BEI JING KAO YA (BEIJING ROAST DUCK) RECIPE - FOOD.COM
Beijing Roasted Duck, also called Peking Duck, is a famous duck dish from Beijing, China that has been prepared since the imperial era, and is now considered one of China's national foods.
Total Time 7 hours 45 minutes
Prep Time 6 hours 15 minutes
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck's skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity opening. Rinse the duck and blanch in the boiling water for 4 minutes. Remove and pat dry with paper towels.
- Combine the honey, ginger, wine, and warm water in a small bowl. Liberally brush several coats of the honey mixture all over the duck. Place the duck upright in a refrigerator and let dry for 6 hours, uncovered -- or speed up this step by drying the duck with a hair dryer for 20 minutes.
- Preheat the oven to 400 degrees F. Place the duck breast-side up on a broiling pan and roast for 1 hour and 20 minutes or until the internal temperature of the duck reaches 165 degrees F on a meat thermometer. Check on the duck while it cooks. The duck skin should turn a deep orange-brown color but if it starts to burn, cover it loosely with foil to stop it from burning.
- Place the green onions and cucumber slivers on a serving plate. Warm the individual pancakes in a dry skillet over high heat for a few seconds and place them on a separate serving plate. Carve the duck with a sharp knife into thin strips and arrange the meat and skin on a platter. Now you are ready to make Chinese fajitas: Roll some of the duck meat and skin, green onions, cucumber, and a smear of Chinese sweet bean paste up in a Mandarin pancake, eat, and repeat.
Nutrition Facts : Calories 2363, FatContent 223.4, SaturatedFatContent 75.1, CholesterolContent 431.3, SodiumContent 364.7, CarbohydrateContent 18.2, FiberContent 1.2, SugarContent 14.9, ProteinContent 66.3
PEKING DUCK RECIPE | ALLRECIPES
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Asian Chinese
Total Time 3 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 91.1 mg, FatContent 31 g, FiberContent 2.3 g, ProteinContent 22.4 g, SaturatedFatContent 10.6 g, SodiumContent 747.8 mg, SugarContent 42 g
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