Tuesday, March 12, 2013

北京烤鸭DIY//A Simplified Peking Duck

Exported from  MasterCook II  *

                          A Simplified Peking Duck

Recipe By     : COOKING RIGHT SHOW #CR9747
Serving Size  : 6    Preparation Time :5:30
Categories    : New Text Import                  Cooking Right Show

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1      Large         Whole Duck -- giblets removed
    1      Teaspoon      Freshly Ground White Pepper
    1 1/2  Tablespoons   Ground Cinnamon
    1 1/2  Tb            Ground Ginger
      3/4  Cup           Brown Sugar
      3/4  Cup           Red Wine Vinegar
    1      Teaspoon      Sesame Oil
    2      Teaspoons     Peanut Oil
      1/2  tsp           Ground Star Anise

Bring a pot of water, large enough to hold the duck, to a boil. Remove from
heat and plunge duck in the water for 5 minutes. Remove and pat dry.

Combine the rest of the ingredients in a small saucepan and bring just to
the boil. Off heat, allow mixture to cool to room temperature. Liberally
coat the duck with the mixture and let it sit at room temperature for 3
hours so that the coating dries out.

To cook: Place duck on a rack, breast side up in a preheated 350 degree oven
for 2- 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally
and regulate temperature so that the coating does not burn.

To serve: Let duck cool to room temperature. Carefully carve pieces from the
bone being sure to include the crisp skin. Roll up in Chinese Pancakes
(recipe follows) with a dab of hoisin sauce and slivered green onions.


2 cups all-purpose flour
1 cup boiling water
2 tablespoons minced green onion
2 tablespoons sesame oil

In a bowl combine the flour and water stirring constantly until all the
water is absorbed. Add more water if mixture seems dry, dough should just
hold together in large lumps.

Add green onions and gather and kneed dough on a lightly floured board (or
in a mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest
at room temperature for 30 minutes.

Unwrap, knead again for 5 minutes. Form into a log about 18 inches long and
1-inch in diameter. Cut roll into 20 pieces and roll each piece into a ball.
Dip one side of ball in the sesame oil and place oiled side on top of
another ball. Roll out the two into a circle about 6 inches in diameter.
(Rolling the two together, helps keep them moist inside.)

Heat an ungreased saute pan over low heat.  Put double pancakes into pan and
cook until dry on one side. Flip and dry out other side. Remove pancakes,
peel them apart and set aside. Cover with plastic.

At serving time, steam briefly or wrap in plastic and cook in microwave at
full power for 30-40 seconds.


面饼左边是我用盘子比着切出来的圆形,右边的是我妈直接杆出来的,姜还是老的辣阿!烤鸭皮经过开水烫+刷蜂蜜水 处理完了以后凉了一夜加上一个上午,皮都干掉了,烤出来酥皮效果特别好,很成功


1。烧一锅开水,抬起锅直接往鸭皮上淋,不要用勺子淋,如果用勺子盛出来淋鸭子的话,在冬天水就凉了。看见鸭皮收缩,即换位置接着淋. 水一定要烫,但千万不要把鸭皮烫烂.不停换位置淋鸭子,直到整只鸭的鸭皮收缩为止.,淋完以后整只鸭子的皮都发亮紧绷,不再是那种松松软软的了。




5。1)400度,烤40分钟. 我用的烤盘自代架子,把鸭子平放到烤盘上.注意把鸭肚,肉多油多的一面向上放,鸭脊背挨着架子放.整个过程会出很多油.




甜面酱,可以直接用买来的就好,也可以稍微加工一下---甜面酱3tbsp,sugar 3 tbsp, 香油1tbsp, 水1/4 cup,煮成稠汁