Peking duck

[How to exfoliate skin]

Peking duck

Category: Meat dishes

Kitchen: chinese

Ingredients
Duck	2 -2.5 kg
Honey (barley syrup)	2-3 st. l.

Cooking method

• Cut off the tips of the wings, wash my bird, dry it and remove excess fat. Gently, fingers separate the skin from the meat, while not removing it. Dip the carcass in boiling water for a couple of minutes, until the skin of the duck turns white, and then dry it.
• We dilute maltose or honey in an equal amount of water, coat the skin, let it dry a little and hang the duck to dry in a well-ventilated, cool room for at least 6 hours (overnight). You can simply put it in the refrigerator without covering it with anything.
• Preheat the oven to 200 ° C, place the duck breast-side up on the wire rack and fry it without turning it for 1.5 hours. In this case, it is necessary to ensure that the duck does not burn, cover it with foil if necessary.
• To serve, cut the skin from the finished duck in small pieces and then thinly slices the meat, or immediately cut the skin along with a little meat on it.
• Like this:
• 🔗

Time for preparing:

12 hours in the refrigerator and 1.5 hours in the oven

Cooking program:

oven (wood-burning stove)

Note

How to exfoliate skin trim the skin around the back hole, stick your hand in there and use your fingers to separate the skin up to the neck, then move onto the back, climb into the paws, into the wings ... You don't need to remove the skin, the duck remains in it like in a coat ...

About boiling water and duck in it dip the boiling water into boiling water, it will seethe again, it turns out in just 2-3 minutes, the skin turned white - immediately take it out and dry it, I dried it with paper towels on the newspaper

About 12 hours in the refrigerator if there is a cool place, then hang it up, it was lying on the grate in my refrigerator, the main thing is not to cover it! so that it would dry and not turn it over!

Frying so that the fat does not burn, put the grate on a baking sheet, and water into it ... the fat drips into the water and does not burn ... The main thing is that it should be fried on the grate so that it dries from below ... You can use the grate from the oven, then the baking sheet with put on a level lower ...
Peking duck is the most famous Chinese dish. There are at least 117 recipes for its preparation. And, despite the assurances of skeptics, it can be made at home. Gastronym magazine offers this method, adapted to our conditions: you are unlikely to have a wood-burning stove, a device for blowing duck, necessary for the embodiment of the traditional recipe for Peking duck.

I have been cooking duck for a very long time and in different versions, but I ate this kind of meat for the first time ... The meat turns out to be unearthly, it literally "melts in the mouth", especially the breast, it seems to be gelatinous, pale pink in color with a delicate duck aroma .. Try it, you won't regret it!

[SchuMakher]

SchuMakher, that is, we grease with honey the skin previously separated from the meat with our fingers, and the meat itself under the skin remains not greased and, so to speak, is "ventilated"? Eh, we must look for a duck! We'll have to postpone, however, until next weekend - today for a week all bazaar purchases have been made

[mgla]

mgla yes, you only lubricate the skin with the honey mixture!

Mashun, what kind of duck is appetizing And the skin should be ripped straight from the whole duck right up to the neck?

Man! and sho with a duck tail? Some people can screw it up? Tell me as a surgeon ...

[Suslya]

Suslya Tanya, the skin is peeled off from the entire duck ... from the legs, from the krali ... it seems to remain in a bag of leather ...

IRR Mamo , scientifically speaking, we cut out the glands from the aphedron so that it does not smell (as some had)

Girls, and I accidentally found in the Metro, in the freezer department, French ducks, the packaging says "Peking duck" ... Can it be what special? With increased meatiness? ...

Mash, and not a gram of salt?

[celfh]

celfh finally not a gram, but you don't feel at all that it's unsalted ...I don't understand what is happening to her at all, but I have never eaten such a delicious and tender bird ... the breast is like fluff

And there is another option: make a marinade from honey, soy sauce, oranges with a crust cut into half rings, and some more curry. Marinate, and then fry in the same. You can die.

[Kalmykova]

Kalmykova I have this version of the duck! see here
And this is Peking duck

[SchuMakher]

SchuMakher

We dilute maltose or honey in an equal amount of water, coat the skin,

BUT nothing is said: salt, pepper ... etc. or is it not necessary?

[Tatjanka_1]

Tatjanka_1 nothing is needed ... just honey or molasses! That's the secret

strange, when mayonnaise or mustard is present, it is understandable ...
And when only honey?

Chinese ... what can you say

This is yeah * JOKINGLY * Nooo, I definitely won't cut off such deliciousness: D We have a battle for her every time - who is the first is the one who enjoys

I definitely will not cut off such deliciousness: DU

so it is not necessary ... the current of the gland (Mash, did I correctly name it?) cut it out, and you can eat everything else

[celfh]

celfh sure! The tail itself is delicious ... we also have a fight for it ... guess who wins?

Here I sat and thought what to make of uchi ... and then they just reminded me about "Peking". Have a meal for the evening .... delicious memories ..

[Teen_tinka]

Teen_tinka yeah, on the second day it's hard to do anything
Where is the picture?

... but whoever gave it ... to take a picture yesterday ... only managed to put it on a dish ... and around was already knocking with forks ...

the serious reason

And if the chicken is so homemade? Well, like, Peking chicken. They pulled a chicken out of the freezer, and I'm counting on a duck Or send me somewhere to the right address

[matroskin_kot]

matroskin_kot Well, you can do something, but it, of course, will not be that .... I think that the aroma of duck has an important role here. But as a "practice" it is quite

who does what on the night before Christmas, and I rip the skin off the duck, it keeps on the tips of the paws and wings, slides off, the booger, from the duck. as if suddenly the skin has become a couple of sizes larger is it nothing that it does not adhere tightly to the meat? although, what, nafig, is the difference
In general, now there will be the second part of the Marlezon ballet - bathing in boiling water ...

[Gin]

Gin Merry Christmas!

How did you swim? "The king ordered himself to be undressed,
He crossed himself three times,
Booze into the boiler and cooked there! "

The idea of ​​ripping off the skin is precisely in the fact that it is more than its mistress, and then, when it is fried, there will be an air layer there!

Unsubscribe later with the result!

Merry Christmas!

In the process of bathing, the skin became smaller than the owner and I had to constantly drown the emerging aphedron after smearing it, she still rests on the wire rack in a bowl in the refrigerator ... the solarium is still waiting for her

I don’t know what will happen ... the recipe is very interesting, but the duck .. I’m cooking a duck for the third time. the first time - baked in MV - it was so delicious !!! mmm !!! The second time it did not work out, the duck was different, frozen ... the first one, we bought fresh in the metro. of course, the frozen ones are very different from her ... this time ice cream from another company, but doubts gnaw and gnaw

I forget to write everything - after the procedure of peeling off the skin from the duck, the skin on the hands is so soft, soft !!! greased in the process. and most importantly - not disgusting. my hands constantly peel off in winter, no matter what I do, the effect is temporary. especially after fiddling with food, the skin is irritated. and here - it seems to be fiddling with damp, and so good!

[Gin]

The lack of spices bothers me too ... Gin, how is it?

Manya, and the version that it is easier to remove the skin from a duck than from a chicken has a right to exist due to the fat layer?

Tasty!!!!!!!!! If I didn’t know that it is without spices and salt, I wouldn’t even guess! The skin is awesome, with a light taste of honey (I have a very specific honey, from the Far East, with a bit of bitterness). The meat is soft.It does not stink of fat, but there is a pleasant aroma of duck. Mmmm ... just ate and want to go again



on the sides it is not as black as in the photo, although I still had to cover it with foil



In general, I love it! Thank you very much for the recipe!

At the expense of the ease of skin removal - for me, it's easier with chicken. But for me - the duck is more pleasant. Because after the chicken, irritation on the hands, and after the duck, the hands are very soft, as I wrote above

[Gin]

Gin I'm so happy! Bon Appetit!

Masha! I always trusted your recipes, it always tastes good. : hi: But just in case, won't the meat be too sweet? (Forgive the dilettante - I have never tried Peking duck, but I would like to ...) Just a husband parasite : this: I don't eat sweet meat! Because of him, I use sugar very carefully with sugar, but I love it myself! Especially cabbage!

[Scarlett]

Scarlett don't worry, the meat will remain meat. All honey water will drain down when drying in the refrigerator, so there will be no sweets, there will be an aroma

Do it, unsubscribe, very good. I wonder what will come out

Thanks for the quick response!

Mashunya, tell me please, on what level the grate to put it and on what mode to cook it, I have an electric stove: is there convection and is it just heating up and down? Soon I want to impress the guests that it would be with them like this, oh I'm afraid ... and without a sleeve ... but everything happens for the first time

Vikul, I put it on the middle level, and on the level below I put a baking sheet with water to collect the fat. Convection can be turned on, but then t-py must be reduced. At my work, one employee did it, it worked the first time, I was very pleased. So, to top it all off, he cooked broth from the skeleton, and cooked some kind of soup on it, so says a complete dump of the head! Direct waste-free production of some kind

Mash? Do you take ducks?
I have two ponds nearby, large Academic, but somehow I don’t want to go there.

Mash? Do you take ducks?

grateful survivors bring

[IRRk]

Mash? Do you take ducks?
I have two ponds nearby, large Academic, but somehow I don’t want to go there.

under the bed of the sick

If the question is serious, then almost all stores have them. I buy in Monetka, there are the cheapest at 132 r
IRRk

Which is better?
Which one do you prefer?

Mashunya, I crawl out of the bushes, cooked at the beginning of August and nothing happened that would be soft as fluff, more probably the duck was not correct - an Indo-duck and probably not the first youth, but the men just liked such male meat - it is harsh and nutritious, we will wait for real ducks to arrive in our area. So, excuse me, without a report and even in my electric oven, at an average level, after half an hour the duck was burnt in places at a given temperature, I had to urgently wrap it up in foil, so the owners of electric ovens need to go to the second level according to the instructions - I think so. (I wrote for myself next time and not only for myself).

[Gaby]

Which is better?
Which one do you prefer?

I buy ducks in an orange bag, that's what they are called, I don't remember. I didn't buy home, dear ones, dogs ducks

Gaby Vikul, Indo-duck doesn't fit, that's for sure, it's a duck with a turkey, so it will be harder. It's a pity that it didn't work out

Mashun, don't cry, they ate everything anyway.

GIRLS HELLO EVERYONE, I KNOCKED 29 A couple of days ago, I AM A MAN CALL ME ANTON, BY THE WILL OF FATE, OR ROCK, I AM COOKING IN MY FAMILY !!
WIFE DOES OTHER THINGS, CHILDREN, CLEANING ETC. ETC. THE QUESTION IS THIS, I'M GOING TO MAKE A DUCK ACCORDING TO THE PEEKING IN THE CUCKOO MULTI-COOKER WHAT MODE TO SET AND FOR WHAT TIME I PREPARED THE DUCK ACCORDING TO THE INSTRUCTIONS. THANKS IN ADVANCE!!

DEAR !! HOW TO SUPPLY A PHOTO, OR CONNECT FESBUK !! I'M IN SHOCK 21 CENTURY LET'S FACEBOOK
!!!

DEAR !! HOW TO SUPPLY A PHOTO, OR CONNECT FESBUK !! I'M IN SHOCK 21 CENTURY LET'S FACEBOOK
!!!

congratulations on the past

I put the photo like this

🔗

and a photo of what? raw duck? or already tavos ...? a gun in the chimney and ooplya

your photo, on your avatar

Damn, girls, well, to hell with her with a photo, better tell me about the regime, I'm burning :) !!!

Damn, girls, well, to hell with her with a photo, better tell me about the regime, I'm burning :) !!!

To hell with her, a duck, it still burned, upload a better photo: go to your PROFILE, select PROFILE SETTINGS and load AVATAR.

[Razmetik]

Razmetik To our great regret, this duck cannot be cooked in a cartoon, it must be prepared for open fire, ideally in a wood-burning stove.
In the cartoon, of course, it will cook, but it will be completely different ... Do you have an oven?

Yes, everything burned out (((on the one hand it got charred, sweet fat with honey, that the stack from the duck contributed a lot to this. It's a pity ... (, but I have 1 more duck, I'll try first in the multicooking, and then browned in the oven, right away I don’t want to in the oven, then it’s difficult to wash it from all this sweet fat: ((I think who cooked this dish will understand! This time I will literally follow the process every minute.