Ingredients
7 lb long island duck
5 cup hot water
3 tbsp maltose
1 tbsp vinegar
1 tbsp sherry
1 tbsp sesame oil
1 tbsp sugar
1 tbsp soy sauce
5 tbsp hoisin sauce
12 each chinese pancakes, steamed
1 just before serving
1/4 lb scallions, cut into 24 piece
2 each cucumbers, peeled, halved,
1 and julienned
Directions
1. Clean a fresh duck and pump it full of air through the neck to
separate the skin from the meat. (At home, a bicycle pump may be
used.) Pour boiling water over the duck three times. Carefully
dry duck, slit stomach, and remove innards.
2. Prepare marinade of hot water, maltose, and vinegar. Rub
outside of duck all over with the mixture.
3. Hang the duck by its neck at room tempera- ture, about 65
degrees, for at least 12 hours.
4. The next day, pre-heat oven to 400 degrees F. Place duck in
pan and cook for 10 minutes. Turn heat to 450 degrees F and cook
for additional 30 minutes or until the meat is tender and the
skin is crispy.
5. To carve the duck, place it breast side up and cut downwards
towards the head. Slice thinly. Use only the outer slices-those
which have skin. Slice both breasts. Slice the legs, cutting from
the joint to the end of the leg. Discard remaining meat (without
skin) or use for another dish. (See part 2 for more)
Servings: 4 servings
Peking Duck 1 Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Recipes as a concept can be tracked far back into ancient history, in truth as far as ancient Egypt, and possibly even further than that. However, in the main part, these ancient records were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Much later, in Roman times a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. He also informs us how the Roman chefs made use of a good variety of herbs, including a few that will be familiar to modern chefs like basil, mint and parsley. Continuing our culinary historical journey, there were two interesting cookery books which date from the 14th Century - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is popular today, but rather accounts of the types of meals served to the rich and powerful. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new herbs and spices created an explosion in books on cooking, many of which still exist in private libraries. When we get to the twentieth century, cookery books are increasing in popularity mostly due to higher levels of literacy, more free time and disposable income. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Peking Duck 1 recipe.
