Peking Duck easy recipe
Peking Duck
Serves 4 to 6 servings
* 1 whole duck - 1.5 to 2 pounds fresh or frozen
Blend in honey syrup
* 1 lemon
* 1,5 lt. water
* 3 tbsp. honey
* 3 tbsp. dark soy sauce
* 3 tbsp. rice wine or dry sherry
Preparation
If the duck is frozen, thaw thoroughly. Then wash and let dry thoroughly.
Cut the lemon into four and put the pieces of lemon with the ingredients for the honey syrup in a deep pot and boil after lower heat and simmer for 20 minutes. Dip the duck in the mixture simmer for one minute and remove with a slotted spoon and put in front of a fan for 3 to 4 hours to dry entelos.Enallaktika in a well ventilated area for a longer period. Put a tray underneath the duck because it can start dripping.
Preheat oven to highest temperature. Place the duck on a rack or a roasting pan breast side up. Put 1 / 4 cup water in the tray to avoid splashing the fat will come out. Bake the duck in the oven for 15 minutes, and then we lower the temperature by half. Continue baking for 1 hour and 15 minutes, or until golden brown. Before cleaning the duck, let cool for at least 10 minutes. Cut the duck into pieces leaving the skin and put it in a dish with a lid to keep it warm.
Served with Chinese pancakes, spring onions, cucumber sauce and Hoy Sin. |
