Beijing Duck  or Peking Roast Recipe

Visiting the orient you’ll find a stark contrast to the American cooking culture, not just in the foods they eat either. They cook, prepare, and season a lot different than the traditional American meal.

Asian cultures are known for eating more seafood, not much beef, and a lot of grain. While these are mostly valid opinions, they employ a wide variety of foods in all of their markets, if you have the chance you should definitely check out the nearest Asian supermarket.

They are widely known for their fabulous duck recipes, most notably the Beijing duck. Also known as Peking roast duck, this is a method of cooking a duck with the head still attached. Using air pumped in to separate the skin from the meat, then scalding the duck with boiling water, and basting it with a thick liquid and let air dry.

Here’s an easy recipe to try for your first time cooking Duck called Beijing Duck Recipe.

You will need to Go to the local Asian supermarket or ethnic market and grab yourself a duck with the head still attached before you can create your delectable Peking Roast.

Clean the duck out wiping the insides dry and finish off with tying a string around the neck to hang it by. Now take the duck and using an air pump of some sort pump air into the duck until the skin is off of the meat. You can also achieve this feat by hanging the duck for a couple hours in a windy area.

For the rest of the recipe you’ll need:

• 8 cups of water,
• 1 slice of ginger,
• 1 green onion cut into halves,
• 3 tablespoons of honey,
• 1 tablespoon of white vinegar,
• 1 tablespoon of sherry, and
• 1 ½ tablespoons cornstarch that have been dissolved in 3 tablespoons of water.

Fill a large wok with the water and bring to a boil. Place the scallions, vinegar, ginger, sherry, and honey in the wok and let it return to a boil.

Pour in cornstarch mixture and stir frequently. Place duck in a strainer above the boiling liquid, scoop the liquid over the duck for 10 minutes. This makes the skin crispier and coats the duck with the liquid. Let the duck hang inside or outside whichever is cool and windy. Let the duck hang for around 6-8 hours.

Preheat oven to 350 degrees, place the duck breast side up in a foil pan with 2 inches of water for 30 minutes. Then turn the duck onto its breast for 30 minutes finishing up with it breast side up for another 10 minutes.

Take the bird out and serve! Everyone at your dinner will enjoy your wonderful Beijing Duck Recipe and want to visit more often.

For more information about other services and products choose from one of the following links: