PEKING KITCHEN RECIPES

Name: Peking Duck
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 9 h 50 min
Yield: 4 servings (about 24 pancakes)
Cuisine: asian
Ingredients: 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

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

Ingredients

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.

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

Ingredients

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

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