Peking Duck Recipe
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Category: |
Category: |
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Peking Duck |
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Ingredients: |
Ingredients: 5 quarts boiling water
1 duckling, fresh or defrosted
1 tblsp salt
1 tblsp sherry
¼ cup maple syrup
½ cup hoisin sauce
4 green onions, cut in 2" pieces
Thin Pancakes
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Directions: |
Directions:1. Pour boiling water slowly, in a thin stream, over both sides of the duckling, so its skin becomes almost white, drain thoroughly
2. Gently pat skin and body cavity dry with paper towels. Rub body cavity with salt and sherry.
3. On a large wire rack across top of a medium open roasting pan that is lined with tin foil, place duckling, breast side down. Refrigerate, uncovered, until early in evening. Make Thin Pancakes.
4. Generously brush duckling skin with maple syrup; refrigerate breast side up, uncovered, until needed the next day.
5. About 5 hours before serving: Transfer duckling, rack and pan to 175ºF oven. Roast for 1.5 hours. Turn oven to 325ºF. Roast breast side down for 1.5 hours. Then roast breast side up for 1-1.5 hours until skin is crisp. Heat Thin Pancakes 15 minutes before duckling is done.
To serve:
Place hoisin sauce in a small bowl and green onions on a small plate. Thinly slice duckling into 2"x1" pieces, arrange on a warm plate. Place 1-2 pieces of duckling onto a Thin Pancake with a dollop of hoisin sauce and a piece of green onion. Roll or fold thin pancake and enjoy! |
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Thin Pancakes |
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Ingredients: |
Ingredients: 2.5 cups all-purpose flour
1/2 tsp salt
1 cup boiling water
canola oil
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Directions: |
Directions:1. In a large bowl, combine flour and salt; gradually add water, blending with a fork, until mixture is the size of peas. Press into a ball. On a lightly floured surface, knead into a soft, smooth dough.
2. Shape into a roll, 16" long, cut crosswise into 16 slices. Cover slices with a damp cloth.
3. Place 2 slices on a lightly floured surface. With fingers, flatten each into a 3" inch circle. Brush tops generously with oil. Place one on top of the other with oiled tops together. With a floured rolling pin, roll from centre to form 8" circles, turning it over several times to roll evenly.
4. In an ungreased 8" skillet over medium heat, cook each side of circle 2-3 minutes or until light brown. Remove to a pie plate and with fingers, carefully separate the layers, making 2 thin pancakes. Stack them, one on top of the other, browned side up, cover with foil.
5. Repeat, making 16 pancakes in all. Wrap pie plate and refrigerate until needed.
6. To reheat pancakes, place covered pie plate over a large sauce pan of boiling water. Reduce heat to low and simmer for 10 minutes or until the pancakes are soft and hot. |
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Number Of
Servings: |
Number Of
Servings:4 main course servings |
Preparation
Time: |
Preparation
Time:30 hours |
Personal
Notes: |
Personal
Notes: This is one of my favourite Chinese meals.
It needs to be started early the day before you are going to serve it.
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