Do you like Peking Duck? (Chinese food)?!
I loooooove it. Well maybe cause I'm Chinese o.O
Just wonders if neone else like it beside a Chinese. Hehe.
And does anyone know the rechipe?
Thankies! ^.^
PS. have a lovely day!
Answers: (or Beijing Roast Duck)
I loooooove it. Well maybe cause I'm Chinese o.O
Just wonders if neone else like it beside a Chinese. Hehe.
And does anyone know the rechipe?
Thankies! ^.^
PS. have a lovely day!
Well I have to say that I LOVE Peking duck. I am half greek and half a whole bunch of other stuff, my BF is half Chinese and half Vietnamese and we both love it. It should be illegal for food to be that good. My BF and I go to the local Asian markets and PIG OUT on this stuff. I know that the recipe is VERY VERY difficult to make because it is a several day process where you have to keep a constant eye out to be sure that the braising liquid is being distributed evenly. Also they fill them full of air pushed out of a special air pump, it's pretty intense and truly an art to make this delectable treat. Then of course it hangs and hangs in a special drying oven thingy where they are continuously pouring all different kinds of sauces on it. So I would recommend just going and buying it. My BF mom is Chinese and I have never even seen her make it in the 5 years we have been together and she makes everything!!! Good Luck and Happy Feasting!!!
-Little Chef
*Edit* I was just talking to my BF and he says " I can't believe you forgot to mention "Banh Bao" ( thats what it's called in Vietnamese) it's a little white bun that you put the duck inside with hoisin, they are so fabulous i could eat them everyday for the rest of my life!! They are my favorite!
I love Chinese food in general, the only thing that I can't eat for unknown reasons is those yellow noodles.
I'm Dutch but I think Beijing/Peking duck is delicious when served authentically. That said though I'm not a big fan of Northern Chinese cuisine as the same sauces and spices are served in everything. Ie, every Northern Chinese dish seems to have basically the same flavour as Peking Duck sauce has.
Authentic Sichuan food however, such as crispy chicken pieces in dried chilli; now there is food to die for. It is the best food in the world.
yah, its way nice. i dont know the recipe though, try googling it. :D
yes i do!
in fact chinese in general.
never tried yet but sound's good to me anyway here's the recipe
Peking Duck
Serve 4 to 6
Ingredients:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish
Directions:
Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.
(May be prepared in advance through step 5. Do not freeze.)
http://www.chinesefooddiy.com/peking_duc...
http://www.foodiesite.com/recipes/2000-0...
(*-*)
LOVE IT . LIKE MINE SPICY .
No...I dont fancy peking duck...too fatty for me... Yeah its tasty but I dont fancy. sorry I dont know the ingredients as well
Great dish !
I like it too... It tastes so good. mmmm
I did a search and found some interesting info.I really would like to try this...
You have a nice day also...
Peking Duck Recipe
2 tablespoons maltose or honey
2 tablespoons dry sherry
1 tablespoon white vinegar
3 tablespoons cornstarch
10 scallions
1/2 cup hoisin sauce
2 teaspoons sesame oil
Chinese pancakes
Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
Tie a string on to the middle so you can hold the duck and hang it up.
Bring 6 cups of water to boil in a wok.
Add maltose or honey and stir to dissolve.
Add sherry and vinegar.
Make a slurry out of the cornstarch and add to wok.
When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
Repeat until duck is thoroughly moistened.
Repeat dunking once more.
Hang duck by string in a cool airy place with a bowl underneath to catch drips.
Leave for 4-6 hours until skin is dry and taught.
Put roasting pan on lower oven rack and fill with 2-3 inches of water.
Oil rack above pan.
Preheat oven to 350.
Remove chopstick and string.
Put duck on oiled rack in center of oven breast side up.
Cook 30 minutes.
Turn duck breast down for 45 minutes.
Turn breast up for 30 minutes or until skin is dark brown.
While duck is cooking make scallion brushes.
Trim roots,cut off most of green part, leaving a 3 inch piece.
Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
Carve duck and separate meat and skin.
Mix hoisin with sesame oil and 1 tbl water.
To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.