WHAT IS PEKING DUCK RECIPES

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PEKING DUCK RECIPE | ALLRECIPES



Peking Duck Recipe | Allrecipes image

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

1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
? teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
½ cup plum jam
1?½ teaspoons sugar
1?½ teaspoons distilled white vinegar
¼ cup finely chopped chutney

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

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

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