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
It is quite possible to follow the history of recipes way back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these early cook books were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also informs us how the early Romans made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices like basil and rosemary. These new herbs and spices prompted a surge in manuscripts on cooking, some of which are now in academic collections. Over the succeeding few centuries, the upper-class families of Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 1800s that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording the recipes of their peers. When we get to the 20th century, cooking books are highly popular as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Peking Duck B1 recipe.
