Duck in Peking: Recipe

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!

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