Restaurant Style Peking Duck
A classic Restaurant style Pecking duck recipe, serve with Chinese pancakes, spring onions and plum sauce for a mouthwatering main course. Peking duck is a dish from BEJING (Peking) that has been prepared since the Imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are SLAUGHTERED after 65 days and SEASONED before being roasted in a closed or hung oven. The meat is often eaten with SPRING ONION, CUCUMBER and Sweet plum sauce with PANCAKES rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like HOSIN SAUCE) can be used. A restaurant style pecking duck is easy to make and very delicious in taste.
FOR PREPERATION OF RESTAURANT STYLE PEKING DUCK-
1.DUCK -1.6KG TO 2.5 KG FULL DRESSED
2.HONEY SYRUP MIXURE-
- juice of 1 lemon
- 3 tbsp clear honey
- 3 tbsp dark soya sauce
- *150ml rice wine or dry Sherry
4.FINELY GRINDED MIXURE OF SPICES-
- WHITE PEPPER
- FOR PLUM SAUCE-
Mix plum jam, sugar and vinegar in a small bowl
6.FOR GARNISHING –
SPRING ONIONS CUT INTO JULLIENES
METHOD FOR RESTAURANT STYLE PEKING DUCK-
STEP 1- Rinse the duck inside and out, and pat dry. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
STEP 2-Add 150ml water to the tin to prevent the fat from spattering, then Roast the duck into a preheated oven 220 degrees Celsius for 15min (breast side up) than glaze the whole duck with the honey syrup and roast again for one hour until it is golden brown at 180 degree Celsius.
STEP 3- Now take out the duck from the oven and let it rest for about 10 minutes and then cut the duck into small pieces or you preferably shred the meat by the help of forks. Serve this beautiful and aromatic dish with Chinese pancakes, spring onion, hoisin sause or plum sauce(mix plum jam sugar and vinegar) mix it well in a small bowl. You can use both hoisin sauce and plum sauce as dip although they taste almost same and they also used as substitute of each other.
Hoisin sauce recipe-
- 2 tbsp sugar
- 3tbsp soy sauce
- 3 tbsp white wine vinegar or rice vinegar
- 2tbsp creamy peanut butter
- ½ tsp garlic powder
- ½ tsp sriracha sauce or chili paste
- 2 tsp corn starch
- In a small saucepan, combine all ingredients except cornstarch. Heat over medium heat until the sugar and peanut butter has dissolved.
- In a small bowl, mix the cornstarch with 1 1/2 tsp cold water. Stir until the cornstarch has dissolved.
- Increase the heat under the saucepan to medium-high and whisk in the cornstarch mixture. Simmer until the mixture begins to thicken, 1-2 min.
Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.