WHAT IS PEKING RECIPES

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CRISPY PEKING DUCK PANCAKES | JAMIE OLIVER RECIPES



Crispy peking duck pancakes | Jamie Oliver recipes image

I love crispy duck pancakes, and this is a simple way to knock up the Chinese takeaway classic at home

Total Time 2 hours 5 minutes

Yield 6

Number Of Ingredients 13

1.2 kg duck
salt
five-spice
fresh ginger
10-12 destoned plums
5 tablespoons sugar
2 pinches five-spice
2 tablespoons soy sauce
½ teaspoon chilli powder
grated orange zest
½ cucumber
1 bunch spring onions
2 packs pre-made pancakes

Steps:

    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.
    2. There are hundreds of ways of cooking duck in Asian cultures – steamed, roasted, pumped up with bicycle pumps to remove the meat from the skin – but we're at home and so we can't do with all this mucking about. My way is simple and it works...
    3. Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.
    4. While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
    5. As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.
    6. Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.

Nutrition Facts : Calories 152 calories, FatContent 7.5 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 18.6 g protein, CarbohydrateContent 2.0 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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

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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.
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Category World Cuisine, Asian, Chinese
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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.
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PEKING DUCK RECIPE | FOOD NETWORK
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  • Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.
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PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE RECIPE - NYT ...
Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck’s backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
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  • To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
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PEKING DUCK RECIPE | FOOD NETWORK
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  • 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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THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
Andrew Wong's Peking duck recipe is not a dish to commit to lightly. But this Chinese classic, which Andrew has dedicated years of research to, possesses flawlessly crispy, glassy skin that is more than worth it if you have the patience. An electric bike pump and fan are needed so prepare yourself ...
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PEKING DUCK | CLASSIC CHINESE RECIPES | SBS FOOD
One of the oldest and most famous recipes to come out of the north of China and Beijing is Peking duck. It is prized for its thin, crispy skin.
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PEKING DUCK - WIKIPEDIA
Peking duck is a dish from Beijing (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat ...
From en.m.wikipedia.org
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