How delicious to cook a duck in Beijing at home? The best duck recipe in Beijing in a multivariate, oven, on the grill with photos

From this article you will learn how and in what ways you can cook at home a famous duck in Beijing.

A Peking duck is a real culinary masterpiece of China. It is prepared for a long time and is not easy. To prepare a duck in Beijing, you need to have a special vertical oven in the kitchen with a special pump that pumps air into the oven. In Russia, there have never been such ovens, and you want to eat a duck in Beijing. Let's try to cook it at home, changing the way of cooking a little.

Traditional classic duck recipe in Beijing

Classic duck recipe in Beijing

Peking duck is an ancient Chinese recipe. Such a duck was cooked for the first time by the cook of the emperor of China for him, in 1330.

Long since the duck is cooked in Beijing in two ways: over an open fire and in a special oven.

Peking duck, classic recipe

To prepare duck in Beijing we need:

• 1 duck, weighing 2 kg or more
• 4 tablespoons of honey( only need liquid)
• 5 tablespoons soy sauce
• 1 tablespoon grated ginger, wine "Sherry", sesame oil, and ground black pepper

Preparation:

Peking duck prepares for a long time - more than 1 day.

1. Rinse fresh duck in cool water. If you bought a frozen duck, then we defrost it naturally - after pulling it out of the freezer, waiting for the ice to melt, you do not need to use a microwave oven.
2. Remove small feathers if left, cut off some of the wings and fat, hang over the sink, and pour the carcass with boiling water, let the duck dry.
3. Remove the duck from the hook, spray the fortified wine from above and inside and let the wine soak for 10-15 minutes.
4. Rub the duck on top and from inside with rock salt, put it on a jar or bottle, from below substitute a tray to drain the liquid, and leave it in a cool place for 12 hours.
5. Lubricating the duck 2 tbsp.spoons of honey( liquid) and take it out to a cool place, just as vertically, again for 12 hours.
6. We take a wide and deep form, pour water into it, put a grate in the shape, and put a duck on it, cover it with foil, and put it on the oven heated to 190 ° C for 70 minutes.
7. Take the duck out of the oven, unfold the foil, and spread the duck sauce, prepared from 3 tbsp.spoonfuls of soy sauce, ground pepper, chopped ginger and sesame oil, put on a grate, and grate into a shape without water, and again put in a hot oven with a temperature of 250-260 ° C, for 25 minutes, to purchase a duck ruddy crust.
8. Take the duck from the oven, again cover it with honey mixed with soy sauce( 2 tablespoons of honey and sauce), and put the duck on the grill in the oven for another 10 minutes.
9. We leave the duck in the already switched off oven for 10 minutes, and you can eat.

So skillfully, in thin pieces, the Chinese chefs

cut the duck in Beijing. The duck recipe in Beijing in the multivariate

The whole duck in the multivark is not fit, we will cook it with half the carcass.

Peking duck in the multidisk

We will need:

• 1 half of the duck
• for 3 tablespoons of honey and soy sauce
• 1 tablespoon of sesame oil
• salt for taste
• Hoy-syn sauce

Preparation:

1. Half of the duck is cut into small pieces, rubbed with salt, and put in a cold place for 3 hours.
2. Each piece of duck is smeared with honey, and leave it in the kitchen to brew for 1 hour.
3. Then each duck piece is dipped in "Hoi-Xing" sauce, and let it soak for 2 hours.
4. In the multivark we add pieces of duck, pour water on 2/3 of all meat, pour in soy sauce, sesame oil and turn on the multivark for "Quenching", set 2 hours.
5. Cooked duck served on the table.

Peking duck in the multigrade

Peking duck in the oven in Beijing: recipe

Peking duck cooked in the oven

Peking duck in the oven

To prepare the duck you will need:

• 1 large duck
• 1 l of water
• a small piece of the rootginger
• 3-4 pieces.cloves
• 0.5 teaspoon coriander
• 90 ml soy sauce
• 45 ml dark honey

Preparation:

1. We wash the duck of medium size, if small feathers are left - pluck them, and cut out excess fat.
2. Heat the water in a saucepan, add to it the chopped root of ginger along with the skin, cloves.
3. When the water boils, pour boiling water on the duck, which is on the grate above the washbasin.
4. Mix the coriander, dark honey with a piquant soy sauce and put it on a weak fire, let it sit until the sauce thickens.
5. Divide the sauce in half, take a brush and smear it with a duck from above and inside, which is on the grill breast down, and from the bottom a deep shape is substituted.
6. We carry the duck on the grate, draft, for about 5 hours.
7. We put the duck together with the grate and the form in the oven with an average temperature of fire, for 30 minutes.
8. Take the duck from the oven, cover it with the remaining sauce, turn it over the other side and bake for 1.5 hours.
9. Check whether the duck is ready or not only from the inside, from the outside it can not be pierced with a fork, or the ruddy crust can crack.
10. You need to serve the duck by cutting it thinly.

Sliced ​​thin pieces of Peking duck from the oven

How to cook Peking duck on the grill?

Peking duck recipe on the grill is suitable for those who like to cook in nature.

Peking duck preparing on brazier

Peking duck on brazier

It will take:

• 1 duck weighing more than 1 kg
• 2 cups of white semi-dry wine
• half a cup of honey
• 2 tablespoons soy sauce
• for 2 pieces of apples and oranges
• 1 lemon
• salt and spices to your taste

Preparation:

1. We gut the duck, wash it, drain it, rub it on all sides and inside, salt and ground spices( black pepper, cloves, red bitter pepper), and leave for 1 hour.
2. In the evening we put the duck in a deep dish, pour wine and leave for the night to marinate.
3. In the morning we take the duck from wine, stuff it with apples and orange slices without skin, and sew up the abdomen.
4. In a small saucepan, prepare lemon-honey sauce: mix soy sauce, honey, juice and zest of 1 lemon, cook on low heat until the sauce thickens.
5. Half the sauce we grease the duck from all sides, pass the skewer or special device into the duck, put it on the brazier, and fry in a smoldering embers for about 1 hour, constantly turning over with different sides.
6. The prepared duck is cut into pieces and served to the table with the remaining lemon-honey sauce.

Peking duck with apples: recipe

Peking duck stuffed with apples

Peking duck with apples

For preparation we will need:

• 1 medium weft
• 4-5 pcs.sour apples
• 2 l water
• 4 tablespoons honey
• 1 tablespoon soy sauce, sesame oil and Chinese seasoning "Five spices"
• small piece of ginger
• 2 stars baden
• salt for taste

Preparation:

1. Preparing the duck: washing, cleaningsmall feathers, cut off the tips of the wings and legs, remove the fat.
2. In the evening we rub the duck on top and inside with salt, leave to salivate in a cool place.
3. In the morning we scald the duck several times with a boiling marinade, prepared from chopped ginger, badyan, Chinese spice "Five spices".
4. Duck grease from above with liquid honey, we plant on a bottle or jar, and leave it for 3 hours to drain the liquid.
5. We cut apples into slices, clean them from the core, stuff them with duck, how much they fit in, and sew the abdomen with a needle and thread.
6. Lubricate the duck again with honey, lay it on a baking sheet, cover it with foil and take it in order to avoid crevices, put the duck in an oven with a temperature of 200 ° C for 1 hour.
7. Mix sesame oil and soy sauce, 2 tablespoons of honey, remove the duck from the oven, unfold it, and spread the sauce on all sides.
8. Put the duck again in the oven for half an hour, but, without the foil, and let it get a reddish color.
9. Feeding to the table, the meat of the duck is cut into thin slices, and the apples are laid out side by side.

Pancakes pancakes for duck: recipe

Roll dough for pancakes for duck in Beijing

In Asia pancakes for duck, or as they are called Mandarin pancakes, are sold ready. But you can bake them yourself.

Several secrets of delicious pancakes:

• Sesame oil is added to the dough, it gives the pancakes flavor and softness.
• Pancakes need to be rolled very thinly, then they are more delicious.

Mandarin pancakes

Variant 1

For 10-12 pancakes you will need:

• 150 g of flour
• 125 ml of hot water
• 1 tbsp.spoon of sesame oil

Preparation:

1. In flour, make a groove, pour hot water, butter and mix, first with a spoon, and then hands until you get a thick elastic dough. You can add more flour if the dough is liquid. Cover the dough with a towel and let it brew for 30 minutes.
2. The dough is formed as a sausage, divided into 10-12 pieces.
3. We roll a ball out of each piece and then roll it into a layer.
4. The surface of the layer is lubricated with a thin layer of sesame oil and baked on a hot frying pan without oil, on one side and on the other.

Option 2

For 7-8 pancakes you will need:

• for 100 g of flour made of rice, wheat and corn or 300 g of wheat
• 1 cup of boiling water
• 2 egg whites
• 1 tablespoon of sesame oil
• of salt for taste

Preparation:

1. flour make a groove, pour boiling water, add proteins, salt, and knead the dough.
2. Let the dough steep for 20 minutes.
3. Roll the dough into a bundle, cut into 14-16 pieces.
4. Pieces of dough kneaded with palm in tortillas, grease them with sesame oil and add up to 2, greased the sides inside.
5. Pair cakes rolled in layers and fry from two sides in a dry frying pan.

So pancakes are served before a duck in Beijing

Marinade for a duck in Beijing: recipe

A duck in Beijing in China is served with a special "Hoi-syn" sauce. But in our region there is no such sauce. To the duck you can prepare another sauce, very reminiscent of the above.

Peking duck with special sauce

Homemade sauce for Peking duck

For home sauce you will need:

• 2-3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon bitter red pepper, rice vinegar or wine and dry garlic powder
• half teaspoon seasoning, common in China "Five spices"
• pinch of salt

Preparation:

1. All the ingredients are mixed, and the sauce is ready.

After special processing of duck, mentioned above, you can grease duck with this marinade and bake in Beijing oven.

Marinade for baking duck in Beijing:

For marinade you will need:

• 150 ml of rice wine
• 50 ml of warm water
• 3 tablespoons of rice vinegar, soy sauce and honey
• 3 teaspoons seasoning "Five spices"
• 1 teaspoon of starchcorn
• 5 g of ginger

Preparation:

1. In a small saucepan mix the vinegar, wine, honey, grated ginger root, seasoning and cook for about 15 minutes.
2. Stir in the warm water of starch, add to the rest of the ingredients, bring to a boil, but do not boil, let thicken the sauce and you can lubricate the duck.

How to cook plum sauce for duck in Beijing?

In modern Chinese cuisine, sweet and sour plum sauce is very popular. In addition to the duck in Beijing, it can be served and other meat dishes, rolls.

In China, it is believed that consuming plum sauce along with fatty meat, you thereby neutralize the harmful effect of fats on the body.

Plum sauce for Peking duck

Chinese plum sauce

For sauce you will need:

• 1 kg of late plums( you can sort "Hungarian", "Renclode")
• 120 ml of rice or apple cider vinegar
• 60 ml of soy sauce
• 100-150 gsugar
• 50-70 g fresh ginger
• 2-3 cloves of garlic
• 2-3 stars of badges
• 1 stick of cinnamon

Preparation:

1. Plums mine, split into halves, remove the bones, add to the pan in stainless steel, add the rest of the ingredients( gingerwe rub garlic on a grater), andwe put on a weak fire.
2. Cook, stirring all the time, until the juice is drained from the sinks, then you can interfere less often.
3. Cook for 30-40 minutes, or until the plums boil.
4. We take cinnamon and tubby from the mixture, and whisk the rest of the contents to a homogeneous state.
5. We try to taste and add what you think is needed( salt, ground pepper, bitter red pepper and other spices), let's puff for 2-3 minutes, pour into sterile jars with twisting lids, and roll them up.
6. The sauce can be stored for 5-6 months.

Caloric value of Beijing duck

Peking duck is a high-calorie dish of

In 100 g of meat, Peking ducks 405 kcal, 71% of fat and 29% of proteins, no carbohydrates.

In addition, the duck is the leader in the content of vitamin A. There are also vitamins important for our body, such as B12, B6, B1, B3, as well as minerals: selenium, copper, phosphorus, iron and others.

Fat ducks are considered preventive for heart and vascular diseases, brain work, malignant tumors.

Using a duck in your diet, of course, within reasonable limits, we improve the complexion, clear the body of carcinogenic substances. But such a duck should be abandoned with obesity and diabetes.

How to have a duck in Beijing

Duck in Beijing eat with sauce, wrapping in pancake meat, along with cucumber and green onion

Experienced Chinese culinary people cut a ready duck in Beijing for 100 or more thin pieces, along with a ruddy crust,without damaging it.

In Chinese restaurants, a set of appetizers is served in a Beijing style duck, thanks to which the taste and aroma of the duck is even more revealed. One of these dishes is thin egg pancakes, into which duck pieces are wrapped, and eat together with a piece of cucumber, eating onion green feathers with a special "Hoi-syn" sauce.

After eating duck with pancakes, in a Chinese restaurant you will be served soup with sea kale, cooked on those pieces of duck along with bones that are not included in the cutting of the duck.

So, it is possible to cook a duck at home in Beijing, although it is difficult, but still possible. Prepare this dish - make yourself a holiday.

Video: Dark duck duck