WHERE TO BUY PEKING DUCK RECIPES

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

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

Ingredients

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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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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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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A classic recipe for crispy Peking duck by Ken Hom. This famous dish is made with deliciously roasted duck, dried and marinated with five spice and Sichuan pepper.
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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).

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