How do you prepare peking duck?

Question

How do you prepare peking duck?

Answer 1

Peking Duck

Roast duckling with flavorful flair! The blend of sauces and spice impart a delightful lightly sweet and spicy taste.

1 duckling (4 1/2 to 5 pounds)

2 garlic cloves, finely chopped

1 tablespoon dry white wine

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon salt

2 medium green onions

6 cups water

1/2 cup honey

1/4 cup white vinegar

1/2 cup hoisin sauce



1 .   Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Mix garlic, wine, soy sauce, sugar and salt. Place garlic mixture and 2 green onions in body cavity of duckling. Bring edges of tail opening together with skewers; tie tightly with heavy string. Insert needle of bicycle pump between skin and fat; pump air under skin until duckling is 1 1/2 times larger. (Do not let air escape. For crisp skin, it is necessary to separate skin from fat to release grease.)

2 .   Heat water and honey to boiling in wok; add vinegar. Tie 40-inch piece of heavy string to duckling legs. Hold duckling over wok. Pour water mixture over duckling for about 3 minutes. Hang duckling in refrigerator to dry at least 12 hours, placing pan under duckling to catch juices, but no longer than 24 hours.

3 .   Heat oven to 400ºF. Place duckling, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 30 minutes. Turn duckling; roast 30 minutes longer.

4 .   Reduce oven temperature to 375ºF. Turn duckling; roast about 20 minutes longer or until 180ºF (drumstick meat will feel very soft). Let stand 15 minutes. Meanwhile, cut green onion tops into 3-inch pieces; cut 3/4-inch slits in each end. Chill in iced water about 10 minutes or until ends curl.

5 .   5. Remove skin and meat from bones; cut skin and meat into about 1 1/2-inch pieces. Arrange skin and meat on platter. Serve with steamed rolls or mandarin pancakes if desired. Brush hoisin sauce on opened roll or pancake with green onion brush. Place green onion brush, skin and meat on roll or pancake; roll up.

Answer 2

Forget about preparing it yourself as you will not be able to get the same effect as the restaurant. The reason is you do not have such equipment to do that. Better go to a restaurant which their speciliaties is in Peking Duck.

Answer 3

Go to a chinese place and have them do it for you.

Answer 4

use check spell button first.

Answer 5

http://www.cooking.com/recipes/static/re...

http://www.recipezaar.com/38023

http://maindish.allrecipes.com/az/PkingD...

http://chinesefood.about.com/od/poultryr...

http://www.cooking.com/recipes/static/re...

Choose your favorite!

Answer 6

ingredients - the site for food lovers

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Quantity: 4-6 Portions

This has always been one of my favourite dishes. In Australia when you order it the waiter will bring a whole duck on a trolley and slices off crispy skin to be eaten with the pancakes, cucumber and spring onion. The rest of the meat is prepared in your choice of dishes. While in Britain you get aromatic crispy duck with pancakes where you shred the meat and skin together and eat it with the pancakes (this dish is more a confit of duck than Peking Duck) and is actually Sichuan Crispy Duck, which is steamed and then deep fried and is accompanied by lettuce and spring onions rather than pancakes.

Peking Duck was created in 1855 in the Pen Yee Restaurant and was for the wealthy, with chefs needing to train for 3 months on the preparation of this dish. Preparing Peking Duck at home is time consuming but worth while. For the best results you need to inflate the duck, by blowing up the skin through a the neck end (if you don't feel up to it or you may try using a bicycle pump) but this step isn't necessary . Next boiling water with honey, wine, vinegar and ginger is poured over the duck to glaze it. The duck is then hung for 8-11 hours in a well ventilated place (this can be reduced by more than half by using a fan to dry the skin). Then traditionally the duck is cooked in clay oven with charcoal or coal, obviously this step is done in the oven in this recipe.

Ingredients

Peking Duck

2 kg duck

4 litres water

6 tbsp honey

5 cm k**b of ginger

4 tbsp soy sauce

125ml rice wine vinegar

You will need

string or meat hooks

bicycle pump (optional)

fan (optional)

To Serve

24-30 Mandarin Pancakes (purchase from Chinese Food shops from the freezer)

24-30 3-4cm spring onion pieces

24-30 3cm-4cm*1cm cucumber batons

Hoisin or Plum Sauce

Stir Fried Duck

2 tsp sesame oil

1 tbsp ground nut or corn oil

1 garlic clove, crushed

2 tsp. ginger, finely chopped

30g canned bamboo slices, shredded

1 large carrot, peeled and julienne (thin batons .3mm thick and 3 cm long)

50g beansprouts

2 spring onions, finely chopped

3 tbsp soy sauce

To Cook: Preheat an oven to 200°C. Place the star anise, spring onion and bruised garlic clove in the duck cavity. Place the duck breast side up on a rack in an oven tray, pour a little water in the base of the tray and place it in the middle shelf in the oven for 20 minutes then turn the breast side down, reduce the temperature to 180°C and cook for a further 30 minutes. Turn the duck breast side up for the final cooking for 20 minutes, if the skin is already very red reduce the temperature to 150°C or if it is very pal increase the temperature to 200°C.