Peking duck is an amazingly tasty and appetizing dish. In Beijing, it is prepared in several ways. At the first of them, the duck is hung over the hearth and fried in this state, the bird is obtained with a crispy crust and tender meat. According to the second method, it is cooked in a closed oven, first at a high temperature, and then at a lower one. The dish turns out to be a little fatty, but very tasty.
It is necessary
-
- 1 large duck (2.5-3 kg)
- 1/4 cup dry sherry or rice wine
- sea salt
- 4 tbsp. l. honey
- 1 tbsp. l. sesame oil
- 5 tbsp. l. soy sauce
- 1 tbsp. l. ginger powder
- 1 tbsp. l. freshly ground black pepper
- 1 cup of water.
- Dough: 1 egg
- 1 cup flour
- 2/3 cup milk
- 2/3 cup water
- 2 tbsp. l. vegetable oil; and also - a can of hoi-sin sauce
- 1 large cucumber
- 2 bunches of green onions.
Instructions
Step 1
Prepare the duck. If it is frozen, then it should be thawed, but this should be done gradually. First place the bird for knocking in the refrigerator at a temperature of 3-4? C, and then leave it for another 10 hours to defrost at room temperature. Use a knife to remove the upper wing phalanges. Also trim off excess fat around the neck and tail. Subcutaneous fat will melt by itself if cooked properly.
Step 2
Boil a full kettle (or pot) of water. Hang the duck over the crockery (you can just support it in this position) and steam it over. At the same time, the skin should turn white. Then let the water drain. Dry or towel dry the bird.
Step 3
Rub the inside and outside of the duck with sherry or rice wine. Let it stand for 5 to 10 minutes. Now take sea salt, do the same as with wine, and then put the bird in the refrigerator for 12 hours. Do not cover it. If possible, it is better to place the bird vertically, placing it, for example, on a bottle. But then do not forget to substitute a plate under it, where the blood will drain.
Step 4
Remove the duck from the refrigerator and brush on top with 2 tbsp. l. honey. Try to spread it evenly and in a thin layer. Place the bird back in the refrigerator for another 12 hours.
Step 5
Preheat oven to 190 ° C. Place the duck, breast side up, on a wire rack to be placed on a baking sheet. Pour a glass of cold water over it. Cover the poultry with foil so that both the baking sheet and wire rack are covered. Put this structure in the oven for an hour.
Step 6
Combine ginger, sesame oil, soy sauce, pepper. The mass should be quite thick. Remove the duck from the oven, remove the foil and baking sheet of water. Using a brush, brush the poultry with the previously cooked mixture and place it back in the oven for another 25 minutes. First, you need to increase the temperature to 250 ° C.
Step 7
Remove the duck from the oven, which you turn off. Turn on the grill instead. Brush a dish with a mixture of honey and soy sauce. Place the wire rack with the poultry in the bottom of the oven and leave there until crisp. After that, take out the duck, let it cool and cut into small pieces.
Step 8
Make pancakes, which are traditionally served with Peking duck. Combine flour, water, and eggs. The dough should come out without lumps. While stirring it, add milk and some vegetable oil, finely chopped green onions. Fry thin pancakes. Lubricate them with hoi-sin sauce, lay out pre-chopped green onions, cucumbers (thin strips), pieces of duck. Roll them up. The dish is ready. Bon Appetit!
