Peking duck is the most famous and popular dish in China. For everyone who visits this country, the first item is planned to try the imperial dish, otherwise the stay in Beijing will be incomplete. Undoubtedly, Peking duck is definitely better to try in the “right” Chinese restaurant. But if in the near future a visit to the Middle Kingdom is not included in your plans, this is a reason to cook this dish at home.
When choosing a duck, preference is given to a bird weighing about 3 kg. The Chinese have their own special breed of ducks for this dish. It is necessary to start preparing for cooking in two days. The main secret of juicy meat is the correct preparation of the carcass.
Ingredients:
- Duck - 2.5 kg.
- Salt - 1 tablespoon
- Honey - 6 tablespoons
- Soy sauce - 4 tablespoons
- Sesame oil - 4 tablespoons
- Ground ginger - 1 tsp
- Ground pepper - 0.5 tsp
I prepare the necessary products. If the carcass is frozen, it should be completely thawed and any excess fat cut off.
Using tweezers, I remove the remaining feathers from the skin.
For a stable position, I put the carcass on the bottle. I bring 1.5 liters of water to a boil in a kettle and pour boiling water over the duck. After this procedure, the skin on the carcass turns white and shrinks. I rub it inside and out with salt.
I install the design with a bird on a bottle in a deep dish and leave it in a cool place for 10-12 hours. During this time, excess moisture and blood will drain from the carcass.
After salting, I thickly coat the duck with honey and again leave it in a cool place for 12 hours.
The next stage of cooking has come - baking. To do this, I put a grid on a baking sheet. I put the bird on it with the breast up. I pour one glass of water into a baking sheet and wrap the entire structure with foil.
I preheat the oven to 200 degrees and bake the bird for 1.5 hours.
While the duck is baking, I prepare the mixture to form a glazed crust. To do this, I mix soy sauce, sesame oil, ground ginger and pepper.
I free the duck from the foil, apply the glazed mixture with a culinary brush. I increase the temperature in the oven to 250 degrees. I bake the bird for another 30 minutes, turning it over once and smearing it with glaze from the back.
I add 1 tablespoon to the remaining glaze. honey and once again coat the whole bird with it. For the last 10 minutes, you can activate the Grill function.
Duck feeding deserves special attention. You may not be able to cut it into 108 pieces like the masterly Chinese chefs, but it's worth trying.
The traditional version of Peking duck is served with slices of fresh cucumber, green onions, warm mandarin pancakes and sweet hoisin sauce.
Now take your time and have fun with every bite!
Author: Elena Gapkalova
Interesting articles:
These 10 spices will surprise you unexpectedly
Why you should drink coffee in the morning: 9 health benefits of the drink
How to be sure to pick good wine in the store
Like, comment, share in social networks,subscribe to our channelis the best reward for us!
Good health and culinary inspiration :)
Your friend and assistant Vilkin!