PEKING DUCK HANGING RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

AUTHENTIC CHINESE 5-SPICE PEKING DUCK RECIPE - FOOD.COM



Authentic Chinese 5-Spice Peking Duck Recipe - Food.com image

An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.

Total Time 5 hours

Prep Time 4 hours

Cook Time 1 hours

Yield 1 whole duck, 2-4 serving(s)

Number Of Ingredients 9

1 (4 -6 lb) frozen whole duck
3 tablespoons honey
4 tablespoons xiao xing chinese rice wine (aka shao hsing)
2 tablespoons white vinegar
3 slices of unpeeled fresh ginger
3 tablespoons cornstarch
3 tablespoons Chinese five spice powder, for rub
4 tablespoons soy sauce
8 cups water

Steps:

  • thaw duck overnight in refrigerator.
  • remove giblets and trim excess fat from tail area or anywhere hanging.
  • pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
  • in large wok or pot bring water to a boil.
  • add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
  • make a slurry with cornstarch (mix with water) then add to boiling mixture.
  • dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
  • repeat process for another couple of minutes.
  • immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
  • rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
  • after 4-6 hours, rub duck with 5-spice powder to taste.
  • heat oven to 375 degrees.
  • place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
  • roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
  • check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
  • remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

Nutrition Facts : Calories 3876.2, FatContent 357.3, SaturatedFatContent 120, CholesterolContent 690.1, SodiumContent 2615.5, CarbohydrateContent 41.1, FiberContent 0.5, SugarContent 26.6, ProteinContent 108.4

HOMEMADE PEKING DUCK | CHINA SICHUAN FOOD



Homemade Peking Duck | China Sichuan Food image

Homemade Peking duck, Simplified steps for the best result

Provided by Elaine

Categories     Main Course

Total Time 1520 minutes

Prep Time 1440 minutes

Cook Time 80 minutes

Yield 2

Number Of Ingredients 12

1 duck ( ,clean, lean around 1000g)
1 tsp. white vinegar ( ,for soaking)
2 tbsp. oyster sauce
1 tsp. Chinese five spice powder
2 tbsp. maltose
2 tbsp. boiling water
1.5 tbsp. Chinese cooking wine
10 pecking duck pancake
2 tbsp. sweet bean sauce
1 tbsp. sesame oil
1 English cucumber
2 leek onions ( ,white part only)

Steps:

  • Prepare
  • Roast the bird
  • Let the skin even crisper
  • How to cut the duck
  • Side ingredients for serving
  • How to assemble

Nutrition Facts : Calories 2294 kcal, CarbohydrateContent 20 g, ProteinContent 58 g, FatContent 204 g, SaturatedFatContent 67 g, CholesterolContent 380 mg, SodiumContent 722 mg, SugarContent 16 g, ServingSize 1 serving

More about "peking duck hanging recipes"

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.
From allrecipes.com
Reviews 4.4
Total Time 3 hours 50 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 555.7 calories per serving
  • 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.
See details


THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
May 04, 2017 · With the duck held over the pan, use a large ladle or small saucepan to pour the boiling water all over the skin of the duck, letting it fall back into the pan. Continue pouring the water over the duck until every inch of skin has had a good dousing – you will see the skin tighten up and change colour slightly
From greatbritishchefs.com
See details


AUTHENTIC PEKING DUCK RECIPE AND HISTORY
Nov 18, 2015 · The history of pecking duck recipe. What the original recipe looks like is similar to roast suckling pig, with the emphasis on melt-in-your-mouth meat and a toffee-colored crispy skin that cracks into caramelized shards. But the origins of the “modern” preparation method, “hung duck,” in which the ducks are roasted while hanging ...
From finedininglovers.com
See details


HOW TO MAKE PEKING DUCK AT HOME (FROM SCRATCH!) | THE FOOD LAB
From seriouseats.com
See details


HOMEMADE PEKING DUCK: HOW TO SCALD AND GIVE THE DUCK A TAN ...
Mar 01, 2010 · 3 tablespoons honey. 3 tablespoons dark soy sauce [I used 1 1/2 tablespoon dark, 1 tablespoon light soy sauce as his duck was a brown-black color] 1 lemon, sliced 1/4 inch thick. 2/3 cup Shaoxing rice wine or dry sherry. 4 cups water. Then he instructs you to ladle the mixture over the duck, as if to bathe it.
From vietworldkitchen.com
See details


AUTHENTIC PEKING DUCK RECIPE AND HISTORY
Nov 18, 2015 · The history of pecking duck recipe. What the original recipe looks like is similar to roast suckling pig, with the emphasis on melt-in-your-mouth meat and a toffee-colored crispy skin that cracks into caramelized shards. But the origins of the “modern” preparation method, “hung duck,” in which the ducks are roasted while hanging ...
From finedininglovers.com
See details


PEKING DUCK WITH SCALLIONS AND HONEY RECIPE
Jul 22, 2021 · 1 (5- to 6-pound) duck. 8 cups plus 3 tablespoons water, divided. 1 slice ginger. 1 medium scallion, cut in half. 3 tablespoons honey. 1 tablespoon white vinegar. 1 tablespoon sherry. 1 1/2 tablespoons cornstarch. Scallion flowerets, or more chopped scallions, for garnish.
From thespruceeats.com
See details


QUICK ANSWER: HOW TO CHINESE COOK DUCK HANGING IN STORES ...
Peking duck is a classic Chinese dish: a beautifully bronzed, roast duck with a matchlessly crispy skin and deliciously juicy meat. The duck meat is sometimes sliced, but more often shredded and served with thin pancakes, strips of spring onion, cucumber and hoisin sauce.
From goszechuanhouse.com
See details


PEKING DUCK WRAPS - CHEAT VERSION — GLAM GOURMET
Dec 31, 2021 · Who knew making Peking duck at home could ever be easy? This is the cheat version that will satisfy all those cravings. Just as delicious and made in a fraction of the time as the real thing. Promise it won't disappoint.
From glamgourmet.ca
See details


ROTISSERIE DUCK, PEKING STYLE - DADCOOKSDINNER
Nov 19, 2009 · Make the sauce: While the grill is preheating, put all the sauce ingredients in a small bowl and whisk to combine. Cook the duck: Put the spit on the grill, and cook the duck with the lid closed for 1 to 2 hours. After 45 minutes, check the duck; if the duck is browning well, turn off the infrared rotisserie burner (or reduce the heat to medium ...
From dadcooksdinner.com
See details


BEIJING DUCK: HISTORY, RECIPE, AND HOW TO EAT IT
Nov 02, 2021 · There they roasted the duck in a closed oven having first heated the walls of the oven using sorghum stalks to give a crispy finish to the duck. In 1864, another famous duck restaurant opened, called Quanjude. There they used a different method of cooking: hanging the duck to roast over flames in an open brick oven.
From chinahighlights.com
See details


PEKING DUCK WRAPS - THE CHEAT VERSION || AMAZING PEKING ...
From m.youtube.com
See details


HOMEMADE PEKING DUCK: HOW TO SCALD AND GIVE THE DUCK A TAN ...
Mar 01, 2010 · important as the initial blowing up of the duck. I’ve read several Peking duck recipes that tell cooks to do things like “clean the duck well before dousing it with a pot of boiling water, then hang it up to dry thoroughly – either leave it in a drafty place overnight or use a fan heater or hairdryer to speed up the process.”
From vietworldkitchen.com
See details


PEKING DUCK: A CHINESE FEAST FOR THANKSGIVING | HUFFPOST LIFE
Nov 21, 2011 · 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.
From huffpost.com
See details


PEKING DUCK RECIPE: HOW TO MAKE BEIJING ROASTED DUCK ...
About Peking Duck Recipe. The peking duck dish has an enticing blend of sweet, crispy skin, and roasted meat. The Chinese people, when you visit China, have two famous things to suggest for tourists to do— climb the Great Wall of China and eat a peking duck. The origin of the peking duck dates back to Ming Dynasty which was about 600 years ago.
From desidakaar.com
See details


PEKING DUCK: THE COMPLEX HISTORY OF A CHINESE CLASSIC ...
Jul 09, 2021 · Timeline: the history of Peking duck. 1275: Roast duck is mentioned in Wu Zimu’s depiction of life in 13th-century Hangzhou (then known as Lin’an). 1403: The Ming dynasty Yongle Emperor moves his capital to Beijing, and the tradition of roast duck arrives with it. 1761: Imperial records show the Qianlong Emperor eats roast duck eight times over the course of 13 spring days.
From nationalgeographic.co.uk
See details


PEKING DUCK AND PINCH OF SAFETY
May 22, 2010 · Peking duck is considered one of China's national foods. The dish is prized for the thin, crispy skin, with authentic versions serving mostly skin and little meat, sliced in front of the diners by ...
From archive.jsonline.com
See details


VANESSA’S CANTONESE ROAST DUCK RECIPE - PEAY VINEYARDS
People think the most common Chinese roast duck dish is Peking duck but what you see hanging in the windows of Chinatown “delis” is actually the Cantonese version of roast duck from the southern part of China. It, too, has the crackling-crisp skin that comes from air drying the duck prior to roasting but it is moister and savory from the liquid marinade that flavors the duck from the ...
From peayvineyards.com
See details


CHINESE ROAST DUCK (??) - OH MY FOOD RECIPES
May 05, 2019 · 1. In a mixing bowl, add marinate sauce: s oy sauce ½ cup, hoisin sauce ½ cup, dark soy sauce 2 tablespoons, water 1 cup, garlic 2 cloves grind, ginger 3 slices grind, anise 3, clove 3, and five spices ? teaspoon. Mix them well. 2. Then, wash and clean the duck very well, remove all the guts and organs. 3.
From ohmyfoodrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »