Did you always want to know how the Pato Beijing recipe is made but have you never managed to find out? Well, don look for anymore! Because of this time you will discover how to make a duck lached for the pekinesa with its corresponding sauce, its garrison of vegetables and their pancakes to wrap it. Segurous that you do not find another easier and more complete recipe for Prepare a Beijing style duck so don miss it!
| 🚻 10 Diners | 🕘 8h | 🍵 Main Disturbance | 🤯 |
| Ingredients to make a pekin duck: |
| 1 duck (2.5 kg approx.) | Spices :: 30 grams of mature ginger peeled 3 pieces of star anise 1 laurel leaf glasado: 10 grams of maltose 1 tablespoon of red Chinese vinegar 2 tablespoons of rice vinegar 2 teaspoons of Chinese rice of rice para the sauce :: 30 grams of sugar 1 teaspoon of oyster sauce 2 tablespoons of soybean paste 3 3 tablespoons of salsa salsa hoisin 1 tablespoon of oil From the mandatory accompaniment style crêpes :: 250 grams of flour 125 milliliters of boiling water (foresee something else) 1½ tablespoons of sesame seed oil Para vegetable garrison :: 2 Fresh red chillies ( optional) cut into 3 mm thick hoops, without the seeds 22 strips of 5 cm long onion (white part only) otras vegetables in strips to taste |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make a pekin duck:
1. To prepare the Beijing style duck, remove all the viscera and limit it well inside and out. Then let him drain and sequence it with a cloth.
2. Next, mix the ingredients of the marinade carefully and spread with it the interior of the duck, trying above not to stain the skin. And let it macerate for about 20 minutes.
3. Then fill the duck with the spices and call it with a stick.
4. Next, subdue it 5 seconds in boiling water, check it out and instantly, submerge it in ice water for another 5 seconds to interrupt the cooking process. Remove it again and seize it with a cloth.
Trick: This procedure is called scalding.
5. Then, mix the ingredients of the glaze and smear the skin of the duck so that, once cooked, acquire that clayey tone and that juicy appearance so characteristic of the Beijing duck.
6. arrived this time, hang the lacquered duck and let it dry for 6 hours in a cool place.
7. On the other hand, mix all the ingredients of the sauce (except the teaspoon of oil). Hot the oil in a pan, pour the mixture and, while stirring, take it to a boil. Remove it from fire and let it cool.
8. Then, warm the oven to 150 º C. Put the duck to the pekinesa with the chest up on the grill (with a container underneath to pick up the juice and fat that gives off), delight the return and let it cook during 15 minutes.
9. Then remove the pekin style duck from the oven, heat a little oil and wander it above the duck. With a very sharp knife, separate with great care the skin of the breasts, the sides and the back. Cut the skin into pieces (about 4×6 cm), at the same time removing the skin of the skin.
10. To make the scallions of onion, cut the white part of the onion in 5 cm strips, then make four cuts in each part. Put the strips of onion in ice water and keep them in the refrigerator until the tips bend. Before serving, drain them well. Also put chilli ring at each end.
11. To make the crêpes or pancakes for the Pato Peokine sieve the flour in a bowl and make a hole in the center to be able to pour the boiling water. Loose flour and water to form an elastic dough.
12. Next, stretch the dough on a sprinkled table with a little flour, until it is very smooth and with a thickness of 5 mm.
13. With the help of a circular mold of 7 cm in diameter, touch the dough of the fish of the pekin duck as many times as possible. Turn the remains of the same and repeat the operation. Spread half of the circles with a little sesame oil and cover them with the other half. Stretch the portions of dough with the help of a roller to form circles of 12 cm in diameter. When stretching the dough, delight the return once.
14. To prevent crêpes from drying out, cover them with a kitchen cloth. Put a heavy back skillet on a lively fire for about 30 seconds. Reduce the fire and cook the crêpes of one in an oil without oil. If bubbles were formed on the surface of the crêpe, delight the return. Let cook each side for no less 1 minute. Stack the pancakes for the Beijing duck on a plate and serve them instantly.
Trick: Mandarin -style crêpes can also freeze. To defrost them, tell them steamed for 10 minutes directly after having taken them out of the freezer.
15. The classic way of serving the Beijing style duck is wrapping it with very thin crêpes, accompanied by crispy skin, fresh scallions, a pinch of red chillus and prepared aromatic sauce. A good benefit! And if you want to learn more recipes with duck, try the following recommended:- Baked duckbar
– Orange duck breast
– Duck Magret with blueberry sauce
