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 an idea can be tracked far back into antiquity, in truth as far into history as ancient Egypt, and maybe even further. Having said that, these, old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Continuing our culinary historical journey, we find two interesting recipe books which appeared in the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is served today, but instead accounts of the types of food served to the rich people of those days. Over the succeeding few centuries, the powerful and wealthy houses tried to serve up the most exotic meals, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cook books are increasing in popularity mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Peking Duck 1 recipe.
