Peking duck from chicken?

Question

Rather than using duck to make Peking Duck, what would happen if I tried chicken?

Please provide a process or recipe.

Answer 1

hmm good question. how about rotisserie chicken extra well done

Answer 2

Duck has a stronger flavor than chicken so I guess you would have more of a pronounced flavor of the main ingredients.

Go to Foodtv.com to find recipes

Answer 3

Duck is very much fatter than chicken, which helps to produce the Peking Duck's signature crisp skin; you won't get the same effect from chicken. The fragrance & taste of a roasted duck is also better & very different than chicken. And not any duck is used, only special ducks bred in Beijing just for this imperial dish, as it has superior tasting flesh & also fragrance when roasted. When you also consider the kind of open style stone oven & indigenous fruit tree wood (jujube, pear, peach) used, there is no way any domestic cook, especially outside China, can reproduce the same taste.

If you want a recipe, see the bottom of the below link, just substitute the duck with a larger chicken:

http://www.tickets-beijing2008.com/beiji...

The recipe is a simplified one that has been modified for home cooking. Traditionally, ducks are hung up in the oven to roast, some restaurants also pour water into a sealed duck; during cooking the boiling water inside ensures evenness of cooking, shorter cooking time & moistness of flesh. Another trick they use is to pump air between skin & meat to separate the layers, which improves the crispness of the skin during roasting.

If you want to make your own pancakes, you only need 2 cups sifted plain flour, 1 cup boiling water & 2 tbsp sesame oil.

Put the flour in a bowl & slowly pour the boiling water on the flour, mixing constantly until it forms a dough. Knead the dough for 5-6 mins, then leave it to rest for 10 mins. Form the dough into a long roll with 2 inch diameter. Cut the roll into 0.5 inch thick slices. Roll each slice into 6 inch wide pancakes. Brush the tops of 2 pancakes with a little sesame oil and place one on top of the other, the oiled sides facing each other. Stack the rest the same way. Pan-fry the doubled pancakes on medium heat, about 1 min each side or until bubbles start to form. Serve immediately. Excess pancakes can also be kept for a few days in the fridge and steamed for about 7 mins before usage.