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
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.
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.
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