Ingredients
1 4-1/2 to 5 lb duck
1 tsp salt
8 green onions
2 (1/4 in.) sliced gingeroot
3 tbsp honey
2 tbsp cornstarch
1 can oven-ready biscuits
1 small can plum sauce
Directions
A day in advance, clean duck inside & out, dry thoroughly. Season
inside with salt. Tie together stem ends of 2 green onions, place
inside duck cavity with gingeroot. Bring edges of tail opening
together, stitch with a length of fine wire. Attach another wire to
neck as a handle. Mix 1 qt. water with honey in large wok or small
turkey roasting pan, bring to boil. When boiling, stir in cornstarch
dissolved in 1/4 cup cold water. Continue to stir to consistency of a
thin stream. Lower heat. Holding duck by neck wire, dip into honey
mixture 3-4 times to coat on all sides. Remove duck, suspend over
container in cool place. Set an electric fan towards duck to help dry
the skin. Let duck drip-dry overnight.
Next day: preheat oven to 450 F. Place duck breast side up on flat
rack in roasting pan. Roast 30 minute. Reduce heat to 300 F, turn
duck over. Roast 30 more minutes. Turn duck breast side up again,
roast for final 30 minutes.
Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in.
water to boil in bottom of steamer. Place biscuits in container above
water, cover, & steam 5 minutes. Thinly slice stems of remaining 6
onions into 2-in. diagonal strips. Divide sliced onion between 4
butter plates, place 1 tsp. plum sauce on each plate. Prepare duck
for serving by cutting off drumsticks & wings & placing on platter in
position whole duck should be. Carefully slice off all skin pieces of
about 1 and 2 inches, lay them aside. Slice same size pieces of meat
from bone. Place all carved meat on platter, cover with skin pieces
on outside to make presentation look like a whole duck.
Eat by making sandwich of onion, plum sauce, duck, and skin.
Temperature(s): HOT Effort: AVERAGE Time: 24:00 Source: MADAME WU'S
GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY
WHITE
Servings: 4 servings
Peking Duck B1 Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Recipes as an idea can be found way back into distant history, certainly as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the early Romans were skilled in the use of a wide range of herbs, including many that are still in use today such as bay, rue and asafoetida. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed to lay on the most exotic banquets, and consequentially cooks and their recipe collections became highly prized. Even so, it was during the nineteenth century that cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and recording popular recipes of the day. When we get to the 20th century, cookery publications were highly popular mostly due to better eduction, people having more free time and disposable income. |
We hope you enjoy this Peking Duck B1 recipe.
