Peking duck at home - 6 step by step recipes

If we talk about classics, then according to all the rules, Peking duck should be cooked in the oven, and the breed of duck should be Peking, it is not so fat. But stoves are now a rarity and the breed of ducks does not have to be chosen. Do not despair, we have selected for you six recipes with which you can cook Peking duck at home.

The classic recipe for Peking duck at home

This dish is considered one of the most popular in Beijing. However, if you do not have the opportunity to go to China for it, then you can cook Peking duck yourself, in an easier way, especially since it will take you less time for this than if you cook according to a traditional Chinese recipe.

Cooking time: 90 min.

Servings: 2.

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  The duck must be completely defrosted, gutted and thoroughly washed, dried, and the fat removed from the neck and tail.
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  For the marinade, pour water into a saucepan, put chopped ginger, spices, honey there, pour in soy sauce and rice vinegar, bring the liquid to a boil and cook for 3-5 minutes.
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  Then scald the duck carcass with the resulting marinade from all sides. After this manipulation, the bird's skin will tighten a little and darken.
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  We fill a glass bottle with water, put a duck on it and put it in the refrigerator for a day. As an exception, the horizontal position of the carcass is also permissible, the only condition is that there must be air around the entire surface of the bird.
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  Before you start cooking, take the duck out of the refrigerator and leave it at room temperature for an hour. Preheat the oven to 200 degrees. Rub the duck with salt and put it on the wire rack with the breast up, put it in the oven, place a tray or deep baking sheet under the wire rack, the juice from the poultry will drain there. We bake until the skin becomes ruddy, and the juice becomes transparent when pierced, usually it takes 1.5-2 hours for this. Turn off the oven, leave the duck in it for half an hour, and then serve it with sweet and sour sauce or hoisin sauce.

Bon Appetit!

How to bake Peking duck with apples in the oven?

For the first time, the Peking Duck recipe was published in a book about healthy food by the personal nutritionist of the Emperor of China and for a long time it was considered a delicacy. A lot of time has passed since then and now you can find a large number of variations of recipes for the famous duck for cooking at home, here is one of them, Peking duck with apples.

Ingredients:

• Duck carcass - 1 pc.
• Apples - 4-5 pcs.
• Soy sauce - 80 ml.
• Rice vinegar - 80 ml.
• Ginger root - 1 pc.
• Star anise - 2 pcs.
• Honey - 3 tablespoons
• Salt to taste.
• Condiments (Sichuan pepper, cloves, cinnamon, fennel) to taste.
• Water - 2 liters.

Cooking process:

1. To begin with, the carcass of a duck must be gutted, washed and dried well, and the fat from the neck and tail must be cut off.
2. We make the marinade.Pour water into a saucepan, dissolve honey in it, pour spices, star anise, chopped ginger, pour rice vinegar and soy sauce, mix well, wait for the liquid to boil, and cook for several minutes. Pour hot marinade over the duck from all sides.
3. We put the duck on the bottle and put it in the refrigerator for 24 hours. We take the duck out of the refrigerator an hour before the start of cooking. After an hour, rub the duck with salt on all sides.
4. We wash the apples, remove the legs and core, cut them into slices, sprinkle with cinnamon.
5. Stuff the duck with apples, fasten the belly with threads or a large skewer. To make the duck look neat, you can pull it with a thread, pressing the wings and legs to the body.
6. Preheat the oven to 200 degrees, put the duck breast-side up on the wire rack, put a tray under the bottom. We bake for 1.5-2 hours until fully cooked and golden brown. You can get some of the apples from the finished duck and decorate the dish with them.

Bon Appetit!

Delicious and simple Peking duck recipe with oranges

Have you prepared something original for a long time? Pay attention to the Peking duck with oranges. This is a truly festive dish that will surprise your guests with its original taste.

Ingredients:

• Duck carcass - 1 pc.
• Oranges - 2-3 pcs.
• Lemon - 1pc.
• Rice vinegar - 80 ml.
• Soy sauce - 3 tablespoons
• Ginger root - 1 pc.
• Star anise - 2 pcs.
• Honey - 3 tablespoons
• Salt to taste.
• Condiments (Sichuan pepper, cloves, cinnamon, fennel) to taste.
• Rosemary to taste.
• Thyme to taste.
• Water - 2 liters.

Cooking process:

1. The duck must be gutted, washed thoroughly, the remnants of feathers and layers of fat removed, and wiped dry.
2. Pour water into a saucepan, add honey, spices, star anise, chopped ginger, rice vinegar, soy sauce and orange zest, stir, bring to a boil and cook for several minutes. Scald the duck with the resulting marinade on all sides.
3. We put a duck on a bottle of a suitable size, put it in the refrigerator for 24 hours. Before cooking, take the duck out of the refrigerator and leave it for an hour at room temperature.
4. Rub the zest of two oranges and one lemon, mix it with salt and pepper. Rub the duck inside and outside with this mixture.
5. Put the duck in a baking dish, put it in an oven preheated to 220 degrees for 20 minutes. At this time, mix the soy sauce, a tablespoon of honey and the juice of one orange. We take the duck out of the oven, put orange slices, thyme leaves and rosemary sprigs in the mold, pour the meat with a part of the prepared sauce. Reduce the oven temperature to 180 degrees and return the duck mold to it. We bake for another 1-1.5 hours, periodically smearing the surface of the duck with the remaining sauce. To the table, duck can be served with oranges that have been baked in the oven; prepare a light vegetable salad for a side dish.

Bon Appetit!

Step-by-step recipe for making duck with hoisin sauce

The right sauce can make your meals even more delicious. Traditionally, Peking duck is served with hoisin sauce, which is made from fermented beans.

Ingredients:

• Duck carcass - 1 pc.
• Honey - 3 tablespoons
• Sesame oil - 1-2 tablespoons
• Rice vinegar - 80 ml.
• Soy sauce - 4 tablespoons
• Ginger - 2 tablespoons
• Black pepper to taste.
• Salt to taste.

For the sauce:

• Soy sauce - 80 ml.
• Vinegar - 40 ml.
• Black bean sauce - 80 ml.
• Liquid honey - 50 ml.
• Sesame oil - 20 ml.
• Chili sauce - 10 ml.
• Chinese seasoning "Five Spices" - to taste.
• Garlic - 2 cloves.

Cooking process:

1. We gut the duck, remove the feathers, the skin of the duck must be clean, rinse thoroughly and cut off the fat layers.
2. Boil enough water to scald the entire carcass, then leave it for 5 minutes until the water drains, then wipe the duck dry. Rub the entire surface of the carcass with sherry, wait until it dries and then rub the duck with salt inside and out. We put the duck on the bottle and put it in a deep container, where the liquid will collect. We put the duck in the refrigerator for 24 hours, periodically drain the liquid.After 12 hours, grease the duck with honey and put it back in the refrigerator.
3. Mix together the ginger, ground black pepper, a tablespoon of sesame oil and soy sauce. Rub this sauce into the inner surface of the duck and fix the abdomen with skewers or threads. Lubricate the outside of the duck skin with a mixture of soy sauce and sesame oil.
4. Wrap the wings and legs of the duck with foil. When the oven warms up to 220 degrees, put the duck on the wire rack, put a container under the bottom where the fat will drain. We bake the duck for 120 minutes, then grease it with a mixture of honey and soy sauce on all sides and put back in the oven, bake for another 20-25 minutes until golden brown.
5. Cooking the sauce. Pour soy sauce, vinegar and black bean sauce into a bowl and stir. Add liquid honey, then add chili sauce, sesame oil, stir again. Chop the garlic and put it in a bowl as well, and the last step is to add the Chinese "five spices" seasoning. Beat the sauce thoroughly with a fork until smooth, put it in a glass dish, it can be stored in the refrigerator for no more than a month.
6. Cut the finished Peking duck into portions and serve with cooked hoisin sauce.

Bon Appetit!

Delicious Peking duck cooked in a slow cooker

At home, you can also cook Peking duck using a multicooker. This method can be mastered by cooks of any level, and the meat will turn out to be tender and juicy.

Ingredients:

• Duck carcass - 1 pc.
• Water - 200 ml.
• Sunflower oil - 3 tablespoons
• Garlic - 5 cloves.
• Black pepper to taste.
• Parsley - 1 bunch.
• Bay leaf - 2 pcs.

Cooking process:

1. We clean the carcass from the remnants of feathers, wash it on all sides and inside, remove all the fat, leave it for a while so that the excess liquid is glass. Then we cut the carcass into pieces.
2. In a mortar, grind the seasonings together with salt. Lubricate the duck meat with the resulting mixture and put it in the refrigerator for at least 12 hours.
3. Pour sunflower oil into the multicooker bowl, lay out the duck and fill it with water so that it is almost completely covered with liquid. We set the "Quenching" mode on the multicooker, set the timer for 2 hours. After the signal of readiness, we check the meat, it should darken and become soft.
4. If your slow cooker has two levels of cooking, you can steam rice for a side dish with the duck.

Bon Appetit!

The classic recipe for making Peking duck in the sleeve

Cooking meat in the sleeve has a number of advantages. Firstly, it is fast enough, secondly, the meat is juicy, and thirdly, there is no need to waste time washing the oven and baking sheet.

Ingredients:

• Duck carcass - 1 pc.
• Honey - 1 tablespoon
• Soy sauce - 200 ml.
• Hoisin sauce - 2 tbsp l.
• Ginger root - 1 pc.
• Salt to taste.
• Seasonings (hua-tsze pepper, cloves, cinnamon, fennel, star anise) - to taste.
• Garlic - 3 cloves.
• Water - 2 liters.

Cooking process:

1. We wash and dry the duck carcass well, cut off the fat from the neck and tail.
2. Grind the spices, rub the ginger on a fine grater, pass the garlic through a press - mix all this with two tablespoons of hoisin sauce and salt. We will lubricate the duck from the inside with this marinade and fill the abdomen with its remains. We fasten the hole in the carcass with a long wooden skewer.
3. We boil water, salt it, pour in half a tablespoon of cloves, a salt spoon of hua-jo, fennel and star anise, pour in soy sauce. Scald the duck with this boiling mixture, you can do this right over the pan. Then leave the duck to marinate in a cool place for at least 12 hours.
4. We put the duck in the sleeve, tie the edges of the sleeve and place it on the baking sheet. Preheat the oven to 200 degrees and bake the carcass in it for 60-80 minutes.
5. Mix one tablespoon of soy sauce and liquid honey. Carefully cut the sleeve, grease the duck with honey mixture and leave to bake for another 25-30 minutes. Serve the finished poultry with fresh cucumbers, pancakes and hot sauce.

Bon Appetit!

How to make Peking duck pancakes?

In Chinese cuisine, some dishes are served with thin pancakes, usually wrapped with meat, vegetables and sauces. Therefore, the pancakes should be elastic, light with a bland taste. We suggest you master the recipe for pancakes that can be served with Peking duck.

Ingredients:

• Wheat flour - 150 gr.
• Water - 125 ml.
• Sesame oil - 1-2 tablespoons

Cooking process:

1. Pour water into a saucepan and bring to a boil; when kneading the dough, it should be very hot.
2. Sift the flour through a sieve, it must be saturated with air. Pour in hot water and one tablespoon of sesame oil, stir the ingredients in a bowl with quick movements. As soon as all the liquid is absorbed, pour a little flour on a flat surface and knead the dough with our hands, leave it under a towel for half an hour.
3. Roll a "sausage" out of the dough, cut it into 10-12 equal pieces and form balls from them. We put each ball on a floured table and roll out a thin pancake, grease its surface with a small amount of sesame oil - if you stack the pancakes in a pile, this will prevent them from sticking together.
4. Fry the pancakes on both sides in a preheated dry frying pan. It is important not to overexpose them on fire so that they do not become tough.

Bon Appetit!

How to properly serve and eat Peking duck?

If you have already taken up the preparation of such an exquisite dish as Peking duck, then you need to bring this matter to the end. It's not enough to cook it right, but for serving Peking duck to the table, there are some recommendations that you can follow.

The first thing to know is that the finished duck needs to be butchered. According to the Chinese tradition, the poultry is cut into 100 pieces; professional chefs learn this additionally. The bones that remain after cutting are fried in batter and then boiled into soup.

So, put the carcass with the breast down, make incisions above the bones of the thighs and then cut off the entire back of the duck in a circle. We also cut off the wings, separate the breast from the bones, remove the front part from the thighs and cut the meat into pieces, we try to do this so that there is a skin on each piece. We do this as quickly as possible so that the duck does not get too cold.

To recreate the atmosphere of the East as much as possible, you can use special dishes for table setting, and instead of ordinary appliances, stock up on chopsticks.

Chopped vegetables (fresh cucumbers, pickled onions, ginger), sauces (hoisin, bean, mustard, blueberry jam sauce) and special thin pancakes are served along with Peking duck.

Dip a piece of chicken in the sauce, put it on a pancake, add vegetables to taste, wrap it up and eat it with pleasure. And one more small but important detail, you need to wrap the pancake from yourself, according to Chinese tradition, this will attract good luck, prosperity and wealth to you.

Bon Appetit!