You will need you to prepare this wonderful dish:
• duck 2 kg
• honey 1 t. l.
• Sugar 2 t. l.
• Cinnamon 2 t. l.
• onions 1 pc.
• ginger 0.5 g
• Salt on the tip
• garlic 1 head
• Gorky pepper
• soy sauce 40 g
• pickled cucumber 1 pcs.
In addition, a special duckling is needed. In its absence, you can buy dishes with a thick bottom.
Cooking.
Thoroughly gut the young bird, wash it under a stream of water. In a large pan, boil water, salmon. Dip the carcass in boiling water for a minute and dry with a napkin. Then rub with spices and honey diluted in water from a 1×1 ratio. Put in the refrigerator for several hours (better at night) for pickling.
Bake in the oven at a temperature of 220 ° C for approximately 30-40 minutes. Time depends on the size of the duck and the thickness of the walls of the dishes. Check the readiness of piercing meat: if a transparent liquid flows from the hole, the carcass is ready. The skin of the Beijing duck should be saturated dark brown, with a reddish tint. If the skin is pale – hold the carcass in the oven a little more.
Give a finished bird to cool and cut into small pieces, separating from the bone. Lay out on plates. Prepare the sauce.
This dish requires a special feed. The pancakes “for tangerines”, soy sauce, chopped pickled cucumber and onion feathers are offered to the duck: all the ingredients are wrapped in small envelopes.
Bon appetit!