You might be surprised, but Peking duck and Peking duck are two different dishes. Of course, not completely different, but fundamentally different. Peking duck is, firstly, a duck of a certain breed, raised using a special technology, similar to that used to feed geese for foie gras. Secondly, this is a duck weighing no more, but not less than 2 kilograms 200 grams (the permissible deviation is 50 grams). Thirdly, this is duck cooked in a brick oven on logs of fruit trees. Since it is impossible to fulfill all these conditions at home, we can only try to imitate this amazing delicate taste of a bird covered with a glossy reddish crust and call it Peking duck.
It is necessary
-
- For duck
- Fatty duck weighing about 2 kilograms
- ginger root about half the size of a thumb
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons rice vinegar
- 150 ml rice wine (mirin)
- 3 tablespoons Chinese 5 Spice Blend (fennel
- carnation
- pepper
- cinnamon
- star anise)
- 1 teaspoon cornstarch
- For tangerine pancakes
- 2 cups of flour
- 1 cup boiling water
- Sesame oil
- For the sauce
- 12 tablespoons of Hoi-sin sauce
- 2 tablespoons soy sauce
- 1 teaspoon dried ginger root
- 2 tablespoons rice vinegar
- Green onions
- fresh cucumber.
Instructions
Step 1
Peking duck is cooked two days before serving; place a large pot of water, at least 3 liters, over the fire and bring it to a boil.
Prepare the duck. Cut off the outermost joints on the wings, fat on the tail and around the neck. Wash the duck, dry it and, by inserting a pump between the skin and the meat, "blow" the bird so that all skin is separated from the flesh.
Place the duck on the wire rack over the sink and, using a ladle, scald with boiling water on all sides. It is necessary that the skin on the fat is completely white. This will tighten the pores on the poultry's skin and prevent fat from leaking out.
Step 2
Thoroughly dry the duck inside and out. You can even use a hairdryer. Leave on the wire rack, put a large deep bowl under the wire rack.
Step 3
We put on the fire a small saucepan with vinegar, wine, honey, peeled and grated ginger root and spices. Bring the marinade to a boil and cook for 15 minutes, stirring occasionally. Dissolve the starch in ¼ cup warm water and put in the marinade, stir well. We are waiting for the liquid to thicken to a syrup state, remove it from the heat and begin to coat the duck from all sides.
Step 4
Save the marinade drained from the duck. We put the bird itself vertically on the bottle and put it in a warm, well-ventilated room. Do not forget to substitute a bowl under it, into which the liquid from the duck will drain. We leave for 4 hours.
Step 5
Heat the marinade and grease the duck again. We repeat the whole procedure, but this time we leave the duck for 6 hours. Warm up the marinade again, grease the bird and put it in the same place for a period of 12 to 24 hours.
Step 6
Preheat the oven to 220 degrees Celsius and place the duck breast-side up on the wire rack. Put a baking sheet covered with foil down. Fry the duck for 15 minutes and turn it upside down. After 15 minutes, reduce the heat to 175 degrees Celsius and fry for about an hour more. We take the duck out of the oven and let it cool for seven minutes.
Step 7
While the duck is baking, prepare the pancakes and sauce.
For pancakes, boil the flour with boiling water, knead and set aside for half an hour. We roll two flagella from the dough with a diameter of 3 centimeters and cut each into 10 pieces. Make two flat pancakes, coat them with sesame oil, fold the greased side on top of each other and roll them into a thin pancake with a diameter of at least 15 centimeters. Fry it in a dry, thick frying pan until golden spots and divide the pancake into two thin pancakes. We keep the pancakes in a sieve for a couple.
Step 8
For the sauce, mix all the ingredients, boil and let cool.
Step 9
Cut the onion, peel the cucumbers and cut into long thin strips. Cut the duck and serve with pancakes, cucumbers and green onions. They eat it like this - smear sauce on a pancake, put onion and cucumber, a piece of duck, wrap it up and enjoy.
