Peking duck: recipe with photos. Recipe Pancakes, Marinade, Sauce for Duck in Peking

Peking duck recipes.

The content of the article

On the eve of the holidays, and just the evening gatherings with friends you want something unusual and tasty. We bring to your attention a variety of duck recipes in Peking. We hope that the proposed options will come to your taste.

Original Traditional Classic Duck Recipe in Peking

One of the popular and famous dishes of China is Peking Duck. Each tourist considers his duty to taste this dish, which can be called a "business card" of the Middle Kingdom. The words of the ex-president of the United States of Richard Nixon, who has noticed that the one who visited Beijing and did not try to dike in Peking, will regret it all his life.

Special variety of birdsFor cooking traditionally use Peking breed ducks. They should be:

young
with low-fat skin
sufficiently fleshy
weighing about 2 kg

Good Chinese restaurants ordered birds only from proven suppliers. On some farms, the ducks are fed with oatmeal, others practiced "free grazing". It is believed that the duck, cooked in spring and autumn, it turns out, because in the summer of its meat is filled with moisture, and in winter it is too fat.

Meat processing - It is very important to properly prepare ducks:

the obesity of birds are blocked by a special compressor so that in the future the skin is well separated from meat.
carcasses 1-2 days dried in suspended at a temperature of about 5 ° C. It is done so that the skin dries a bit and a crispy crust formed during the frying process. In the former times, for the sake of such a crust and prepared dish.
after drying, the anal hole is plugged with a bamboo cork, and under the wing make an incision through which a carcass is filled with hot water. It is necessary to moisturize meat from the inside and reduce fatness
20-30 min. Tube remove and give water

Traditional feeding of duck in Peking in China

Marination, for classic marinade uses:

honey
soy sauce
spices
alcohol

The special composition of the marinade not only gives meals a unique taste, but also makes the crispy and glossy crust.

Method of frying. The main rule - the duck is prepared in a suspended state, it is constantly rotated for the uniformity of cooking. There are several frying options depending on the type of furnace:

in the open way, when the bird hung on the hook is roasting over open fire, which is supported by firewood of fruit trees. The meat is impregnated with a smoke from the twigs and becomes very fragrant.
in a closed furnace, where initially high temperatures gradually decreases. The dish is a little fatal, but at the same time soft and juicy.
by the method of "Bracheso", in which the carcass is riveted on special forges and hold over fire.

Vintage frying way

At home, it is almost impossible to prepare the original classic duck in Pekinski due to the lack of a refrigerator for drying and a special oven. Therefore, if you come to visit China, be sure to taste this delicious dish in one of the local restaurants.

Duck in the oven in Peking: recipe

Even if in the near future, a visit to the Middle Kingdom is not included in your plans, it is not necessary to abandon tasting a delicious national dish. Prepare such a duck in Beijing at home in the oven. Choose a bird, given the basic rules:

non-frozen
non-fat
up to 2.5 kg
fleshy breed

The cooking process will take more than a day. Consider this if you are going to prepare a dish for a celebration.

You will need:

sesuit oil - 1 tbsp. l.
honey (liquid) - 4 tbsp. l.
soy sauce - 5 tbsp. l.
salt (large) - 1 tbsp.
herez or rice vodka - 4 tbsp. l.
ginger (Fresh grated or dry ground) - 1 tbsp. l.
black pepper ground - 1 tbsp.

Process:

throw the bird with boiling water. For convenience, hang it over the sink.
wipe the paper napkin or towel and let dry.
stodit the entire carcass outside and inside with sherry or rice vodka and retain for 15-20 minutes.
putting the opener on the glass, place it vertically over the mission.
good soda Solu
in this form, leave no less than 10 hours, merging periodically flowing juice.
without changing the position of the bird, spread it all honey (part of the norm).
let it stand in the cold for another 10 - 12 hours.
in the baking sheet, pour water, put the grille on top, carcass into it with a grinding, with a foil.
put the oven preheated to 200 ° C.
after min 50-70 foil, remove from all sides.
lubricate meat with a mixture of oil, pepper, ginger and half portions of soybean sauce.
pour water from the battle, but do not remove it from under the grill, so that flowing sauce and fat do not buach the oven.
20 minutes later. Mix the remaining honey and sauce and thickened layer. Dream.
increase temperatures up to 230-240 ° C or turn on the grill.
bake until the readiness of about 10 -15 min.
leave the finished bird in the turned off oven for another 10 minutes.

Peking duck from oven

If this recipe seemed too time-consuming you, try simplified cooking option:

Marinade:

water - 2 l
vinegar - 2 tbsp.
rice vodka - 4 tbsp.
soy sauce - 4 tbsp.
ginger root - a small piece
honey - 3 tbsp.
corn starch - 3 tbsp. (Dilute in a small amount of water)

Spices on a pinch mix:

cinnamon
anise
durce seed
sichuan pepper
nutmeg
carnation

Cooking:

ingredients for marinade Mix and boil (honey and starch add at the end, after boiling).
lower the carcass into the boiling mixture and hold there for 1-2 minutes.
hang over the mission and leave for a few hours to flow fluid.
sattail bird spices
send to hot oven on the lattice above the filled with water.
bake at 190 ° C about one and a half hours, turning periodically.
you can bake in another way: put on the bird on the jar and put on the tray (temperature - 180 ° C).

You can make the taste of duck in Beijing more piquant using an orange:

sattail the opener of the salt and dear cognac.
put at night in the cold.
mix honey with grated orange zest.
lubricate the carcass and keep 3-4 hours in the cold.
complete in foil and bake at 200 ° C.
fat periodically drain into the container.
after 1-1.5 hours, smear the bird with a sauce - mix 200 ml of orange juice and 3 tbsp. soy sauce.
increase temperatures up to 240 ° C.
leaving foil only on wings and legs, bake for another 30-40 minutes (readiness Check the juice color, which is released from the duck with an incision).

Duck with spicy orange flavor

Peking Duck Recipe in Multicooker

You can prepare this dish using a modern kitchen unit - a multicooker. Prepare in it simply, and even inexperienced cooks will get such a refined dish, like a duck in Peking. Since the multicooker's bowl does not fit the whole duck, take half of the carcass and pour it into portion pieces.

Prepare such products:

honey - 4 tbsp.
salt - 1 tbsp.
water - 150 ml
soy sauce - 4 tbsp.
garlic (better powder) - 1.5 C.L.
vinegar wine (or rice) - 0.5 tbsp.
sesame oil (you can replace any vegetable) - 3 tbsp.
pepper sharp - 1 tsp.

How to cook:

well, soda the meat salt and send it to the cold for a couple of hours.
deliver honey and leave at room temperature for 40-60 minutes.
mix vinegar, soy sauce, oil, garlic and pepper.
deliver this mixture of poultry pieces.
fold into the multicooker's bowl.
pour water and 1 tbsp. Soy sauce and oil.
prepare in the "quenching" mode for 2 hours.
check availability, if necessary, increase the extinguishing time.

Peking duck in a slow cooker

Simplicity of preparation and the most close to the original taste will be appreciated by you.

Peking Duck on the Mangale: Recipe

Probably there is no man who would not love kebab. Holidays in nature in our country has always been associated with meat fried on coals. Surprise your company incredibly tasty refinery in Peking on the Mangal.

Cooking the bird can be a whole carcass, having hurting it on a spit, and knocking on the portion pieces. In the second case, the duck grows and gets faster. However, it will be not enough to remind a classic dish option. We offer two options for cooking. The number of products in recipes is given per middle bird.

Fried on a spit:

Prepare marinade from:

water - 1 l
wine (or apple) vinegar - 2 tbsp.
honey - 3 tbsp.
salts - 2 ppm
peppers (black, red, white) - 2 tsp
mayoran - 1 tsp.
badyan - 2 pcs.
carnations - 2 pcs.
sliced \u200b\u200bfinely repressed onions - 2 pcs.

Marinate duck in a cold place for at least 2 hours. Prepare as ordinary kebab:

discuss
snap to the spit
fry over coals, periodically turning over

Duck on a spit

Welcome to the bird with butter.

Chopped into pieces of duck "Barbecue":

lubricate pieces of bird softened butter
put on the grille and put out the coals
after 20 - 30 minutes. Lubricate a mixture of soy sauce, honey, salt and pepper
fry, turning the grid, until the meat is ready

Peking Duck with Apples: Recipe

The traditional recipe of the Beijing clarification does not provide for the addition of apples. However, in our country, fried duck, stupid of fruit, is a classic festive meal. By combining two traditions, we get a "international" dish, juicy and fragrant.

Peking duck with apples

You can use the classic recipe, from apples duck before sending it into the oven. Or use a simplified version of cooking that we offer below. For a medium-sized duck, you will need:

apples (sour-sweet)
soy sauce
honey
mustard
vegetable oil (to your taste)
salt
spices

This dish is best to cook, chopping the bird into pieces:

mix the honey, mustard and soy sauce.
marinate duck in this mixture for about an hour.
cut apples.
put them on the bottom of the mold or pan.
lay the bird on top.
pour the marinade.
cover with foil, creating a leak (or lie in the form of a culinary sleeve).
bake in oven at 180-200 ° C for about 30 - 40 min.

Marinade for duck Peking: recipe

Marinade - one of the main components in the preparation of Peking duck. And there are many varieties. However, according to experts, it considered the basic marinade sauce based on "hoisin sauce". It can be purchased in the store, but you can prepare yourself, the more that make it very easy. To this mix:

soy sauce - 6 tablespoons
sesame oil - 2 tablespoons
rice (wine) vinegar - 1 tablespoon
pepper - 1 tbsp
ground seasoning (anise, ginger, cloves, star anise) - 1 tablespoon
dry garlic powder - 1 tablespoon

We offer two more no less popular method of preparing a marinade for Peking ducks:

Option 1:

boil water
add chopped ginger root
soy sauce
honey
vinegar

Marinade for duck

Mix all ingredients and cook 2 minutes.

Option 2:

honey and soy sauce - 2 tbsp
grated ginger - 1 tbsp
rice vinegar - 2 tbsp

Prepare the marinade as follows:

mix the ingredients.
simmer over a low heat for about 10 minutes.
dissolve in 40 ml water 1 teaspoon cornstarch and pour into the boiling mixture.
cook, stirring, until thick.

Pancakes for Peking duck: a recipe

As a garnish for Peking duck fed pancakes, which are wrapped in finely cut pieces of meat. Each restaurant has its own recipe of pancakes. They share the common features of preparation:

used rice flour (if you do not, replace wheat).
preparing a dry frying pan (and therefore better take Teflon coating).
fried to a light color (preferably stack them one on the other so as not to stick together).

light pancakes

We offer several options.

On the water:

flour and water - 1 cup
eggs - 3 pcs
a pinch of salt

The cooking process is as follows:

mix the water and flour
throw salt
add eggs
dilute with water to dough semiliquid state

Milk:

milk - 150 ml
water - 150 mL
eggs - 3 pcs.
salt - 0.5 ppm
sugar - 1 tsp.
flour - 200 g
vegetable oil - 3 tbsp

Products Mix and fry pancakes in the usual way.

Peking duck with pancakes

On pancake flour:

in 2 cup of pancake flour, add 1 tbsp. vegetable oil.
gradually pour water, kneading the dough (it should turn out to be sharp enough).
easy and let it be warm about 20 minutes.
divide into small pieces
lubricate every oil (preferably sesame)
slim rolling
fry on a hot pan

With the addition of spices:

In the dough, cooked according to any one of the listed recipes, add the desired amount of cut green onion and ground pepper.

If you have no time or desire to fry pancakes, use the Armenian thin pitaash instead.

Plum Sauce for Duck Peking: Recipe

Traditionally, China is served in China plum sauce. Its sweet taste is well harmonized with duck meat. Yes, and with a pork or lamb, it is perfectly combined.
There are several options for its preparation.

Classical

Ingredients:

plums without bones - 1 kg
soy sauce - 50 ml
vinegar Rice (or Wine) - 100 ml
the grated root of ginger - 1 tbsp.
sugar - 120 g
badyan - 2 pcs.
garlic - 4 tooth.
cinnamon - 1 wand

Plum sauce to the duck

Process:

all products fold into thick-walled dishes
boil until the draining of drain (about half an hour)
remove spices
blend blender
bring to boil
run into banks and sunk

Spicy

You will need:

plums without bones - 350-400 g
soy sauce - 4 tbsp.
jerez - 50 ml
mandarins (Clear from the peel and films) - 200 g
acute red pepper - 0.5 ppm
cinnamon - 0.5 ppm
ginger - 0.5 ppm

All products mix and grind with a blender to a puree state. If you are preparing to be concerned about 7-10 minutes. And run into sterilized banks. Store in the refrigerator.

Sauce from plums to duck

Simplified (this recipe will be especially relevant when the drain season has already passed). Take:

drain jam - 1 cup
wine vinegar - 1 tbsp.
hoisin sauce - 5 tbsp.

Mix all the ingredients. You can add sugar to taste and favorite spices.

How is it right in Peking?

Properly cooked dish and serve it is necessary correctly. This is especially true of Asian cuisine. Any trapez in China turns into a whole ceremony. Especially if the case applies to Peking ducks.

The right cutting of the bird Chinese chefs learn about six months. A sharp knife, they cut duck meat on thin slices (panya), necessarily with a crispy crust. There are several eating methods of this dish.

Option 1:

take a pancake or a thin cake.
lubricate sauce (plum, Hoisin, soy).
put slices of meat.
add the chopped with a straw cucumber and green onions.
wrap the pancake in the tube.

Option 2:

Similar to the previous one. Only instead of pancakes use small hollow buns with sesame.

Option 3:

Pieces of ducky are taken with chopsticks and collapsed in sahara. This method is popular in China from local residents.

Breeding pieces of duck in Peking

If you try the duck in Peking, you will be in the Chinese restaurant, at the end of the meal you will be served with a gentle aromatic soup, welded from the island of cooked bird.

Calorie of Beijing Duck

It is believed that duck meat is useful for a person, as it is:

promotes the improvement of metabolism.
displays carcinogens from the body.
improves complexion.

The calorie content of the cooked duck in Beijing depends largely on what kind of breed the bird was used to prepare a dish: fleshy or more fat.
The average is 410 kcal per 100 g

In addition, it is necessary to take into account the caloric content of additional products, which are traditionally fed to this dish: sauce, pellet, vegetables. People who are watching their figure or adhere to diet food, is not recommended to often use the duck in Peking.