Unique, ancient in origin and rather peculiar in its taste, the Chinese dish Peking duck gained fame in China as a dish of the imperial court. Ever since the imperial chef published the recipe for this dish in his book on the rules of dietetics. That is, about the rules and principles of nutrition.
Peking duck, according to the traditional recipe, is rubbed with honey, which is why the crust has a specific bittersweet taste, and is baked in the oven. The prepared dish is served in the form of original slices bordered with crispy appetizing skin. The dish is eaten with tangerine cakes and sauces. The cooking technology of this dish is not so simple, so you can try a truly worthwhile Chinese duck, perhaps, only in a good restaurant specializing in Chinese cuisine, because only these restaurants, besides the appropriate conditions, have specialists who can present this masterpiece in true performance.
Of course, for a real dish you will most likely need a real Chinese duck, but if you did not manage to get a real Chinese duck, then the recipe of the Chinese imperial court itself can be slightly modified by cooking Peking duck at home, especially since the ingredients you will need identical ones.
The choice of poultry itself can be entirely limited to buying a young duck, but already well grown. If you can get a special breed of Peking ducks, which are sold specifically for use in these traditional dishes, then great. If not, then it's okay. The main thing is that the bird is not frozen, since this factor plays an important role.
A fresh, grown young duck in the area of two kilograms is fine for your dish. In addition, you will need the following ingredients and spices: sherry, honey, sesame oil, soy sauce, and ginger powder.
Home-style Peking duck is prepared in several stages. The bird is given special, unhurried attention, in the form of thorough rinsing, then in the form of special cuts in the necessary places. The duck is cooked a day before baking is planned. Therefore, having made incisions, we keep our duck in all kinds of fillings for about a day.
The main thing is to cut off excess fat from our duck, which will prevent the formation of a crispy and golden crust. Witchcraft over this famous and notorious crust is one of the most difficult procedures, because when the duck has already fried to the required limits, we need to start flavoring its skin so that we get a caramel crust. Not everyone succeeds right away. Experience comes with every new cooking. For a long time, a method for cooking duck has been used, such as roasting it over a fire, keeping the duck itself hanging.
There is no need for this, since restaurant technology is just a technology, and Peking duck at home, baked by you with love and flavored with all sorts of spices, sauce and honey, in fact turns out to be amazingly tasty.
