Easy At-Home Peking Duck Recipe
You may think that it's too difficult to roast a whole duck at home, but with this Peking duck recipe, you'll find that it's actually quite easy to do! This recipe yields tender duck with a deliciously crispy skin, and best of all, you can count on your oven to do most of the work.
#recipe #duck #poultry
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My Signature Roast Peking Duck Recipe [Easy + Yummy Version]
A beautiful dishes that everyone will WOW ???? My Signature Roast Duck Recipe [Easy + Yummy Version] This is my easy method for oven roasted duck with crispy skin, juicy and aromatic smoky flavour. It's truly a real treat!
Recipe site:
Ingredients:
To make the marinade - 2 tablespoons Lee Kum Kee spare rib sauce
You can also use hoisin, chu hou sauce too!2 tablespoons of Lee Kum Kee oyster sauce
2 tablespoons Sichuan Peppercorns Powdered
2 tablespoons five all spice powder 1 teaspoon white pepper2 tablespoons of sea salt
3-5 slices Angelica Sinensis or Skip it.
3-5 pieces of cinnamon sticks
3-5 pieces star aniseed2 tablespoons brown granulated sugar
Method:
1) Spoon the marinade inside the duck. Rub the mixture all over inside and out. Secure openings of excess skin with bbq skewers. Stick a metal meat hook into the duck's shoulder.
2) Pour the water into a pot and continue heating until it's boiling. Add half cup of white vinegar and half cup of honey or golden syrup. Carefully pour over the duck skin, about 15 times.
3) Allow the duck to sit in the roaster tray. Switch on the fan and bake at a 80C lower temperature in the air fryer oven for about 1 hour. It speeds up the drying process compared with the traditional ones.
4) Preheat the oven to 180C, after 15 minutes, reduce the heat to 150C, and bake in total for about 50 minutes. Baking temperature depends on the size of the duck. Serve with white fluffy rice, topped with a teaspoon of dark soy sauce. Keep leftover roast duck in the freezer, for a quick meal use leftover duck to create super speedy dry or soup noodles.
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#roast #duck #duckrecipe #roastduck #pekingduck #chinesefood #josephinerecipes
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The Perfect Holiday Dinner (Homemade Peking Duck)
A holiday dinner should be special. So let's not make the same thing over and over and go a little more interesting... homemade Peking duck with all the fixings.
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Full Recipe:
Ingredients Needed:
Chinese Mandarin Pancakes:
* 2 cups (300g) all purpose flour
* 1 cup (237ml) water
* 1 tablespoon (11g) sesame oil
Honey Plum Sauce:
* 1 lb (16oz) fresh plums, pitted & chopped w/ skin
* 1/4 cup (59ml) rice vinegar
* 1/4 cup (58g) sugar
* 2 tablespoons (38g) honey
* 2 tablespoons (30ml) shaoxing wine
* 1/4 cup (52g) sriracha
* 2 tablespoons (26g) dark soy sauce
Five Spice Sichuan Seasoning:
* 4 tablespoons (72g) kosher salt
* 2.5 tablespoons (31g) granulated sugar
* 1 tablespoon (5g) Chinese five spice
* 1.5 teaspoons (6g) Sichuan peppercorn powder
Maltose Glaze:
* 3 tablespoons (45ml) shaoxing wine
* 1/4 cup (86g) maltose
* 2 tablespoons (24g) Chinese red vinegar
* 1 tablespoon (12g) Chinese black vinegar
* 2 cups (473ml) water
To Serve:
* 1/2 cucumber, very finely julienned
* 1 bunch of green onions, ultra fine julienne
*Optional* 1 cup pickled carrots
Easy Peking Duck Recipe | Chinese Roast Duck Recipe | 北京烤鸭
The new year is around the corner. Let’s learn how to make peking duck. I will show you how to make peking duck with a crispy skin.
Peking Duck, also known as Chinese Roast Duck, has been a traditional dish served during Chinese New Year celebrations. It is believed to bring good luck and prosperity to those who eat it, making it an important part of the holiday festivities.
What makes Peking Duck a lucky food for New Year's is not just its delicious taste, but also its symbolism. The duck represents fidelity and loyalty, and the color of the crispy skin is said to signify gold and wealth. This is why it is considered to bring good luck and prosperity to those who eat it during Chinese New Year celebrations.
Make peking duck to serve on the side or use it to serve with thin pancakes, scallions, and a sweet and savory sauce, creating a perfect balance of flavors and textures.
Let's get started! (づ。◕‿‿◕。)づ
????Written Recipe????
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???? Ingredients used in this video:????
Hoisin Sauce
Chu Hou Paste
Oyster Sauce
Shaoxing Wine
Maltose
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????Follow my steps and you can Roast Peking Duck at home in one go! ✌️
#food #festival #china #chinafood #Roast Duck#Beijing Duck#Peking Duck
Content Timeline
0.Opening introduction 00:00
1.Scald the duck 00:41
2.Brushing the duck with Crisco 02:54
3.Filling the belly and sewing it together 07:26
4.Roast the duck in the oven 09:23
5.Slicing the duck 10:13
Hello , I am Ann
Welcome to my channel
The soul of Peking duck is this red and crispy skin
Look at this beautiful duck
Crispy skin and tender meat
It's moist and oily
I'm going to share with you how to roast it successfully in one go
Step 1: Scald the duck skin
I chose a 2600g frozen duck from the supermarket
Thaw the duck and wash it
Boil a pot (1.5l) of boiling water, note that it must be freshly boiled water
Let's scald the duck
Put the duck in the sink and pour boiling water on the skin of the duck on both sides
The purpose of scalding the skin is to make the pores on the skin of the duck open with heat
The skin of the duck also turns from white to slightly yellow after being scalded
The skin surface is smooth and easier to apply crispy water
If you don't scald the skin, the skin will easily wrinkle when roasting and affect the beauty
Find an object that can support the duck
I used a roasting chicken rack here
You can also find a wine bottle for support
Let the duck stand to dry
Let's get rid of the feathers
The skin from the supermarket still has a lot of hair left on it.
Let's use the eyebrow clips to give the skin a beauty treatment ????.
When trimming the duck feathers, be gentle and do not break the skin
Find a large wine bottle to fully support the duck on its feet
Let's move on to the second step, brushing the duck with Crisco
Ingredients for Crisco.
Water:honey:white vinegar:rice wine = 4:2:1:1
Add about 40 degrees warm water, two small cups
The small cup I use here is 50ml
Add a small cup of honey
Add half a cup of white vinegar, I use apple cider vinegar
Add half a cup of rice wine, you can use vodka instead of rice wine
Mix well
Brush the first coat of glass crispy water
Brush every inch of the duck evenly
To speed up the drying process, we use a hair dryer to dry the crispy water on the brush
Then repeat this step three times
Brush the second time with the glass skin water
Brush a third time with the Glass Crisper
Leave it overnight to dry completely
This is the duck after 12 hours of drying
You can see that the skin is slightly yellow and the grid is clear
Let's do the third step: filling the belly and sewing it together
Materials needed
2 apples
1 head of garlic
Cut the apple and garlic into pieces and stuff them into the duck's belly
Sew the opening of the abdomen with a needle and cotton thread
Cut off the tips of the duck's wings, leaving the roots (for aesthetic purposes)
Wrap the wings and legs separately in tinfoil to avoid baking (for aesthetic purposes)
Now it is finally ready to be put into the oven
Step 4: Roast the duck in the oven
Heat up and down + wind heat 150 degrees baking 40 minutes (cooked)
Then bake at 180 degrees for 30 minutes (baked skin)
Finally 220 degrees for 15 minutes (coloring)
I did not turn the duck for the sake of beauty
The effect of roasting is also very good
Step 5: Slicing the duck
Slice the skin from the breast of the duck and slice off the skin.
This piece of skin is the soul of the whole duck
Remove the loin of the duck
Slice off the meat on both sides of the breast
Prepare the classic Peking duck dip
Sweet Noodle Sauce
Sugar
Shredded green onion
Shredded cucumber
Spring cake
Let me try it
Duck skin dipped in sugar
You must try this kind of satisfaction of duck oil and sugar bursting in your tongue and mouth at the same time
Spring cake with duck meat dipped in sweet noodle sauce and rolled with shredded cucumber and green onion
Bite into it and think it was worth the two days of work for this duck!!! ????????????????????
Who made me such an obsessive foodie at heart?
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Thank you for watching!
See you next time ????????
How to make Peking Duck at home in your oven!
Easy restaurant quality Peking Duck. In this episode I'm going to show you how to make Peking Duck at home! This Peking Duck recipe is a step by step method to have the best BBQ duck at home.
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Full details on my website:
First prepare the aromatics.
Prepare the duck. Separate the skin from the meat, using a pump or your finger tips.
Now stuff the duck. And seal up the cavity with a skewer or a few toothpicks like I’m doing. You’ll need to do the neck area as well if your duck is like mine. Take off the wing tips.
Next prepare the poaching liquid, Let the poaching liquor boil for about 20 mins to combine the flavours.
Meantime prepare your glaze.
After 20 minutes, give that duck a quick poaching. Then it’s time to hang and glaze the duck.
To hang it, you can use and sturdy wire, push it through the cavity underneath the wings, through the ribs. Glaze, then let it dry in a fridge for 5 hours, hanging if you can. If not just try to rest it in a bowl.
Preheat the oven to 350 F 180 C, attach your duck to one of your wire racks, and slide it into the oven on the top rung. Place a drip tray underneath. Turn the oven down to 300 f or 150 c, and bake for about 40-45 mins.
While it’s cooking, lets prepare our garnish. Julienned strips of cucumber and little batonnettes of spring onion.
Pancakes:
Add boiling water to plain flour and a pinch of salt.
Mix it thoroughly and let cool, then give it a quick kneed and roll it into a sausage shape, and then cutting it into chunks about 4 centimeters long… or about and inch and ¾’s I think… ish. It doesn’t matter, just as long as they are all about the same size, then roll them into balls and flatten them out slightly. Dip the end of one into sesame oil, then place it on top of another one the same size. Then flour your surface, and roll them out nice and evenly and thin.
Let them rest and cool a bit, and then you’ll be able to pull them apart carefully.
When your duck is done, so pull it out carefuly, detach from the rack and hang it up to rest for about 20-30 minutes. Carve.
Start with the legs. Let the knife do the work and follow the joint along the body.
For the breast. Start in the middle of the 2 breasts and work your way down using your knife to follow the rib cage. Don’t forget to remove all the skin! It’s the best bit!
Then cut your duck into slices, have spread of hoi sin, add cucumber and spring onion.. a bit of coriander or cilantro if you like, and then… HEAVEN. It’s so good.
I really hope you enjoy this as much as I did!
One medium duck
Glaze:
200 ml vinegar
200 ml honey
500ml cups of water
3 blocks palm sugar or 300 ml maltose
Aromatics for stuffing:
Cinnamon sticks
Star anise
2 tbsp brown sugar
2 tbsp garlic powder
1 tbsp white pepper
1 tbsp five spice powder
Spring onion, ginger, garlic
1 tbsp ginger powder
2 tbsp salt
4 tbsp hoisin sauce
Poaching liquor
2 liters water
Cinnamon stick
Liquorice root
Star Anise
Orange and lime peel
Garnish:
Cucumber
Spring Onion Ginger
Pancakes:
2 cups all-purpose flour
1 cup hot boiling water
3 tablespoon sesame oil
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