We do not live in this Asian country, which is filled with the traditions of our ancestors, and we do not possess such "equipment", so we will prepare the bird taking into account the peculiarities and realities of the post-Soviet space and it will not be worse for us.
A classic recipe for cooking ducks in Beijing at home
Ingredients:
- bird - weight up to 2.5 kg
- honey - 3 tbsp. spoons
- salt - to taste
Marinade:
- sesame oil (replaced by sunflower oil) - 1 tbsp. a spoon
- honey - 1 tbsp. spoons
- soy sauce classic - 2 tbsp. spoons
Sauce "Hoysin" (sold already in ready form, but if you do not find it - you can do it yourself):
- sesame or vegetable oil - 1 tbsp. a spoon
- soy sauce - 3 tbsp. spoons
- wine or apple cider vinegar - 1 teaspoon
- garlic powder - 1 tsp.
- chilli powder - 1 tsp.
- salt - to your taste
- Chinese seasoning "5 spices" - to taste
Preparation:
- We wipe the salt prepared by the bird and leave for 12 hours, so that the salt soaks the skin and meat;
- After this time, we make a bath: we collect a large pot of boiling water and completely dip the carcass several times. If it does not fit completely, pour from the dishes on top. After water procedures - with paper towels dry the duck;
- Find in the medicine cabinet a syringe with a wide needle and in different places make injections of air under the skin, separating it from meat;
- Well cover the carcass with honey and let it "rest" 1-2 hours at room temperature, taking up the marinade;
- To get the marinating sauce, mix the following ingredients in the right quantities: vegetable oil, soy sauce, honey and shake the mixture;
- As has passed 1-2 hours from the moment of honey procedures over a carcass of a duck, the turn of a marinade comes. This is a long procedure, but easy. It is necessary to smear the meat with the soya honey sauce every 30-40 minutes. In total there will be 8 repetitions, this is about 4 hours, so take care of enough marinade;
- Finally, as soon as the carcass is ready for the oven, we make the following construction: in a deep baking tray we pour water on 1 finger (centimeter 2), we put the grate on top, smeared it with oil with a brush and lay the bird on it;
- Before sending our delicacy to the oven - heat it up to 250 degrees. Now put the inside of the structure and bake for 40-45 minutes. After this time, reduce the heat to 160 Celsius, waiting for another hour. As time passes, the bird must be turned over and at 30 ° C fry for 30 minutes.
If you want to get a real duck in Beijing, do not look at "simple" recipes. This is a long, sometimes dreary, but interesting and not so complicated process.
Duck recipe in Beijing in multivark
If you got acquainted with the recipe above and decided that such "delicacies" in the preparation of a duck in Beijing you do not need, I would like to simplify everything, and at the same time to eat a bird - there is an alternative. Open the multivark and read.
Ingredients:
- duck
- half carcass, the whole is unlikely to fit in the form of a multi-
- honey - 3 tbsp. spoons
- salt to the taste
Marinade is completely replaced with Khoisin sauce. If you can not buy it, then see the recipe for its preparation above.
Preparation:
- Rinse and divide the carcass. Scrub the pieces with salt, send to the refrigerator for 3 hours;
- We get out of the refrigerator and cover with honey, leaving for 1 hour at room temperature;
- Now you need to smear the sauce khoysin slices. Leave the bird on the table for another 1-2 hours;
- Put the pieces of meat in the form for the multivark, fill with water about 2/3 of the pieces, add 2-3 tablespoons of soy sauce and vegetable oil, and turn on the "Quenching" mode for 2 hours. If the meat is badly muted, while remaining still harsh - then increase to 3.
Of course, it will not become a full-fledged replacement of the traditional duck recipe in Peking, but to savor as close to it as possible, the cooking time of which is several times less - easily. Bon Appetit!