Peking duck meat recipe preparation

The Peking Duck is the famous dish of Chinese food. The preparation takes one day.

Air is blown between the skin and flesh, then seasoned the duck, coated with a honey marinade and then hung up to dry.

It is then cooked in a special hanging oven, the skin swells up again, and will receive their crispy-brown color.

After the duck has been shown to the guest, it is cut into thin slices and served with soy sauce, scallions, cucumber and pancakes.

Enjoy wrapped the duck with vegetables and sauce in a pancake.

Recipe - Peking Duck "Beijing kao ya"

Cut off wing tips and feet of the duck and the bird carefully scarfing. Make an incision on the abdomen and exclude the duck. The neck also attach a small Einscnitt and remove these by the trachea and esophagus. The duck wash and thoroughly dry. (You can also give the duck into a sieve and pour boiling water over. This is the beautiful shiny skin.) Salt the duck inside. A straw between skin and meat, and push air blow, until the skin all over my body apart easily. The two incisions with kitchen twine to sew. Tie a string around his neck and hang the duck over a bowl. Molasses or honey, dissolve in hot water. Stir in salt and ground ginger. Brush the duck around it with the liquid. This process is repeated once or twice, while the recycled into the bowl of dripping. The duck, which now looks like painted in a cool, airy place for at least two hours, but overnight is best, let it dry. The skin must then be completely dry. Preheat the oven to 180-200oC. Fill the pan juices halfway with warm water and install a larger distance to the grid about it. The duck breast with the top down on the grill and cook for 30-45 minutes. In between, always check back, as the duck can tan in any case too strongly. Reduce the heat slightly. Gently turn the duck, without injuring the skin, and cook for 30-45 minutes. After the cooking time, if necessary, raise the temperature again and continue roasting the duck until the skin is golden brown and crispy. Meanwhile, prepare the sauce. For sugar and bean paste veruehren in the water. Sesamoel the oil in a pan. And pour the sauce and thicken with constant stirring. Instead of this homemade sauce you can also use a finishing sauce, which is under the name "hai xian" (= "hoisin sauce") in the trade. While the duck cooks, brush the leeks and cut into 7 cm long pieces. The sections on both sides closed to cut up lengthwise, and then put in ice water, with the ends spread like a brush. The ready-cooked duck from the oven. The flesh with skin with a sharp knife, cut diagonally into thin slices and arrange them on a preheated plate. Serve immediately and to the rich sauce, leek brush and Mandarin pancakes. Each guest takes a pancake, smear it with sauce, which he uses a leek brush, puts a slice of duck meat on it, roll the pancake with the help of rods and leads the whole thing with relish to his mouth. Another opportunity to enjoy the Peking Duck: Once the table is set and the Mandarin pancakes, sauce damages moose and all the other ingredients are ready and when the guests are invited to dinner time it is the cooks, the whole duck, by the present is duly admired. Then the bird is carved. First of you can enjoy the crispy skin and juicy at the same time, along with pancakes and various sauces. Next, the sliced ​​meat with various side dishes will be applied. And to finish the meal before one writes the traditional soup from the remains of the duck is cooked to broth and vegetables.

Peking duck meat kebab?

Oh, you beautiful German doner!
Kebab in China is regarded as quintessentially German specialty. But it tastes like in Beijing in Kreuzberg?


Doner makes beautiful, but it is not easy to find him. A kebab stand in Beijing
The Peking duck was to blame. With quick strokes dismantled the cook, the dark red skin of the mummified-looking animal with small bricks, which he stacked in front of me on a plate. Then he sat next to the dried bird's head and wished good appetite. My stomach was waved off. My table partner Yinna laughed. "Now you try on the duck. And tomorrow you'll get German food. I will show you the best doner kebab in Beijing. "Is there in Beijing kebab? Yinna should know. The 31 years of her life she spent in the Chinese capital. Her fluent German language comes from two years teaching at the university. In the high season in the fall it takes sometimes Western travelers to the hand and helps them find their way in the Moloch of their hometown.

The doner was introduced in China ten years ago. A Chinese businessman was noticed on a trip through Germany, in that it gives us good running kebab stands on every corner. Imitation in China means "homage in front of a good idea, so the man opened in the fall of 2000 in Beijing with a booth" German doner. The store itself has long since closed. But the idea will survive. There are now many Chinese cities, "Turkish Barbeque." This term for the meat sandwich has prevailed in the country. But where these stalls can be found in Beijing? "With the addresses is the" not so easy for us, says Yinna. Away from the big, always traffic jam clogged the main roads is sometimes only an address from the number one road block, or refers to a sharp point, a shopping center, for example, which already exists but is no longer possible. The city is changing furiously. Even the locals find it difficult to find since. Accordingly, the vague secrets for the kebab stands, which pass homesick German in China on Internet forums are: "Somewhere in the back of the 3.3-mall" or "fifth Yaxiu floor of the market ".

Yinnas favorite doner kebab, there is a side road that branches off from the Wangfujing pedestrian street in downtown. Unfortunately they can not come the next day. Yeh Yeh, her little daughter is ill. So I'm alone on the road with a road map, the Yinna has made for me. Wangfujing is the most popular pedestrian zone of Beijing. It is located just blocks away from Tiananmen Square. Here it looks like any pedestrian zone in the world, only it is wider. About a hundred yards behind the striking Wangfujing Bookstore and the neighboring McDonald's branches left from a lane from the pedestrian zone. It is spanned by a colorful Blumentor. Here every inch of food stalls lined. There are indefinable baked meatballs, noodles and fried scorpions meters long. After a few meters, the street branches off into smaller streets. The power of black-haired man takes munching on me and pushed me deeper and deeper into the market with its sharp smells, and hustle his alluring call. "Where are you from?" Screeches, a skinny young Chinese and waves. "Germany good! Germany eat here! "He enthusiastically shows a layered meatball that turns bulky in the tiny shack. Unmistakably a kebab skewer. He immediately begins to saber. His technique is no different from that of colleagues in Berlin-Kreuzberg. Even his question. "Spicy?" By focusing on? I just want to nod habitually. But what he is doing now with the flesh? The piece can be chopped off plop it into the fat dripped down. Now he throws a spoon geschnipselten salad and begins to mix everything thoroughly. Before I can protest, he draws the now pulpy mixture into a small, pale pita and keeps the whole thing against me proud. »5 yuan" - about 60 cents. The paper bag in which lies the kebab looks original like in Germany and is labeled "Turkey doner kebab." I bite into it. Tastes like well-seasoned, but extremely greasy chicken. It's definitely a doner kebab. But the best of Beijing? At the next level is the delivery of long wooden skewers strung with beetles, their legs still twitching. Germany is located 10,000 kilometers.

I drive a taxi in the Chaoyang district. The Chinese address of Schindler's Food Center Deutsch I've printed out. For security to the question "Where is Turkish barbecue?" In Chinese to the top point. The German supermarket in the mid-nineties by a former colonel in the army from Dresden opened. When his employer was settled, he trained at the butcher, emigrated to China and became rich. The doner kebab, which he began to offer in his supermarket at some point, the Board unanimously praised immigrants as "the best in Beijing."

In large districts controlled by the driver on the address. Now and then he gets out and asks colleagues for advice obviously have no idea, but always resolute nod. On the momentum with which they show in some direction, I try to read, who has at least a glimmer. In a side street, the driver finally stops in front of a nondescript shop. Schindler looks Deutsch's Food Center as a well-stocked convenience store. Packages are available on shelves with Milupa milk and follow-Spreewald gherkins. On the walls there ever a more spreading of meat and cheese counter. Previously, two tables with benches. But where's the kebab? A lonely man sitting there noticed my searching eyes. "The authorities have banned two months ago, unfortunately." He introduces himself as Denis from New Haven. Years ago, he is stuck in the city. "Is there no worse than elsewhere. Only the food is a problem. The Chinese stuff is getting on my stomach. "Almost every week he comes to Schindler's why. "The Chinese have said, this is a supermarket, because you may not sell ready-made food." Full turn pale, he chews on a roll that has occupied him for the sausage seller solace with cold roast.

The mysterious Peking Duck

Joel Ruhland, class 4K3, elementary school Kippenheim

On a beautiful Sunday morning as Zetti went with his little dog Fritz to the lake. There he ran around for a while, until he saw from afar a duck came running towards him. The duck could talk. B. Zetti nearly fainted. The duck said: "When I went down to the bottom of the lake, I saw a pumpkin castle." B. Zetti replied: "Wait a minute here, I'll get my scuba gear."

Then appeared as Zetti and the duck until the pumpkin castle. They knocked on the Kürbistor. As did the Halloween pumpkin with a gun and asked, "What do you want here and who you are anyway?" The duck replied shyly: "We want to look at your city." The pumpkin they start asking.

When they were finished inside the Kürbistor and the two were arrested. Later you woke up in an old, dark and dank dungeon. They were afraid that you would die here. B. Zetti looked around and saw an old guitar. He took it and played on it. It was a magical guitar that opened their eyes. She said as Zetti: "Shall I help you?" The duck was delighted and said: "With pleasure."

The magic guitar playing a song and hypnotize the guards. Then the doors opened and the two were able to get out of the dungeon. B. Zetti took the rifle out of the pumpkin and haute castle from the duck. She reappeared and as Zetti rejoiced: "Now I have something for the press conference"

Duck breast in the mirror palace

Palazzo Gourmet Theater

On the appetizer followed by singing, acrobatics on the head of court
and onto dessert lots of dancing. Created were the food of Hans-Peter
Wodarz, Harald Wohlfahrt, Juan Amador and Michael Meier chamber. By
Julia Piaseczny

Artistry (which do not), star-chef menus (at exorbitant prices) and
comedy (which is not always funny), there are a lot of money to see
the Palazzo Gourmet Theater.

"Are you ready for food?" Calls boss, the chef-comedian in the crowd.
Broad support. And now a parade of waiters passing through the rows of
tables of historical mirror palace. On silver trays they wear caused
Andalusian gazpacho with pickled sardines. It is the starter of the
four-course menu that awaits guests at the palace-tent on the ice
rink.

The new season of gourmet theater has begun on Thursday was the
premiere. To 31 January 2010 will once again combines fine dining with
a lively show, singing followed by the appetizer, main course and
dance acrobatics again onto dessert. Created were the food of
Hans-Peter Wodarz, Harald Wohlfahrt, Juan Amador and Michael Meier
chamber, all highly acclaimed masters of their craft. Carrot and
tomato soup with crayfish and morels - already known, this
intermediate course says one of the guests. Legendary tells the other
hand menu.
The Palazzo

The gourmet-shows in the mirror palace at the ice rink, Hang On
Bornheimer, have begun. To 31 January 2010, there are daily, except
Mondays, an idea.

Show starts at 19.30 clock is on Sundays at 18 clock. You are served a
four-course menu, prepared by top chefs. The menu is accompanied by an
artistic program.

The prices for admission and food vary by day of week and seating
90-200 €. Drinks are extra. Tickets and vouchers by phone 01805/388
883rd

Roller-skating acrobats, vaudeville dancers, magicians, singers and
comedians - they fill the gaps between the meal courses and create a
wonderful atmosphere in the circus tent. "Crème de la crème" is the
new program, hoping that it will inspire the audience. But just
rehearsed, may have also once something goes wrong.

The handstand is located only half happens.

Since the handstand succeed at dizzying heights only or almost the
glass of water falls from the rotating wooden hoop. Happened. The
spectators do not interfere. You look fixedly at the tricks of Mr. PP,
stirred pursue the romance of marvel boss or the appearance of the
ballet dancer Maxim.

"If you don? T catch, no main course!" Warns the head of woman he
wants to throw like a potato. She holds a large steak fork in hand,
with which it is to catch the tuber. Succeed, they must again take
place. Then the duck is really nothing way.

Juggle ping pong balls? Those who can not. At least a little bit. But
with his mouth? This works not sure many. Besides Mr. P.P.

Moving in two seconds? No problem for mage Victoria. Curtain up,
curtain down and hey presto the garb has given way to a dress. And the
dress a leather outfit. And the leather outfit a new look. How is this
not working, but betrayed. Too bad. The guests of Palazzo Gourmet
Theater will not wiser, but very well-saturated home.

Asian duck breast with fragrant rice

Today we once again make a trip to the Asian cuisine. Our recipe calls
for time in preparation. Then it is easy to cook and serve in less
than half an hour. A special note to the court receives from the
basmati or jasmine rice. This is originally from India (in Hindi
basmati means "fragrance") and is characterized by a very intense
aroma.

Ingredients for 4 people: 4 duck breasts 200 g, 8 tablespoons soy
sauce, 4 tablespoons red wine vinegar, 4 teaspoons cornstarch. Sambal
oelek, 2 bunches of spring onions or leeks, 200 bean sprouts, 1
pineapple, butter 60 g fat, 250 g basmati rice, salt

Preparation: Peel and slice the duck breasts into thin slices. Soy
sauce, red wine vinegar and cornstarch mix and season with sambal
oelek. The meat then one night stand in the marinade.

Bring salted water to a boil and cook the washed basmati rice in 20
minutes. Washed green onions cut into rings, bean sprouts washed and
sorted eventually. Peel and slice the pineapple into bite-size pieces.
The duck breasts with the marinade in butter in a rapid turn from all
sides for about 3 minutes to cook. Onion rings, pineapple chunks and
add bean sprouts and cook 5 minutes. Finally, with soy sauce and
sambal oelek season.

Peking duck, sweet and sour

Olympics
Peking duck, sweet and sour

Tibet taboo, which is at the Olympics? China's double-edged handling of media.
Information about privacy
Social networks switch permanently

Shortly after the journalist Georg Blume had arrived in Tibet,
including the security forces came to his hotel. "I have visitors
every day," says the China correspondent of the "time". Every time
they asked him to leave Lhasa, among other things, because on the day
after the riots on 14 March without an official visa for Tibet was
entered. But flower remained. On the sixth day, the local authorities
threatened him massively. "They said if I would not, I got big
trouble," he says, "they also spoke of problems for my Chinese visa."
Georg Blume realized that as a threat to expel him from the country.

Finally he left Lhasa, along with two colleagues. They were the last
foreign journalists in Tibet.

"The working conditions for journalists in China are currently a big
disappointment," said Jocelyn Ford from the Association of Foreign
Correspondents in China (FCCC), "they must not go where it is work of
interest to them." Of your organization are in the last few days, more
than 40 cases of Tibet and neighboring Chinese provinces of Sichuan
and Gansu became known, in which foreign journalists were prevented
from reporting. For Tibet, journalists no longer require a visa. "The
reason is not clear," said Jocelyn Ford, state television CCTV 9 spoke
of safety, but the surprise for the freedom of the press officer at
FCCC. "The Chinese government declared that the situation in Tibet is
peaceful," says Ford, "it makes no sense."

The recent restrictions contradict the January 2007 applied new rules
for journalists at the Olympic Games in August in Beijing.
Accordingly, allowed foreign journalists to move freely in China and
no longer have to obtain prior permission from local authorities.
"This scheme is a great step forward, I no longer want to go back to
the time before," said Jocelyn Ford, however, the FCCC registered 180
violations of the new rules. The recent work of journalistic
disabilities still have a new quality. "The incidents seem to have
been guided by a central government level," said Jocelyn Ford

When applying for the 2001 Olympic Games, the Beijing Organizing
Committee had assured the journalists new freedoms. Wang Wei,
secretary general of the organizing committee, said: "We will ensure
complete media freedom to report when they come to China." A survey of
foreign correspondents in China, however, revealed that 67 percent see
this promise is not fulfilled.

As BOCOG deal with unpleasant topics that could be easily observed on
Thursday, when a press conference was scheduled for the torch relay
protests threatened. Scheduled for one hour, the general remarks and
answers to the questions lasted so long that finally only five
journalists could ask questions. The Chinese government has at least
assured that the 20 500 accredited journalists will have unfettered
access to the Internet during the Games. Whether the usual censorship
in China will be exposed to the entire country or only in certain
hotels and the Beijing Olympic Media Center, is still unclear. After
the riots in Tibet, China tightened the censorship even. "It was
impossible to come to some foreign websites, some e-mails I could not
open for days," said Jocelyn Ford

With a delay of almost a week now report to China's state-censored
media coverage about the events in Tibet. It turned the television
CCTV numerous images that support the official Chinese version of
events: Aggressive Tibetan rioters, looting light the shops and,
injured and shocked Chinese residents; Buddhist monks, the attack
force, Chinese security forces and rescue restrained military police,
the Chinese were injured. At the same time accused the government
newspaper "China Daily" reported on many Western media wrong. Is
underpinned by the figure of some Western Web sites with photos of
demonstrations in Nepal to Tibet or incorrectly locates an image
section was chosen to conceal the fact that military vehicles were
pelted with stones.

peking duck meat recipes

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