KEN HOM'S CLASSIC PEKING DUCK - THE HAPPY FOODIE
A classic recipe for crispy Peking duck by Ken Hom. This famous dish is made with deliciously roasted duck, dried and marinated with five spice and Sichuan pepper.
Provided by Ken Hom
Yield Serves 4-6
Number Of Ingredients 1
Steps:
If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.
Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture. Reserve the mixture. Hang the duck in a cool, well-ventilated place to dry, or alternatively hang it in front of a cold fan for about 2-3 hours, or overnight. When the duck is dried, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry in front of fan for at least 2-3 hours more. Once the duck has dried, the surface of the skin will feel like parchment. Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.
Preheat the oven to 240°C/475°F/gas 9. Meanwhile, place the duck on a roasting rack in a roasting pan, breast side up. Pour 150ml (¼ pint) of water into the pan (this will prevent the fat from splattering). Roast for 15 minutes, then lower the oven temperature to 180°C/350°F/gas 4 and continue to roast for 1 hour and 10 minutes.
While the duck is roasting, make the spring onion brushes. Cut off and discard the green part of the spring onion then trim off the base. You should be left with a 7.5 cm (3in) white segment. Make a lengthways cut of about 2.5cm (1in) long at one end of the spring onion. Roll the spring onion 90° and cut again. Repeat this process at the other end. Soak the cut spring onions in iced water and they will curl into brushes. Pat them dry before use.
Remove the duck from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Serve at once with Chinese pancakes, spring onion brushes and a bowl of Hoisin sauce (or sweet bean sauce).
60 HEALTHY DINNER RECIPES | MYFOODBOOK | HEALTHY FAMILY ...
Make healthy eating delicious with these family meal ideas. Here are over 60 healthy dinner recipes full of nutritious ingredients.
Provided by myfoodbook
DUCK BREAST RECIPES - HUNTER ANGLER GARDENER COOK
From honest-food.net
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
MUSHROOM BARLEY SOUP RECIPE | ALLRECIPES
From allrecipes.com
CHINESE AMERICAN CHOP SUEY A CLASSIC COMFORT FOOD
From allourway.com
RECIPES ARCHIVES - JESS PRYLES
From jesspryles.com
RECIPES - ISA CHANDRA MOSKOWITZ
From theppk.com
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
MYSTERY LOVERS' KITCHEN: BARLEY AND RICE WITH BUTTERNUT ...
From mysteryloverskitchen.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
MYSTERY LOVERS' KITCHEN: BARLEY AND RICE WITH BUTTERNUT ...
From mysteryloverskitchen.com
CHICKEN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPES FOR BEEF - CHICKEN - SEAFOOD - VEGETABLES - SOUS ...
From reluctantgourmet.com
MAIN COURSE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
PERSIAN RECIPES | ALLRECIPES
From allrecipes.com
RECIPES - EAT YOUR BOOKS
From eatyourbooks.com
CATEGORIES - LIFESTYLE - ALL 4 - CHANNEL 4
From channel4.com
RECIPES - EAT YOUR BOOKS
From eatyourbooks.com
DUMPLING - WIKIPEDIA
From en.m.wikipedia.org
41 BEST DUTCH OVEN RECIPES THAT WIN US OVER EVERY TIME ...
From epicurious.com
HISTORY OF CHINESE CUISINE - WIKIPEDIA
From en.m.wikipedia.org
SAUSAGE RECIPES - MEATS AND SAUSAGES
From meatsandsausages.com
DUMPLING - WIKIPEDIA
From en.m.wikipedia.org
41 BEST DUTCH OVEN RECIPES THAT WIN US OVER EVERY TIME ...
From epicurious.com
HISTORY OF CHINESE CUISINE - WIKIPEDIA
From en.m.wikipedia.org
SAUSAGE RECIPES - MEATS AND SAUSAGES
From meatsandsausages.com
CHINESE SAUCES, WINES, VINEGARS, AND OILS - THE WOKS …
From thewoksoflife.com
DRIED AND PRESERVED INGREDIENTS - THE ... - THE WOK…
From thewoksoflife.com
MAKE YOUR BEST MEAL - THE SPRUCE EATS
From thespruceeats.com
71 MOST POPULAR RECIPES OF ALL TIME | EPICURIOUS
From epicurious.com
TOP 17 POLISH SOUPS - POLISH FOOD LIST, PHOTOS & RECIPES
From tastingpoland.com
6151 JEFF SMITH FRUGAL GOURMET RECIPES | RECIPEOFHEALTH.COM
From recipeofhealth.com