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Cooking Peking duck in the oven. Peking duck in the oven at home - a step by step recipe with a photo

  • Natural honey 1 tbsp. l.
  • Soy sauce 2-3 tbsp. l.
  • Water 100 ml for duck + 1 tbsp. for pancakes
  • Pickled cucumbers to taste
  • Edible salt to taste
  • Wheat flour 2 tbsp.
  • Sesame oil 1 tbsp. l. for duck + 1 tsp. for pancakes
  • Green onions 6 pcs.
  • Hoisin sauce to taste

    • Preparation

      Initially, it is necessary to thoroughly rinse the duck and pour over boiling water from all sides several times. Then rub the carcass with salt and place in a cool place overnight.

      The next day, put all the ingredients on the work surface.

      Combine soy sauce with honey and sesame oil. Spread the poultry with this sauce and set aside to marinate for 1 hour. Dilute the rest of the sauce with a little water and pour into the abdominal opening.

      The abdomen is carefully sewn up with a special or simple dense thread, the neck opening is also closed.

      Put the duck on the wire rack in the oven, place a baking sheet with water under the carcass. First, fry the poultry in an oven preheated to 220 degrees Celsius, and then at 190 degrees for about 1.5 hours, or until the liquid dripping from the carcass becomes transparent. The skin of the baked duck should be golden brown.

      While the Peking duck is being prepared, it is necessary to start making real Mandarin pancakes. Pour a glass of boiling water into the flour and knead the dough. Transfer the finished product to a board or table and, adding a little flour, knead thoroughly. Then twist a 4 cm thick sausage out of it and cut into 12-16 pieces. Stretch each segment with your hands or roll it out with a rolling pin in the shape of a circle with a diameter of 7-9 cm. Put a second cake on one cake greased with sesame oil and carefully roll it out. Fry double pancakes in a pan without adding oil at medium temperature until brown specks form.

      Delicious real classic Peking duck at home is ready. Poultry should be served hot along with tangerine pancakes and chives. Hoisin sauce is best for a traditional dish. A brush is made from onion feathers, dipped in sauce, pancakes are smeared with it, pieces of thinly sliced ​​duck meat with a skin and an onion brush are wrapped in a cake.

      Also, the dish is decorated with lettuce leaves, all kinds of herbs, pickled cucumbers or fresh, skillfully chopped vegetables and fruits. In addition to the treat, you can serve Chinese plum in a gravy boat sweet and sour sauce... Bon Appetit!

    KBZHU and composition for the whole dish

    The duck preparation process should be started one day before cooking. From the duck, carefully remove all the blocks, hair, rinse well under running water at room temperature. Cut off the upper phalanges of the wings, also cut off excess fat in the tail area.

    Also cut off excess fat in the neck area. Put a duck on a jar (I have a 2 liter one). Without wiping, rub the carcass well with coarse salt. In this (not very nice) form, in an upright position, put a jar of duck in a bowl or on a tray and place in a cool place for 12 hours. The liquid that will drain into the bowl is periodically drained.

    After 12 hours, without removing the duck from the jar, coat it with half of the honey (i.e. 2 tablespoons). And again leave the duck in this position for another 12 hours. After this time, the duck will absorb more honey. Remove the duck from the jar and place it directly on the wire rack, breast side up, and place the wire rack on a baking sheet with water. Cover the baking sheet with duck completely with foil, tucking the edges of the foil under the baking sheet. Send this whole structure with a duck to an oven preheated to 190 degrees for 70 minutes. While the duck is baking inside, prepare the mixture for a beautiful skin: mix half soy sauce, sesame oil, ginger and black pepper.

    Remove the baking sheet with the duck from the oven (after 70 minutes), remove the foil. Brush the whole duck with the prepared mixture. Remove the baking sheet, leaving the duck only on the wire rack (cover the bottom of the oven with foil, as the fat from the duck will drip and burn). Send the duck (it is better to wrap the edges of the wings and legs with foil) into the oven, setting the temperature to 250-260 degrees for 25 minutes, but you need to make sure that the duck does not burn.

    Remove the roasted duck from the oven, brush it several times with a mixture of honey and soy sauce and place in the oven again for 10 minutes, setting the "Grill" mode (if available). The crust should become a deep bronze color. I don't have such a regime, I just baked the duck for 10 minutes at a temperature of 250 degrees.

    Cut the cooked delicious, fragrant Peking duck into pieces and serve. Usually, in restaurants this duck is served with egg pancakes, onion feathers and plum sauce... Insanely delicious!

    Enjoy your meal!

    It is good that holidays are a frequent occurrence in our life. And in honor of special events, we try to serve something unusual to the table, confirming our culinary abilities. And very often a festive dinner is decorated with poultry dishes. We suggest you learn how to cook Peking duck - a traditional dish Asian cuisine, which is rapidly gaining popularity in Western countries.

    What is a Peking duck like?

    The recipe for this dish can be safely called ancient. It's no joke, it has been known since 1330, during the reign of the Chinese Yuan dynasty, - it was then that Hu Xihui, an imperial physician, published a special method of cooking duck in his professional work "The Most Important Principles of Nutrition."

    Presumably the origin of the dish is the Chinese province of Shandong. From there, it got to the tables of the Yuan court in the capital of China, Beijing, earned great popularity and eventually became known outside the country under this name.

    Peking duck is cut into pieces before serving

    Peking duck is not just roasted duck with spices. The peculiarity of cooking a dish is that you will need a lot of time and effort. But all costs will pay off in full.

    There are two common ways to cook Peking duck that are traditionally used by modern chefs.

    1. The duck is hung over the hearth and fried in this state over the fire. Firewood must necessarily be from fruit trees, more often - pear, date or peach. During the frying process, the peel becomes reddish and shiny, covered with a crispy crust. The meat is saturated with a fruity aroma, becomes tender and soft.
    2. The duck is roasted in a closed oven, which is very hot at the beginning of the process. And over time, it gradually decreases. This method allows you to get crispy skin and slightly fatty meat with a juicy taste without sugary.

    There is another method called chashao. It assumes the presence of a special large fork with which the bird's carcass is pierced and held over the fire. But professional chefs have recognized that the two previous methods are much simpler and more convenient.

    It is unlikely that you can cook a real Peking duck at home. Traditional recipe requires a special oven and tools, so the recipes we offer are adapted to the average capabilities of housewives. You probably have an oven or slow cooker, and you can easily scald and dry a bird's carcass in your own kitchen.

    Products for cooking

    The peculiarity of Asian cuisine is its pungency and spicy aroma. This also applies to the Peking duck. A lot of spices and special sauces are used in its preparation. The traditional recipe includes, in addition to the duck carcass, the following ingredients:

    • dry sherry or rice wine;
    • salt (necessarily sea salt!);
    • Sesame oil;
    • Ginger root (or powdered dried ginger)
    • soy sauce;
    • star anise.

    Note! If you are against the use of alcohol even for cooking, you can substitute rice or wine vinegar for sherry or rice wine.

    It is customary to serve Peking duck on thin pancakes from the test for which you need:

    • 1 cup flour;
    • 2/3 glass of water and the same amount of milk;
    • 1 egg;
    • 2 tablespoons of oil.

    Besides, you definitely need the Hoi-sin sauce. It is very difficult to make it at home, so try to get it from a supermarket or specialty store.

    Hoi-sin sauce - a must-have for Peking duck

    But if you are not afraid of experimenting, you can try making such a sauce yourself. For him you will need:

    • 1 tablespoon sesame oil
    • 3 tablespoons dark soy sauce
    • Chinese seasoning "5 spices";
    • 1 teaspoon of hot chili pepper, wine vinegar and garlic powder;
    • salt.

    Mix foods and boil them. Better yet, buy ready-made Hoi-sin sauce to make the dish truly traditional.

    And to decorate the dish before serving, you will definitely need green onions and fresh cucumber... It looks like this: the finished duck is butchered (Chinese cooks traditionally cut 108 pieces), the meat is placed on pancakes, greased with Hoi-sin sauce. Next you need to put a few pieces of cucumber, onion feathers, and roll the pancake into a tube.

    Professional Chinese pokara, when cutting Peking duck, cut it into 108 pieces

    Step by step recipes

    We offer you several simplified recipes. We recommend choosing a Peking duck carcass for cooking: it is not very oily, unlike others, and besides, it has a thin skin. You also need to consider that cooking Peking duck will take you more than a day.

    Traditional recipe for cooking in the oven

    For this dish you will need:

    • 1 medium duck carcass;
    • 2 liters of water;
    • 1 piece of ginger root
    • 60 ml of rice wine (or sherry);
    • 60 ml soy sauce;
    • 1 tablespoon five spice;
    • 3 tablespoons of honey;
    • 2 star anise stars;
    • 1 pinch of salt.

    Duck carcass, thoroughly gutted, rinse well and dry with a towel or napkin. Trim off excess fat - most of all around the neck and tail. Place the carcass on a wire rack with a tray.

    Prepare the duck carcass and place on the wire rack

    Pour water into a saucepan to make the marinade. Cut the ginger root into slices and place in a saucepan with honey, rice wine, soy sauce, star anise stars and 5 spices. Boil and cook for no more than 5 minutes so that the aroma of the food does not go away with the steam.

    Prepare the marinade

    Scald the duck with the marinade on each side. At the same time, the skin should shrink slightly and darken.

    Scald the marinade on all sides

    Take a clean, dry saucepan. Place a bottle filled with water in it.

    Place a water bottle in the pot

    Place the duck vertically on the bottle. Put the resulting structure in the refrigerator, where it should spend at least a day. If you do not have a suitable bottle or there is not enough space in the refrigerator, place the carcass on the wire rack so that air has even access to all parts of the duck.

    Place a duck on the bottle so that it stands upright

    The next day, remove the carcass from the refrigerator and leave it at room temperature at least an hour. Turn on the oven in advance: by the time the duck gets into it, the temperature should be 200 degrees.

    Rub the duck with salt and carefully place it on a wire shelf with a tray, breast side up. Send to the oven and wait until it is ready. When the skin is browned, pierce the carcass with a knitting needle: if the juice that flows out is completely transparent, then the dish is ready. It usually takes about an hour and a half to bake. Get the duck out of the hell oven, let her rest for 40 minutes, cut the meat into slices and serve to the guests as we described above!

    One of the traditional ways to serve Peking duck is in pancakes or pita bread, with cucumber and green onions

    This recipe is rather simplified, you can easily cope with it. For comparison, we suggest that you familiarize yourself with the method of cooking Peking duck in the oven, as close as possible to the traditional one. You will see how much more difficult it is for Chinese chefs to manipulate a bird carcass.

    A duck weighing about 2.5 kg is rubbed with salt and left at least overnight so that it is well salted. The next morning, the carcass is given a hot bath: it is repeatedly dipped in boiling water or poured from a kettle. Then leave to dry.

    After that, the duck carcass must be "blown". A special pump is usually used for this, but it can be replaced with a syringe with a thick needle. The skin is pierced and air is forced under it - so the skin will move away from the meat. The processed carcass is rubbed with honey and left to brew for an hour.

    A marinade is prepared from soy sauce, sesame oil and honey. They need to coat the duck inside and out. And this is done every half hour for 4 hours, that is, 8 times.

    For baking, you can do without a bottle of water. To do this, in the oven, you need to make the following design: on a baking sheet in which water is poured, install a greased grate on which to put the duck. The oven temperature should be around 250 degrees. The duck is fried for 40 minutes, after which the temperature must be reduced to 160 degrees and left for another 60 minutes. After that, the duck is turned over and baked for another 30 minutes.

    With apples

    For this recipe, you will need the same products as in the previous paragraph, just buy additional apples - Antonovka or Semerenko, these sour varieties are great with duck meat. Well, the cooking method will differ slightly.

    Prepare the duck: cut off the legs and tips of the wings, if any (you cannot find such full-size carcasses in stores - only in the market from private traders).

    Prepare the duck carcass

    Be sure to remove fat from the tail, neck and breast: excess can ruin the dish.

    Remove excess fat

    Scald the carcass with the marinade as in the first recipe and pat dry with a towel. Place on a jar or bottle, spread with honey and leave for at least 3 hours. Honey must be liquid - candied honey is not suitable!

    Place the duck on a bottle and let it dry with honey

    It's time to put the duck in the oven. Pre-stuff it with apple slices. Place as much as will fit in the belly.

    Stuff the duck with apple wedges

    After that, the abdomen must be sewn up so that the duck is soaked from the inside. apple juice without moisture loss. Brush the carcass with honey again. Wrap the tips of the legs and wings in foil.

    Sew the belly of the duck, wrap the legs and wings with foil

    Cover the whole carcass with a sheet of foil, press it tightly so that there are no gaps. Feel free to send it to the oven for 1 hour at a temperature of 200 degrees.

    Cover the duck completely with foil

    While your duck is languishing and pensive in the warmth, mix 1 tablespoon of sesame oil, 1 tablespoon of soy sauce and 2 tablespoons of honey.

    Make Peking Duck Sauce

    In the meantime, the carcass of the duck has already rested enough in the oven. Take it out and brush with the cooked sauce on all sides.

    Brush the half-cooked duck with the sauce

    Place the duck in the oven again, uncovered with foil, this time until it is completely cooked. In an hour and a half, the skin on the carcass will brown and become crispy.

    See how the duck is browned in the oven!

    Now the Peking duck with apples can be taken out and butchered. Serve the traditional way or as you wish, for example, with boiled potatoes and pickled cucumbers!

    Butcher the duck and serve in any way you like

    With oranges

    We suggest you try the duck with oranges. This method of cooking poultry is not very popular with us, but in vain. Orange gives the meat a rich, delicate aroma and a very pleasant taste. Moreover, you already know how to cook Peking duck, and this recipe is not much different from the previous ones.

    In addition to those ingredients that are indicated in the classic recipe, you will need:

    • 2 large oranges for the filling;
    • 1 large orange (juice) for icing;
    • juice of 1 orange and 1 lemon for the marinade.

    Prepare the carcass as in previous recipes. Dip it in the lemon marinade and orange juice, honey, rice wine, soy sauce, star anise, salt and 5 spices. Leave in a cold room overnight. Do not forget to turn over from time to time - the duck should be evenly soaked in the marinade on all sides.

    Take a deep baking dish, brush it with butter and lay the duck belly up. Stuff with 2 orange wedges. Sew up the belly to prevent the oranges from escaping from the duck when baked. Send the mold to the oven for 2.5 hours at 190 degrees. When the second hour of cooking has passed, you will have to water the carcass with the juice that has flowed out of it every 15 minutes.

    Meanwhile, make the frosting: mix the juice of 1 lemon with honey and wine (2 tablespoons each), and cook until the liquid is half as much.

    Pour the glaze over the finished duck and serve with oranges

    When the duck is ready, let it cool slightly, remove from the belly orange slices and cover the carcass with icing.

    In a multicooker

    It would be foolish not to try this miracle. kitchen appliances for preparing such a dish. The multicooker will greatly facilitate your work and simplify the cooking process.

    A whole duck just won't fit in a multicooker bowl, so take half of the carcass. In addition, 3 more tablespoons of honey and salt to taste. Use ready-made Hoi-sin sauce instead of the marinade.

    A whole duck carcass will not fit in a multicooker, so take some of it

    Wash and cut the carcass, wipe each piece with salt and refrigerate for 3 hours. When time has passed, take out and cover with honey. The carcass should be kept in this state for 1 hour at room temperature.

    It's time for the Hoi-sin sauce. Dip each piece well in it. And leave the meat alone for another 2 hours.

    Now put the pieces into the multicooker bowl, pour just enough water so that it does not reach the top layer of meat by a third. 3 tablespoons of sesame oil and soy sauce for taste and aroma, and you can turn on the "Stew" mode for 2 hours.

    China is an amazing country rich in traditional exquisite recipes dishes. You don't have to go to China to taste delicious and tender Peking duck. After all, you can cook it without leaving home with your own hands. The recipe for the dish is complex, but if you follow all the rules of preparation, then the duck will turn out to be unusually tasty, tender, with hints of piquancy. The Chinese have been preparing duck meat since ancient times, and during this time the recipes have changed only for the better. If you do not know how to cook Peking ruddy duck, we have prepared several recipes with photos.

    Classic Peking Duck Recipe

    The secret of the most delicate and delicious duck meat is its correct preparation. This classic version Peking duck recipe does not require special skills, but for a beginner in the kitchen home art you will have to try, since it is not easy to cook Peking duck in an ordinary kitchen.

    For the recipe you will need:

    • fresh duck carcass (at least 2 kg);
    • 20 grams of natural honey;
    • soy sauce;
    • 1 teaspoon of rice vinegar;
    • five spices 2 tsp;
    • a pinch of salt;
    • 10 grams of starch (corn is required);
    • pepper;
    • 6 liters of filtered water.

    Important! If you haven't found the Five Spices seasoning on the store shelves, you can easily make it yourself. To do this, you need to take in the same amount - star anise, cloves, fennel, cinnamon, pepper. Mix all seasonings. This seasoning can be stored in an airtight container.

    Now it's time to make the sauce. The recipe is simple and easy. We mix natural honey, spices, rice vinegar, soy sauce, pepper.

    The duck must be defrosted, washed and dried in advance. If necessary, pluck the carcass, remove the tips of the wings, the rump. First, the duck meat is thoroughly coated with sauce. Then corn starch mixed with coarse salt. Sprinkle this mass on the duck, rubbing it into the skin. The carcass is placed in a glass, and then put away in a cool place for 24 hours so that the duck absorbs the sauce and starch. The result will be a nice crispy crust.


    The next step is to heat 6 liters of water and scald the duck. It is put on a spit or laid out on a baking sheet after the liquid has drained. Peking duck is cooked in a preheated oven at 220 degrees for 80 minutes. It will be great if there are two heatings in the oven. This will ensure good baking. Then we lower the temperature a little to 180 degrees and the duck is baked for another half hour.

    Before serving, the duck should lie down for about 10 minutes. It goes well with boiled rice and sauces, which can be seen in the photo.

    Important! If the skin starts to burn in the oven, cover the carcass with a layer of foil on top.

    Peking duck marinade

    What a duck without a surprisingly delicious and delicious marinade. It is not necessary to have special knowledge of the culinary art to prepare it. A simple recipe is used for dressing - soy sauce and spices: ground peppers, fennel, ginger, cinnamon, star anise, cloves. If you dream up, you can use different spices, the main thing is not to overdo it and not spoil the taste of the dish.

    Cooking options

    Peking duck is one of the traditional Chinese meat dishes striking with their divine taste. This is not just a cooked poultry with a crispy crust, but a real culinary masterpiece.

    Important! For the dish to be juicy and tender, the meat must be chosen correctly. It should be fresh, not frozen, not old, this is the only way to feel its value and taste.

    In addition to the classic recipe for cooking Peking duck, there are many variations of the dish, you will learn about some of them in our article and from photographs.

    Peking duck with apples

    This duck cooking option is perfect for the summer holidays when the season is coming. fresh apples... The dish is a great option for New Years holidays, it will become the highlight of the table, and will delight relatives with its sophistication. The recipe for duck with apples must be in the piggy bank of every housewife.


    Recipe Ingredients:
    • duck carcass weighing 2-2.5 kg.;
    • 6 green sour apples (it is better to take apples of a new harvest);
    • 1 cup orange juice (ready-made store juices will only spoil the taste);
    • half a glass of soy sauce;
    • five spices.

    Fresh carcass should be well washed under running water and dried with paper towels. It is imperative to remove excess fat. Soy sauce is mixed with spices, salt and duck is rubbed with this mass. Then the carcass is removed to marinate. After 8 hours the duck is smeared with orange juice and let it rest for another 2 hours. It is better if the juice is with pulp.

    While the meat is marinated, the apples are cooked. They need to be washed well, peeled from the core and cut into large slices.

    The poultry is baked for no more than one hour in an oven heated to 200 degrees. To make the crust crispy, then do not pour out the fat that will drain, but periodically water the carcass with it. Decorate the finished duck carcass with apples, some of which can be placed inside the carcass. The baking sheet with meat is again removed into the oven and baked for another 60 minutes at a temperature of no more than 160 degrees.

    The photo shows which wonderful dish it turns out.

    In orange glaze

    If you add a hint of orange to the recipe, the dish will sparkle with new colors and become even more piquant. For lovers of fine cuisine, you can add a little good cognac.

    It is necessary to take fresh two-kilogram duck and grease it well with coarse salt and cognac. Leave the meat in a cool place for 15 hours to soak. Then take a large orange and grate its zest, which is then mixed with two tablespoons of natural honey. Meat is coated with this mixture and again removed to a cool place for 3.5 hours.

    When the duck is well saturated with marinade, the oven heats up to no more than 200 degrees. The poultry is wrapped in foil and baked for 50-60 minutes. You need to make a marinade - mix a glass of orange juice with 3 tbsp. spoons of soy sauce. We take out the duck, remove the foil, grease it well with marinade and put it in the oven. After 30 minutes, the poultry is greased again and baked for another 35 minutes.


    Now you know how to cook Peking duck and you can try it yourself using this recipe.

    Baked with honey and ginger

    Peking duck is not only original dish restaurant, but also the usual festive table... You can cook a real duck at home, if you use your imagination and good mood.

    Products for the recipe:

    • duck carcass;
    • sea ​​salt;
    • 100 ml fortified white wine;
    • 4 tablespoons of natural honey;
    • ginger;
    • a mixture of peppers;
    • sesame oil 3 tsp;
    • 2 tbsp. spoons of soy sauce.

    Before you start making a Peking Duck recipe at home, you need to prepare it. For this, the tail is removed so that there is no specific aroma during the cooking process. It is also better to cut off the tips of the wings. Check for giblets, as the inside must be clean. Then the carcass is washed with water and dried.

    When the duck carcass is prepared, you can grate it with a mixture (salt and wine). The carcass is removed in the cold for 18 hours. Then the bird needs to be greased with natural honey and removed again for half a day so that it is saturated.

    Advice! Many different foods are stored in the refrigerator, so to prevent duck meat from absorbing foreign odors, you need to wrap it with cling film.

    When the duck is well saturated, we wrap it in foil and send it to a preheated oven to 190 degrees. If there is no steam cooking mode in the oven, then in this case, pour water into the baking sheet and remove it from the bottom of the oven. After 90 minutes we take it out and grease it with a special marinade. Making it is not difficult: you need to mix ginger, pepper, sesame oil, soy sauce. After that, send the carcass back to the oven, but without foil. It is baked for another half an hour. Then we take it out again and grease it with sauce - honey and soy sauce. Every 10 minutes, the meat is smeared with sauce. Cooking for another 45 minutes. If there is a grill mode in the oven, then 20 minutes before it is fully cooked, you can turn it on.

    With such detailed recipe you will not have a question how to cook Peking duck.

    Outcome

    Today it is very popular. It differs from other cuisines in its uniqueness, taste... Peking duck takes the honorable first place among meat dishes. If you have not tried this dish yet, be sure to cook it at home and please your household.

    Peking duck, the recipe for which you will find in this article, is perhaps one of the most famous dishes Chinese food... Duck, habitual for the Slavic table, in the preparation of Chinese chefs acquires a completely different taste and aroma. According to sources, this recipe has been known since the 14th century, since the reign of the Chinese imperial Yuan dynasty.

    In those days, as now, the duck was rubbed with honey and baked in a special oven. Of course, it is impossible to arrange such a stove at home, therefore, to try a real duck, you need to go to China.

    Peking duck at home

    At home, you can try to cook duck using a similar recipe and technology. However, it will most likely turn out to be no worse than the Beijing one.

    Ingredients:

    • large duck (preferably no longer alive and without feathers, otherwise the process will be very delayed; you can take frozen)
    • rice wine (or rice vinegar or sherry) - a third of a glass
    • honey - 4 tablespoons
    • sesame oil
    • salt (preferably sea salt)
    • Sesame oil
    • soy sauce
    • ground ginger
    • ground black pepper

    As you can see, all the ingredients are readily available in our stores. The problem may arise only with a good duck, but we still do not advise you to replace it with another bird. Search!

    Cooking method:

    First stage:

    If you get frozen duck, you must first defrost it. And this should not be done in a microwave oven, but in a natural way. First, take it out of the freezer and place it in the refrigerator. Do this on the first night, and on the second, leave the bird on the table overnight at room temperature.

    If you get a fresh duck, you need to check it for unpicked feathers, remaining entrails, and the like. Wash and dry. Trim the tips of the wings (upper phalanges) of the duck. The bird may have too much excess fat around the neck and tail, it is useless, so remove it.

    Now the duck needs to be hung by the neck (yes, that's right). Find something suitable for this, in the form of a hook, or simply make a loop of twine around her neck. The place of "suspension" is better above the sink, since this is done in order to arrange the bird hot shower... Boil the kettle and pour boiling water over it, waiting for the duck's skin to turn white as a result.

    Let the water drain and dry the duck with a paper towel. Now take wine, sherry or vinegar and rub it inside and out. Give her and yourself ten minutes to rest. After that comes the turn of the coarse salt. It is also rubbed into the duck, outside and inside. The duck is now sent to the refrigerator for another 12 hours. Since the remaining blood will flow out of it, it is better to give it an upright position (hang, put on a bottle, etc.), substituting a container under it.

    If you started a duck business in the morning, then you can be free until the evening. In the evening, after 12 hours, remove the duck from the refrigerator for a new procedure. Our duck will spend the next 12 hours in the refrigerator again, but this time in a honey "mask". To do this, grease it with honey, even layer, and only on the outside. And - again in the refrigerator, in an upright position, at 12 o'clock. That is, until the morning.

    Second phase:

    Turn on the oven in the morning. Arrange it: put a baking sheet down, above it - a grill rack. When the temperature reaches 190 degrees, take our duck out of the refrigerator and place it on the wire rack, breast side up. Pour a glass of water into a baking sheet (it will prevent the bird from burning, and the fat will then be washed off easier), and cover the duck with the entire structure from the grate and baking sheet with a layer of foil. Leave to bake for an hour.

    Prepare another "cosmetic mask" for the duck. Combine soy sauce, sesame oil, ginger and pepper until thick. After an hour, open the duck, remove the foil and remove the baking sheet with water. Take a brush and brush the sauce over the duck. Add heat to 260 degrees and send the duck back to "sunbathe" for 20-25 minutes. Make sure not to burn!

    After 25 minutes (or less), remove the duck from the oven. Make another sauce: 2 tablespoons honey and 1 soy sauce. Lubricate the duck with it and send it back, but already under the grill. Put the bird on the bottom of the oven, and watch through the glass so that it has time to get an even tan, but does not have time to burn out. This case is 5-10 minutes on average. Well, that's almost all! Remove the duck from the oven, making sure the crust is thin and crispy. Leave to cool slightly. Now you can take a sharp knife and carefully remove all the bones. The meat must be cut very thinly, observing the main rule - a crust should remain on each piece.

    Basically, the Peking duck is ready. Apart from the fact that it took a day or two to deal with it, in general everything is done quite quickly and easily. The main thing is to remember this recipe in time and buy a duck in advance before the guests arrive. To make serving the duck as authentic as possible, you can also make rice pancakes for it.

    Ingredients:

    • a pound of rice flour
    • 2 eggs
    • water or milk - about 2.5 cups
    • 1 teaspoon salt, 1 tablespoon sugar, 2 tablespoons vegetable oil

    Knead the dough as for regular pancakes, quite runny. Bake them in a pancake pan, preferably without oil. No need for golden pancakes - they should remain pale in the original. Stacking hot pancakes can cause them to stick together. So it's best to cook them right before serving. For a classic side dish, try fresh cucumbers, leeks, and green onions... Cut the first two products into strips, and the third finely. Place on top of a pancake, add duck and serve. Also, the taste of the dish can be supplemented sweet and sour sauce Hoi Sin.

    Cooking Peking duck with three courses

    Another classic recipe, of which, over the centuries of cooking Peking ducks in China, there really are a lot of accumulated. But this one really deserves your attention: by bringing it to life, you will turn the feeding of the bird into a real treat. Three changes of a Peking duck is no longer just lunch or dinner, but a kind of sacred rite that allows you to feel the spirit of ancient China. With such a spectacular presentation, the dish you have prepared will be remembered for sure, and all your efforts in the kitchen will pay off handsomely.

    Ingredients:

    For poultry:

    • duck weighing 2 kilograms
    • 2 tablespoons of sugar and cinnamon
    • onion head
    • 1 tablespoon of honey and boiled water
    • 0.5-1 grams of ground ginger
    • salt to taste

    For the sauce:

    • 75 milliliters (one third of a glass) of any meat broth
    • clove of garlic
    • 40 milliliters of soy sauce
    • one-third of the head of an onion
    • 2 tablespoons flour
    • salt, sugar, hot pepper - to taste

    For pancakes:

    • 5 grams of yeast
    • water, rice flour, salt (depending on how many pancakes you plan to make)

    For garnish and change:

    • one pickled cucumber
    • 100 grams of mushrooms
    • hot peppers- a couple of pods
    • a tablespoon of starch
    • bell peppers, fresh cucumber, carrots - 1 each
    • vegetable oil
    • light beer - 50-100 milliliters
    • 1 gram of ground ginger
    • a third of a glass of broth
    • onion- 1 piece
    • rice - 300-500 grams

    Cooking method:

    Start making the classic recipe a reality by eviscerating a bird, then thoroughly wash and dry it. Then fill the duck with spices: a mixture of sugar and cinnamon (take 2 tablespoons each), one finely chopped onion, salt and 0.5-1 grams of ginger. Pour boiling water over the bird, wait 40 minutes, then pour over it with a mixture of boiled water and honey (take 1 tablespoon each) and let it brew in the refrigerator for 5 hours. Then send the duck to the oven - let it roast until golden brown.

    The classic 3-course Peking duck recipe involves serving it with rice pancakes, so we suggest making that. To achieve maximum originality and authenticity, you can bake them as suggested in the previous recipe, but also a simpler and no less traditional option for the Chinese. After all, this is the nation that invented dumplings! So just make the dough the same as for everyone's favorite dumplings. IN rice flour add yeast, salt and water, knead the dough, roll onto pancakes and bake the required amount in a pan.

    It is also very simple to make an original and perfect sauce for duck: finely chop the onion and garlic, mix it with hot pepper, fry it all on any vegetable oil... And then connect with soy dressing, half of the broth, sugar and salt. Then take flour (2 tablespoons) and fry it until golden brown, then dilute in the second half of the broth and mix with the first part of the sauce. The original Chinese dressing is ready.

    Now you can move on to the most interesting thing - to serve. At the first break, please your guests with pancakes with duck skin slices (you can also with thinly sliced ​​meat slices, but there should not be very many of them), sauce and a garnish of vegetables. To prepare the latter, simply cut the pickled cucumber, hot peppers, onions into slices, and arrange all this beautifully on portioned plates.

    Please note that the pancakes must be properly wrapped, placing a piece of cucumber and onion, 2-3 slices of duck skin in the center of each, and not forgetting about a teaspoon of soy sauce. By the way, when you trim the duck skin, put the areas from the back and breast in a separate dish. This skin is also served on the table, but not on portioned plates, but on its own, along with the sauce.

    While the guests are enjoying the first break, prepare the second: for it, thinly slice the duck meat (so that you get plates), season it with salt and sugar to taste, pour in a little water with a stirred tablespoon of starch. Let the duck sit for 20 minutes, then fry it in vegetable oil. Now take care of carrots, cucumbers, bell peppers: cut them into cubes and lightly deep-fry them (until half cooked). Combine meat and vegetables in a deep bowl, season them with ground ginger, salt and sugar again, add broth and beer, sauce and half a head of chopped onion to them, bring it all to a boil. Serve the duck with vegetables to the table with a side dish of simply boiled rice.

    And the finishing touch of the traditional Chinese feast is the third change of Peking duck. It is a thick broth that is cooked from poultry bones. You need to cook it within 2-3 hours, so prepare in advance (fortunately, you don't need to serve the whole duck on the table). Boil the broth at a sufficiently high boil, then strain, add finely chopped onions, so beloved by the Chinese, as well as half a gram of ground ginger and 100 grams of mushrooms. Serve the third change warm.

    Peking duck, the recipes of which, unlike many popular dishes, as a rule, do not differ from source to source and from cook to cook, really is traditional Chinese dish... And although the capabilities of our kitchens do not always allow us to strictly follow the technology of preparing such dishes, this is not a reason to deny yourself and your family the opportunity to try something new and interesting. So be sure to make a Peking duck and delight the gourmets culinary feast- enjoy your meal!

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