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Peking Duck 1

Peking Duck 1 recipe image
This Chinese main features LONG ISLAND DUCK, HOT WATER, MALTOSE, VINEGAR, SHERRY. It delivers sweet, indulgent flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 3065.4
Description
This Chinese main features LONG ISLAND DUCK, HOT WATER, MALTOSE, VINEGAR, SHERRY. It delivers sweet, indulgent flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 7 pound LONG ISLAND DUCK
  • 5 cup HOT WATER
  • 3 tablespoon MALTOSE
  • 1 tablespoon VINEGAR
  • 1 tablespoon SHERRY
  • 1 tablespoon SESAME OIL
  • 1 tablespoon SUGAR
  • 1 tablespoon SOY SAUCE
  • 5 tablespoon HOISIN SAUCE
  • 12 ea CHINESE PANCAKES, STEAMED
  • 1 JUST BEFORE SERVING
  • 1/4 pound SCALLIONS, CUT INTO 24 PIECE
  • 2 ea CUCUMBERS, PEELED, HALVED,
  • 1 AND JULIENNED
Directions
  1. 1
    Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat.
  2. 2
    (At home, a bicycle pump may be used.) Pour boiling water over the duck three times.
  3. 3
    Carefully dry duck, slit stomach, and remove innards.
  4. 4
    Prepare marinade of hot water, maltose, and vinegar.
  5. 5
    Rub outside of duck all over with the mixture.
  6. 6
    Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours.
  7. 7
    The next day, pre-heat oven to 400 degrees F (204&# 194;°C).
  8. 8
    Place duck in pan and cook for 10 minutes.
  9. 9
    Turn
  10. 10
    heat to 450 degrees F (232ðC) and
  11. 11
    cook for additional 30 minutes or until the meat is tender and the skin is crispy.
  12. 12
    To carve the duck, place it breast side up and cut downwards towards the head.
  13. 13
    Slice thinly.
  14. 14
    Use only the outer slices-those which have skin.
  15. 15
    Slice both breasts.
  16. 16
    Slice the legs, cutting from the joint to the end of the leg.
  17. 17
    Discard remaining meat (without skin) or use for another dish.
  18. 18
    (See part 2 for more)

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3065.4kcal
% Daily Value *
Total Fat 326.7g503%
Saturated Fat 55.4g277%
Cholesterol 51.5mg18%
Sodium 5765.2mg241%
Total Carbohydrate 71.8g24%
Dietary Fiber 1.3g6%
Sugars 68.5g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, before, boiling, chinese, cucumbers, cut, duck, halved, hoisin, hot, island, julienned, just, long, main, maltose, oil, pancakes, peeled, peking
Read it online: https://www.chefs-mate.com/recipe/peking-duck-1/