Chinese people is famous with their cooking art. From chicken, duck,beef,seafood, etc all can be variated into many rich taste of traditional dish. This Peking Duck recipe already made since the imperial era and untill now still wellknown as one of Chinese national food.Ingredients :
1 whole ducks
2 ltr boiling water
5 tablespoonful clear Honey
2 tablespoonful dark Soy sauce
4 tablespoonful Chinese five spice
2 tablespoonful brown sugar
Sauce
2 tablespoonful Sesame oil
6 tablespoonful hoi sin sauce
6 tablespoonful caster sugar
6 tablespoonful water
1 tablespoonful dark Soy sauce
1 tablespoonful cornflour
Pancakes
8 pancakes, ready-made
4 Spring onions, shredded
0.5 Cucumber, shredded
Method :
Put the duck on a rack over a deep roasting tin. Pour over the hot water and leave on one side until the water has all drained away from the bird.
Discard the water and leave the duck exposed to air until it's really dry
Mix together the honey, soy sauce, five spice powder and brown sugar. Using a pastry brush, sweep this sauce over the duck, inside and out.
Leave the bird to dry again. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up.
Preheat the oven to 200C/gas 6. Roast the duck for 30 minutes before turning it over and cooking for another half hour, until the skin has crispened. Take away from the oven and leave it to cool for about 15 minutes. Joint the duck and slice its meat off the bone.
While roasting the duck, make the sauce.
Discard the water and leave the duck exposed to air until it's really dry
Mix together the honey, soy sauce, five spice powder and brown sugar. Using a pastry brush, sweep this sauce over the duck, inside and out.
Leave the bird to dry again. There should now be a thin glaze all over the bird. Give the duck another coat of sauce and leave to dry once more. Keep repeating the process until all sauce has been used up.
Preheat the oven to 200C/gas 6. Roast the duck for 30 minutes before turning it over and cooking for another half hour, until the skin has crispened. Take away from the oven and leave it to cool for about 15 minutes. Joint the duck and slice its meat off the bone.
While roasting the duck, make the sauce.
Warm a wok over a medium heat , and add the sesame oil, hoi sin sauce, caster sugar, water, soy sauce, and the cornflour and water mixture. Bring to a simmer, stirring, and cook down until the sauce has thickened. Leave it to cool.
Warm the pancakes in a bamboo steamer for 4 minutes. Spread a teaspoonful or so of sauce over each pancake and scatter with a plenty of the spring onions and shredded cucumber.
Top with a generous helping of sliced duck meat. Roll up the pancakes into a cigar shape.
this Peking Duck recipe serves for 4
Check my other Chinese Recipe :
Warm the pancakes in a bamboo steamer for 4 minutes. Spread a teaspoonful or so of sauce over each pancake and scatter with a plenty of the spring onions and shredded cucumber.
Top with a generous helping of sliced duck meat. Roll up the pancakes into a cigar shape.
this Peking Duck recipe serves for 4
Check my other Chinese Recipe :
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