Chinese Food - Peking Duck Recipe

Peking duck is one of the most famous Chinese Foods originating from the ancient royal courts. For centuries, the best Chinese chefs trained intensively to make sure that they can provide this delicacy due to the emperor. In fact, their very lives depended on it. Today the chef will not lose his life for his messing Peking duck recipe, but his self-esteem will be very bruising. However, with attention to detail, the modern Peking Duck can be a feast fit for royalty. Here's just one of many before the date of the Beijing duck recipes:

Ingredients

1 3.5 - 4 lb Duck (fresh or frozen)
2 pint water
3 tablespoons dark soy sauce
3 tablespoons honey
5 fl oz rice wine (you can use dry sherry)
1 lemon

To serve:

8 - 12 Chinese pancakes
4 - 6 tablespoons Hoisin sauce
16 - 24 onion (cut into thin lengthwise strips or in brushes)

In China, especially ducks raised on a diet of soybeans, corn, sorghum and barley in just six weeks when they are ready for cooking.

Typically, the preparation of Peking duck is a fairly lengthy and complex. Duck should be cleaned and plucked carefully, the air must be routed to separate the skin from the flesh that allow the skin fried with a beautiful precision. While the duck dry sugar solution may be brushed over and it is then baked in a wood fired oven. However, with our modern way of life being what it is, Peking duck recipe, and less complicated.

Rinse and dry the duck thoroughly with kitchen blotting.

Stir in water, dark soy sauce, honey and rice wine together and mix with a lemon slice thick complement and bring to a boil and then boil for about 20 minutes. Ladle the mixture over the duck a few times, ensuring that the skin is thoroughly coated. Hang duck to dry somewhere cool and well ventilated with baking under it to catch any drips. If the ducks properly dry skin will feel like paper.

Roast duck on a rack over a roasting, in which you have water at a depth of about two inches (it stops

splashes of fat) in preheated oven 475 ° F, 240 º C, Gas 9 to 15 minutes. Turn the oven at temperatures up to 350 ° F, 180 º C, gas 4 and continue cooking for 1 hour 10 minutes.

Let the duck rest for about fifteen minutes before serving. You can mop up the meat and skin into pieces using a knife or cleaver, or you can open it with a spoon and fork.

Serve the duck with a heated Chinese pancakes, spring onion and sauce Hoisin.

Each one takes Diner pancake, spread a small sauce "Hoisin then tops that with meat and crispy skin after a brush green onions or some strips of green onion. Blin and retention then rolled in a tube and ate together with one finger or a stick.