PEKING DUCK HOISIN SAUCE RECIPE 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.
Provided by Allison
Categories World Cuisine Asian Chinese
Total Time 3 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- 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.
Nutrition Facts : Calories 555.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 91.1 mg, FatContent 31 g, FiberContent 2.3 g, ProteinContent 22.4 g, SaturatedFatContent 10.6 g, SodiumContent 747.8 mg, SugarContent 42 g
PEKING DUCK WITH HOISIN SAUCE | ASIAN INSPIRATIONS
Replicate this restaurant dish at home with this recipe. Your guests will be impressed that you made the pastry from scratch! Try this Chinese recipe.
Provided by AsianInspirations
Total Time 30S
Prep Time 15S
Yield 5-6
Number Of Ingredients 7
Steps:
- To Prep Sift flour and slowly add water. Mix gently to form a smooth paste. Add a little oil to the pastry to prevent it sticking to the rolling pin. Use a rolling pin to roll out two pancakes, each of 10 – 12cm in diameter. To Cook Stack one pancake on top of the other, heat fry pan over medium heat. Fry first one side and then turn to ensure that both sides are fried. Separate the two pancakes. Place duck meat on the un-fried side of the pancake with one teaspoon of hoisin sauce and either two stalks of spring onion, or two slices of cucumber. Roll pancake and serve immediately.
More about "peking duck hoisin sauce recipe recipes"
CHINESE PEKING DUCK PANCAKES WITH HOISIN SAUCE, SPRING ...
From daffodilkitchen.com
Category Dinner, Lunch, Main Course, Starter, Supper
Cuisine Chinese
- NB You need to start making this duck dish about 25 hours before you plan to cook it.
CHINESE CRISPY PEKING DUCK | FOODTALK
Total Time 255 minutes
- Serve the duck on its own or with steamed Chinese pancakes, plum and hoisin sauce and shredded spring onions and cucumber.
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).
DUCK PIZZA WITH HOISIN AND SCALLIONS RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.8
- Heat oven to 400°F. Sprinkle duck with five-spice powder, salt and pepper. Heat oil in a medium skillet over high heat. Cook duck until browned, 4 to 5 minutes per side. Transfer skillet to oven; bake duck until outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice on the diagonal into 8 pieces, then cut each in half. Set aside. Form dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on crusts with a pastry brush. Top with spinach, cheese, bell pepper and duck. Bake until cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with scallions and sesame seeds.
PEKING DUCKS WRAPS WITH HOISIN SAUCE ... - RECIPES FOR CLUB
From recipes.clubandresortchef.com
WHOLE ROAST DUCK WITH HOISIN SAUCE | COOKSTR.COM
HOW TO MAKE PEKING SAUCE RECIPE - FOODNIS
From foodnis.com
PEKING DUCK | MAPLE LEAF FARMS - DUCK PRODUCTS AND RECIPES
From mapleleaffarms.com
HOISIN DUCK - KHIN'S KITCHEN CHINESE CRISPY DUCK BREAST RECIPE
PEKING DUCK : RECIPES : COOKING CHANNEL RECIPE | CHING-HE ...
PEKING DUCKS WRAPS WITH HOISIN SAUCE ... - RECIPES FOR CLUB
From recipes.clubandresortchef.com
PEKING DUCK : RECIPES : COOKING CHANNEL RECIPE | CHING-HE ...
From cookingchanneltv.com
PEKING DUCK RECIPE JAMIE OLIVER WITH INGREDIENTS ...
From tfrecipes.com
EASY HOISIN DIPPING SAUCE - DRIVE ME HUNGRY
From drivemehungry.com
EASY PEKING DUCK WITH MANDARIN PANCAKES | THE WOKS OF LIFE
From thewoksoflife.com
CHINESE PEKING PORK STRIPS WITH HOISIN SAUCE | ASIAN STYLE ...
LOW CARB PEKING DUCK - DIABETIC CHEFS RECIPES
From diabeticchefsrecipes.com
PEKING DUCK - EAT MY RECIPE – OUR FAVORITE RECIPES
From eatmyrecipe.com
WHAT IS PEKING SAUCE? WHAT DOES PEKING SAUCE TASTE LIKE?
From sultanarecipe.com
