Unique, long-standing in origin and quite peculiar in taste, the Chinese dish Peking duck has gained fame in China in the imperial court. Since then, when the imperial chef published the recipe for this dish in his book on the rules of dietetics. That is, about the rules and principles of nutrition.
Pick your recipe
Peking duck, according to the traditional recipe, is rubbed with honey, which makes the crust have a specific bitter-sweet taste and is baked in the oven. The cooked dish is served in the form of original, sliced slices, edged with a fried appetizing skin. The dish is eaten with tangerines and sauces. The cooking technology of this dish is not so simple, so you can try a truly worthy Chinese duck only in a good restaurant specializing in Chinese cuisine, because only in these restaurants there are, besides the appropriate conditions, specialists who can present this masterpiece to true performance.
Of course, for a real dish, you most likely will need a real Chinese duck, but if you could not get a real Chinese duck, then the very recipe of the Chinese imperial court is quite possible to slightly modify, making a home-style duck in Beijing, especially since the ingredients identical ones will be needed.
The choice of poultry itself can be completely limited by the fact that you can buy a young duck, but have already grown up well. If you can get a special breed of Peking ducks that are sold specifically for use in these traditional foods, then wonderful. If not, then not scary. The main thing is that the bird should not be frozen, since this factor plays an important role.
A fresh, grown young duck in the region of two kilograms is quite suitable for your dish. In addition, you will need the following ingredients and spices: sherry, honey, sesame oil, soy sauce and ginger powder.
Peking duck is cooked at home in several stages. The bird is given special, unhurried attention, in the form of thorough washing, then in the form of special incisions in the necessary places. Duck is cooked one day before baking is planned. Therefore, making incisions, we maintain our duck in all kinds of fillings, for about a day.
The main thing is to cut off excess fat from our duck, which will prevent the formation of a crisp and golden crust. Witchcraft over this famous and notorious crust is one of the most difficult procedures, because when the duck is already fried to the required limits, we need to start flavoring its skin so that it turns into a caramel crust. Not everyone goes right away. Experience comes with every new cooking. It has long been used and such a method for making duck as roasting it over a fire, keeping the duck itself in weight.
There is no need for this, since restaurant technology is just technology, and the Peking duck at home, baked with love and seasoned with all kinds of spices, sauce and honey, in fact comes out amazingly delicious.