Bei Jing Kao Ya Beijing Roast Duck Recipes

BEI JING KAO YA (BEIJING ROAST DUCK)

Steps:

• Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck's skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity opening. Rinse the duck and blanch in the boiling water for 4 minutes. Remove and pat dry with paper towels.
• Combine the honey, ginger, wine, and warm water in a small bowl. Liberally brush several coats of the honey mixture all over the duck. Place the duck upright in a refrigerator and let dry for 6 hours, uncovered -- or speed up this step by drying the duck with a hair dryer for 20 minutes.
• Preheat the oven to 400 degrees F. Place the duck breast-side up on a broiling pan and roast for 1 hour and 20 minutes or until the internal temperature of the duck reaches 165 degrees F on a meat thermometer. Check on the duck while it cooks. The duck skin should turn a deep orange-brown color but if it starts to burn, cover it loosely with foil to stop it from burning.
• Place the green onions and cucumber slivers on a serving plate. Warm the individual pancakes in a dry skillet over high heat for a few seconds and place them on a separate serving plate. Carve the duck with a sharp knife into thin strips and arrange the meat and skin on a platter. Now you are ready to make Chinese fajitas: Roll some of the duck meat and skin, green onions, cucumber, and a smear of Chinese sweet bean paste up in a Mandarin pancake, eat, and repeat.

ROASTED DUCK

Steps:

• 1. Preheat oven to 375*F.
• 2. Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• 3. Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
• My Note: I added a bit of garlic to the rub, I also put half a stick of butter in the duck before putting it in the oven and the last 15 minutes of cooking I glazed it with the orange sauce, and it was just so good. We have duck every year during the holidays and this was the best I have ever turned out.
• I had always liked the inside of duck, but was not fond at all of the sweet sauce that was always on top. Noone else seemed to know how to do a savory skin.
• Some time I put a quartered lemon and some sprigs of fresh thyme and savory in the cavity. I did not add butter but basted it with the rendered fat. I made a gravy with the pan drippings (fat separated)and some stock made from the neck, gibblets and wing tips along with chopped carrots, onions and celery.I took the advice of previous reviewers and reduced salt by 1/2t and overall cooking time by 15 minutes A great recipe that you can fancy up or make as is. added just a little garlic powder to the rub just because we love garlic.
• One tip, get a food thermometer that you can keep in the meat while it's cooking. The probe runs a wire to the outside of the oven attached to the display. You can see the internal temp w/out opening the oven. The full 2 hours would have been a little too long for my bird.
• Next time though, I'll bet you be making two small ducks so there will enough for all four of us:.

PEKING ROAST DUCK PIZZA

Steps:

• Place into a mixing bowl hoisin sauce, plum sauce, chili, salt, garlic, onion and sesame oil and combine set aside until needed.
• Preheat oven to 450°. Place a half size baking pan into the oven for 20 minutes.
• Place the roast duck onto a cutting broad and hand shredded into pieces.
• Place the pizza crust onto a flat surface. Brush some plum hoisin sauce onto the crust and top with cheese, parsley leaves, and shredded duck meat, sliced onion and tomatoes and lightly with cheese.
• Place onto the hot baking pan and into the oven. About 15 minutes or until the pizza is golden brown.
• Slice and serve hot.

PEKING DUCK CHINESE

Steps:

• Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
• Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
• Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
• Tie a string on to the middle so you can hold the duck and hang it up.
• Bring 6 cups of water to boil in a wok.
• Add maltose or honey and stir to dissolve.
• Add sherry and vinegar.
• Make a slurry out of the cornstarch and add to wok.
• When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
• Repeat until duck is thoroughly moistened.
• Repeat dunking once more.
• Hang duck by string in a cool airy place with a bowl underneath to catch drips.
• Leave for 4-6 hours until skin is dry and taught.
• Put roasting pan on lower oven rack and fill with 2-3 inches of water.
• Oil rack above pan.
• Preheat oven to 350.
• Remove chopstick and string.
• Put duck on oiled rack in center of oven breast side up.
• Cook 30 minutes.
• Turn duck breast down for 45 minutes.
• Turn breast up for 30 minutes or until skin is dark brown.
• While duck is cooking make scallion brushes.
• Trim roots,cut off most of green part, leaving a 3 inch piece.
• Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
• Carve duck and separate meat and skin.
• Mix hoisin with sesame oil and 1 tbl water.
• To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.

BASIC ROAST DUCK

Steps:

• Preheat oven to 325°F.
• Check to see if there are is a packet of giblets on the inside of your duck (especially if it is store bought).
• Season your duck by rubbing salt and pepper on the outside.
• Place the duck in a roasting pan.
• Pour in an inch of water.
• Remove packaging from giblets and place in the pan.
• COVER.
• Place in the oven for 3hr.
• Enjoy!