Peking Duck Recipe
This Peking Duck recipe easily finds way to the top of my favorite list. The Chinese Peking Duck is a delight to serve and enjoy. Am I hearing a thank you from you for sharing this Peking Duck recipe?
Ingredients
1 kg. duckling, clean, put in boiling water to scald
3 tbsps. dry sherry
4 tbsps. water
3 tbsps. sugar
6 to 8 doilies
1 cup cucumber slices
12 spring onions, sliced
2 medium cucumbers cut into strips 2" long
1 tsp. salt
Chilli Soya Dip:- (1/2 cup soya sauce, 2 tbsps. chilli sauce) mix together
Mustard Soya Dip:- (6 tbsps. soya sauce, 2 tsps. dry mustard) mix together
Garlic Dip:- (2 tsps. garlic paste,1/4 cup vinegar) mix together
Plum Sauce: 1/2 cup
Haisein Sauce: 1/2 cup
Directions
Drain the duck and keep in the refrigerator overnight.
Mix in a bowl water, salt, sherry and sugar.
Rub the duck with this mixture well.
Keep aside for 6 hours before roasting.
When dry give the duck a second coating of the sweetened water.
Place the duck in a pre-heated oven (190°C-375°F, Gas Mark 5) on a rack in a roasting tin.
Roast for 20 minutes.
Lower the temperature to (150°C-300°F, Gas Mark 6).
Roast for 1 hour.
Duck should be well cooked and the skin should be very crisp.
While duck is cooking, prepare the doilies.
Place the Duck in a large serving dish.
Carving is done at the dining table.
At the first carving only the skin is sliced off.
These pieces are placed on a heated plate and passed around the table.
To serve: Take a doily and open it on your plate.
Dip 1-2 pieces of skin in the sauce of your choice.
Sauce bowls are placed on the table.
Now place the skin on the doily, top with cucumber and onion slices.
Fold over the lower end and roll up the doily.
Eat while the duck skin is warm.
Repeat the process until all the meat has been carved off the duck.
Note: Traditionally soup is served after, made from the remaining of the duck.This is one of the popular dishes.
Mix in a bowl water, salt, sherry and sugar.
Rub the duck with this mixture well.
Keep aside for 6 hours before roasting.
When dry give the duck a second coating of the sweetened water.
Place the duck in a pre-heated oven (190°C-375°F, Gas Mark 5) on a rack in a roasting tin.
Roast for 20 minutes.
Lower the temperature to (150°C-300°F, Gas Mark 6).
Roast for 1 hour.
Duck should be well cooked and the skin should be very crisp.
While duck is cooking, prepare the doilies.
Place the Duck in a large serving dish.
Carving is done at the dining table.
At the first carving only the skin is sliced off.
These pieces are placed on a heated plate and passed around the table.
To serve: Take a doily and open it on your plate.
Dip 1-2 pieces of skin in the sauce of your choice.
Sauce bowls are placed on the table.
Now place the skin on the doily, top with cucumber and onion slices.
Fold over the lower end and roll up the doily.
Eat while the duck skin is warm.
Repeat the process until all the meat has been carved off the duck.
Note: Traditionally soup is served after, made from the remaining of the duck.This is one of the popular dishes.
