Chinese Food - Peking duck


Peking duck

The technology for making the famous dish "Duck in Beijing" is so complicated (need a special foot, which put several birds at once), that connoisseurs say: "When the Chinese want to try "Duck in Peking, he ... goes to the restaurant." Of course, this dish can be prepared in the home kitchen. This requires the following items: 1 duck (about 2 pounds), 2-3 tablespoons sherry or vermouth 1 teaspoon salt 14 small onions, 24 pancakes.
Products sauce for marinating: 6 slices of ginger (or 20 grams of powder), 2 onions, chopped, 1,5 l water, 3 tablespoons honey 2 tablespoons soy sauce.
Products for the sauce: 3 tablespoons sauce syan tszien Hai (Hoi shop), 1 tablespoon soy sauce 1 tablespoon water 2 teaspoons sugar 2 teaspoons sesame oil.
Preparation: Wash the duck, cleaned and allowed to drain 2-3 hours (very important duck is completely dry, for this purpose can
using the fan). Place an iron or ceramic pot, pour hot water and boil until white. Remove and drain again, and the interior is coated with salt and alcohol. The duck is placed in the sauce for marinating and then put back to boil, and must be covered completely with the liquid several times to reverse. Remove and dry again. The skin is completely dry.
Heat oven to 175 C. The duck is placed on an iron grill, a grill is placed in a bowl of water so as not to touch the surface of her Bake about 1 1 / 2 hours, then turns around and bake another half hour. The duck is roasted until the gain reddish brown color. Thus, the skin becomes very crunchy. Then the meat separates from bones and cut into thin flat pieces that can easily be arranged so as to obtain the original form of the duck. Pieces of meat are placed in a round, flat dish. Serve with pancakes, green part of spring onions and sauce in advance. The feathers of green onions dipped in sauce and with a few pieces of duck meat is placed in a pancake that is folded into four, like the European pancakes and ... good appetite!


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