Peking Duck Recipe
Peking Duck is a better mood elevator than a bar of chocolate! This is the best recipe of Poultry I have ever made. I prepare this yum Peking Duck as a Main Dish every month or even more often. Have faith in me and try this Peking Duck.
Ingredients
4 to 5 pound duck
6 cups water
1/4 cup honey
4 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
2 scallions, including the green tops, cut into 2 inch lengths
12 scallion brushes Mandarin Pancakes
Sauce
1/4 cup hoisin sauce
1 tablespoon water
1 teaspoon sesame seed oil
2 teaspoons sugar
Mandarin Pancakes
2 cups sifted all-purpose flour
3/4 cup boiling water
1 to 2 tablespoons sesame seed oil
Directions
Wash the duck thoroughly with cold water, and dry.
Tie a cord tightly around the neck skin and suspend the bird in an airy place to dry the skin (about 3 hours).
Bring to a boil in a wok 6 cups of water, 1/4 cup honey, ginger root, and cut scallions.
Lower the duck by its string into the boiling liquid and use a spoon to moisten the duck's skin thoroughly.
Discard the liquid and sus pend the duck by its cord until it is dry (2 to 3 hours).
Make the sauce by combining hoisin sauce, water, sesame seed oil, and sugar in a small pan, and stir until the sugar dissolves.
Bring to a boil and then simmer, uncovered, for 3 minutes.
Cool and save for later use.
Cut scallions to 3 inch lengths and trim off the roots.
Standing each scallion on end, make 4 intersecting cuts 1-inch deep into itsstalk.
Repeat at other end.
Place scallions in ice water and refrigerate until cut parts curl into brush like fans.
Preheat oven to 375°F.
Untie the duck and cut off any loose neck skin.
Place duck, breast-side-up, on a rack and set in a roasting pan.
Roast the duck for 1 hour.
Lower the heat to 300°F, turn the duck on its breast, and roast for 30 minutes longer.
Raise the heat to 375°F, return the duck to its back, and roast for a final 30 minutes.
Transfer the duck to a carving board.
With a small, sharp knife and your fin fers, remove the crisp skin from the breast, sides, and back of the duck.
Cut the skin into 2 by 3 inch rectangles and arrange them in a single layer on a platter.
Cut the wings and drumsticks from the duck and cut all the meat away from the breast and carcass.
Slice the meat into pieces 2 1/2 inches long and 1/2 inch wide, and arrange them on, another platter.
Serve the duck with Mandarin Pancakes, sauce, and the scallion brushes.
Dip a scal lion brush into the sauce and brush a pan cake with it.
The scallion is placed in the middle of the pancake with a piece of duck skin and a piece of meat.
The pancake is rolled around the pieces and eaten like a sandwich.
The mixture of flavors is exquisite.
To make pancakes, prepare a well in the sifted flour and pour the water into it.
Mix and knead the dough for 10 minutes.
Let it rest for 15 minutes under a damp kitchen towel.
Roll to a thickness of about 1/4 inch with a rolling pin.
Stamp out circles 2 1/2 inches in diameter with a cookie cutter or a glass.
Brush half of the circles lightly with the sesame seed oil.
Place an unoiled circle on top of an oiled one and roll flat to a dia meter of about 6 inches..
Fry each pancake, 1 minute to a side, in an unoiled skillet.
As each pancake is finished, gently separate the halves and stack them.
Tie a cord tightly around the neck skin and suspend the bird in an airy place to dry the skin (about 3 hours).
Bring to a boil in a wok 6 cups of water, 1/4 cup honey, ginger root, and cut scallions.
Lower the duck by its string into the boiling liquid and use a spoon to moisten the duck's skin thoroughly.
Discard the liquid and sus pend the duck by its cord until it is dry (2 to 3 hours).
Make the sauce by combining hoisin sauce, water, sesame seed oil, and sugar in a small pan, and stir until the sugar dissolves.
Bring to a boil and then simmer, uncovered, for 3 minutes.
Cool and save for later use.
Cut scallions to 3 inch lengths and trim off the roots.
Standing each scallion on end, make 4 intersecting cuts 1-inch deep into itsstalk.
Repeat at other end.
Place scallions in ice water and refrigerate until cut parts curl into brush like fans.
Preheat oven to 375°F.
Untie the duck and cut off any loose neck skin.
Place duck, breast-side-up, on a rack and set in a roasting pan.
Roast the duck for 1 hour.
Lower the heat to 300°F, turn the duck on its breast, and roast for 30 minutes longer.
Raise the heat to 375°F, return the duck to its back, and roast for a final 30 minutes.
Transfer the duck to a carving board.
With a small, sharp knife and your fin fers, remove the crisp skin from the breast, sides, and back of the duck.
Cut the skin into 2 by 3 inch rectangles and arrange them in a single layer on a platter.
Cut the wings and drumsticks from the duck and cut all the meat away from the breast and carcass.
Slice the meat into pieces 2 1/2 inches long and 1/2 inch wide, and arrange them on, another platter.
Serve the duck with Mandarin Pancakes, sauce, and the scallion brushes.
Dip a scal lion brush into the sauce and brush a pan cake with it.
The scallion is placed in the middle of the pancake with a piece of duck skin and a piece of meat.
The pancake is rolled around the pieces and eaten like a sandwich.
The mixture of flavors is exquisite.
To make pancakes, prepare a well in the sifted flour and pour the water into it.
Mix and knead the dough for 10 minutes.
Let it rest for 15 minutes under a damp kitchen towel.
Roll to a thickness of about 1/4 inch with a rolling pin.
Stamp out circles 2 1/2 inches in diameter with a cookie cutter or a glass.
Brush half of the circles lightly with the sesame seed oil.
Place an unoiled circle on top of an oiled one and roll flat to a dia meter of about 6 inches..
Fry each pancake, 1 minute to a side, in an unoiled skillet.
As each pancake is finished, gently separate the halves and stack them.
