Wash the duck on and off well. If the duck did not keep a beautiful shape and sink through the belly, try to keep it armed with a stick inside the duck.
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| Ingredients to make lacquered duck to the pekinasa (1st formula): |
| 1 duck of about 2 kg., Desviscerado 1 onion 2 pieces, small, from ginger 1 tablespoon of salt 1 teaspoon of the five species 1 teaspoon of rice wine or jerez dry to scald the duck 10 cups of water 3 tablespoons of sa to lacarlo 1 tablespoon of soy sauce 2 tablespoons of honey for the table 4 tablespoons of Hoi-Sin sauce onion brushes 3 centimeters of 3 centimeters of cucumber crapés mandés |
Ingredients to make lacquered duck to the pekinasa (1st formula):
2. Now with a very small dog, put it between the skin and the flesh and blow, to try to take off the skin of the meat and then the presentation of the skin will be easier.
3. If you do not get the skin to separate from the meat, it doesn matter much, the only thing that will cost you a little more to separate it)
4. Once the duck is clean, dry it well inside and outside, rub the exterior and interior with the mixture of the onion, ginger, tablespoon of salt, the five species and the wine.
5. Once well rubbed, shake the particles attached to the skin, collect everything, put it inside, close the openings with sticks.
6. Boil the water and the 3 tablespoons of salt, once boiling, scald the duck, take a few laps and spray the part not submerged with boiling water.
7. throw the water and paint the duck, with honey dissolved in soy sauce, but not in excess, since when we hang it it does not have to drip or drip very little.
8. Hang the duck by the neck in a well ventilated place, with some current, (a fan can be used), until the duck is dry, about 24 hours, at twelve oclock, or before if you want.
9. It is painted again, the ideal is to absorb all the lacquered liquid. In the end touch it to check that it is dry.
10. The skin does not have to be wet, if we astonish it wet skin, it is after roasted we would be wrinkled. If all the skin is dry, the skin will be firm and bright roasted.
11. And if we have it 24 hours of rigor, the skin will be crispy once the duck is roasted. Preheat the oven to 200 degrees C. Put water in a rustidera, in the lower part of the oven.
12. Put the duck in a rack in the middle of the oven, the entire drip of the duck during the roast must fall into the Rustidera.
13. The reason that does not make us smoke when this fat is burned if it falls elsewhere and disturbs us to get a good roast. Roast it for 20 minutes, changing it position.
14. Before reducing the oven temperature, the duck must already have gold brown. Lower the oven to 150 degrees C. and roast it for 60 minutes, raise the temperature to 190 degrees C.
15. It has until the skin is hard and crispy, in this last phase the rustidera is removed. Remove from the oven, cut the skin into small portions, leaving the skin instead to be possible.
16. The Chinese in this are artists, well those who are artists, present you the duck that seems that the skin has not touched it and is all completely cut.
17. Serve with the Hoi-Sin sauce, onion brushes, cucumber sticks and mandarish crafts. (Next installment will send formula).
18. of the duck, in this formula, only the skin is eaten and the rest is used for another occasion.
19. Although you will see in the recipes that follow that the meat is also served and with the bones a soup is made, the times are not for dispersed.
20. The way of packaging the duck skin in the crepe is as follows.
21. If you are in a luxury restaurant, the preparation will ride it with all your ceremony one of the many waiters you will have around you.
22. In the other cases you will take a crepe, wet an onion brush in the Hoi-Sin sauce and put it in the crepe, without wetting it with the sauce.
23. Add a baston of cucumber, a piece of skin and roll it artistically and taste the bite.
24. Note: Onion brushes are made as follows: you take fine stems of onion, you cut them in portions of 4 centimeters, cut, longitudinal direction.
25. The two ends in Juliana, but leaving in the center a small portion without cutting, you put these stems once cut into almost frozen water.
26. The tips will be curled, they are very beautiful and when putting the sauce, more quantity adheres.
