How To make A Simplified Peking Duck
1 Large Whole Duck -- giblets removed
1 Teaspoon Freshly Ground White Pepper
1 1/2 Tablespoons Ground Cinnamon
1 1/2 Tb Ground Ginger
3/4 Cup Brown Sugar
3/4 Cup Red Wine Vinegar
1 Teaspoon Sesame Oil
2 Teaspoons Peanut Oil
1/2 tsp Ground Star Anise
Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mixture to cool to room temperature. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
CHINESE PANCAKES
2 cups all-purpose flour 1 cup boiling water 2 tablespoons minced green onion 2 tablespoons sesame oil
In a bowl combine the flour and water stirring constantly until all the water is absorbed. Add more water if mixture seems dry, dough should just hold together in large lumps.
Add green onions and gather and kneed dough on a lightly floured board (or in a mixer) until smooth, about 5 minutes. Wrap in plastic and allow to rest at room temperature for 30 minutes.
Unwrap, knead again for 5 minutes. Form into a log about 18 inches long and 1-inch in diameter. Cut roll into 20 pieces and roll each piece into a ball. Dip one side of ball in the sesame oil and place oiled side on top of another ball. Roll out the two into a circle about 6 inches in diameter. (Rolling the two together, helps keep them moist inside.)
Heat an ungreased saute pan over low heat. Put double pancakes into pan and cook until dry on one side. Flip and dry out other side. Remove pancakes, peel them apart and set aside. Cover with plastic.
At serving time, steam briefly or wrap in plastic and cook in microwave at full power for 30-40 seconds.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
How To make A Simplified Peking Duck's Videos
Easy Peking Duck Recipe | Chinese Roast Duck
This video contains an Easy Peking Duck Recipe 簡易北京烤鴨做法.
This Homemade Peking Duck recipe is actually very easy to make. I love Peking duck so much mainly because of the crispy skin.
Crispy skin wrapped in homemade pancakes with delicious sweet sauce, who can resist? This is by far one of the most famous and fancy Chinese dishes. You may not have ever thought that you could make this at home, but in fact, you can!
Happy Cooking! :)
Written Recipe:
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#pekingduck #chineserecipes #homemadecooking #homemadefood #delicious
00:00 Introduction
00:10 Pump the duck
00:31 Mixing the glaze
01:33 Tighten the duck skin
02:11 Mixing the marinade
03:06 Marinate the duck
03:29 Apply the glaze
05:40 Roast the duck
07:42 Serve
Ingredients:
1 duck - 2.74KG
1 L Boiling soup water,
To serve
Some Carrot Thinly sliced
Some Leek Thinly sliced
Some Cucumber Thinly sliced
For Glazing
6 tbsp white vinegar
3 tbsp Maltose
1 tbsp soy sauce
1 tbsp dark soy sauce
For the Marinade
1 tbsp Chinese 5 spice powder
1 tsp White pepper
1 tbsp Sugar
1 tsp Salt
2 tbsp Hoi Sin Sauce
Serving Sauce
3 tbsp Hoisin Sauce
1 tsp Sugar
1/4 tsp Sesame oil
1/4 tsp Warm Water
For the Pancake
100 g All-purpose Flour
50 ml Water
1 tbsp Vegetable Oil
Easy Peking Duck Recipe | Chinese Roast Duck Recipe | 北京烤鸭
The new year is around the corner. Let’s learn how to make peking duck. I will show you how to make peking duck with a crispy skin.
Peking Duck, also known as Chinese Roast Duck, has been a traditional dish served during Chinese New Year celebrations. It is believed to bring good luck and prosperity to those who eat it, making it an important part of the holiday festivities.
What makes Peking Duck a lucky food for New Year's is not just its delicious taste, but also its symbolism. The duck represents fidelity and loyalty, and the color of the crispy skin is said to signify gold and wealth. This is why it is considered to bring good luck and prosperity to those who eat it during Chinese New Year celebrations.
Make peking duck to serve on the side or use it to serve with thin pancakes, scallions, and a sweet and savory sauce, creating a perfect balance of flavors and textures.
Let's get started! (づ。◕‿‿◕。)づ
????Written Recipe????
????PY's Kitchen Merch????
???? Ingredients used in this video:????
Hoisin Sauce
Chu Hou Paste
Oyster Sauce
Shaoxing Wine
Maltose
???? Products used for Cooking & Baking ????
Baking Pan
???? Editing & Recording ????
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Toshiba External Hard Drive - Storage
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** DISCLAIMER: Using PY’s Kitchen’s Amazon Affiliate links do not cost extra but do help support the channel by providing a small commission on qualifying purchases that allows me to keep producing more content! (◠‿◠✿) PY’s Kitchen does not provide the products and does not guarantee the quality of the products. These links are provided to assist in obtaining similar items used by PY’s Kitchen during the filming process. Buyers purchase at their own discretion. Thank you for your support! (づ。◕‿‿◕。)づ
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Easy Homemade Crispy Duck & Pancakes | Perfect for Chinese New Year!
This Crispy Duck with homemade spicy plum sauce is so easy to cook, and so tasty, you'll wonder why you don't cook duck more often!
Full printable recipe here:
Ingredients:
Crispy Duck:
1 duck approx. 2.4kg in weight. Innards removed.
1/2 tsp salt
1/2 tsp freshly ground black pepper
Spicy plum Sauce:
1 tbsp vegetable oil
1 red onion peeled and chopped
1 thumb-sized piece of ginger peeled and chopped finely
4 cloves garlic peeled and chopped/crushed
600 g ripe plums de-stoned and cut into small (1 cm pieces) - no need to take the skin off
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp Sriracha
#recipe #fakeaway #betterthantakeout
The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home
A step-by-step guide to making the ultimate Peking Duck—complete with crispy, flavorful skin and tender breast meat—at home.
We realize this is a longer video, so we wanted to give you a quicker way to navigate between steps. Have fun, and get cooking!
Selecting a duck:
Preparing the duck:
Skin Separation:
Poaching:
Making the glaze:
Drying:
Smoking:
Roasting:
Frying:
Carving:
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Easy Peking Duck Lettuce Cups - Crispy Duck Lettuce Wraps Recipe
Learn how to make Peking Duck Lettuce Cups! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crispy Duck Lettuce Wraps recipe!
????Follow my steps and you can Roast Peking Duck at home in one go! ✌️
#food #festival #china #chinafood #Roast Duck#Beijing Duck#Peking Duck
Content Timeline
0.Opening introduction 00:00
1.Scald the duck 00:41
2.Brushing the duck with Crisco 02:54
3.Filling the belly and sewing it together 07:26
4.Roast the duck in the oven 09:23
5.Slicing the duck 10:13
Hello , I am Ann
Welcome to my channel
The soul of Peking duck is this red and crispy skin
Look at this beautiful duck
Crispy skin and tender meat
It's moist and oily
I'm going to share with you how to roast it successfully in one go
Step 1: Scald the duck skin
I chose a 2600g frozen duck from the supermarket
Thaw the duck and wash it
Boil a pot (1.5l) of boiling water, note that it must be freshly boiled water
Let's scald the duck
Put the duck in the sink and pour boiling water on the skin of the duck on both sides
The purpose of scalding the skin is to make the pores on the skin of the duck open with heat
The skin of the duck also turns from white to slightly yellow after being scalded
The skin surface is smooth and easier to apply crispy water
If you don't scald the skin, the skin will easily wrinkle when roasting and affect the beauty
Find an object that can support the duck
I used a roasting chicken rack here
You can also find a wine bottle for support
Let the duck stand to dry
Let's get rid of the feathers
The skin from the supermarket still has a lot of hair left on it.
Let's use the eyebrow clips to give the skin a beauty treatment ????.
When trimming the duck feathers, be gentle and do not break the skin
Find a large wine bottle to fully support the duck on its feet
Let's move on to the second step, brushing the duck with Crisco
Ingredients for Crisco.
Water:honey:white vinegar:rice wine = 4:2:1:1
Add about 40 degrees warm water, two small cups
The small cup I use here is 50ml
Add a small cup of honey
Add half a cup of white vinegar, I use apple cider vinegar
Add half a cup of rice wine, you can use vodka instead of rice wine
Mix well
Brush the first coat of glass crispy water
Brush every inch of the duck evenly
To speed up the drying process, we use a hair dryer to dry the crispy water on the brush
Then repeat this step three times
Brush the second time with the glass skin water
Brush a third time with the Glass Crisper
Leave it overnight to dry completely
This is the duck after 12 hours of drying
You can see that the skin is slightly yellow and the grid is clear
Let's do the third step: filling the belly and sewing it together
Materials needed
2 apples
1 head of garlic
Cut the apple and garlic into pieces and stuff them into the duck's belly
Sew the opening of the abdomen with a needle and cotton thread
Cut off the tips of the duck's wings, leaving the roots (for aesthetic purposes)
Wrap the wings and legs separately in tinfoil to avoid baking (for aesthetic purposes)
Now it is finally ready to be put into the oven
Step 4: Roast the duck in the oven
Heat up and down + wind heat 150 degrees baking 40 minutes (cooked)
Then bake at 180 degrees for 30 minutes (baked skin)
Finally 220 degrees for 15 minutes (coloring)
I did not turn the duck for the sake of beauty
The effect of roasting is also very good
Step 5: Slicing the duck
Slice the skin from the breast of the duck and slice off the skin.
This piece of skin is the soul of the whole duck
Remove the loin of the duck
Slice off the meat on both sides of the breast
Prepare the classic Peking duck dip
Sweet Noodle Sauce
Sugar
Shredded green onion
Shredded cucumber
Spring cake
Let me try it
Duck skin dipped in sugar
You must try this kind of satisfaction of duck oil and sugar bursting in your tongue and mouth at the same time
Spring cake with duck meat dipped in sweet noodle sauce and rolled with shredded cucumber and green onion
Bite into it and think it was worth the two days of work for this duck!!! ????????????????????
Who made me such an obsessive foodie at heart?
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See you next time ????????