How to cook a duck in Beijing?
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Many people associate Chinese cuisinewith a Peking duck. The recipe was created during the Ming Dynasty, around the fourteenth century BC. Of course, over the years it has changed, and now every restaurant has its secrets, how to cook a duck in Beijing, while preserving the unique taste characteristics of this dish.
Duck in Beijing - recipe number 1
In the traditional Chinese recipe, the duck shouldPrepare for a total of seventy-five days. First I choose a duckling, fatten it with a special mixture until the bird gains a tender weight, then cuts and starts to prepare for serving. Of course, under these conditions, this dish would be very few people available, because many cooks are limited only by the process of proper preparation of the bird for baking.
About a day before the filing on the table, the duck issteep boiling water, keep it with it should be vertical. It's best to hang a bird, because if you just hold it by the head, you can scald your hands. You need to make sure that the skin of the duck is white. When the water drains, the duck is rubbed both outside and inside with white Chinese wine, you can use ordinary sherry. Then put the bird on the bottle (that it is still in a vertical position) and clean in the cold, for 12 hours. Cover it is not necessary, but you need not forget to put a deep plate under the bird, because it will drain blood. After twelve hours the bird is smeared with a thin layer of honey (approximately two tablespoons are used) and again placed in the cold in an upright position and again for twelve hours. In general, the vertical position of the bird during the preparatory phase is a very important point in the recipe, how to cook a duck in Beijing.
After the bird has insisted, it is rubbedspices and fry in a special oven on an open fire. Of course, at home it is difficult to organize a fire to make a real duck in Beijing, video recipes and master classes of famous chefs are often advised to use the grill.
Duck in Beijing - recipe number 2
Duck should be thoroughly washed and twicescald with boiling water, then mix soy sauce, honey, sesame oil (honey - one tablespoon, sesame oil - one tablespoon, soy sauce - three tablespoons) and the resulting sauce rub the bird and leave for about an hour. Then, the remainder of the sauce is diluted with water, poured into the abdominal cavity of the bird and carefully sewed. In a oven heated up to 220C, place the duck on a grate, and put a baking tray down, into which a little water should be poured. One and a half hours the bird is baked at a temperature of 220 degrees, then the temperature is reduced to 190 degrees until the juice flowing from the bird becomes completely clear. The finished duck becomes dark-golden, almost brown in color. Serve the bird, cut into portions, with plum sauce and green onion feathers.
It's more simple and customized for homeconditions, the way of cooking such a delicacy as a duck in Beijing in the oven. But, despite the simplicity and availability of the recipe, the taste of the bird is very similar to the legendary Peking duck cooked by all the rules.