Easy Chinese Dishes : Peking Roast Duck
The Peking Roast Duck is a well-known local specialty that can be traced back to Beijing in China. It is an extravagant and one-of-a-kind meal that is normally reserved for special occasions and offered only at the most exclusive Chinese restaurants. This is a recipe for making it at home, if you’re interested:
Ingredients:
1 entire duck, weighing around 4-5 pounds
6 liters of water
a quarter of a cup of honey and two teaspoons of rice vinegar
2 teaspoons soy sauce
1 table spoon of dark soy sauce [1 tablespoon]
1 tablespoon of dry sherry or Shaoxing wine
1 level teaspoon of powdered five-spice
To taste, salt and pepper is available.
Scallions and cucumbers cut very thinly to accompany the dish Hoisin sauce to accompany the dish Pancakes or steamed buns to accompany the dish
Instructions:
Duck has to be cleaned, and any innards need to be removed. The duck has to be washed and then dried with paper towels.
In a big saucepan, bring the equivalent of 6 cups of water to a boil. The duck should be doused with hot water, taking care to ensure that the liquid covers every inch of its surface. To dry the duck, hang it upside down in a cool, dry location for six to eight hours. Honey, rice vinegar, soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, salt, and pepper should be combined in a small basin and stirred until well combined.
Prepare the oven to 375 degrees Fahrenheit. To prepare the duck, brush it all over with the honey mixture, being care to cover every inch of the bird. The duck should be roasted in the oven for 1 hour and a half to two hours, or until the skin is browned and crispy and the internal temperature of the duck reaches 165 degrees Fahrenheit. Take the duck out of the oven and let it rest for at least ten to fifteen minutes.
Carve the duck into thin slices and serve with pancakes or steamed buns, cucumber and onion pieces that have been cut as finely as possible, and hoisin sauce. I hope you enjoyed your Peking Roast Duck that you cooked at home!
