Chinese Food - Peking Duck Recipe

Liz Canham Peking duck is one of China's most famous foods are derived from the ancient courts. For centuries, the best Chinese chefs in-depth training in order to ensure that they can successfully bring this delicacy of the emperor. In reality, their lives depend on it. Today, not a cook loses his life for his trouble, Peking duck recipe, but her self-esteem is badly affected. However, attention to detail, the modern Peking duck banquet could be fit for royalty payments. Here is just one of many-to-date recipes for Peking duck.

Ingredients 1 3.5 to 4 lb duck (fresh or frozen) 2 liters of water 3 tablespoons dark soy sauce 3 tablespoons honey 5 fl oz rice wine (you can use dry sherry) 1 lemon To serve: 8 to 12 Chinese pancakes 4-6 tablespoons hoisin 16-24 scallions (cut into thin slices lengthwise or brushes) In China, in particular ducks reared on a diet of soybeans, corn , sorghum and barley for six weeks when they are ready for cooking.

Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.

Rinse and dry the duck thoroughly, blotting with kitchen paper.

Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.

Roast the duck can roast on a rack, where you have water depth is about two centimeters (this stops the fat sketches), and an oven preheated to 475 ° F, 240 º C, gas-September 1915 minutes. Turn the oven temperature is 350 ° F, 180 º C, Gas 4, and continue cooking for 1 hour, 10 minutes. Allow duck to rest about fifteen minutes before serving. You can cut meat and pieces of skin with a knife or a cleaver, or you can break the spoon and fork. Serve the duck with Chinese pancakes warm, spring onions and hoisin sauce.

Each guest takes a pancake, spread a little hoisin sauce, then top with meat and crispy skin, followed by onion or scallion brush some bands. The pancakes and the content is then rolled in a tube and eat either with fingers or with chopsticks. Even this simple version of the classic Peking duck is a dish very special dinner worthy of an emperor.