Peking duck: a Chinese recipe. Video
Peking duck is a classic of Chinese cuisine. According to an Eastern proverb, you have not been to Beijing unless you have seen the Great Wall of China and tasted Peking duck. It is difficult to cook an unusual dish following all the traditions, but there are adapted recipes that are quite feasible at home.
The origin of this amazing dish is legendary. According to one version, like the famous traditional American turkey, the magnificent Peking duck was brought to China by Europeans. To be absolutely precise – the expedition of Marco Polo. In search of a replacement for the usual Christmas goose, they turned their attention to plump domestic Chinese ducks and taught the Chinese how to bake these magnificent birds. According to another version, Peking duck has always been the secret of royal chefs.
Traditional Peking Duck Recipe
Not every bird could become a real Peking duck. Initially, only ducks of a certain breed, the most well-fed, were taken for this. After killing, the bird was plucked, the giblets were taken out and air was pumped between the skin and meat through a small incision. The wefts were filled with water and hung in the air. The peel was covered with syrup. So the duck hung until the skin was dry, and then it was fried in special ovens heated to 270 ° C. The result was a bird with a unique bright red color, with a crispy crust, delicate meat texture and piquant aroma.
To truly enjoy the juicy meat, it is cut into slices and served with plum sauce, green onions and the finest pancakes
To cook Peking duck according to an adapted recipe, you will need:
- 1 whole duck, weighing at least 2 kg
- 1 tablespoon soy sauce
- 1 tablespoon sugar syrup (maltose)
- 1 teaspoon rice vinegar
- 2 teaspoons of traditional Chinese Five Spices
- 1 teaspoon of salt
- ½ teaspoon ground white pepper
- 1 teaspoon of salt
- 1 teaspoon cornstarch
Chinese “5 Spices” seasoning does not always consist of five ingredients. Ginger, licorice, cardamom can be added to the obligatory Sichuan pepper, ground fennel seeds, cloves, cinnamon and star anise
Rinse and dry the duck thoroughly with paper towels. Line a baking sheet with foil and place a wire rack over it. Combine the syrup, sauce, vinegar and seasonings and rub the mixture over the entire duck, including the cavities. Combine salt and starch and rub into the skin of the bird. Remove the baking sheet with the duck on the wire rack in a cool, dry place for 12–36 hours until the duck is completely dry. Bring 5 liters of water to a boil in a large, wide saucepan. Place the duck on a wire rack in a sink and pour boiling water over from all sides. Let the water drain. Place the poultry on a special roasting attachment and fry in an oven preheated to 230 ° C for 1 hour, turning the bird periodically. Reduce heat to 150 ° C and roast the duck for about 30 minutes. Remove the bird, cover with foil and let it rest for at least 10 minutes before serving.