PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE
Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
- In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
- Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
- Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
- In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
- Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
- Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
- Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
- Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
- Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
- To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
PEKING DUCK
A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course
Provided by Ken Hom
Categories Main course, Supper
Time 2h10m
Number Of Ingredients 8
Steps:
- Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
- Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
- Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
- Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
- Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.
Nutrition Facts : Calories 842 calories, Fat 70 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 38 grams protein, Sodium 2.5 milligram of sodium
PEKING DUCK
Steps:
- Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
- Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.
- Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
- Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.
PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
PEKING DUCK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well. Insert a chopstick through the 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 onto the middle of the stick so you can hold the duck and hang it up. Bring 6 cups of water to boil in a wok, over medium heat. Add maltose or honey and stir to dissolve. Stir in the sherry, vinegar and cornstarch slurry.
- 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 the string in a cool airy place with a bowl underneath to catch drips. Leave for 4 to 6 hours until skin is dry and taught. Put roasting pan on lower oven rack and fill with 2 to 3 inches of water. Oil the upper rack above pan.
- Preheat oven to 350 degrees F.
- Remove the chopstick and string. Put duck on oiled rack in center of oven breast side up and cook for 30 minutes. Turn duck breast side down for 45 minutes, then turn breast side up for 30 minutes or until skin is dark brown. While duck is roasting, make scallion brushes. Trim roots, and cut off most of green part, leaving 3-inch pieces. Make several 1-inch lengthwise slits in each end of scallion, and put in a bowl of ice water for 20 minutes, drain and refrigerate. Mix hoisin with sesame oil and 1 tablespoon water, in a small serving bowl. Carve the duck, separate meat and skin. Place on a serving platter and surround with the scallion brushes. Serve the sauce with the duck.
PEKING DUCK
Provided by Food Network
Categories main-dish
Time 9h50m
Yield 4 servings (about 24 pancakes)
Number Of Ingredients 15
Steps:
- For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
- In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
- Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
- For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.
PEKING DUCK
Provided by Food Network
Time 15h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove wing tips and feet from duck. Neck skin should be intact with only a tiny hole made about 2 inches above the base of the neck. Remove cavity fat and discard.
- Rinse the duck and massage the entire body by rubbing the skin back and forth, loosening it from the meat. Make sure skin is not punctured. Insert a bicycle pump hose into the neck hole. Keep cavity closed as you pump air into the duck -- inflating it until the skin is taut, rubbing and rolling the skin as it is being inflated to distribute air evenly. Insert a meat hook through the neck bone and hang to dry, in a cool place, for 1 hour.
- In a wok combine the boiling water, honey, rice wine, white vinegar, and cornstarch slurry, and stir until lightly thickened. Hold the duck by the hook and dip it in and out of the boiling water, turning it from side to side, while ladling water over the skin. Do this until the skin is well coated, about 1 minute. Then hang duck up to dry for at least 12 hours or overnight in a draft near a window or other breezy place, spreading paper on floor to catch drippings. If no cool area is available, hang duck from back of a chair and blow a fan on it for several hours. (Alternatively, set duck, unwrapped, on a rack with a pan underneath to catch drippings. Refrigerate, turning occasionally.)
- If your oven is large and tall, remove all racks except the top one. Preheat the oven to 425 degrees. Cover a large pan with aluminum foil to reflect heat and to catch drippings and place the pan in the bottom of the oven. Hook the duck vertically over the top rack in the center of the oven over the drip pan. Roast for 15 minutes. Reduce heat to 350 and roast for 1 1/4 hours.
- (Alternatively, use a vertical roasting rack set in a roasting pan and roast as above. Or place the duck on a rack over the roasting pan in the middle of the oven and roast at 425 degrees for 15 minutes. Turn breast side down and roast another 15 minutes. Turn again, reduce heat to 350 and roast for 3/4 hour.
- For the pancakes: Mix the flour with the boiling water until combined, and add 1 tablespoon cold water to mixture. Knead the dough for 4 minutes, or until soft and smooth. Let it rest for 30 minutes, covered with a bowl.
- Divide the dough into 2 equal portions and knead it until smooth. Roll one portion into a 16-inch log and divide it into 16 pieces. Repeat with the remaining dough. Take each piece and stand it upright on the heel of your hand, round off the dough and then flatten it with your other hand into a circle 2 to 2 1/2 inches in diameter. Paint surface of half of the pieces with pastry brush dipped in sesame oil; place remaining pieces on the oiled pieces, making 16 pairs. Using rolling pin roll the pairs into thin pancakes about 6 to 6 1/4 inches in diameter, rotating circles frequently to insure even thickness.
- Heat an unoiled frying pan until hot. Add 1 pair of cakes and fry 1 minute or until light brown spots appear underneath. Lift up the edges to check for spots. Turn them over and allow them to puff up, indicating they are done. Separate each pair into 2 pancakes. Repeat with remaining pancakes. Transfer the pancakes to a steamer and steam them for 5 to 10 minutes.
- To finish the duck: Put the duck in a wok with 4 to 6-inches of oil, heated to 375 degrees.. Ladle the oil over duck. Cook the duck in this fashion for 2 1/2 minutes per side to crisp the skin.
- Put the duck on a cutting board. Disjoint the wings and drumsticks and place them apart at either end of serving platter, outlining the form of a whole duck. With a razor sharp knife carve the skin on the duck with a very thin layer of meat, trying to make slices as large as possible. Transfer them to the platter. Remove all the meat from the carcass and cut it into strips about 1 * inches long. Arrange the meat strips in center of platter and then cut the strips of skin crosswise into comparable pieces. Lay these over meat.
- To eat: put a pancake on a plate, smear on some Hoisin sauce (with scallion brush if desired) and top with 1 or 2 pieces of skin, either on their own or with meat as well. Add a scallion brush and roll up the pancake.
- Suggested drink: Chinese Black Tea
AUTHENTIC CHINESE 5-SPICE PEKING DUCK
An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird.
Provided by Personal Chef Adam
Categories One Dish Meal
Time 5h
Yield 1 whole duck, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- thaw duck overnight in refrigerator.
- remove giblets and trim excess fat from tail area or anywhere hanging.
- pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
- in large wok or pot bring water to a boil.
- add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
- make a slurry with cornstarch (mix with water) then add to boiling mixture.
- dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
- repeat process for another couple of minutes.
- immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
- rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
- after 4-6 hours, rub duck with 5-spice powder to taste.
- heat oven to 375 degrees.
- place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
- roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
- check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
- remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.
Nutrition Facts : Calories 3876.2, Fat 357.3, SaturatedFat 120, Cholesterol 690.1, Sodium 2615.5, Carbohydrate 41.1, Fiber 0.5, Sugar 26.6, Protein 108.4
PEKING DUCK
The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions.
Provided by Bergy
Categories Whole Duck
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash& dry the duck inside and out.
- Rub salt into the cavity.
- Put Duck on a large plate spoon the vodka over the duck& rub all over, turn the duck and make sure you rub the vodka all over the bird Leave it for 4 hours.
- Dissolve the honey in the water and rub all over the duck.
- Do not miss any area Truss the bird and tie a cord around it's neck and hang it in front of an electric fan Leave it to dry for at least 4 hours.
- Preheat oven to 375f.
- Place the ginger inside the duck.
- Place duck on a rack in a pan with water in it.
- The duck must be well above the water.
- Cook for 30 minutes then turn heat down to 300F degrees and continue roasting for about 1 hour.
- Turn heat up to 375f and continue roasting until skin is crisp and brown all over.
Nutrition Facts : Calories 1598.2, Fat 148.9, SaturatedFat 50, Cholesterol 287.5, Sodium 1018.9, Carbohydrate 10.9, Fiber 0.3, Sugar 9.5, Protein 43.9
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