Peking Duck is a gastronomic masterpiece that delights gourmets around the world. Whole baked poultry looks especially appetizing on the festive table and becomes its decoration. Delicious and juicy meat, golden crispy crust and breathtaking aroma leave no one indifferent. Prepare Peking Duck on New Year's or Christmas and taste this truly imperial dish.
It is necessary
- - 1 duck
- - 100 g ginger
- - 1 head of garlic
- - 100 g butter
- - 50 g fresh thyme
- - 1 lemon
- - 1 bag of Kamis Chicken Spice
- - 1 pack of thin lavash
- - 300 g fresh cucumbers
- - 100 g green onions
- - 1 bottle. Kikkoman sauce with honey and garlic
- - salt, black pepper
Instructions
Step 1
We defrost the duck and wash it, after which we inspect the carcass for the presence of feathers or fluff residues. If necessary, you need to scorch the fluff over the fire, turning the bird over the flame. Salt the duck outside and slightly inside, sprinkle with ground pepper on top.
Step 2
Cut ginger into cubes, prepare thyme sprigs. Peel the head of garlic (you can not peel the cloves) and cut it crosswise into two parts. We leave one part for serving, the second we put in the duck. We stuff the bird, placing thyme, ginger and butter in the carcass.
Step 3
To make the duck especially tender, coat it under the skin with butter. In the lemon we make several punctures and "seal" the duck with it from the tail side, locking all the ingredients inside the bird.
Step 4
Rub the duck with spices on all sides and put a baking sheet with the bird in an oven preheated to 110 degrees. You need to bake the duck for 3, 5 hours.
Step 5
The cooked duck is served with Kikkoman sauce with honey and garlic and pita bread with fresh cucumber and onion. You can use duck meat to make Peking Duck-style rolls. To do this, lightly grease the pita bread with sauce and put green onions, cucumber and baked duck meat on it. Wrap it gently with a roll. Delicious rolls with tender aromatic duck are an excellent snack for the New Year's table.
