Question

Wath și we use to make Peking duck ?

Answer 1

Ingredient: The duck 1 whole duck (2 kg) 1 hand sea salt Stuffing 1 teaspoon grated salt 1 teaspoon grated pepper 1/4 teaspoon ginger powder 1/4 onion 2 cloves garlic 2 tablespoons soy sauce 1 tablespoon orange juice Glaze 1 1 tablespoon honey 1 tablespoon soy sauce 2 tablespoons rice vinegar 50 ml water Glaze 2 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon orange juice 1 teaspoon sesame oil 1/2 teaspoon salt 1/4 teaspoon ginger powder 1/4 teaspoon chili powder 2 cloves garlic 1 tablespoon honey 1 tablespoon brown sugar Method of preparation Loosen the skin on the chest so as not to break it, first by hand and then by inserting a straw under the skin and blowing until it swells. Stuffing Mix the salt, pepper and ginger and rub the duck ONLY inside with this mixture. Put sliced ​​onions, sliced ​​garlic and soy sauce and orange juice into the cavity. Using a wooden or metal skewer, "sew" the skin so that it seals the cavity. You can also use a few toothpicks to make sure you seal well. The idea is that the liquids will form steam inside which will not allow the meat to dry during baking. Plus it will be infused with those flavors inside. Stop the rate Boil 3-4 l of water until it boils hard. The water must be very hot !!! Insert a butcher's hook into the duck's neck area so that you can keep it suspended with your feet down. Someone has to keep your hook rate above the sink. With the help of a cup, pour boiled water over the duck, all around, taking care not to miss any area, the duck must be well scalded. You will see how the skin on it stretches. Suspend the duck on a stand (I put a long twister between the two chairs and a bowl underneath to drain the water and fat from the duck) and dry it all over, about 5 minutes, with the hair dryer. Glaze 1 Boil all the ingredients for the icing 1. When it starts to froth on top, turn off the heat. Then someone has to hang it over the sink again. Grease the entire surface with the prepared glaze with a silicone brush. After you have glazed it all over, pour the remaining glaze over the duck, all around. Suspend it on the stand again and dry it with the dryer for at least 5 minutes, or the more patience you have, the better. Then leave it for 2 hours at room temperature. Then put it in the fridge, still suspended and with a bowl underneath, and let it drain and dry for about 24 hours. * If you have a cool pantry, you can suspend it there for 24 hours. Remove the duck from the refrigerator the next day, 4 hours before baking. In this way the meat returns to room temperature and the skin becomes duller. It is very important that the skin is perfectly dry! How to bake the duck for 3 hours. Remove the hook from the neck, tie the wings and legs and put the duck in the preheated oven at 170C. The duck is placed with its chest up on the oven grill (NOT in the tray !!!!) placed on the middle level of the oven. Place the oven tray in the lowest level of the oven in which you put 2-3 cups of water. The purpose of this water tray is to collect the fat that drains from the duck. Because it contains water, the fat will not burn. Leave the rate at 170C for only 20 minutes. Then the baking times are as follows: - we decrease the temp. at 160 and leave the rate for another 1 hour and 10 minutes. lower the temperature to 150C, turn the duck with the pipette down and leave for another 30 minutes * as long as you bake the duck, make sure that the water does not fall from the bottom tray and add water as many times as necessary, otherwise you will smoke the house! Glaze 2 Boil all the ingredients together until it starts to froth. We strain the obtained sauce through a fine sieve. After 2 hours of baking, glaze the duck on the back with the glaze, then turn it over again with the pipette up and glaze it on the face as well. We continue to bake it at 150C for another 30 minutes, then increase the temperature to 170C and leave it for another 30 minutes. For the last 30 minutes, make sure it doesn't get too dark. The duck should have an intense orange color, not brown. Duck skin should be crispy. Remove the duck from the plate, cover with aluminum foil and let it sit, redistribute the juices from it, for about 15 minutes. Remove all skewers from it and break off the tips of the wings. (recipe cooked by myself) your welcome