Peking duck
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Peking duck
  Duck    Chinese    Poultry  
Last updated 6/12/2012 12:50:12 AM. Recipe ID 11681. Report a problem with this recipe.
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      Title: Peking duck
 Categories: Chinese, Poultry, Loo
      Yield: 1 Duck
  Someone asked about Peking Duck. I've got two recipes in my
  collection - one is too simple, the other too long to post.
  So I'll just describe what to do, very briefly. If you want a good
  detailed recipe, check out Ken Hom's Chinese Technique (Simon &
  Schuster, 1981).
  1. Loosen the skin from the duck by massaging it, pulling the skin
  away where possible.
  2. Blanch the duck for a couple of minutes.
  3. Hang it up to dry for 4 hours, then baste it with sherry or with
  honey-water 1/2 and 1/2 mixture. Hang it up again to dry for 4 hours.
  4. Roast duck - one recipe says             the other says
                30 min. at 375               15 min at 450
                1 hour at 250                55 min at 350
                30 min at 400                20 min at 450
  The rationale for this I'm not sure of, but all recipes claim that
  changing the oven temperature makes a vast difference.
  5. To serve - slice off skin and cut it into 1"x2" pieces. Cut meat
  into similar-sized pieces. Provide 2" scallion lengths (green and
  white part), hoisin sauce (canned or bottled), pancakes (below). Each
  diner rolls a bit of meat, a bit of skin, and a scallion length into
  a pancake that has been spread with about a teaspoon of hoisin sauce
  and eats the mess with fingers.
  Pancakes (adapted from Grace Zia Chu, Pleasures of Chinese Cooking):
  2 c flour, 1 c boiling water, 2 T dark sesame oil
  Add water to flour in a bowl and work with a wooden spoon into a
  dough. Knead 10 min. and let rest for 10 min.
  Form into a long roll about 2" in diameter. Cut into 1/2" pieces and
  flatten to 1/4". Brush a little oil over a piece of dough and lay
  another piece over it. Roll out with rolling pin, slowly and from the
  center out, until the piece is 4" or more in diameter. Proceed until
  all dough is rolled out.
  Heat ungreased griddle over low flame and add dough circle. When it
  bubbles slightly, turn it over and heat the other side. While it is
  still warm, pull apart the two halves and fold at the center with the
  greased side inside. Repeat with remaining dough circles.
  Steam for 10 min. before using as above.
  From:    Michael Loo

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Recipe ID 11681 (Apr 03, 2005)

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