PEKING DUCK FOOD RECIPES

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PEKING DUCK RECIPE | BBC GOOD FOOD



Peking duck recipe | BBC Good Food image

A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course

Provided by Ken Hom

Categories     Main course, Supper

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield 4

Number Of Ingredients 8

1.6-1.8kg duck , fresh or thawed thoroughly if frozen
juice of 1 lemon
3 tbsp clear honey
3 tbsp dark soy sauce
150ml Shaohsing rice wine or dry Sherry
20 shop-bought Chinese pancakes
spring onions , sliced into matchsticks
hoisin sauce

Steps:

  • Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
  • Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
  • Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
  • Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
  • Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

Nutrition Facts : Calories 842 calories, FatContent 70 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 38 grams protein, SodiumContent 2.5 milligram of sodium

PEKING DUCK RECIPE | FOOD NETWORK



Peking Duck Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 9 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 40 minutes

Yield 4 servings (about 24 pancakes)

Number Of Ingredients 15

One 5 to 6-pound whole duck
Sea salt
Freshly ground white pepper
6 tablespoons honey
4 tablespoons Chinese five-spice powder
2 tablespoons dark soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
6 tablespoons hoisin sauce
6 tablespoons superfine sugar
2 tablespoons sesame oil
1 tablespoon dark soy sauce
1 package Chinese/Mandarin-style pancakes, to serve
3 scallions, sliced into long thin strips, for garnish
1 cucumber, cored and sliced into long thin strips, for garnish

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.

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    1. Peking duck is something that has always been very close to the Oliver family. Bizarrely enough, the fact that my parents ran a pub restaurant meant that we very rarely went out for dinner as a family, but when we did, my old man used to take us out to this Chinese restaurant in Sawbridgeworth where we all fell in love with Peking duck.
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