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Beijing-Style Crispy Duck

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Beijing-Style Crispy Duck
27/07/2016
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Preparation
60 min.
Cooking
360 min.
Тotal
420 min.
Servings
8
"There`s at least 1001 ways of preparing Beijing-Style Duck but the secret to crispy duck lies here"

Ingredients

  • duck - 1, about 4.5 lb (2 kg)
  • sherry - vermouth
  • salt - 1 tsp
  • onions - 14 small heads
  • pancakes - 24 (made of water and flour)
  • for the marinade
  • ginger - 6 pieces, about 1 1/3 tbsp (20 g), dried
  • leeks - 2 bunches
  • water - 6 1/5 cups (1.5 L)
  • honey - 3 tbsp
  • soy sauce - 2 tbsp
  • for the Hoisin sauce
  • jam - 1 cup (250 g), of plums
  • soy sauce - 3 tbsp
  • sherry - 1 tbsp
  • cinnamon
  • chili - 1 ground chili pepper
  • ginger - powdered
measures

How to cook

Wash the duck, clean it and dry it very well - it needs to be completely dry!

Put it in an iron pot and boil until it whitens. Take it out and dry it again completely. Smear the duck with salt and sherry on its inside.

Mix the ingredients for the marinade and put the duck in it. Put it to boil again, it needs to be covered with liquid the entire time. Turn it over several times during the boiling process. Take the duck out and dry it again (you can use a fan to speed things up).

Heat the oven to 350°F (175 °C). Put the duck on a metal grill, place an oven dish with water underneath it (it must not touch the duck). Bake the duck for about 90 min, turn it over and bake another 30 min. - the skin needs to obtain a reddish-brown color and become crunchy.

Next, debone the duck and cut it into pieces in such a way in order to be able to easily reassemble the duck in a flat platter.

Serve the Beijing-style duck with the pancakes, with the stalks of leeks and Hoisin sauce. To make the sauce, mix all the ingredients for it in a container on the stove, stir until they thicken and then cool. Put it in the fridge until it's time to use it.

When eating this dish, dip the stalks of leeks in the sauce and put them with pieces of duck in a pancake. Then fold the pancake in 4 and eat.

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