peking duck

For best results, use a Pekin breed duck. Maltose syrup can be found in most Chinese supermarkets. If you can't find it, honey can be used in its place. To handle maltose, keep your hands and measuring equipment wet at...

Peking Duck with Mandarin Pancakes and Plum Sauce Recipe

For the Duck:

duck,

maltose syrup

soy sauce

salt

baking powder

For the Mandarin Pancakes

(10 ounces) all-purpose flour

(about 5 ounces) boling water

sesame oil

For the Plum Sauce:

sugar

white vinegar

Italian prune plums

ginger

Chinese chili garlic sauce

To Serve:

scallions,

cucumber,

For the Duck: Dry duck carefully with paper towels and place on wire rack set in foil-lined rimmed baking sheet. Using fingers or dull handle of a wooden spoon, carefully separate skin from breast meat by inserting fingers through bottom of breasts and slowly working your way up. Be careful not to tear skin. Combine maltose and soy sauce with 1 tablespoon water in small microwave-safe bowl. Microwave on high until maltose is softened, about 20 seconds. Stir together mixture with spoon until homogeneous. Spoon mixture over duck and rub over entire surface, making sure to coat all exposed skin. Combine salt and baking powder in small bowl. Sprinkle evenly over all surfaces of duck. Refrigerate duck, uncovered, at least 12 and up to 36 hours until surface is completely dry with leathery appearance.

Adjust rack to lowest position and preheat oven to 350°F. Bring 4 quarts water to a rolling boil in a large stockpot. Place duck on wire rack set in sink. Pour half of boiling water over top surface of duck, making sure to cover skin evenly. Flip duck and pour remaining boiling water over second side. Allow duck to dry 5 minutes.

Stand duck vertically by inserting beer can into cavity and place on wire rack set in rimmed baking sheet. You may need to break or remove the duck's tail to get it to stand. Roast, rotating after 30 minutes until skin is a deep mahogany, about 1 hour. Reduce heat to 250 and continue roasting until fat stops dripping from cavity, about 30 minutes longer. Carefully remove duck from beer can and transfer to cutting board. Allow to rest 10 minutes before carving.

For the Pancakes: Combine flour and boiling water in medium bowl and stir with wooden spoon until shaggy dough forms. Turn out on floured countertop and knead until dough is smooth and elastic, about 5 minutes. Cut dough into 24 even pieces about 1 tablespoon each. Cover with damp towel.

On floured surface, roll one piece of dough into three-inch circle. Repeat with second ball. Using pastry brush, coat top of first ball with thin film of sesame oil. Place second ball on top of first. Roll balls together into 8 to 10-inch circle (the thinner the better). Preheat heavy-bottomed 12-inch cast iron or non-stick griddle pan or skillet over medium-high heat until hot. Place pancakes on griddle and cook until lightly browned in spots on first side, about 1 minute. Flip and repeat on second sides, about 30 seconds longer. Transfer to plate lined with clean kitchen towel and carefully peel pancakes apart. Fold towel over cooked pancakes to keep warm and repeat with remaining dough balls.

For the Plum Sauce: combine sugar with 1 tablespoon water in heavy-bottomed 2-quart saucepot. Melt over high heat and continue to cook, gently swirling pan, until sugar is deep golden brown, about 3 minutes. Immediately add all of vinegar in one go (sugar will bubble rapidly) and cook until sugar redissolves, about 1 minute.add plums, soy sauce, ginger, and chili garlic sauce, reduce heat to medium low, and cook, mashing plums with back of wooden spoon until plums are completely broken down, about 10 minutes. Blend sauce with immersion blender or in standing blender until smooth. Transfer to small bowl to serve.

To Serve: Carve duck, making sure to remove all skin, including skin on the back and legs. Spread one pancake with sauce, top with cucumber and scallion, and add duck meat and skin sparingly, arranging all ingredients in a vertical line through center of pancake. Fold up bottom quarter of pancake to center, then roll pancake, enclosing ingredients. Eat immediately.

This easy Peking Duck recipe features crispy duck breast &amp; homemade Mandarin pancakes. Impress guests with a Peking Duck dinner that&#x27;s easier than it looks!

Easy Peking Duck With Mandarin Pancakes

duck breasts

Shaoxing wine

five spice powder

flour ((200 grams))

boiling water ((160 ml))

cucumber

cantaloupe ((julienned, optional))

scallions ((julienned))

garlic ((finely minced and mixed with 1 teaspoon oil to make a paste, optional))

hoisin sauce

Easy Peking Duck with Mandarin Pancakes

Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin side up on a plate uncovered, and let sit in the refrigerator overnight to marinate and to let the skin dry out. (If you don&#x27;t want to wait overnight, reduce the marinating time to 30 minutes).

Marinate the duck:

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.

Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both of the dough discs are rolled into the same size.

Heat a wok or frying pan over medium low heat, and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer for up to 3 weeks if you decide to make a larger batch.

Prepare mandarin pancakes:

Next, preheat the oven broiler on low heat. Heat an oven-proof pan over medium-high heat, and add 1 tablespoon of oil to coat the pan. Sear the duck breasts, skin side down. Move them frequently so the skin crisps up and fries in the duck fat that renders out. After 8 minutes, or when the duck skin is golden brown and a little bit crispy, carefully drain off the duck fat and discard (or save for later application to other recipes). In the pan, flip the duck breasts (so they are skin side up), and transfer them to the broiler for about 3 minutes. Be careful not to burn the skin, which at this point should be a bit crispy.

Remove the duck from the broiler and let rest for 10 to 15 minutes. The duck will be cooked about medium well and will be very juicy. Transfer to a cutting board and, using a sharp knife, cut into thin slices.

Serve the duck with your warmed pancakes, fixings, and sauce.

Cook the duck and assemble:

Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber

Homemade Chinese-Style Crispy Duck In A Pancake Recipe by Tasty

duck legs

water

brown sugar

rice vinegar

spring onion, chopped

½ cup ginger, finely diced

five spice

chinese pancakes

spring onions, shredded

cucumber, thinly sliced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Lightly score into the skin of the duck legs.

In boiling hot water, add vinegar and sugar. Stir.

Submerge the duck legs in the glaze mix for 20 seconds.

Give the duck legs a good rub in the marinade.

On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.

Roast the duck legs for 30 minutes on 160°C (320°F).

Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.

Rest the duck legs for 10 minutes, then shred them with two forks.

Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.

https://vid.tasty.co/output/30378/mp4_640x640/1493403527

Pulled Duck with Sririacha plum sauce - The easiest way to make, slow-cooked, fall apart duck with crispy skin.

Pulled Duck with Plum Sriracha Sauce

duck (approx. 2.4kg in weight. Innards removed.)

tsp salt

tsp black pepper

vegetable oil

onion

tsp minced ginger

garlic (minced)

plums

tbsp dark soy sauce

tbsp honey

Chinese rice vinegar

tbsp sriracha

Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.

Pat the duck down with some kitchen paper to ensure the skin is dry.

Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.

Place the duck - breast side up - on the rack in the roasting tin.

Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).

Whilst the duck is in the oven, make the plum sriracha sauce.

Heat the oil in a medium sized sauce pan.

Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.

Add in the ginger and garlic and cook for a further minute.

Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.

After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.

After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.

Turn the duck so that it&#x27;s breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).

Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.

Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.

Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.

This Crispy Duck with homemade spicy plum sauce is so easy to cook, and so tasty, you'll wonder why you don't cook duck more often!

Full printable recipe here: https://www.kitchensanctuary.com/easy-homemade-crispy-duck/ 

Ingredients:
Crispy Duck:
1 duck approx. 2.4kg in weight. Innards removed.
1/2 tsp salt
1/2 tsp freshly ground black pepper

Spicy plum Sauce:
1 tbsp vegetable oil
1 red onion peeled and chopped
1 thumb-sized piece of ginger peeled and chopped finely
4 cloves garlic peeled and chopped/crushed
600 g ripe plums de-stoned and cut into small (1 cm pieces) - no need to take the skin off
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp Sriracha

#recipe #fakeaway #betterthantakeout

Easy Homemade Crispy Duck & Pancakes | Perfect for Chinese New Year!

Crispy, crunchy, sweet and juicy – this stunning salad has flavour and flair.

Peking duck salad

milliliters (1 cup) peanut oil

gow gee wrappers

(2/3 cup) Hoi Sin Sauce

tbsp rice wine vinegar

tbsp peanut oil, extra

tbsp sesame seeds, toasted

pkt Luv-a-Duck Peking Duck Breast (see note), warmed following packet directions

watercress,

(4 cups) bean sprouts

Lebanese cucumbers, halved lengthways, thinly sliced

spring onions (shallots), diagonally thinly sliced

(1/3 cup) roasted unsalted peanuts, coarsely chopped

Learn how to make homemade soft and fluffy Chinese lotus leaf buns that are perfect for filling with tender char siu or peking duck.

Steamed Bao Buns (Fluffy Chinese Bao)

all-purpose flour

g wheat starch (or cornstarch)

g baking powder

g yeast

g white granulated sugar

150 g whole milk

g vegetable oil (plus more for brushing)

Combine the all purpose flour, wheat starch, baking powder, yeast, and sugar into the mixing bowl with the dough hook attachment. Set to the lowest / stirring speed until all the mixture is evenly distributed.

Turn the mixer speed up slightly to level 2.

In a small mixing bowl, combine the milk and oil. Slowly add the liquid into the mixer.

Turn up the speed to level 5. When the dough turns into a ball and releases from the sides of the mixing bowl, continue to knead on medium (about level 5) for 5 more minutes. If necessary, scrape down the sides of the bowl. It’s done when the ball of dough should look smooth with no lumps and completely detach from the sides of the bowl. See photo for final texture.

Remove the dough from the mixer, and use your hands to form it into a ball. On a clean surface, hover your hands over the ball while making a heart with your thumbs and fingers, and make circular movements with the ball to get a tight, smooth surface.

Place the ball into a bowl, cover it with a lid, and let it rest for about 5 minutes to give the dough a break from kneading--you don’t want to overwork your dough.

Poke the ball of dough, if it leaves a mark from your finger and doesn’t spring back, you can begin to roll it into balls.

Transfer the ball onto a clean surface, remove the excess gas from the dough by kneading it a few times with the heel of your hand.

Dough

Weigh your entire dough ball to get its final weight. If you followed this recipe without scaling it up or down, it should be approximately 515 grams.

Portion out smaller dough balls with a knife, weighing each one to be 32 grams. This will give us 16 bao total if you didn&#039;t scale the recipe. Repeat until all the smaller dough balls are portioned out. Keep the unused balls of dough under a towel to prevent them from drying out.

Take one piece and roll it around until it turns into a ball.

Use a rolling pin to make it into a 2 ½ x 4 inch oval.

Lightly brush on the vegetable oil on top and fold it in half. This is your completed bao.

Place it on top of a parchment paper lined steamer. Make sure each bao is separated by at least 1 ½ inches since these expand when cooked.

Repeat until you have all the bao made. Note: If you cannot fit all of the proofed bao into your steamer at once, place the remaining bao in the fridge to prevent them from proofing more. Chilling them should slow down the proofing process. Remove them from the fridge about 5 minutes before the proofing and steaming process to get them to room temperature.

Proof the bao. Add hot, but not boiling water to a sauce pot and place the steamer on top. Add the bao to the steamer. Cover with a lid and let rest for 30 minutes.

Forming &amp; proofing

After proofing, uncover and check the dough, they should be at least 1 ½ times bigger. Cover again with the lid and turn on the stove to high heat. When the water begins to boil, lower to low and continue to steam for 20 minutes. Make sure the heat is high enough to generate steam the whole time, and add additional water if it runs too low.

After 20 minutes of steaming, remove the pot from the stove and let the steamer rest for 4 minutes before opening the lid. This will prevent the bao from deflating from temperature shock.

Uncover the lid and serve the bao with your preferred fillings immediately.

Steaming

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