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
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.
CHINESE PANCAKES
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.
http://www.recipesource.com/main-dishes/meat/poultry/duck/pekin
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
步骤（结合了好几个人的）
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。
2。蜂蜜和水2：1的比例混合好。不要让蜂蜜过稠，否则烤出来的鸭子容易焦。把鸭子挂起来（我用俩衣服架子连起来，一头通过鸭脖子下面钩住鸭子，另一头挂到walmart买的活动的挂衣服的架子上了，也有人用酒瓶子塞到鸭子肚子里让鸭子树立起来，我觉得那样不如全挂起来风干效果好），把蜂蜜水刷到鸭子上面，晾干30分钟--1小时之后,直至鸭皮基本干了（中间也可以用风扇对着吹，时间可以短一些旧干了）,再刷1遍蜂蜜水。
3。风干（很关键的一步），可以用风扇吹，也可以放一晚上自然晾干（自然风干这个效果最好），第二早上,会看见鸭皮几乎干掉,.这样鸭皮不用吹气也能烤脆.。
4。那鸭子放到烤盘的架上（最好用带架子的那种专用烤盘，接油方便），通过清理鸭内脏的时候割开的鸭肚子上的那个口往鸭肚里面灌水，然后把口缝起来或者用什么东西堵上。防止水蒸汽影响鸭皮酥的程度。好多人说是把面包蘸水塞到鸭肚子里，一样的效果。
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.
2)250度，烤80分钟。高温为了烤脆皮，低温是为了烤鸭肉。
3)取出鸭子翻面，375度考30分钟，就大功告成了。
注意：
1)要每隔十分钟，观察鸭子烤的情况，随时调整温度和时间。据说不同oven的同样定的温度差很多。
2)如果鸭子有的地方颜色已经变漂亮的黄褐色，就用锡纸贴上去。
3）片鸭肉`的时候要用锋利的刀子，不然很难片的好。
春饼：
把面粉２ＣＵＰ，滚水约１ＣＵＰ和成很软的烫面，醒两个小时．准备一个蒸锅装好水在
火上烧开转成中火，里面放一只碟子．在案上多撒一些干面，把面团分成比饺子略大的小剂子，橄成薄饼，做好一张就放进碟子里盖上盖子蒸，然后做下一张．做好了打开锅盖继续放到那个碟子里，一张摞在一张上，不用抹油，如此直到面完，再蒸几分钟即可．(也可以做好了一起蒸的，蒸大约10分钟，一点也不粘)
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