Peking Duck 1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
7 lbs: LONG ISLAND DUCK,
5 cup: HOT WATER,
3 tbsp: MALTOSE,
1 tbsp: VINEGAR,
1 tbsp: SHERRY,
1 tbsp: SESAME OIL,
1 tbsp: SUGAR,
1 tbsp: SOY SAUCE,
5 tbsp: HOISIN SAUCE,
12 each: CHINESE PANCAKES, STEAMED
JUST BEFORE SERVING,
1/4 lbs: SCALLIONS, CUT INTO 24 PIECE
2 each: CUCUMBERS, PEELED, HALVED,
AND JULIENNED,
1: Clean a fresh duck and pump it full of air through the neck to,
separate the skin from the meat., (At home, a bicycle pump may be
used.) Pour boiling water over the duck three times. Carefully,
dry duck, slit stomach, and remove innards.
2: Prepare marinade of hot water, maltose, and vinegar. Rub
outside of duck all over with the mixture.,
3: Hang the duck by its neck at room tempera- ture, about 65
degrees, for at least 12 hours.
4: The next day, pre-heat oven to 400 degrees F. Place duck in
pan and cook for 10 minutes. Turn heat to 450 degrees F and cook,
for additional 30 minutes or until the meat is tender and the,
skin is crispy.,
5: To carve the duck, place it breast side up and cut downwards
towards the head. Slice thinly. Use only the outer slices-those,
which have skin. Slice both breasts. Slice the legs, cutting from
the joint to the end of the leg. Discard remaining meat, (without
skin) or use for another dish., See part 2 for more
Recipe via Meal-Master (tm) v8.05
Directions:
Title: PEKING DUCK 2
Categories: Main dish, Meats, Oriental
Yield: 4 Servings
1 x SEE :PEKING DUCK 1" FOR INGR
6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin
Sauce.
7. To assemble, place duck slices on pancakes. Add scallions,
cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on
using Long Island ducks for this, our specialty. When we carve
the duck in front of our guests, they may request skin only (the
traditional way of eating Peking Duck), skin with meat, or meat
from a certain part of the duck. The air separates the skin from
the meat; the marinade and the hanging help to a create a
deliciously rich, crisp skin.
Source from luhu.jp
Categories: Main dish, Meats, Oriental
Yield: 4 Servings
1 x SEE :PEKING DUCK 1" FOR INGR
6. Combine the sherry, sesame oil, sugar, soy sauce, and Hoisin
Sauce.
7. To assemble, place duck slices on pancakes. Add scallions,
cucumbers, and Hoisin Sauce mixture to each. Serve. We insist on
using Long Island ducks for this, our specialty. When we carve
the duck in front of our guests, they may request skin only (the
traditional way of eating Peking Duck), skin with meat, or meat
from a certain part of the duck. The air separates the skin from
the meat; the marinade and the hanging help to a create a
deliciously rich, crisp skin.
Source from luhu.jp