Recipes with duck in the oven in Peking style. Peking duck: recipes. Recipes for sauces and marinades

This dish can be prepared in two ways:

• over an open flame made from logs of fruit trees. Peking duck turns out tender, with a beautiful glossy crust of a reddish hue. Thanks to the logs, it acquires a fruity aroma.
• in a closed oven, which is heated with wood. It is important to follow the temperature change technology here. First, the bird is fried over high heat, and when it acquires a golden color, the temperature is reduced and the duck is cooked until cooked. Then the crust turns out crispy, and the duck meat is unusually soft and tender.

Despite all the difficulties, it is possible to achieve high results at home in the kitchen by following the basic principles. The range of products for Peking duck is quite impressive and the cooking process itself is labor-intensive, so this dish is not suitable for everyday dinner. But at the celebration, Peking duck will certainly be the pearl of the holiday.

How to serve duck

It is preferable to put the bird on the table by frying delicate pancakes with herbs, slicing fresh cucumbers and serving all sorts of sauces, of which Hoisin sauce takes first place. This sauce is found in stores, but it can also be prepared in the kitchen.

Peking duck is almost never found here, so an ordinary bird will do. But it is better to purchase it at a proven market from a farmer than frozen in a store. The optimal weight for birds is 2 kg.

The best and proven Peking duck recipes

Peking duck with pancakes and fresh cucumber

Even if the duck is not fried on special equipment and without the use of complex professional tools, it should be presented according to all the canons and rules, be sure to serve the thinnest pancakes and sliced ​​cucumber.

To prepare a dish from a duck weighing about 2.5 kg, you need:

• half a glass of red wine (preferably dry);
• 50 ml soy sauce;
• 8 teaspoons light honey.
• You will also need 10 grams of fresh grated ginger (can be replaced with dried), 10 grams of ground black pepper and the same amount of refined olive oil.
• Prepare for pancakes: 200 ml each of water and milk;
• 2 eggs;
• 375 grams of sifted flour;
• 5 grams of soda and a couple of tablespoons of refined oil.
• You will also need some green onions, 2 cucumbers and a bottle of soy sauce.

Recipe for cooking Peking duck in the oven:
First, you need to wash the carcass well and gut it. Scald it with boiling water. It is convenient to do this by placing it in the sink. Then string it onto a glass bottle or jar and put it in a cool place overnight. Place a tray or baking sheet under the duck, as a large amount of liquid should be released from it.

After the allotted time, wrap the duck carcass in foil and roast in a well-heated oven at 200 degrees for one hour. It’s more convenient to put it on a wire rack and place a deep baking tray with water under it.

At this time, mix ginger with black pepper, soy sauce (4 tablespoons), vegetable oil. After one hour, remove the duck from the oven, remove the foil and spread generously with this mixture. Return it back to the hot oven, covering the duck's limbs with pieces of foil, for 30 minutes. Preheat oven 250 degrees.

Make another sauce with the remaining soy sauce and honey while the duck is roasting. When the Peking duck is ready, take it out and apply the second prepared honey mixture.

While the duck is baking in the oven, bake thin pancakes by mixing chopped green onions into the dough.

Serve Peking duck in accordance with the traditions of the Middle Kingdom. Cut the fresh cucumbers into cubes, and the duck itself into thin slices. Peking duck is cut in a special way, capturing both the flesh and the skin. The pieces should turn out beautiful, thin and even. A pancake with green onions is greased with soy sauce, and a piece of duck and cucumber is wrapped in it. Home-cooked Peking duck will decorate any holiday feast.

Peking duck recipe with orange

The recipe for such a festive dish will delight lovers of delicacies and delights. Peking duck in orange sauce has a sweetish taste with fruity notes, so no hot seasonings are used in the recipe. You need to choose a carcass of a young bird, so it is not yet fatty and the meat is not tough. Usually such a bird weighs a little, about 1.5-2 kg, and it will cook a little less than usual. It will be easy and simple to prepare such a tasty and juicy Peking duck with orange at home. Write down the recipe!

For a two-kilogram duck take:

• 250 ml citrus nectar or juice, grated peel of one orange;
• 3 tbsp. spoons of soy sauce and honey;
• 1/2 teaspoon grated ginger;
• 2 tbsp. spoons of cognac;
• 5 g each of salt and pepper.

Cooking juicy Peking duck with oranges at home:
Salt the washed and prepared carcass thoroughly and rub with cognac. Place in a cold place for 12 hours, preferably overnight, so that the bird is properly marinated.

Remove from the refrigerator, brush with a mixture of orange zest and flower honey and forget about it for four hours. Then wrap the duck in foil and put it in an oven heated to 200 degrees for more than an hour.

It is advisable to turn the duck over while frying in the oven, and collect the released fat and juice in a clean container.

Now you need to prepare the citrus marinade while the duck is roasting. Why add soy sauce, ginger, 20 grams of duck fat and pepper to orange juice, mix everything together well.

Unwrap the bird, pour generously of this marinade and place back in the oven for 40 minutes, covering the duck's limbs with foil. Increase oven heat to 240 degrees. Cut the finished cooled Peking duck and serve in accordance with the ritual.

Juicy Peking duck with apples

You may have to tinker a little longer with such a dish, but the result will surpass all efforts and will be worth the time spent. The duck will be soft, with a juicy, pleasant and delicate sweet and sour flavor.

To cook duck with apples at home according to a Chinese recipe, you will need:

• 8 large spoons of soy sauce;
• 2 apples;
• 3 tablespoons of light honey;
• 10 grams of soft mustard;
• odorless sunflower oil, aromatic herbs and table salt.

The process of preparing homemade duck according to a Chinese recipe with apples:
Make a marinade from soy sauce, mustard and honey. Now pour boiling water over the prepared bird, pat dry with a towel and add salt. Place it in a deep bowl and pour the infused marinade onto it. Place in a cool place for several hours.

Core the apples, cut them into slices and line a baking sheet with them. Place the marinated duck on them, pour over the remaining marinade and sprinkle with aromatic herbs. Then thoroughly grease the carcass with vegetable oil using a pastry brush.

The baking sheet with the duck in the marinade can be packed in a baking sleeve so that the oven does not get dirty, and the bird itself is baked more evenly. You need to roast Peking duck with apples in an oven preheated to 200 degrees for about an hour and a half. Serve, after cutting into portions, along with apples.

Video recipe: juicy and soft Peking duck in the oven

Rules for decorating and serving Peking duck

In addition to the labor-intensive preparation, Peking duck also needs to be served correctly. In the Celestial Empire, this is a whole ceremony with its own traditions. As mentioned above, the bird is served with thin pancakes with feathers of green onions, fresh cucumber strips without skin, and Hoisin sauce. Few people know what this sauce is made from, besides soy, sugar, and rice vinegar, but it has a sweetish taste and a liquid, sometimes jelly-like consistency.

Peking duck is cut into thin pieces with meat and a crispy crust. This is not easy to achieve in an ordinary kitchen at home, but you have to try, otherwise the meaning of the dish will be lost. In China, pieces of duck meat are served on a duck-shaped platter, with piled cucumbers and green onions (you can also use leeks) placed next to them.

The remaining duck bones and meat are not thrown away under any circumstances, but a fragrant soup is prepared from them, with which they complete the meal.

Meat pieces are eaten wrapped in a roll in a pancake flavored with Hoisin sauce. A piece of cucumber and a feather of green onion are also wrapped there. This duck meat roll is dipped in soy sauce and only then eaten. Often pancakes are replaced with thin pita bread, this is acceptable, especially if there is no time to bake pancakes.

You need to thank the nutritionist and attending physician Emperor Hu Sihui for the Peking duck, who introduced this Chinese masterpiece of culinary art to the masses. True, this was back in 1330, but during all this time the recipe has undergone qualitative improvements and therefore now its taste has become more refined and rich, thanks to seasonings, sauces and spices. In order to prepare and amaze your loved ones with a real Chinese delicacy, and not ordinary sushi and rolls, we will prepare the necessary ingredients.

Ingredients for Peking duck

• duck at least 1.5-2 kg;
• 150-200 ml sherry;
• 100-150 ml honey;
• 100 ml soy sauce;
• 1 tbsp. spoon of sesame oil;
• 0.5 teaspoons of chopped ginger (powder is possible);
• 0.5 teaspoons black pepper;
• 2 chicken eggs;
• green onion feathers;
• 50 ml milk;
• 1 teaspoon wheat flour;
• 1 tbsp. spoon of salt.

It is very important to follow the correct cooking steps so that you get a perfectly cooked Peking duck, the classic recipe for which is still written down by all the best chefs in the world.

Cooking Peking duck

1. Peking duck is prepared in the oven several days in advance, therefore, wanting to surprise our guests, we will begin the cooking process itself a day before serving it. We will prepare all the necessary products. Instead of the usual store-bought one, you can cook homemade Peking duck, but it will need to be baked a little longer than expected.
2. In order not to cut off during the cooking process, we immediately cut off the upper phalanges of the duck’s wings and remove excess fat, which will tighten the meat. Boil water and pour boiling water over the sides of the duck, trying to stretch its skin as much as possible. It is best to place the duck in a bowl and then in the sink and give it a good rinse. After a hot shower, we wipe the Peking duck, the recipe for which we strictly follow, with paper napkins to dry its skin completely.

   

3. The next step is to aromatically rub the duck with sherry, a dry white wine. Pour it onto the duck and rub it both outside and inside. The most important thing is not to taste wine prepared for duck! This is what will give the duck meat a magical aroma and dry it slightly.

   

4. As soon as the wine is finished, completely rub the duck with salt. The salt should be coarse and, preferably, sea salt. But as usual, you can get by with regular table salt. Rub thoroughly so that the duck is properly salted.

   

5. Then we place it on a glass or cup and place it in the refrigerator for 12 hours. This is done so that all the blood drains into the bowl and the meat cooks faster.

   

6. After the specified time has passed, we take out the salted duck and gradually move on to rubbing it with fragrant honey. It should completely envelop the carcass both outside and inside and form a sweet shell on it.

   

7. After this procedure, place the duck again in the refrigerator for 12 hours.

   

8. The next day, take the duck out of the refrigerator and start baking. We activate the oven at 200C. Place the duck in a mold or on a wire rack, and pour hot water into the bottom pan. We wrap the entire structure in foil so that the duck is steamed and properly baked from the inside.

   

9. Try to wrap the foil so that there is no way for steam to escape, otherwise the duck meat will remain tough and hard.

   

10. Bake the duck for about 60 minutes until a light golden crust forms.

    

11. While the duck is baking, prepare a sauce in a bowl to give the duck a beautiful ruddy tan: mix ground ginger, soy sauce and sesame oil in a bowl. If you can’t find sesame oil anywhere, simply replace it with olive or vegetable oil. The main thing is to cook with soul and don’t worry about the lack of ingredients.

    

12. We take the golden duck out of the oven and coat it with the resulting sauce using a silicone brush. Pour a little sauce inside the duck. Place the duck in the oven again, but for 20 minutes, making sure it doesn’t burn. We take it out, coat it with honey and soy sauce and let it simmer for the last 10 minutes at a hot temperature.

    

13. Here our beauty is ready. Looking at it, it is now clear that we already know exactly how to cook Peking duck! You just want to sink your teeth into this juicy, rosy and alluring crust on its surface. But it’s not customary to do this in China! Therefore, we will still serve the duck according to all the rules of the traditions of this great country - in egg pancakes with green onions.

    

14. The preparation of such pancakes will be the final process, so we will prepare all the ingredients for serving by cutting the duck into portioned pieces. In general, Peking duck, a recipe with a photo of which can be found on any Chinese restaurant website, is served with pancakes made from rice flour, but since we don’t have that, we will slightly replace the flour with a more traditional one - wheat. Believe me, the taste of such pancakes is in no way inferior to those prepared in China.

    

15. Whisk eggs, milk and wheat flour in a bowl. Let's add a little salt.

    

16. Fry the pancakes in a saucepan or frying pan without vegetable oil. Prepare non-stick cookware for this.

    

17. Wash the green onion feathers, place the pieces of duck with glazed skin on the pancake, add the green onion feathers and fold the edges of the pancake on both sides. Serve with dill and hoi sin sauce, but if you don’t find it, then easily replace it with soy sauce - it also turns out incredibly tasty and juicy.

    

This dish must be eaten immediately while it is hot, since the duck fat shrinks the meat during the cooling process and the next day the duck is no longer so juicy and soft. So Peking duck is a real festive dish that is prepared for a large number of people.

Benefits of Peking duck

By the way, did you know that one of the beneficial properties of duck fat is the ability to draw out all carcinogenic substances from our body? Duck meat also helps improve complexion and has a beneficial effect on metabolism! But it must be consumed in reasonable portions. Therefore, it’s better to cook it on holidays, so as not to accustom our relatives to daily excesses!

China is an amazing country, rich in traditional delicious recipes. You don’t have to go to China to try delicious and tender Peking duck. After all, you can cook it without leaving home with your own hands. The recipe for the dish is complex, but if you follow all the cooking rules, the duck will turn out incredibly tasty, tender, with a hint of piquancy. The Chinese have been preparing duck meat since ancient times, and during this time recipes have only changed for the better. If you don’t know how to cook rosy Peking duck, we have prepared several recipes with photos.

Classic Peking duck recipe

The secret to the most tender and delicious duck meat is its proper preparation. This classic version of the Peking duck recipe does not require any special skills, but a beginner in the art of home cooking will have to try, since cooking Peking duck in an ordinary kitchen is not easy.

For the recipe you will need:

• fresh duck carcass (at least 2 kg);
• 20 grams of natural honey;
• soy sauce;
• 1 teaspoon rice vinegar;
• five spices 2 teaspoons;
• a pinch of salt;
• 10 grams of starch (corn starch is required);
• pepper;
• 6 liters of filtered water.

Important! If you don’t find Five Spice seasoning on store shelves, you can easily make it yourself. To do this, you need to take equal amounts of star anise, cloves, fennel, cinnamon, and pepper. Mix all seasonings. This seasoning can be stored in an airtight container.

Now it's time to make the sauce. The recipe is simple and easy. Mix natural honey, spices, rice vinegar, soy sauce, pepper.

The duck must be thawed, washed and dried in advance. If necessary, pluck the carcass, remove the tips of the wings and the rump. First, the duck meat is thoroughly coated with sauce. The cornstarch is then mixed with coarse salt. Sprinkle this mixture onto the duck, rubbing it into the skin. The carcass is placed on a glass, after which it is put in a cool place for 24 hours so that the duck absorbs the sauce and starch. The end result will be a nice crispy crust.

The next step is to heat 6 liters of water and scald the duck. It is placed on a spit or placed on a baking sheet after the liquid has drained. Peking duck is cooked in a preheated oven at 220 degrees for 80 minutes. It will be great if the oven has two heats. This will ensure good baking. Then we lower the temperature slightly to 180 degrees and the duck is baked for another half hour.

Before serving, the duck should lie down for about 10 minutes. It goes well with boiled rice and sauces, as can be seen in the photo.

Important! If the skin begins to burn in the oven, you need to cover the top of the carcass with a layer of foil.

Marinade for Peking duck

What would a duck be without an amazingly tasty and sophisticated marinade. To prepare it, you do not need to have any special knowledge of culinary art. For dressing, a simple recipe is used - soy sauce and spices: ground peppers, fennel, ginger, cinnamon, star anise, cloves. If you get creative, you can use different spices, the main thing is not to overdo it and not spoil the taste of the dish.

Cooking options

Peking duck is one of the traditional Chinese meat dishes that amazes with its divine taste. This is not just a cooked bird with a crispy crust, but a real culinary masterpiece.

Important! To make the dish juicy and tender, the meat must be chosen correctly. It should be fresh, not frozen, not old, this is the only way to feel its value and taste.

In addition to the classic recipe for cooking Peking duck, there are many variations of the dish, some of which you will learn about in our article and from photographs.

Peking duck with apples

This version of cooking duck is ideal for summer holidays when fresh apples are in season. The dish is an excellent option for the New Year holidays; it will become the highlight of the table and will delight your family with its sophistication. The recipe for duck with apples is a must have in every housewife's repertoire.

Recipe ingredients:

• duck carcass weighing 2-2.5 kg;
• 6 green sour apples (it is better to take apples from a new harvest);
• 1 tbsp orange juice (ready store-bought juices will only ruin the taste);
• half a glass of soy sauce;
• five spices.

A fresh carcass should be washed well under running water and dried with paper napkins. It is imperative to remove excess fat. Soy sauce is mixed with spices, salt and the duck is rubbed with this mixture. Then the carcass is removed to marinate. After 8 hours, brush the duck with orange juice and let it sit for another 2 hours. It is better if the juice contains pulp.

While the meat is marinating, the apples are prepared. They need to be washed well, cored and cut into large slices.

The bird is baked for no more than one hour in an oven heated to 200 degrees. To make the crust crispy, do not pour out the fat that will drain, but periodically pour it over the carcass. We decorate the finished duck carcass with apples, some of which can be placed inside the carcass. The baking tray with meat is put back into the oven and baked for another 60 minutes at a temperature of no more than 160 degrees.

The photo shows what a wonderful dish it turns out.

In orange glaze

If you add a hint of orange to the recipe, the dish will sparkle with new colors and become even piquant. For lovers of fine cuisine, you can add a little good cognac.

You need to take a fresh two-kilogram duck and thoroughly grease it with coarse salt and cognac. Leave the meat in a cool place for 15 hours to soak. Then take a large orange and grate its zest, which is then mixed with two tablespoons of natural honey. The meat is coated with this mixture and again put in a cool place for 3.5 hours.

When the duck is well soaked in the marinade, preheat the oven to no more than 200 degrees. The bird is wrapped in foil and baked for 50-60 minutes. You need to make a marinade - mix a glass of orange juice with 3 tbsp. spoons of soy sauce. We take out the duck, remove the foil, coat it thoroughly with marinade and put it in the oven. After 30 minutes, the bird is basted again and baked for another 35 minutes.

Now you know how to cook Peking duck and you can try it yourself using this recipe.

Baked, with honey and ginger

Peking duck is not only an original restaurant dish, but also a regular holiday dish. You can cook a real duck at home if you use your imagination and a good mood.

Products for the recipe:

• duck carcass;
• sea ​​salt;
• 100 ml. white fortified wine;
• 4 tbsp natural honey;
• ginger;
• pepper mixture;
• sesame oil 3 teaspoons;
• 2 tbsp. spoons of soy sauce.

Before you start preparing the Peking duck recipe at home, you need to prepare it. To do this, the tail is removed so that there is no specific aroma during the cooking process. It is also better to cut off the tips of the wings. Check for any giblets, as the inside must be clean. Then the carcass is washed with water and dried.

When the duck carcass is prepared, you can rub it with a mixture (salt and wine). The carcass is refrigerated for 18 hours. Then the bird needs to be smeared with natural honey and removed again for half a day so that it is soaked.

Advice! Many different foods are stored in the refrigerator, so to prevent duck meat from absorbing foreign odors, you need to wrap it in cling film.

When the duck is well soaked, wrap it in foil and place it in a preheated oven at 190 degrees. If the oven does not have a steam cooking mode, then in this case, you should pour water into a baking tray and remove it to the bottom of the oven. After 90 minutes, take it out and grease it with a special marinade. It’s not difficult to make: you need to mix ginger, pepper, sesame oil, and soy sauce. After this, put the carcass back into the oven, but without foil. It bakes for another half hour. Then we take it out again and grease it with sauce - honey and soy sauce. Every 10 minutes the meat is brushed with sauce. Cooking for another 45 minutes. If the oven has a grill mode, then 20 minutes before it is completely ready, you can turn it on.

With such a detailed recipe, you won’t have any questions about how to cook Peking duck.

Bottom line

Today it is extremely popular. It differs from other cuisines in its uniqueness and taste. Among meat dishes, Peking duck takes an honorable first place. If you haven’t tried this dish yet, be sure to cook it at home and bring pleasure to your household.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Serving a variety of snacks on the festive table is already a big plus for the hostess. However, do not forget that the central dish is always the hot dish. Baked duck according to a Chinese recipe will not only decorate your table, but will also make the holiday a real temptation for gourmets.

How to cook Peking duck

The famous Peking duck has been cooked in the Middle Kingdom for more than a thousand years. The original recipe for this dish was invented by one of the chefs who served at the emperor’s court at that time. Previously, in order to cook a delicious Peking duck, it was necessary to feed the bird with special food so that its meat was especially tender and its skin was thin. Afterwards, the carcass was marinated in soy sauce with spices for at least a day, and after 24 hours it was baked.

Much time has passed since then, the preparation of Peking duck itself has changed, but most of the general principles still remain unchanged:

• In order for the meat to completely absorb all the flavors, the carcass must be doused with boiling water before marinating. To do this, it is better to hang the carcass on a hook over a bowl or sink; you can use a colander.
• It is advisable to marinate the duck for as long as possible. In the traditional recipe, this process takes at least a day, but you can leave it overnight.
• Poultry should be baked at different temperatures. First, set the oven at 200 degrees, and after an hour, reduce the temperature to 160-170 degrees.

Peking duck recipes

These days, Peking duck is prepared in several ways. The first is when the carcass is fried over an open fire, on a fire, using a spit. The crust of this duck is especially tasty: crispy, reddish and shiny. If you add cherry or apple branches to the fire, the meat will acquire a delicate fruity aroma. The second option is simpler: the bird carcass is marinated and then baked in the oven. Anyone can master this Peking duck recipe at home.

In the oven

• Calorie content of the dish: 256.8 kcal.
• Cuisine: Chinese.

The Chinese take a thorough approach to the process of preparing duck. Sometimes this even takes more than one day, because it is necessary not only to collect all the necessary ingredients, but also to choose the right bird. A duck that weighs at least two kilograms is suitable for roasting. It is better to buy a special carcass in the store (choose one labeled “Peking style”), but if this is not on sale, you can replace it with a regular young bird. How to cook it deliciously is described in detail below in the recipe with photos.

Ingredients:

• duck carcass – 2 kg;
• liquid honey – 4 tbsp. l.;
• coarse salt – 2 tsp;
• sesame oil – 1 tbsp. l.;
• soy sauce – 2 tbsp. l.

Cooking method:

1. Rinse the duck under the tap, dry with towels, rub with salt and wrap in parchment.
2. Place the carcass on the bottom shelf of the refrigerator overnight.
3. Boil water in a large saucepan and lower the carcass into it for 2-3 seconds three times.
4. Prick the skin with a fork to remove excess moisture, rub with honey and set aside for 2-3 hours.
5. Prepare a marinade from the remaining honey, sesame oil, soy sauce and spices.
6. Treat the carcass with the mixture inside and outside every 30 minutes.
7. Preheat the oven to 220 degrees. Place a baking tray with water on the lower level.
8. Grease a baking rack with oil or line with foil. Place the bird on it and bake for 40 minutes.
9. Then reduce the temperature to 170 degrees. So the Peking duck should be cooked in the oven for another hour.
10. Then turn the carcass over on the other side and leave for another 30 minutes.

In a slow cooker

• Cooking time: 2 hours.
• Number of servings: for 6-8 people.
• Calorie content of the dish: 296.5 kcal.
• Purpose: main dish.
• Cuisine: Russian.

To cook delicious duck, you don’t have to have an oven in the house. A simple slow cooker will do, you just need to adapt the recipe a little to it. The principle remains the same: the meat must first be marinated, and then cut into pieces and fried. This option is far from a classic, but has a right to exist. Find out how to bake duck in a slow cooker from this step-by-step recipe with photos.

Ingredients:

• duck carcass – 2 kg;
• soy sauce – ½ tbsp.;
• sesame – 1 pack;
• apple cider vinegar – 3 tbsp. l.;
• honey - ½ tbsp.;
• sugar – 1 and ½ tbsp. l.;
• sunflower oil – 4 tsp.

Cooking method:

1. For the sauce, mix lightly toasted sesame seeds with soy sauce, seasonings, sugar, apple cider vinegar. Add a few teaspoons of sunflower oil there.
2. We wash the duck, remove excess fat and separate the skin from the meat, but do not remove it.
3. Rub the duck thoroughly with spices, cover it with plastic and send it to marinate for 2 hours.
4. After a while, we take out the carcass and thoroughly grease it with sauce, including from the inside.
5. We again send the duck to marinate for at least 12 hours.
6. Cut the marinated carcass into equal pieces and brush with honey.
7. Place it on the bottom of the multicooker and set the “Baking” mode on the display.
8. It will take about an hour to fry Peking duck in a slow cooker, but the pieces need to be turned over periodically.

Classic recipe

• Cooking time: 4-5 hours.
• Number of servings: for 8 people.
• Calorie content of the dish: 272.3 kcal.
• Purpose: main dish.
• Cuisine: Chinese.
• Difficulty of preparation: difficult.

This is an old classic Peking duck recipe that is used in Chinese restaurants, but it can also be reproduced at home. It is customary to cut the finished dish into thin slices and place it on a plate in several layers. To accompany the aromatic meat, they suggest making a light side dish of fresh vegetables and serving thin Chinese pancakes.

Ingredients:

• duck carcass – 2.5 kg;
• leek – 1 pc.;
• Chinese vodka or sherry - 1 tbsp.;
• spice mixture – 15 g each;
• red vinegar - ½ tbsp.;
• lemon – 1 half;
• honey - 1 tbsp. l.;

Cooking method:

1. Let's make a marinade from finely chopped leeks, a mixture of spices and sherry. Pour the liquid inside the washed and removed excess fat duck.
2. Connect the edges of the skin tightly with kitchen thread and leave to marinate for 8 hours.
3. Let's prepare a second marinade for the skin from a mixture of red vinegar and the juice of half a lemon.
4. Pour it generously over the duck, place it on a hook and hang it in the cold for 12 hours.
5. Place the prepared duck on a baking sheet vertically using a bottle or glass. We will bake the dish at 160°C for about 1-1.5 hours.
6. Finely chop the finished carcass with a sharp knife (along with the skin). Place the slices on a plate, pour over the remaining sauce and serve with tortillas and rice.

With apples

• Cooking time: 3-4 hours.
• Number of servings: for 6-7 people.
• Calorie content of the dish: 215.6 kcal.
• Purpose: main dish.
• Cuisine: Russian
• Difficulty of preparation: medium.

Chinese duck is prepared without any additives or fillings. In Russia and European countries, it is customary to stuff a carcass with mushrooms, other types of meat or fruits. If you also share this opinion, use this recipe with photos. The usual Chinese marinade is replaced with orange juice, and sour apple slices are used as a filling.

Ingredients:

• duck carcass – 2-2.5 kg;
• apples – 5-6 pcs.;
• orange juice – 1 tbsp.;
• soy sauce – ½ tbsp.

Cooking method:

1. Rinse the bird under the tap, dry with paper towels, and remove excess fat.
2. Pour boiling water over the bird carcass. Rub with soy sauce and spice mixture.
3. Leave to marinate in the cold for 8-9 hours.
4. Then pour orange juice into the marinade and leave for another 2-3 hours. It is allowed to add apple or grape nectar to the duck instead of orange juice.
5. Core the apples and cut into large slices.
6. Preheat the oven to 200 degrees and bake the bird for about an hour, periodically basting the meat with fat, which will drain onto a baking sheet.
7. Remove the dish from the oven, line it with apples, and place the remaining fruit inside the bird.
8. After this, the Peking duck with apples should be cooked for another hour, but at 160 degrees.

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Discuss

Peking duck: recipes

To feel the greatness of a country like China, you don’t have to go there, as many do. Cooking Peking duck at home will help true culinary experts understand the tastes of this country and bring them closer to its haute cuisine. By the way, cooking Peking duck is a rather complicated recipe, but if all stages of preparation are followed, this dish turns out incredibly tasty and juicy.

You need to thank the nutritionist and attending physician Emperor Hu Sihui for the Peking duck, who introduced this Chinese masterpiece of culinary art to the masses. True, this was back in 1330, but during all this time the recipe has undergone qualitative improvements and therefore now its taste has become more refined and rich, thanks to seasonings, sauces and spices. In order to prepare and amaze your loved ones with a real Chinese delicacy, and not ordinary sushi and rolls, we will prepare the necessary ingredients.

Ingredients for Peking duck

• duck at least 1.5-2 kg;
• 150-200 ml sherry;
• 100-150 ml honey;
• 100 ml soy sauce;
• 1 tbsp. spoon of sesame oil;
• 0.5 teaspoons of chopped ginger (powder is possible);
• 0.5 teaspoons black pepper;
• 2 chicken eggs;
• green onion feathers;
• 50 ml milk;
• 1 teaspoon wheat flour;
• 1 tbsp. spoon of salt.

It is very important to follow the correct cooking steps so that you get a perfectly cooked Peking duck, the classic recipe for which is still written down by all the best chefs in the world.

Cooking Peking duck

1. Peking duck is prepared in the oven several days in advance, therefore, wanting to surprise our guests, we will begin the cooking process itself a day before serving it. We will prepare all the necessary products. Instead of the usual store-bought one, you can cook homemade Peking duck, but it will need to be baked a little longer than expected.

   

   First of all, let's prepare all the necessary products and first prepare a domestic duck

2. In order not to cut off during the cooking process, we immediately cut off the upper phalanges of the duck’s wings and remove excess fat, which will tighten the meat. Boil water and pour boiling water over the sides of the duck, trying to stretch its skin as much as possible. It is best to place the duck in a bowl and then in the sink and give it a good rinse. After a hot shower, we wipe the Peking duck, the recipe for which we strictly follow, with paper napkins to dry its skin completely.

   

   We cut off excess fat and the upper phalanges of the wings from the bird. Now place the duck and a bowl or shell and pour boiling water over it. Then pat the duck dry with paper towels.

   The next step is to aromatically rub the duck with sherry, a dry white wine. Pour it onto the duck and rub it both outside and inside. The most important thing is not to taste wine prepared for duck! This is what will give the duck meat a magical aroma and dry it slightly.



Rub the prepared duck with dry white wine

As soon as the wine is finished, completely rub the duck with salt. The salt should be coarse and, preferably, sea salt. But as usual, you can get by with regular table salt. Rub thoroughly so that the duck is properly salted.



After the wine, salt the duck, thoroughly rubbing it on both sides

Then we place it on a glass or cup and place it in the refrigerator for 12 hours. This is done so that all the blood drains into the bowl and the meat cooks faster.



Now we place the carcass on a glass and put the bird in the refrigerator for at least 12 hours

After the specified time has passed, we take out the salted duck and gradually move on to rubbing it with fragrant honey. It should completely envelop the carcass both outside and inside and form a sweet shell on it.



After the allotted time has passed, remove the duck from the refrigerator and thoroughly rub it on all sides with honey.

After this procedure, place the duck again in the refrigerator for 12 hours.



After honey rubbing, put the bird in the refrigerator again for about 12 hours

The next day, take the duck out of the refrigerator and start baking. We activate the oven at 200C. Place the duck in a mold or on a wire rack, and pour hot water into the bottom pan. We wrap the entire structure in foil so that the duck is steamed and properly baked from the inside.



Well, now you can bake on a wire rack at a temperature of 200 degrees. It is important to place a baking sheet with water under the grill and wrap the entire structure with foil - this way the duck will turn out juicy and bake well

Try to wrap the foil so that there is no way for steam to escape, otherwise the duck meat will remain tough and hard.



It is important that the foil is sealed and steam does not escape, otherwise the meat will turn out tough.

Bake the duck for about 60 minutes until a light golden crust forms.



The duck will be baked in this cocoon for about an hour

While the duck is baking, prepare a sauce in a bowl to give the duck a beautiful ruddy tan: mix ground ginger, soy sauce and sesame oil in a bowl. If you can’t find sesame oil anywhere, simply replace it with olive or vegetable oil. The main thing is to cook with soul and don’t worry about the lack of ingredients.



In the meantime, let's prepare the sauce. To do this, mix dried ginger, soy sauce and vegetable oil, preferably sesame oil.

We take the golden duck out of the oven and coat it with the resulting sauce using a silicone brush. Pour a little sauce inside the duck. Place the duck in the oven again, but for 20 minutes, making sure it doesn’t burn. We take it out, coat it with honey and soy sauce and let it simmer for the last 10 minutes at a hot temperature.



Remove the finished duck from the oven and brush the sauce inside and out. After this, put the duck back in the oven for about 20 minutes. Grease the finished bird again and put it back in the oven for another 10 minutes.

Here our beauty is ready. Looking at it, it is now clear that we already know exactly how to cook Peking duck! You just want to sink your teeth into this juicy, rosy and alluring crust on its surface. But it’s not customary to do this in China! Therefore, we will still serve the duck according to all the rules of the traditions of this great country - in egg pancakes with green onions.



Well, the duck is ready. Serve it with green onions in egg pancakes. We'll talk about them next.

The preparation of such pancakes will be the final process, so we will prepare all the ingredients for serving by cutting the duck into portioned pieces. In general, Peking duck, a recipe with a photo of which can be found on any Chinese restaurant website, is served with pancakes made from rice flour, but since we don’t have that, we will slightly replace the flour with a more traditional one - wheat. Believe me, the taste of such pancakes is in no way inferior to those prepared in China.



Let's cut the duck into portions and start baking pancakes

Whisk eggs, milk and wheat flour in a bowl. Let's add a little salt.



In a bowl, beat eggs, milk, flour and salt, as for an omelette

Fry the pancakes in a saucepan or frying pan without vegetable oil. Prepare non-stick cookware for this.



The trick is that you should fry such pancakes in a non-stick pan without using vegetable oil.

Wash the green onion feathers, place the pieces of duck with glazed skin on the pancake, add the green onion feathers and fold the edges of the pancake on both sides. Serve with dill and hoi sin sauce, but if you don’t find it, then easily replace it with soy sauce - it also turns out incredibly tasty and juicy.



Wash and chop the green onions, place duck pieces on the pancake, sprinkle with onions and fold the edges of the pancake on both sides. Serve duck with dill and soy sauce. Bon appetit everyone

This dish must be eaten immediately while it is hot, since the duck fat shrinks the meat during the cooling process and the next day the duck is no longer so juicy and soft. So Peking duck is a real festive dish that is prepared for a large number of people.

Benefits of Peking duck

By the way, did you know that one of the beneficial properties of duck fat is the ability to draw out all carcinogenic substances from our body? Duck meat also helps improve complexion and has a beneficial effect on metabolism! But it must be consumed in reasonable portions. Therefore, it’s better to cook it on holidays, so as not to accustom our relatives to daily excesses!