to decorate the dish are young green onion and cucumber. The already prepared duck is cut into 108 pieces (only professionals can handle this task). Each pancake is smeared with Hoi-sin sauce, stuffed with meat and green vegetables rolls up into a tube. Greens are laid out around the pancakes and thus ready meal served to the table.
Most interesting recipes duck cooking
If you want to cook a dish according to all the canons of Chinese cooking, it will take at least a day. In order to simplify the task, you should carefully look at the simplified recipes. They are no less tasty, and the time costs are much less. It is important to remember that in order to get closer to the original dish, it is worth giving preference to a non-greasy bird. In this case, the Beijing breed or Indo-datka is ideal.
Easy Peking Duck Recipe
A dietary duck prepared according to all the recommendations will become a real decoration of any holiday table. One has only to resort to some tricks to make the meat more juicy and the taste richer, and then a first-class result will be provided in no time.
Ingredients:
- Duck.
- Water - 2 liters.
- Ginger root.
- Seasoning "5 spices" - a tablespoon.
- Star anise.
- Sherry - 3 tablespoons.
- Soy sauce - 3 tablespoons.
- Natural honey - 50 grams.
- Sea salt - 2 grams.
The dish is designed for 10 servings.
Cooking process
1. Rinse the bird carcass well, remove excess fat, feather residues. Dry using paper towels. Place on a wire rack with the pan belly up.
2. Pour water into a saucepan. Pour in wine, honey, sauce. Peel and cut the ginger into circles, add to the container along with star anise and seasoning. Bring to a boil and boil for no more than five minutes. It is important that the aroma of the components remains, and does not disappear along with the fumes.
3. Pour the prepared marinade evenly over the duck carcass. Under its influence, the skin should acquire a slightly darkish tint and tighten.
4. Put a liter glass bottle of water into a clean deep saucepan.
5. Put the duck on the bottle and place in the refrigerator for a day. If it is not possible to place the bird vertically in the chamber, it is worth putting it on a grate with a tray so that air has access to all parts of the carcass.
6. After a day, take the meat out of the refrigerator and let it stand at room temperature for at least one hour. Preheat the oven to 200 degrees and let it warm up well.
7. Coat the carcass well with sea salt and place in the oven for at least an hour and a half. After the bird is covered golden brown You can check the degree of its readiness with a culinary skewer. The juice extracted from the meat must be absolutely transparent. In this case, the carcass is completely baked.
8. After pulling the dish out of the cabinet, it is worth holding it at room temperature for at least half an hour so that the juices are evenly distributed. After that, cut the bird and serve as described above: wrapping pancakes with sauce, adding cucumber and green onions.
The proposed recipe is quite simple, and you can cope with it in no time. At the same time, wonderful taste qualities preserved, and the originality of the presentation will delight everyone gathered at the meal.
The original cooking process is very long and laborious. A carcass weighing at least 2.5 kilograms is well rubbed with sea salt and left for at least 10 hours in a cool place. After that, the bird is given "bath procedures". At least ten times dipped in boiling water or poured on top. Let it drain and dry well.
Next comes the meat purge. Chinese cooks use a special pump, although a regular large needle can also be used. The skin of the carcass is pierced numerous times so that it completely moves away from the meat and forms the so-called air gap. Having finished the painstaking procedure, the meat must be well smeared with honey and allowed to soak for at least an hour.
Mix sesame oil, soy sauce and honey well. With the prepared marinade, it is worth lubricating the meat, inside and out, every half hour for four hours.
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You can bake a bird without a bottle of water. In this case, the bird must be placed on a grate greased with oil on a tray filled with water. Put the bird on the grill. The oven must be preheated to 250 degrees.
For about forty minutes, the bird should be at exactly this temperature. Only after this time do the degrees drop to 160. Such a temperature regime in one position must be observed for at least an hour. Turning the carcass on the other side, you should bake for about half an hour. Only after that the bird can be considered completely ready.
Peking duck with apples
The ingredients for this dish will be used the same as in classic recipe. A piquant addition will be sour apples capable of giving a special sourness. It is this fruit that goes well with poultry meat and complements it.
The dish is designed for 12 persons.
Cooking process
1. The bird should be pre-treated: remove the wings, feathers, clean the insides.
2. Remove fat in the tail area. It has a very unpleasant taste and can give a special aftertaste that completely distorts the dish.
3. Scald the carcass abundantly with the marinade made, as in the previous recipe. Put on a water bottle. Lubricate with liquid natural honey and let it soak for about three hours.
4. Peel apples from everything superfluous, divide into small slices. Press firmly into the belly of the bird.
5. Using culinary threads, sew up the abdomen. Wrap the ends of the legs and wings with foil to prevent burning. Spread the meat generously with honey.
6. Cover the bird with foil so that the edges fit snugly and a vacuum effect is created. Place in an oven preheated to 200 degrees for at least an hour.
7. A couple of tablespoons of sesame oil and honey, mix with one tablespoon of dark soy sauce.
8. Get the duck. Remove foil. Pour prepared sauce on top.
9. Place the dish in the oven for about an hour and a half, but already without foil. During this time, the skin will acquire a ruddy color and crackle.
10. Pull out the bird. Let it brew for at least half an hour. Cut into portions or according to the technology of Chinese chefs. Traditional pancakes can be replaced with a more familiar side dish.
Hearty dish with piquant taste will please everyone who prefers really worthy dishes.
Duck with oranges
The exotic fruit gives the bird a special subtle note of sourness. Using it almost in a classic recipe, you can get an excellent result and enjoy an incredible taste. The cooking process is almost the same as the two previous recipes.
Additional Ingredients:
- Oranges - 3 pieces.
- Orange juice - 100 milligrams.
- Lemon juice - 50 milligrams.
The dish is designed for 9-12 people.
Cooking process:
1. Prepare the bird: clean it of everything superfluous, rinse, dry.
2. Dip in a pre-prepared marinade from a mixture of juices, 5 herb spices, soy sauce, star anise, ginger, rice wine, sea salt, natural honey. Place in a cool place for a day. Periodically turn the carcass for uniform pickling.
3. Lubricate the baking dish generously olive oil. Put the duck upside down. Stuff the carcass with orange slices and sew up using culinary threads. Place in an oven preheated to 200 degrees for about a couple of hours. After one and a half hours of baking, you should periodically water the bird with the released juice.
4. Prepare glaze: juice of one lemon, a couple of tablespoons of honey and rice wine. Cook until liquid is reduced by at least half.
5. Get the bird out of the oven. Leave to "rest" for at least an hour. Take out the orange slices. Drizzle the prepared glaze over the top.
Excellent holiday dish capable of fully demonstrating the culinary talent of the hostess and delighting guests with an original taste.
Peking duck in a slow cooker
You can simplify your task at times by using a multicooker. A large carcass will not fit entirely. It is recommended to take either half or a small bird. Additional ingredients will be honey, Hoi-sin sauce, sea salt.
Divide the duck into portions and rub generously with salt. Place in a cool place for at least 4 hours. Smear each piece with honey and let it brew for at least another hour.
After an hour of rest at room temperature, it is worth dipping each of the pieces in Hoi-sin sauce. Marinating should take at least a couple of hours.
Put the duck in the slow cooker. Fill 2/3 with water. Add a couple of tablespoons of sesame oil and soy sauce. Select the "Extinguishing" mode and program for 2 hours.
Dish can be served easily seasonal vegetables and juicy greens. It goes well with literally any side dishes. Delicious food will appeal to literally everyone.
You can learn how to cook duck according to original Chinese recipes. But, there is always the opportunity to simplify the cooking process and use some tricks to create something incredible in a short period of time. Grateful guests will be delighted with an unusual meal and will definitely ask for the recipe for this original dish.
In search of wuxianmian seasoning, I walked around the market for a long time and tortured smiling Tajiks or Azerbaijanis (who can tell them?) for the presence of an important component of Peking duck. Good-natured guests of the city goggled in surprise, but after a moment, with a specific southern accent, they offered to purchase a mixture of five peppers. Of course, I tried to explain that I need a bouquet CHINESE SPICES rather than ground peppercorns. But the sellers, who spoke Russian rather weakly, happily nodded and said that I was lucky! After all, their seasoning is made in CHINA. In the end, I didn't buy anything. But that's a completely different story (c).
Due to the complexity of cooking, it is almost impossible to bake duck meat the way it is cooked in Beijing and other cities in China in a conventional oven. The carcass of a very well-fed, large bird was prepared for several days. With the help of special furs, the space between the skin and the meat was filled with air. The abdominal cavity was pumped with water. Lubricated with marinade and hung in the open air until the skin dries. The dish was baked in special ovens at a high temperature. Of course, it is difficult to achieve an authentic taste, but you can try. I suggest you find out what a Peking duck is. The first recipe at home - step by step, with photos and tips, is quite simple to perform. The second is a little more difficult, but closer to the classics. Choose!
Peking style homemade duck with honey and ginger
Ingredients:
Main:
Sauce:
How to bake duck in Peking style (step by step recipe with photo):
Take a fat, large carcass and prepare it for baking. Shorten a neck that is too long with a culinary hatchet. Cut off the "tail" in which the aromatic glands are concentrated. If it is not removed, the baked bird will have a specific flavor. Pluck out the tough "stumps" from the feathers. Chop off the first phalanx of the wings as desired. Or wrap them in aluminum foil before putting them in the oven to prevent charring. If the duck is not gutted, remove the entrails. Wash the carcass well. Dip for 2-3 minutes in slightly boiling water or pour boiling water over the sink. Pat dry with paper towels inside and out. Add salt to sherry (do not stir until dissolved). Rub the mixture on the skin and inside of the duck. Put the bird on the grill. Place a tray under them. Put in the refrigerator for 12-18 hours. | 
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Then brush the duck with honey or thick sugar syrup. Send again to a cold place for 8-12 hours. To prevent the bird from absorbing foreign odors, carefully wrap it with cling film. | 
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Preheat the oven to 180-190 degrees. Turn on steam cooking. For conventional ovens: fill a baking sheet with clean water and place on the lower shelf in the oven. The liquid will gradually evaporate, providing the necessary conditions for baking the Peking duck. Wrap the pickled carcass in several layers of foil. Place breast side up on the grill. Cook 80-90 minutes. Mix pepper and ginger powder. Pour in the oil and 1 tablespoon (!) of soy sauce. Stir. On a note:Instead of ground ginger, you can use fresh root. Peel a small piece (about 4-6 cm long). Grate it on a fine grater. Add to the rest of the sauce ingredients. | 
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Take out the duck. Open it up. Turn off the steam (remove the pan with water). Brush the bird with the sauce. Place on a metal grill (back down). Send to bake again. Cooking time - 20-30 minutes. Be sure to place an empty heat-resistant container under the roasting duck, where the rendered fat will drain. | 
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Mix honey (syrup) and the remaining soy sauce until smooth. Get the duck. Apply the mixture to the duck skin with a cooking brush. Send to the oven. Bake for 20-30 minutes. If there is a grill (top heating) mode, turn it on a quarter of an hour before cooking. | 
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Cut the finished bird into portions. Serve according to the Beijing tradition with homemade onion pancakes, plum sauce, fresh herbs and vegetables. Duck baked according to this recipe is juicy inside and crispy outside, fragrant, spicy and tender. The rendered fat can be stored in a closed container in the refrigerator and used for cooking purposes. | 
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Preparing an Almost Classic Peking Duck (Chinese Adapted Recipe)
Required products:
How to cook duck meat in Peking style (a simple step-by-step instruction with a photo):
Wuxianmian is a Chinese herb that contains five types of spices. You can buy it ready-made or make your own at home. Classic variant consists of cinnamon, cloves, fennel seeds, Sichuan pepper and star anise. The components are mixed in equal amounts (by weight). And they shrink. Store seasoning in a sealed bag. | 
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Mix syrup with pepper, seasoning, vinegar (wine), soy sauce. Stir. You will get a not too thick fragrant mixture. It is advisable to cook not a frozen duck, but a chilled one. But if you don’t have to choose, defrost the carcass in the most gentle way - in the main section of the refrigerator. This will take about 12-18 hours. Wash in cold water. Dry the bird. Process - remove the tips of the wings, the remnants of plumage, the rump. | 
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Brush duck on all sides with viscous sauce. | 
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Pour salt into starch. Stir. Sprinkle on the duck and lightly rub into the skin. "Put" the carcass on a tall glass or small jar. This is necessary so that the sauce dries well everywhere. Put in the refrigerator for 1-1.5 days. | 
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This is how the skin will dry out after 36 hours of “rest”. It is important not to cover the bird with anything, otherwise the marinade will not take on a crust. Eliminate the simultaneous presence of products with strong odors in the refrigerator with duck. Type in a large saucepan 5-6 liters of drinking water. Bring to a boil. Scald the duck. After the liquid has drained, place it on a wire rack or put it on a skewer. Preheat the oven to 210-220 degrees. Turn on the top and bottom heat (if available). Cook for about 75 minutes. If the skin on top starts to burn, cover it with a sheet of foil. Then lower the temperature to 150-160 degrees. Bake until tender (about half an hour). | 
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Allow the duck to rest for at least 10-15 minutes before serving. Serve as a main course with rice and sour, sweet and sour sauces for garnish. The classic Chinese serving also includes thin Mandarin pancakes. | 
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cooking meat
Peking duck, without exaggeration, is the most popular dish in the world, known far beyond its borders. Almost seven centuries ago, it was invented for the emperor by a court cook. Since then, the recipe has not changed much. Apart from right products, you will have to stock up on patience and time. After all, we have a whole culinary action with many nuances. Detailed instructions and important recommendations on how to cook Peking duck, read our article.
First hand technology
To begin with, it will not be superfluous to learn in Beijing in China. Not every bird is suitable for this role. About 300 years ago, a special breed was bred, which is called the Peking duck. It is distinguished by its solid size and brutal appetite by the standards of birds. Such birds are deliberately raised near rice fields. They are not interested in juicy shoots, but they are always happy to eat small vertebrates that pose a threat to the future harvest. It is not surprising that by the age of two months the ducklings are gaining a decent weight of up to 2-2.5 kg.
The Chinese cook Peking duck in two ways. In the first case, it is hung over an open fire, which is kindled from the branches of a peach, apple, date or any other fruit tree. As a result, the meat acquires characteristic fruity notes. The second way is to bake the bird in a special oven with a special thermal regime. The temperature is initially set to the maximum, and in the process of cooking it is gradually reduced.
Natural selection
If the supply of real Peking ducks is delayed, a suitable candidate can be found on domestic shelves. Fresh birds always have a uniform pinkish skin tone. There should be no damage, bruising, bruising or tears. Muscle tissue is distinguished by a reddish color, but without sharp transitions. High-quality fresh meat is always slightly moist and elastic to the touch. It's easy to check. Lightly press on the carcass - it will quickly restore its shape, and the dent will disappear.
If you are buying a whole duck, carefully inspect the eyes and beak. The eyes should be without any turbidity, and the beak should be clean and shiny. If it springs slightly when pressed, you have a young bird in front of you. When cooked, it will be very tender, juicy and tasty. Also examine the paws. A fresh carcass has whole elastic membranes of a yellowish color, without the slightest defect.
Without haste and fuss
Please note that the preparation of the duck begins at least a day before it appears before the guests. Ideally, you need to take a chilled carcass. If you have a frozen bird, you should get it out of the freezer even earlier. It should completely thaw at room temperature.
The prepared carcass is thoroughly washed under running water. room temperature. Too hot or cold water at this stage, it can spoil the taste of meat. Next, you need to chop off the phalanges of the wings, carefully remove the hairs. Using a sharp knife, cut off all the fat from the skin, otherwise the crisp will not work. Particular attention is paid to the neck and tail area.
To the desired condition
Now the duck must be hung on a hook. A steelyard is quite suitable - ordinary lever scales with a hook. So it will be convenient to scald the carcass with boiling water. This must be done thoroughly and from all sides so that the skin brightens. After that, the bird is wiped, allowed to dry and marinated.
There are many ways, here is one of the most popular. First, the carcass is doused on all sides with sherry or fortified white wine. A little can be poured into the duck. When the wine is absorbed, it is “seated” on the bottle and rubbed with coarse salt. In this position, the carcass is left for 12 hours, periodically draining the released liquid.
After the allotted time, the duck, without removing it from the bottle, is smeared with liquid honey and left for another 12 hours in a cool place. This is the easiest option. Honey can be mixed with soy sauce and sesame oil. If you like spices, add star anise, cloves, cinnamon or pepper. They will organically complement the duck.
Classic combination
After a day, when the duck meat is saturated with the aroma and taste of the marinade, you can start cooking. We present you a classic step-by-step Peking duck recipe.
Ingredients:
- duck carcass - 2-2.5 kg
- honey - 4 tbsp. l.
- sesame oil - 1 tbsp. l.
- soy sauce - 2 tbsp. l.
- salt - to taste
- ground cloves, fennel, black pepper, star anise, cinnamon - optional
Cooking method:
1. Prepare the duck carcass for roasting as described above.
2. Mix the sesame oil, honey and soy sauce marinade. If needed, add salt and spices to taste.
3. Rub the marinade on all sides of the carcass, coat well inside.
4. Preheat the oven to 250°C.
5. While the oven is preheating, pour about 2-3 cm of water into a tall baking dish. Place an oiled grate on top.
6. Lay the carcass on this structure with its back down and place in the oven at 250 ° C for 40-45 minutes.
7. Now turn the duck on its chest, reduce the temperature to 160 ° C and bake for an hour.
8. After that, bake the bird on each side at the same temperature for 15-20 minutes.
9. Remove the duck from the oven and leave to cool for 10 minutes.
In all the splendor of citrus
There is a fairly popular variation of the dish for cooking in the oven - baked duck in orange glaze. For this recipe, you will definitely need freshly squeezed orange juice. Store-bought juice from the package will not allow you to achieve such a bright aroma and taste.
Ingredients:
- duck carcass - 1.5-2 kg
- honey - 2-3 tbsp. l.
- soy sauce - 3 tbsp. l.
- orange juice - 200 ml + zest of 1 orange
- cognac - 2 tbsp. l.
- ground ginger - 0.5 tsp
- salt, black pepper - 1 tsp each.
Lubricate the prepared carcass with cognac, rub with salt and black pepper on all sides, as well as inside. In this form, put it in the refrigerator for the night. Then lubricate the bird with a mixture of honey and orange zest, put back for another 3-4 hours.
Now wrap the carcass in two layers of foil and place in an oven preheated to 200 ° C for about 1.5 hours. During this time, periodically drain the rendered fat. Measure out 2-3 tbsp. l. fat, mix with orange juice and soy sauce, season with salt and spices. Then remove the foil from the duck, pour over the resulting sauce and continue to bake in the oven for another 40 minutes, increasing the temperature to 220 ° C.
Good addition
Peking duck deserves special attention. On the New Year in China, the carcass is cut into exactly 108 parts. It is believed that this number attracts prosperity and success in all matters.
On ordinary days, duck is served like this. Put on a plate rice pancake. They are fried exactly like regular pancakes, only instead of wheat flour rice is taken. A few slices of baked duck are laid out on a pancake, after removing the skin. The meat is dipped in hoisin sauce. A cucumber straw and a few green onion feathers are placed next to it. The filling is covered with duck skin and the pancake is folded into an envelope. All this the Chinese cleverly do with chopsticks. If you want to repeat the experiment, here is the recipe for hoisin sauce.
