Side Pannel
Peking Duck Pt 1
Ingredients List
- 5 lb Duck
- 1/4 c Honey
- 2 To 4 Tablespoons Water
- 6 To 12 Scallions
- 12 Whole Mandarin Pancakes
- Mandarin Pancakes
- 2 c All-purpose flour
- 3/4 c Boiling Water
- 2 tb Sesame Oil
- 1/2 ts Peanut Oil
- Sauce For Peking Duck 1
- 1/4 c Brown Bean Sauce; Mashed
- 1 ts Dark Soy Sauce
- 1 tb Light Brown Sugar
- 1 ts Sesame Oil
- Combine All Ingredients
- Sauce For Peking Duck 2
- 1/4 c Hoisin Sauce
- 1 tb Dark Soy Sauce
- 1 ts Sesame Oil
- Combine All Together.
Directions
Preparation: 1. Remove excess fat from the cavity of the duck. rinse the
duck well inside and out under cold running water. 2. Skewer or sew the
duck closed leaving only one small hole. 3. Insert the tube of a bicycle
pump into the cavity of the duck and pump until the duck is visibly
enlarged. 4. Remove the pump tube from the duck and place the duck in a
sink. 5. Pour boiling water over the skin of the duck, top and bottom. Pat
the skin dry with paper towels. 6. Combine the honey with 2 to 4
tablespoons water to make a syrup. 7. Pour or brush this mixture over the
skin of the duck. 8. Hang the duck up by its tail to dry for at least six
hours but preferably overnight in a cool, dry, breezy place. (An unheated
room with a fan directed on the duck would serve well.) 9. At the end of
this time, the skin should be dry to the touch. 10. Cut the white parts of
the scallions into 2" pieces. 11. Shred one or both ends with a sharp knife
and place in ice water. In about one hour, the shredded part of the
scallions will have opened up to make a bushy tip.
Cooking: 1. Preheat the oven to 450 degrees. 2. Place the duck breast side
up on a rack in roasting pan. Put the duck in the oven, reduce the heat to
350 degrees, and cook for 1 1/4 hours or until done. 3. The duck should be
turned over every 15 minutes. (with towel to protect hands) That will
insure even browning. 4. The goal is a rich, even chestnut brown skin. If
some of the skin appears to be browning too rapidly, cover that section
with aluminum foil. 5. After an hour or so, the skin of the duck should be
dry and hard to the touch. If it is not, briefly turn the temperature back
up to 450 degrees for a finishing blast of dry heat. 6. Remove the duck
from the oven. If you wish to be completely authentic, simply remove the
skin from the duck, serving the skin and saving the meat for another meal.
Or, if you prefer, carve the skin and the meat together into 1 1/2 square
pieces. 7. The duck carcass is traditionally used to make a soup. 8. To eat
the duck, take a pancake and place a piece of the skin in its center. Take
one of the scallion brushes and brush on one of the sauces. Wrap the
pancake around the duck skin and the scallion and eat the package with your
fingers.
Mandarin Pancakes 1. Place the flour in a bowl. Make a well in the flour
and gradually add the boiling water, stirring briskly with a chopstick or a
fork. 2. Turn the dough out onto a lightly floured board and knead 5 to 10
minutes or until it is smooth and fairly elastic. 3. Roll the dough into a
ball. Cover it with a damp tea towel and let the dough rest for at least 30
minutes. 4. Roll the dough into a long uniform cylinder. 5. Carefully cut
the roll into 16 to 24 uniform pieces depending on whether you want
approximately 5 inch or 7 inch pancakes. 6. Roll each of these sections
into a ball and then flatten with the heel of your hand. 7. Brush the tops
of these flattened balls lightly with sesame oil. 8. Place one oiled
pancake on top of the second with oiled sides together.
9. Repeat this process with the remaining pancakes making certain that each
pair is carefully matched in size. 10. Using a thin rolling pin or an old
broom handle, roll each pair of now bonded pancakes out as thinly and as
evenly as possible. 11. To insure that each pancake is rolled to the same
thinness and remains the same size as its partner, turn the bonded pancake
over and roll the other side from time to time. 12. Keep the finished
pancakes covered with a damp cloth.
Cooking: 1. Heat a skillet over medium heat.
continued in part 2
duck well inside and out under cold running water. 2. Skewer or sew the
duck closed leaving only one small hole. 3. Insert the tube of a bicycle
pump into the cavity of the duck and pump until the duck is visibly
enlarged. 4. Remove the pump tube from the duck and place the duck in a
sink. 5. Pour boiling water over the skin of the duck, top and bottom. Pat
the skin dry with paper towels. 6. Combine the honey with 2 to 4
tablespoons water to make a syrup. 7. Pour or brush this mixture over the
skin of the duck. 8. Hang the duck up by its tail to dry for at least six
hours but preferably overnight in a cool, dry, breezy place. (An unheated
room with a fan directed on the duck would serve well.) 9. At the end of
this time, the skin should be dry to the touch. 10. Cut the white parts of
the scallions into 2" pieces. 11. Shred one or both ends with a sharp knife
and place in ice water. In about one hour, the shredded part of the
scallions will have opened up to make a bushy tip.
Cooking: 1. Preheat the oven to 450 degrees. 2. Place the duck breast side
up on a rack in roasting pan. Put the duck in the oven, reduce the heat to
350 degrees, and cook for 1 1/4 hours or until done. 3. The duck should be
turned over every 15 minutes. (with towel to protect hands) That will
insure even browning. 4. The goal is a rich, even chestnut brown skin. If
some of the skin appears to be browning too rapidly, cover that section
with aluminum foil. 5. After an hour or so, the skin of the duck should be
dry and hard to the touch. If it is not, briefly turn the temperature back
up to 450 degrees for a finishing blast of dry heat. 6. Remove the duck
from the oven. If you wish to be completely authentic, simply remove the
skin from the duck, serving the skin and saving the meat for another meal.
Or, if you prefer, carve the skin and the meat together into 1 1/2 square
pieces. 7. The duck carcass is traditionally used to make a soup. 8. To eat
the duck, take a pancake and place a piece of the skin in its center. Take
one of the scallion brushes and brush on one of the sauces. Wrap the
pancake around the duck skin and the scallion and eat the package with your
fingers.
Mandarin Pancakes 1. Place the flour in a bowl. Make a well in the flour
and gradually add the boiling water, stirring briskly with a chopstick or a
fork. 2. Turn the dough out onto a lightly floured board and knead 5 to 10
minutes or until it is smooth and fairly elastic. 3. Roll the dough into a
ball. Cover it with a damp tea towel and let the dough rest for at least 30
minutes. 4. Roll the dough into a long uniform cylinder. 5. Carefully cut
the roll into 16 to 24 uniform pieces depending on whether you want
approximately 5 inch or 7 inch pancakes. 6. Roll each of these sections
into a ball and then flatten with the heel of your hand. 7. Brush the tops
of these flattened balls lightly with sesame oil. 8. Place one oiled
pancake on top of the second with oiled sides together.
9. Repeat this process with the remaining pancakes making certain that each
pair is carefully matched in size. 10. Using a thin rolling pin or an old
broom handle, roll each pair of now bonded pancakes out as thinly and as
evenly as possible. 11. To insure that each pancake is rolled to the same
thinness and remains the same size as its partner, turn the bonded pancake
over and roll the other side from time to time. 12. Keep the finished
pancakes covered with a damp cloth.
Cooking: 1. Heat a skillet over medium heat.
continued in part 2
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