Pecking Duck Recipe (China) - "My Old Duck Become Delicious Food"

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Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.

The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.--(source)--

Ingredients:

Pecking Duck:

1. 2 kg duck
2. 4 litres water
3. 6 tbsp honey
4. 5 cm knob of ginger
5. 4 tbsp soy sauce
6. 125ml rice wine vinegar

You will need:

1. string or meat hooks
2. bicycle pump (optional)
3. fan (optional)

To Serve:

1. 24-30 Mandarin Pancakes (purchase from Chinese Food shops from the freezer)
2. 24-30 3-4cm spring onion pieces
3. 24-30 3cm-4cm*1cm cucumber batons
4. Hoisin or Plum Sauce

Stir Fried Duck:

1. string or meat hooks
2. bicycle pump (optional)
3. fan (optional)
4. 2 tsp sesame oil
5. 1 tbsp ground nut or corn oil
6. 1 garlic clove, crushed
7. 2 tsp. ginger, finely chopped
8. 30g canned bamboo slices, shredded
9. 1 large carrot, peeled and julienne (thin batons .3mm thick and 3 cm long)
10. 50g beansprouts
11. 2 spring onions, finely chopped
12. 3 tbsp soy sauce

How to Make:

1. Inflating Duck Skin: Remove the extra fat from the duck and dry the cavity. Place the nozzle of a bicycle pump in the neck end between the skin and meat and inflate the skin or blow with your mouth (optional step).
2. Glaze: Place the water, honey, ginger, wine and vinegar in a wok or large saucepan, bring the water to the boil. Holding the duck by the string dip the whole body of the duck in the water and ladle the water over it for 20 seconds.
3. To Hang: Hang the duck by its neck with meat hooks in front of a fan for 2-3 hours or for 8 hours in a dry well ventilated place to dry the skin.
4. To Cook: Preheat an oven to 200°C. Place the star anise, spring onion and bruised garlic clove in the duck cavity. Place the duck breast side up on a rack in an oven tray, pour a little water in the base of the tray and place it in the middle shelf in the oven for 20 minutes then turn the breast side down, reduce the temperature to 180°C and cook for a further 30 minutes. Turn the duck breast side up for the final cooking for 20 minutes, if the skin is already very red reduce the temperature to 150°C or if it is very pal increase the temperature to 200°C.
5. To Serve: Steam the pancakes in bamboo steaming baskets or in a steamer. Serve them on plates or directly from the baskets. Slice off 4cm squares of the skin with a little meat (5mm). Lay them out on a serving dish with the spring onions and cucumber batons and hoisin sauce. To assemble the pancakes together each guest should spread a little hoisin sauce over the pancake, then place a piece of duck skin on the pancake and piece of spring onion and cucumber, then roll them.
6. Stir Fried Duck: Slice the meat from the duck into even pieces. Place the sesame oil and groundnut oil in a wok over a high heat and add the garlic and ginger, cook it for 30 seconds then add the meat with the remaining ingredients and cook for 2 minutes until hot. Serve with steamed rice alongside or after the duck pancakes.

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