How to cook a duck in Peking at home? The best recipes of duck in Peking in a slow cooker, oven, on a grill with photos

From this article you will learn how, and in what ways you can cook, at home the famous duck is in Peking.

The Peking duck is a real culinary masterpiece of China. It is cooked for a long time and not easy. To prepare a duck in Pekine, you need to have a special vertical stove with a special pump in the kitchen, which pumps air inside the furnace. In Russia, there have never been such furnaces, but I would like to eat a duck in Peking. Let's try to cook it at home by changing the method of cooking a little.

Traditional classic recipe for duck in Pekine

The Peking duck is an old Chinese recipe. This duck was prepared for the first time the cook of the Emperor of China for him, in 1330.

The duck has long been prepared in two ways in two ways: over open fire and in a special furnace.

Peking duck, classic recipe

We need to prepare a duck in Pekine:

• 1 duck, weighing 2 kg and more
• 4 tablespoons of honey (only liquid is needed)
• 5 tablespoons of soy sauce
• 1 tablespoon of grated ginger, the wine "Sherry", sesame oil, and ground black pepper

Preparation:

The duck in Peking is prepared for a long time-more than 1 day.

1. Rinse the fresh duck in cool water. If you bought a frozen duck, then we defrost it in a natural way - having pulled it out of the freezer in advance, we are waiting for the ice to use the ice, you do not need to use the microwave.
2. We remove small feathers, if we stay, cut off part of the wings and fat, hang over the sink, and pour the carcass with boiling water, let the duck dry.
3. Remove the duck from the hook, spray with fortified wine from above and inside and let it absorb the wine for 10-15 minutes.
4. We rub the duck on top and with stone salt from the inside, put it on a jar or bottle, substitute a fluid tray from below, and leave it in a cool place for 12 hours.
5. Lubricate the duck 2 tbsp. spoons of honey (liquid) and put it in a cool place, just as vertically, again for 12 hours.
6. We take a wide and deep shape, pour water into it, put the grill into the shape, and on it duck, cover with foil on top, and put in the oven heated to 190 ° C for 70 minutes.
7. We take out the duck from the oven, unfold the foil, and spread the duck with a sauce prepared from 3 tbsp. tablespoons of soy sauce, ground pepper, chopped ginger and sesame oil, put on a lattice, and the lattice in a mold without water, and again put in a hot oven with a temperature of 250-260 ° C, for 25 minutes, to acquire a duckling of brown crust.
8. We take out a duck from the oven, again we coat with honey mixed with soy sauce (2 tbsps of a spoons of honey and sauce), and put a grilled duck in the oven for another 10 minutes.
9. We leave the duck in the already turned off the oven for 10 minutes, and you can eat.

Peking duck recipe in a slow cooker

The whole duck in the slow cooker will not fit, we will cook it from half the carcass.

Peking duck in a slow cooker

We will need:

• 1 half of the duck
• 3 tablespoons of honey and soy sauce
• 1 tablespoon of sesame oil oil
• salt taste
• hoy-Sin sauce

Preparation:

1. We cut half the duck into small pieces, rub with salt, and put in a cold place for 3 hours.
2. Lubricate each piece of duck with honey, and leave it like this in the kitchen for 1 hour.
3. Then each piece of duck diplows in the hi-sin sauce, and leave to absorb for 2 hours.
4. Put pieces of ducks in the slow cooker, pour water 2/3 of the meat with water, pour soy sauce, sesame oil and turn on the multicooker for “extinguishing”, put for 2 hours.
5. We serve the prepared duck on the table.

Duck in the oven in Pekine: Recipe

Duck in the Pekine oven

For the preparation of duck you will need:

• 1 large duck
• 1 liter of water
• a small piece of ginger root
• 3-4 pcs. Cloves
• 0.5 teaspoon of coriander
• 90 ml of soy sauce
• 45 ml of dark honey

Preparation:

1. Rinse a duck of medium size, if there are small feathers - plug them, and also cut out excess fat.
2. We heat the water in the pan, add the chopped ginger root to it along with the skin, cloves.
3. When the water boils, water the duck with boiling water, which is on the grate above the washbasin.
4. Mix the coriander in a pan, dark honey with a piquant soy sauce and put on low heat, languish while the sauce thickens.
5. Divide the sauce in half, we take a brush and coat the duck on top and inside, which is on the bars of the breast down, and a deep shape is substituted from below.
6. We take out the duck on the grille, on the draft, for about 5 hours.
7. We put the duck along with the grate and shape in the oven with the average temperature of the fire, for 30 minutes.
8. We take out a duck from the oven, coat the remaining sauce, turn it on the other side and bake for 1.5 hours.
9. You can check whether the duck is ready or not only from the inside, from the external one can not be pierced with a fork, otherwise the ruddy crust can crack.
10. Serve the duck to the table, cutting it thinly into pieces.

How to cook a duck in a Pekine barn?

The recipe for duck in the Pekine barbecue is suitable for those who like to cook in nature.

Pekinsky duck on the barbecue

You will need:

• 1 duck, weighing more than 1 kg
• 2 cups of white semi -dry wine
• half a glass of honey
• 2 tablespoons of soybean sauce
• 2 pieces of apples and oranges
• 1 lemon
• salt and spices to your taste

Preparation:

1. We gut the duck, mine, let the water drain, rub from all sides and from the inside, salt and hammers (black pepper, cloves, red bitter pepper), and leave for 1 hour.
2. In the evening, lay out the duck in a deep dish, fill it with wine and leave to pickle at night.
3. In the morning we take out the duck from wine, stuffing apples and orange without a peel, and sew the abdomen.
4. In a small saucepan, prepare a lemon-honey sauce: mix soy sauce, honey, juice and zest of 1 lemon, cook over low heat until the sauce thickened.
5. We lubricate the duck from all sides with half of the sauce, spread the skewer or a special device in the duck, put it on the barbecue, and fry on the barely smoldering coals for about 1 hour, constantly turning it over in different sides.
6. We cut the finished duck into pieces and serve to the table with the remaining lemon-honey sauce.

Duck in Peking with apples: recipe

Peking duck with apples

For cooking we will need:

• 1 average duck
• 4-5 pcs. sour apples
• 2 l of water
• 4 tablespoons of honey
• 1 tablespoon of soy sauce, sesame oil and Chinese seasoning “Five Spices”
• a small piece of ginger
• 2 stars of the Badya
• salt taste

Preparation:

1. We prepare the duck: mine, remove small feathers, cut the ends of the wings and paws, remove the fat.
2. In the evening, rub the duck on top and inside with salt, leave to suck in a cool place.
3. In the morning, we scald several times a duck with boiling marinade prepared from cut ginger, a battery, Chinese seasoning “five spices”.
4. Lubricate the duck on top with liquid honey, plant it on a bottle or a jar, and leave it for 3 hours so that the liquid drains.
5. We cut the apples into slices, clean it from the core, stuff them with a duck, how much will fit, and sew the abdomen with a needle with a thread.
6. We lubricate the duck again with honey, put it on a baking sheet, cover with foil on top and wet, so that there are no cracks, put the duck in the oven with a temperature of 200 ° C for 1 hour.
7. Mix sesame and soy sauce, 2 tablespoons of honey, take out the duck from the oven, unfold it, and spread the sauce from all sides.
8. We put the duck in the oven again for half an hour, but, already without foil, and let it purchase a reddish color.
9. Giving to the table, we cut the duck meat on thin slices, and spread the apples nearby.

Pancakes for duck in Peking: Recipe

In Asia, pancakes for duck, or, as they are also called mandarin pancakes, are sold ready. But you can bake them yourself.

A few secrets of delicious pancakes:

• Sesame oil is necessarily added to the dough, it gives pancakes aroma and softness.
• Pancakes need to be very thinly rolled up, then they are tastier.

Mandarin pancakes

Option 1

For 10-12 pancakes you will need:

• 150 g of flour
• 125 ml of hot water
• 1 tbsp. spoon of sesame oil

Preparation:

1. In the flour we make a recess, pour hot water, butter and knead, first with a spoon, and then with your hands, until a thick elastic dough is obtained. You can add more flour if the dough is liquid. Cover the dough with a towel and let it brew for 30 minutes.
2. We form the dough in the form of sausages, divide by 10-12 pieces.
3. We roll the ball from each piece, and then roll it into the layer.
4. Lubricate the surface of the layer with a thin layer of sesame oil and bake in a hot frying pan without oil, on one and the other.

Option 2

For 7-8 pancakes you will need:

• 100 g of flour of rice, wheat and corn or 300 g of wheat
• 1 cup of boiled water
• 2 squirrels of eggs
• 1 tablespoon of sesame oil oil
• salt tastes

Preparation:

1. In the flour we make a recess, pour boiling water, add proteins, salt, and knead the dough.
2. Let the test brew for 20 minutes.
3. We roll the dough into a tourniquet, cut into 14-16 pieces.
4. We knead the pieces of dough with the palm in the cakes, lubricate them with sesame oil and fold them 2, greased sides inward.
5. We roller the steamed tortillas into layers and fry on both sides in a dry pan.

Marinade for duck in Peking: Recipe

A duck in Peking in China is served with a special Khoy Sin sauce. But in our area there is no such sauce. You can prepare another sauce for duck, very reminiscent of the aforementioned.

Homemade sauce for duck in Peking

For home sauce you will need:

• 2-3 tablespoons of soybean sauce
• 1 tablespoon of sesame oil oil
• 1 teaspoon of bitter red pepper, rice or wine and dry garlic vinegar in powder
• half of the teaspoon of seasoning, widespread in China, five spices
• a pinch of salt

Preparation:

1. We mix all the ingredients, and the sauce is ready.

After special processing of the duck above, such a marinade can be lubricated and baked in the oven in the Pekine oven.

Marinade for baking ducks in Pekine:

For the marinade you will need:

• 150 ml of rice wine
• 50 ml of warm water
• 3 tablespoons of rice vinegar, soy sauce and honey
• 3 teaspoons of seasonings "Five spices"
• 1 teaspoon of corn starch
• 5 g of ginger

Preparation:

1. In a small pan, mix vinegar, wine, honey, grated ginger grate, seasoning and cook for about 15 minutes.
2. Stir in warm water starch, add to the rest of the ingredients, bring to a boil, but do not boil, let the sauce thicken and you can lubricate the duck.

How to cook plum sauce for duck in Peking?

In modern Chinese cuisine, sweet and sour plum sauce is very popular. In addition to the duck in Peking, it can be served to other meat dishes, rolls.

In China, it is believed that by using plum sauce along with fatty meat, you will this neutralize the harmful effects of fats on the body.

Chinese plum sauce

For the sauce you will need:

• 1 kg of late plums (the variety of “Hungarian”, “renklod” can be possible)
• 120 ml of rice or apple cider vinegar
• 60 ml of soy sauce
• 100-150 g of sugar
• 50-70 g of fresh ginger
• 2-3 cloves of garlic
• 2-3 stars of the Badian
• 1 stick of cinnamon

Preparation:

1. I my plums, divide the halves, remove the seeds, put it in a stainless steel pan, add the rest of the ingredients (grated ginger and garlic), and put on low fire.
2. We cook, stirring all the time until the juice is released from the drain, then you can interfere less often.
3. Cook for 30-40 minutes, or until the plums are divorced.
4. We take out cinnamon and bats from the mixture, and beat the rest of the contents with a blender until a homogeneous state.
5. We taste and add that, in your opinion, you need (salt, ground pepper, bitter red pepper and other spices), let it boil for 2-3 minutes, pour into sterile jars with twisting covers, and roll it up.
6. The sauce can be stored for 5-6 months.

Calorie content of the Beijing duck

In 100 g of meat ducks in Pekine 405 kcal, of which 71 % fat and 29 % of proteins, there are no carbohydrates.

In addition, the duck is a leader in the content of vitamin A. There are also vitamins important for our body as B12, B6, B1, B3, as well as minerals: selenium, copper, phosphorus, iron and others.

Fat duck is considered a preventive agent for diseases of the heart and blood vessels, brain function, malignant tumors.

Using a duck in our diet, of course, within reasonable limits, we improve the complexion of the face, cleanse the body of carcinogenic substances. But such a duck should be abandoned with obesity and diabetes.

How to properly eat a duck in Peking

Experienced Chinese cooks cut the finished duck in Pekine into 100 or more thin pieces, along with a rosy crust, without damaging it.

In China’s restaurants, a set of snacks is set to the Pekine duck, thanks to which the taste and aroma of the duck are even more revealed. One of these dishes is thin egg pancakes in which pieces of ducks are wrapped, and eat together with a piece of cucumber, jamming with onion green feathers with a special hi-sin sauce.

After eating ducks with pancakes, in a Chinese restaurant you will be served with seaweed soup, prepared on those pieces of ducks along with bones that did not enter the cut from the duck.

So, the duck in Peking at home is to cook at home, although difficult, but still possible. Prepare this dish - make yourself a holiday.

Video: Dark Duck (Dark Duck)