TAKEAWAY RECIPES - BBC GOOD FOOD
Ditch the Friday night takeaway and whip up your own version. From pizza and curries to pad Thai and chicken katsu, we've got plenty of fabulous fakeaway recipes for you to enjoy.
Provided by Good Food team
Number Of Ingredients 1
PALEO BREAKFAST RECIPES (FULL INDEX) - ULTIMATE PALEO GUIDE
Steps:
- INSTRUCTIONS
More about "pancake recipe for crispy aromatic duck recipes"
CHINESE CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
FESTIVE MAIN COURSE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
KEN HOM'S CLASSIC PEKING DUCK - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Chinese
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).
FESTIVE MAIN COURSE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MAIN COURSE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
4. TIME AND TEMPERATURE: COOKING’S PRIMARY VARIABLES ...
From oreilly.com
THE FOOD TIMELINE: HISTORY NOTES--ASIAN-AMERICAN CUISINE
From foodtimeline.org
IMPRESSUM - CHEFS CULINAR
From chefsculinar.de
CRANBERRY ORANGE OATMEAL COOKIES RECIPE | ALLRECIPES
From allrecipes.com
SHIITAKE MUSHROOMS - ALLRECIPES
From allrecipes.com
RECIPES FOR FOOD LOVERS | OFFICIAL WEBER® WEBSITE
From weber.com
LIST OF ITALIAN DISHES - WIKIPEDIA
From en.m.wikipedia.org
PEKING DUCK - WIKIPEDIA
From en.m.wikipedia.org
SHIITAKE MUSHROOMS - ALLRECIPES
From allrecipes.com
ELIZABETH DAVID - WIKIPEDIA
From en.m.wikipedia.org
THE BEST RESTAURANTS IN HONG KONG RIGHT NOW - FEBRUARY 2022
From voguehk.com