How To make A Simplified Peking Duck
1 Large Whole Duck -- giblets removed
1 Teaspoon Freshly Ground White Pepper
1 1/2 Tablespoons Ground Cinnamon
1 1/2 Tb Ground Ginger
3/4 Cup Brown Sugar
3/4 Cup Red Wine Vinegar
1 Teaspoon Sesame Oil
2 Teaspoons Peanut Oil
1/2 tsp Ground Star Anise
Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mixture to cool to room temperature. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
CHINESE PANCAKES
2 cups all-purpose flour 1 cup boiling water 2 tablespoons minced green onion 2 tablespoons sesame oil
In a bowl combine the flour and water stirring constantly until all the water is absorbed. Add more water if mixture seems dry, dough should just hold together in large lumps.
Add green onions and gather and kneed dough on a lightly floured board (or in a mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest at room temperature for 30 minutes.
Unwrap, knead again for 5 minutes. Form into a log about 18 inches long and 1-inch in diameter. Cut roll into 20 pieces and roll each piece into a ball. Dip one side of ball in the sesame oil and place oiled side on top of another ball. Roll out the two into a circle about 6 inches in diameter. (Rolling the two together, helps keep them moist inside.)
Heat an ungreased saute pan over low heat. Put double pancakes into pan and cook until dry on one side. Flip and dry out other side. Remove pancakes, peel them apart and set aside. Cover with plastic.
At serving time, steam briefly or wrap in plastic and cook in microwave at full power for 30-40 seconds.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
How To make A Simplified Peking Duck's Videos
How to roast duck #duck #cooking #roastduck
A Guide To Homemade Peking Duck
Ingredients:
1 duck 3.5 pounds
Seasoning paste:
2 tsp five spice powder
2 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1.5 tbsp sugar
1 tbsp salt
3 tbsp hoisin sauce
Maltose vinegar mixture:
2.5 cups water
70g Chinese red vinegar
100g maltose
How to make Cantonese duck at home - Very easy recipe
Fancy making Chinese roast duck at home? I've made it easy for you with this simplified recipe. It has all the great taste that you will find in a Chinese restaurant, but with minimal effort. This is a recipe for Cantonese roast duck which is from the Southern part of china. Not to be confused with Peking roast duck which is from the Northern part of china
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Method & Ingredients - Courtesy of viewer Sean Michael
==============================================
-1 teaspoon of salt and 1 teaspoon of five spice powder, and rub all over the duck. Place duck in the fridge for an hour.
-Marinade: 500ml water, 3 tablespoons honey, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 tablespoon hoisin sauce. Heat in a pan until hot.
-Pour the hot marinade over the duck and let it dry out overnight. Keep the sauce, add roasting juices to the pot and simmer to make a gravy.
-Roast at 180c / 350 f according to the weight of the duck. Turnover halfway.
How to roast Peking duck at home no professional tools needed 北京烤鴨在家做
Roast your own Peking duck at home. By simplifying the recipe, it's even possible with no professional equipment. It does take a while for the glazing and roasting, but it's definitely worth the effort.
You can get Maltose in an Asian supermarket or make it your own:
The recipe for home make spices powder is here:
Recipe for the pancakes:
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Ingredients:3-4 portions
2kg duck
salt
1 tbsp light soy sauce
1 tbsp maltose
5-9 tbsp water
few drops of white vinegar
five spices powder
1 tbsp sugar
2 tbsp light soy sauce
2 tbsp Chinese cooking wine
1 large apple
2 bread buns
2 large spring onion
1 thumb size ginger
2 star anise
1 tsp Sichuan peppercorns
2 cinnamon sticks
2 bay leaves
2 garlic cloves
1 leek
1 cucumber
2 tbsp Tian Mian Jiang
1 pinch of sugar
few drops of sesame oil
1 tbsp of warm water
toothpicks
kitchen wire
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How To Make Easy Peking Duck Pancakes...my go-to Chinese duck recipe | #AtHome | Marion's Kitchen
Traditionally, the process to make Chinese Peking duck is long – like, days long. So here's my quick Chinese duck recipe – my cheat's version. And my guide to making Peking duck pancakes from scratch.
In collaboration with MEATERmade #MEATERmade
And when it comes to meat perfection, this is the one piece of kit I can’t do without.
Check out MEATER to find out more about their products at and take 10% off using the code MARION10.
Get the written recipe here:
0:00 Introduction
0:50 Prepping the dough for Peking Duck pancake
2:18 Chinese five-spice salt mixture/rub for the duck breasts
4:51 Maltose glaze for the duck breasts
6:11 Cooking/rolling the pancakes
8:09 Cooking the duck breasts in the pan
9:59 Flip over the duck breasts
10:43 Apply glaze on duck and pop them into the oven grill
11:42 Remove duck from oven and slice
12:37 Assembling the Peking Duck Pancake spread
13:16 Tasting
13:56 End message
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Easy Peking Duck Lettuce Cups - Crispy Duck Lettuce Wraps Recipe
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