HOW TO MAKE PEKING DUCK SAUCE RECIPES

Steps:

• For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
• In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
• Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
• For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.

Steps:

• We began with the ingredient that will give this simple hoisin sauce its consistency, cornstarch. This cornmeal will be in charge of giving any sauce a unique texture. We put it on the fire with a little water to thicken as it heats up.
• We'll add the honey and wait for it to take shape; it'll become more consistent as it goes. To achieve that bright color and slightly sweet flavor, the honey should dissolve perfectly.
• We continue with the remaining ingredients, adding the soy sauce last. It will give the recipe its distinctive dark color. We'll mix it thoroughly so that it's well diluted with the cornstarch and honey.
• The white rice vinegar is then added. Sake is used as a substitute in some recipes; if you want to try a slightly more intense sauce or have sake on hand, it is an acceptable option.
• The next ingredient we'll add to our hoisin sauce is sesame oil. In addition to delicious sauces, we can make the famous Teriyaki sauce with this oil, which has an oriental flavor and is highly recommended for all types of meats.
• Finally, we'll add a spicy touch with hot sauce and pepper; this flavor is optional; it's up to the consumer's preference. The quantities are illustrative; you can adjust them to your level of spicy tolerance.
• When everything is well combined, we'll leave it for a few minutes for the flavors to bind before removing from the heat. The hoisin sauce tastes best after it has rested for a few hours; ideally, it should be ready from one day to the next.