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.