Peking duck

DON'T be in the cartoon !!!!!!! Do it in the oven, nothing splashes there! I did, I know! You put a grate, a duck on it, a baking sheet with water below it, fat gets into the water, there is no need, however.

okay, I'll try it without boiling, trust the advice of the pros, because even what I ate from the burnt duck turned out delicious :) baking sheet - water-grate-duck. Only here again the question, oven 2 tena, top bottom, fan, still there. I think at the beginning you need to turn on the lower ten, so that the meat is cooked, then the upper and the fan, so that it will brown. Am I right?

with such a good oven, I would turn on 2 heating elements and convection (fan) at once - let the duck * grab * less juice would pour out, and as soon as it is ready I would watch it (if it starts to redden too quickly, you can turn off the top). Something like this

shl. convection does not need to be turned off.

Logically, in a couple of days I'll throw pictures! Thanks for the advice.

Logically, in a couple of days I'll throw pictures! Thanks for the advice.

photo of a duck and myself with a duck. on avka

Yes Yes it was Santa Claus pictures with a cloth in the studio !!!!

🔗]
like so.
it turned out, but in the oven it turned out not as tasty as even burned out in a multicooker)))

Anton! Pretty girl! The tips of the wings had to be cut off and put on the pickle. I have an employee at work from the skeleton that was left after circumcision, he cooks soup, he says quite richly. You can pickle, but you can also bean

[Mashenka]

First time I cooked duck. I bought a homemade one at the market, it’s just the season here, they sell a lot of ducks and geese! Well, I immediately decided on such an unusual recipe! Delicious!!!! The meat is tender, even the kids ate it with pleasure! Down under the duck I put a baking sheet with potatoes - the potatoes turned out amazingly tasty !!!! (however, a lot of fat flows down, I had to drain the fat a little, and still put a baking sheet with water under the duck, and the potatoes are even lower)
I didn't have time to take a photo - everyone was hungry over my soul!
Mashenka, THANKS for the recipe !!!!

Damn, apparently my ducks are not the same - tender meat does not come out-ah-ah-ah

Len, sho are you crying? Do you have a gas oven or? I can't buy all the duck ... we don't have it in the neighborhood

Manya, I have an oven or, like a stove. I cooked 3 times - she is not soft from me ((I took

Manya, I have an oven or, like a stove. I cooked 3 times - she is not soft from me ((I took

Can't it work because it's not gas? And so you do everything according to technology? Well, you cook there, everything else ...

[SchuMakher]

SchuMakher,
Yeah, everything is according to technology (Or maybe fig ducks ???

Well, I don't know sales ...

[SchuMakher]

SchuMakher, brought you my (and the whole family) thank you for the recipe! We have our own ducks, domestic ones, my husband raises. Yesterday I did all the manipulations, rubbed it with honey, and today I baked it. I pulled it out of the oven after an hour and a half - and the duck was completely damp! I put it on, increased the temperature ... my duck was baked for more than three hours, at first I was upset, I thought something was wrong, and my husband says, why are you surprised, look how the gas burns, the kettle boiled for 40 minutes!
The duck turned out to be soft and tasty, the whole family liked it. There are no pictures, though. I was afraid that my men, after three hours of waiting, would eat me instead of a duck, so I did not dare to delay dinner for a photo session either.

[nati]

nati It is very pleasant that you and the whole family liked it! Domestic duck is great! They are expensive here, so "for lack of a stamp ..." I hope that next time, the photos will still appear

Masha, I am also grateful, but without a photo. Everyone really liked the duck. I cooked on Catholic Christmas Eve, there was no time for photographs.I was a little reinsured, kept it in the oven for 2 hours, then I thought that it was probably in vain. But, it was still juicy and tasty. There was a small problem in the preparatory phase. When she dissected holes, she made her coat on the breast and was moth-eaten, she feared for the result. But it seems that it was not reflected. Thanks again! My husband is a big lover of sweet sauces for meat.
I wish your family all the very best in the new year!

[Merri]

Merri Healthy and bon appetit! Happy New Year! Hurrah!

Masha, and I’m visiting you again. Fortunately, there are enough ducks in stock and the recipe was very to the taste. I cooked two uchi for my son for 16 years. There are no photos ready again, but maybe you will be pleased with the final result ... all that remains 🔗

[nati]

nati And then 5+! Very nice leftovers! You can cook soup from them!

We hang the duck to dry in a well-ventilated, cool room for at least 6 hours (overnight).

I really want to try such a duck, but I only calculate the time: how much maximum do we dry scalded in the refrigerator? day is a lot? better than 6 hours?

Maximum - until the end of the shelf life declared by the manufacturer, subject to the temperature conditions

[Nata]

Nata, thank you for your response, this is clear, I mean not to the state of "disappeared", but how much time is better to dry the fur coat? I have never cooked or eaten, but I want to buy a bird.

[eye]

eye, Tan, a day is quite possible ... The main thing is that it would be cool and she would lie naked

We were standing in the refrigerator for a day, but either the duck was wrong, the breast was dark and sinewy, although 2.4 kg, or the stereotype worked, there was still not enough salt, the smell of honey when cooking - mmm, but it did not affect the taste, but it was very reddened, I even had to turn it over.
but I can sense that something went wrong. Alas. but very tasty potatoes under the wire rack turned out

[eye]

eye, maybe there was a very strong heat that's why she got so much tanned and dry? It's a pity that it didn't work out

[eye]

eye, duck duck strife! If you come across a middle-aged laying female athlete, or such an oak breed, then you just need to boil it for a longer time, - not 5 minutes, but 20-30 minutes, and it will soften, but it will not fall apart yet ...

Of course, Beijing has its own duck breeds than ours. But after all, in Peking duck, what is the most important and most delicious, for what, in fact, is it appreciated? It is the skin - sweetish with sourness, and slightly crispy. And who said that you have to trudge to Beijing for such a skin?

The safest option in this recipe with a suitable breed of duck is mularda. Excellent skin, juicy delicious meat without excess fat in the carcass.

Recently, they cooked something similar a la Peking, with a mulard. It was baked for about an hour in a sleeve, at medium temperature, and then another 25-30 minutes open on a wire rack, adding heat, after lubrication with a composition of honey, balsamic vinegar, and soy sauce. It was delicious! And beautiful!

Dear author, thank you very much!

[Kapet]

Kapet,