How to cook a duck in Peking at home. Step-by-step recipes duck in Pekine with photo

Pekinsky duck is a business card of Beijing. In his homeland, this dish is prepared in two ways: either on an open fire in a limbo, or in a closed furnace at high temperature, which is constantly reduced. As a result of cooking, a juicy appetizing duck with an incredibly crispy crust is obtained. Today, the recipe for duck in Peking is available to everyone, and therefore prepare it in all corners of the world. How to prepare a fragrant duck in Peking at home read in our article.

Duck in Peking at home: Precision features

Preparation of duck in Peking at home is a fairly laborious process. Nevertheless, the dish deserves to try on it. Following the recipe is sometimes not enough to obtain the perfect result. It is important to know some subtleties of preparing this dish in order to fry the Beijing duck at home as in the best Chinese restaurants. It is worth noting that despite the widespread opinion, the Pekine duck is that the dish is quite inexpensive.

To make the dish perfectly tasty, you need to observe a special cooking recipe.

• After the duck is gutted and cleaned from the fountain residues, the bird should be scalded with boiling water. In China, to pour boiling water, the bird is suspended onto the hook and doused with water. At home, it is not necessary to tempt so much - it is enough to place the duck in a colander, put a colander in the sink and abundantly pour boiling water from all sides. Such manipulation makes the meat more susceptible. As a result, the duck quickly absorbs marinade and the smell of spices, which at the end of cooking promises an extraordinary aroma and juicy, delicate, delicious meat.

• The marinade for duck in Peking is prepared on the basis of honey and spices. Thanks to this combination, a beautiful crunchy crust is slightly sweet to taste. With spices, you can improvise, however, about ingredients with a strong specific aroma, for example, like garlic, it is better to forget. Such spices will score the delicate taste of meat and will have a repulsive effect.
• Keep the duck in the marinade as long as possible. It is a well-marinated bird that turns out tasty. In their homeland, the duck is placed in the Podkinski in the wrapping of the day before the start of heat treatment. Our hostesses are ready not for so long, and they learned that the necessary properties of the duck could “nourish” 12 hours after the start of pickling.
• It is very important to follow the instructions in the recipe regarding the wrapping of individual parts of the duck foil. Protection of the skin of the bird at certain stages of cooking is very important, so that the meat is evenly baked, and the crunchy crust does not charred.
• In the process of cooking ducks, a lot of fat stands out in Pekine. So that the fat does not drain where it gets under the grill on which the bird will be located, you need to install a baking sheet with a small amount of water. Water will not only make the process of washing the vessel lighter, but also thanks to fluid evaporation, it will help to become juicy and soft meat.

According to tradition, the duck in Pekine is served with pancakes, hiisin sauce and fresh cucumbers. Unlike pancakes and cucumbers, Khoysin sauce makes you think. It is not just to find it on the shelves of domestic stores. If the original gas stations could not be purchased, you can replace Hoysin with ordinary soy sauce or marinade, in which the duck languished before cooking. The marinade cannot be served “raw”, before serving it must be boiled over low heat for 7-10 minutes.

Separately, it is worth stopping on the supply of dishes. The duck in Pekine is cut into small even pieces so that the crispy skin is on each slices. The chopped meat is wrapped in a blur lubricated with sauce and served along with long slices of the cucumber.

Beijing duck: photo

How to choose the right Beijing duck

The Peking duck is a real masterpiece of Chinese cuisine, which is valued around the world. You can cook this dish at home. Of course, the technology will differ from the original, but the dish will turn out to be almost identical. At the same time, the process of preparation itself plays an important role, but the correct choice of ingredients. It is very important to buy a Beijing duck corresponding to all the parameters of the dish.

Just going to the store and buying a Beijing duck from the first ones that came across is not enough. The choice of the right duck is a whole ritual, on which the success of cooking directly depends.

To begin with, it is worth knowing that the Beijing duck is a breed of birds with a massive and slightly raised body. For an ideal dish, you need to choose a young, but already quite grown duck with a large, fleshy, but low -fat crust. If you buy a bird for dishes in a farm, then ask that the duck is not older than two months, the ideal “age” is 60-75 days. The spleen of the Beijing duck is also suitable for the dish. He needs more time to “ripen”, and therefore the deadline for the face is 80-90 days.

Before buying, make sure that the duck is fresh and clogged no longer than the last day. Pay attention to the thighs, they should be elastic and fleshy. It is not recommended to take frozen carcasses. They, as a rule, lose their juiciness and softness as a result of heat treatment.

Recipes for cooking duck in Peking

In addition to the traditional recipe for a duck in Peking, there are several more sufficiently interesting variations of this dish. To begin with, we advise you to try a traditional recipe, and only then add your favorite ingredients and spices to it.

Duck in the Pekine oven: basic recipe

This eastern dish is not deprived of an abundance of auxiliary ingredients. According to the Chinese, the main thing in the Peking duck is a successful marinade. Indeed, poorly marinated meat radically differs in taste from the original dish. Do not skimp on products and time and in the end you will get an unsurpassed food that will explode a thousand taste eggs in your mouth.

The preparation of the Beijing duck needs the following ingredients:

• duck-2-2.5 kg;
• ginger powder - 25 g;
• flour - 250 g;
• honey - 85 ml;
• soy sauce - 100 ml;
• vegetable oil - 20 ml + 40 ml;
• chicken eggs - 2 pcs;
• milk - 200 ml;
• cucumbers - 400 g;
• water - 200 ml;
• green onions with feathers - a small bundle;
• red dry wine - 100 ml
• salt, pepper to taste.

How to cook a duck in Peking:

1. Gut the duck, remove the feathers and wash the bird well both outside and from the inside of the belly.
2. Place the duck in a colander.
3. Boil water.
4. Cover the bird from all sides with boiling water.
5. Put the duck on the jar, put on a plate and place the bird in the refrigerator for 12 hours. This process is necessary so that all excess juice leaks out of the duck.
6. Melt 2 tbsp. l honey. Cover the carcass with liquid honey and put the duck in the refrigerator for 12 hours.
7. Grate the duck with salt and wrap it in foil.
8. Place the duck on the lattice in the oven.
9. Pour water into a deep baking sheet, place a container under the grille with a duck.
10. Heat the oven to 200 degrees and languish the duck at this temperature of 1 hour.
11. In a separate plate, mix ginger powder, 80 ml of soy sauce and pepper.
12. Remove the duck from the oven and coat the bird with a soy sauce with soy sauce.
13. Wrap the wings and legs of the bird in foil.
14. Return the duck to the oven, having previously heated it to 250 degrees.
15. Melt the remaining honey. Mix honey and remaining soy sauce.
16. After half an hour, remove the duck from the oven, remove the foil. Cover it with a mixture of honey with soy sauce.
17. Turn off the oven and put the duck in it for 15 minutes.
18. With a sharp knife, cut the duck into small pieces, be sure to grab the skin.
19. Rinse the onion. Cut it with a sharp knife into small pieces.
20. In a separate container, mix water and milk.
21. Beat eggs and carefully enter them into diluted milk.
22. Add sifted flour to the ingredients. Knead the dough.
23. Add 2 tbsp to the pancake dough. l of vegetable oil and onion.
24. Fuck pancakes in a dry pan.
25. Wash the cucumbers, cut them with long bars and place them on a plate.
26. Twate duck in pancakes and serve with cucumbers.

It is worth noting that pancakes and duck should be served on one dish, and cucumbers on the other. Also, do not forget to put the sauce on the table. Suitable both the original hoysin and the usual soybean.

Beijing duck in orange sauce

Of course, traveling around the world, the recipe for duck improved and changed. One of the most delicious variations of the duck in Pekine is an orange sauce-based dish. This ingredient gives the meat of freshness and slightly dilutes the fatty taste of the duck. Try it and you will definitely like it.

A list of ingredients that will be required to prepare a duck in Pekine in orange sauce:

• beijing duck - 2 kg;
• honey - 65 ml;
• orange zest - 40 g;
• cognac - 40 ml;
• orange juice - 200 ml;
• soy sauce - 65 ml;
• ginger powder - 5 g;
• salt, pepper to taste.

A step-by-step recipe for duck in Peking:

1. Gut the duck, remove the feathers on the bird.
2. Wash the duck well both inside and outside.
3. Place the poultry carcass in a colander.
4. Boil water and pour boiling water from all sides with boiling water.
5. Put the duck on the jar and put the “structure” in the refrigerator for 12 hours.
6. Rub orange with a fine grater.
7. Melt honey, mix it with an orange zest.
8. Cover the duck with salt.
9. Grate with honey-apelsin marinade duck.
10. Place the bird for another 8 hours in the refrigerator.
11. Wrap the duck in the foil and place on the ovens.
12. Under the grill with a duck, put a baking sheet with a small amount of water.
13. Put the oven at a temperature of 200 degrees.
14. After 40 minutes, turn the duck, without turning the foil.
15. Tash a duck at 200 degrees for another 30 minutes.
16. Drain the fat drowned from the duck in a separate container.
17. Mix fat with soy sauce, ginger powder, pepper and orange juice.
18. Cover the duck with the marinade.
19. Watch the wings and legs of the duck.
20. Return the duck to the oven, after setting a temperature of 250 degrees.
21. Cook duck at a high temperature for 30 minutes.
22. By cooking, cut the duck in Peking into small pieces so that the skin is on each of them.

It is also necessary to serve such a duck with pancakes, sauce and cucumbers. It is permissible to replace the pancakes with thin lavash, sprinkled with finely chopped feathers of green onions.

Duck in Peking. Video