Two incomparable recipes of the famous Peking duck
Peking duck is one of the most popular dishes in Beijing, which is traditionally cooked in two ways.
The first involves the implementation of roasting meat in limbo, while the second method involves cooking in a closed oven.
The Peking duck recipe became widespread during the Yuan dynasty.
In 1330, the physician and nutritionist who was responsible for the nutrition of the emperor wrote a method for preparing a dish as part of his work, which was called the “Essential Principles of Nutrition”.
Some historians claim that this recipe originates from Shandong Province.
The dish was extremely popular at the Yuan court in the city of Beijing, and this contributed to the further widespread distribution under the now-famous name.
In order to make the dish tasty, you should choose the right meat, the freshness of which says color: the skin should be light and uniform.
There should be no feather residue or any kind of hematoma or dent marks on the bird.
Fat should have a light shade, the older the bird, the darker is not only skin, but also fat.
It should be noted that in the domestic carcass the fat is slightly darker compared to what the farm bird has.
Age can be determined by the bones.
Thus, the end of the brisket bone in a young duck has the appearance of cartilage.
The meat itself must be elastic and moist, as well as devoid of extraneous odors.
Technology cooking recipe for Peking Duck:
- Initially, you will need to prepare a duck, for this you should gut it and pour over boiling water.
- If possible, it is preferable to hang the carcass on a hook and pour boiling water over it.
- After the duck should be dried with a towel or napkin and treated with salt.
- The work done should be completed by placing the duck on a jar, in this condition it must be placed in a cold place for 12 hours. It is recommended to put a plate under the jar, as the juice will flow.
- Preparation should begin with laying the duck in the foil, after all you need to put on the grid, under which the baking tray is installed, on the last one you should put the dishes with water. The structure should be transferred to the oven and baked for 1 hour at 190–200 ° C.
- At this time, you can do the preparation of the sauce, it is mixed with oil, soy sauce, ginger and pepper.
- The carcass goes, it is removed from the foil.
- The surface should be soaked with sauce, again wrapped with foil legs, sending to prepare for another ½ hour at 250 ° C.
In the meantime, another sauce can be prepared; honey and soy sauce are mixed for it.
It should be used for processing the carcass after cooking is completed.
On this we can assume that the bird is ready.
At the next stage, pancakes are baked.
It is necessary to combine all the ingredients prepared for the test, including vegetable oil, to the mixture, add the pre-cut onions.
Fry them in the usual way in a frying pan.
Now it is necessary to arrange the serving of the dish.
To do this, the cucumbers should be peeled, and then cut into cubes and put on a plate.
Pour soy sauce in a bowl and place a plate of pancakes.
The video recipe of this dish will definitely come in handy to understand all the subtleties:
Peking Duck Cooked in Orange Sauce
The traditional taste of Peking Duck meat has a slightly sweetish hue, this is achieved by orange sauce.
For the recipe you need to prepare:
- duck (2 kg);
- soy sauce;
- salt and pepper to taste;
- 1 tsp orange juice;
- orange peel;
- ginger to taste;
Technology cooking recipe Peking duck:
It is necessary to begin the process of processing the carcass with salt, you should not exclude the inner space, you should sprinkle the surface with brandy.
The bird should be laid in a pan and kept in the cold overnight.
After that, the meat should be smeared with honey and zest, the last of which must first be rubbed.
Then the carcass should still lie down for about 4 hours.
Wrap the meat in foil, lay on a baking sheet and cook in the oven for 1.5 hours at 200 ° C.
During this, the carcass should be turned over.
In the process, you can do the preparation of the sauce, which combine juice, soy sauce, ginger, pepper and some duck fat.
As soon as the duck is released from the foil, its skin should be processed with the sauce.
Next, the legs need to be wrapped in foil and continue to bake for about 40 minutes at 220 ° C.
And if we take not the carcass, but the breast, the whole recipe changes radically, but it also deserves special attention:
An excellent solution for a side dish to a recipe for a Peking duck will be buckwheat porridge with pre-fried mushrooms and onions.
It is permissible to cook rice with the addition of carrots, cabbage and onions in advance roasted.
In order to spice up the dish, it is recommended to use spices.
Another tasty solution is peas, in this case you can serve with a sprig of greens.
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To get delicious food, it is important to create the right temperature.
Before sending the carcass to the oven, it must be heated to a temperature of 250 ° C.
The initial baking should not be carried out for more than 45 minutes, after this time it is necessary to check how much the meat is cooked, whether it has burnt.
After a specified time, the heat should be reduced to 160 ° C, leaving the duck at this temperature for another hour.
Yes, cooking a recipe for a Peking duck cannot be called a simple process (you can even see it in the photo), but this dish can become the main thing on the festive table, and if you make the meat really tasty, with its traditional flavor, no guest will become displeased .
Another video is presented to you for viewing with an interesting preparation of Peking duck recipe: