Chief Longwind Of The North
Certified/Certifiable
When you want to really impress your MIL, try this one:
Classic Peking Duck
Ingredients :
5.5 lb. (2.5 kg) Duck
40 pieces Chinese pancake (refer recipe)
6 Spring onions (scallions)
½, Cucumber, sliced
2 Red chilies
Coating
1 tablespoon Malt sugar, honey or molasses
1 teaspoon Cornstarch
1/2 teaspoon Vinegar
Sauce
2 tablespoons Hoisin sauce
1 tablespoon Peanut butter
1 tablespoon Sesame oil
1 tablespoon
Chinese yellow wine
Method :
* Clean the duck, removing and discarding any excess fat in the cavity.
* Tie a piece of string around its neck. Pat dry.
* Bring 25 cups of water to the boil and turn off the heat.
* Put the duck into the water and turn it backwards and forwards for about 1 minute. Remove.
* Bring the water to the boil again and repeat the previous step.
* Do this twice more (total four times).
* Hang the duck in a cool, drafty place for about 5 hours.
* Sew the skin to the body.
* Pump air between the skin and meat using a basketball inflator.
* Mix the coating ingredients with 10 tablespoons hot water and brush the duck all over with the mixture.
* Hang to dry for a further 4 hours and apply a second layer of coating.
* Pre-heat the oven to 450oF / 230oC.
* Put a roasting pan in the oven with a wire rack in it, making sure that there is a space of about 2 inches (5 cm) between the rack and the pan base.
* Place the duck on the rack, breast side up, and roast for 8 minutes.
* Turn the duck over using a towel, not a fork, and roast for a further 8 minutes.
* Reduce the temperature to 350oF / 180oC and turn the duck breast side up again.
* Roast for 20 minutes. Lower the temperature to 250oF / 120oC and roast for 10 minutes.
* Increase the heat again to 450oF / 230oC and roast the duck for about 10 minutes.
* At this point you have to watch carefully to make sure the skin of the duck does not burn.
* Turn off the heat once the skin has turned a rich deep red.
* While the duck is roasting, prepare the Chinese pancakes. Refer to the Chinese pancakes recipe.
* Cut the spring onions into 2 inch (5 cm) lengths; shred the tip of each piece and put it in iced water for 10 minutes. Cut the cucumber into similar lengths.
* Decorate each piece with a red chili ring.
* Blend together the sauce ingredients over a low heat.
* Carve off the skin on the back of the duck.
* Hold the knife horizontally and carve the skin and meat from the breast and legs, cutting at an angle of 15’.
* Arrange the skin and meat on a large plate and serve it with pancakes and cucumber, spring onions and the sauce.
Note : Diners help themselves. They place one pancake flat on a plate, put a piece of duck in the center, dip a spring onion (scallion) in the sauce and put it on top of the duck, wrap it up and eat it. The contrast of textures and taste is delicious.
Chinese Pancakes Recipe
Ingredients : (makes about 40 pancakes)
4 cups Plain flour (all-purpose flour)
1 1/2 cups Boiling water
1 tablespoon Sesame oil
Method :
* Place the unshifted flour in a mixing bowl.
* Make a well in the center and add the boiling water, stirring rapidly with a fork.
* Knead the dough well on a lightly floured surface until it is smooth and firm.
* Return the dough to the mixing bowl, cover and leave to stand for 1 hour.
* Knead the dough briefly on a lightly floured surface and roll into a sausage 1.5 inches (4 cm) in diameter.
* Pull it apart with your fingers to make about 40 equal sized pieces.
* Roll the pieces between your hands to make smooth balls, making sure that they are all the same size.
* Lightly oil the fingers and palms of your hands and flatten each ball until it is 1/5 inches (5) mm thick.
* Brush the top with sesame oil.
* Place one piece of dough on top of another, oiled sides facing, and roll out into a pancake about 5 inches (15 cm) across.
* Heat the frying pan and brush the bottom with sesame oil.
* Add the paired pancakes to the skillet one at a time.
* Cook over a medium heat for 30 seconds, turn and cook the other side for 30 seconds.
* Pull the paired pancakes apart with your fingers to make two thin pancakes.
* Place them on a large piece of foil, one on top of the other, oiled side up.
* Wrap them in the foil and steam for 30 minutes.
* Serve as an accompaniment to Peking Duck.
* Any pancakes left over can be wrapped in foil and kept in the refrigerator for up to three days.
Enjoy.
Seeeeya; Chief Longwind of the North
Classic Peking Duck
Ingredients :
5.5 lb. (2.5 kg) Duck
40 pieces Chinese pancake (refer recipe)
6 Spring onions (scallions)
½, Cucumber, sliced
2 Red chilies
Coating
1 tablespoon Malt sugar, honey or molasses
1 teaspoon Cornstarch
1/2 teaspoon Vinegar
Sauce
2 tablespoons Hoisin sauce
1 tablespoon Peanut butter
1 tablespoon Sesame oil
1 tablespoon
Chinese yellow wine
Method :
* Clean the duck, removing and discarding any excess fat in the cavity.
* Tie a piece of string around its neck. Pat dry.
* Bring 25 cups of water to the boil and turn off the heat.
* Put the duck into the water and turn it backwards and forwards for about 1 minute. Remove.
* Bring the water to the boil again and repeat the previous step.
* Do this twice more (total four times).
* Hang the duck in a cool, drafty place for about 5 hours.
* Sew the skin to the body.
* Pump air between the skin and meat using a basketball inflator.
* Mix the coating ingredients with 10 tablespoons hot water and brush the duck all over with the mixture.
* Hang to dry for a further 4 hours and apply a second layer of coating.
* Pre-heat the oven to 450oF / 230oC.
* Put a roasting pan in the oven with a wire rack in it, making sure that there is a space of about 2 inches (5 cm) between the rack and the pan base.
* Place the duck on the rack, breast side up, and roast for 8 minutes.
* Turn the duck over using a towel, not a fork, and roast for a further 8 minutes.
* Reduce the temperature to 350oF / 180oC and turn the duck breast side up again.
* Roast for 20 minutes. Lower the temperature to 250oF / 120oC and roast for 10 minutes.
* Increase the heat again to 450oF / 230oC and roast the duck for about 10 minutes.
* At this point you have to watch carefully to make sure the skin of the duck does not burn.
* Turn off the heat once the skin has turned a rich deep red.
* While the duck is roasting, prepare the Chinese pancakes. Refer to the Chinese pancakes recipe.
* Cut the spring onions into 2 inch (5 cm) lengths; shred the tip of each piece and put it in iced water for 10 minutes. Cut the cucumber into similar lengths.
* Decorate each piece with a red chili ring.
* Blend together the sauce ingredients over a low heat.
* Carve off the skin on the back of the duck.
* Hold the knife horizontally and carve the skin and meat from the breast and legs, cutting at an angle of 15’.
* Arrange the skin and meat on a large plate and serve it with pancakes and cucumber, spring onions and the sauce.
Note : Diners help themselves. They place one pancake flat on a plate, put a piece of duck in the center, dip a spring onion (scallion) in the sauce and put it on top of the duck, wrap it up and eat it. The contrast of textures and taste is delicious.
Chinese Pancakes Recipe
Ingredients : (makes about 40 pancakes)
4 cups Plain flour (all-purpose flour)
1 1/2 cups Boiling water
1 tablespoon Sesame oil
Method :
* Place the unshifted flour in a mixing bowl.
* Make a well in the center and add the boiling water, stirring rapidly with a fork.
* Knead the dough well on a lightly floured surface until it is smooth and firm.
* Return the dough to the mixing bowl, cover and leave to stand for 1 hour.
* Knead the dough briefly on a lightly floured surface and roll into a sausage 1.5 inches (4 cm) in diameter.
* Pull it apart with your fingers to make about 40 equal sized pieces.
* Roll the pieces between your hands to make smooth balls, making sure that they are all the same size.
* Lightly oil the fingers and palms of your hands and flatten each ball until it is 1/5 inches (5) mm thick.
* Brush the top with sesame oil.
* Place one piece of dough on top of another, oiled sides facing, and roll out into a pancake about 5 inches (15 cm) across.
* Heat the frying pan and brush the bottom with sesame oil.
* Add the paired pancakes to the skillet one at a time.
* Cook over a medium heat for 30 seconds, turn and cook the other side for 30 seconds.
* Pull the paired pancakes apart with your fingers to make two thin pancakes.
* Place them on a large piece of foil, one on top of the other, oiled side up.
* Wrap them in the foil and steam for 30 minutes.
* Serve as an accompaniment to Peking Duck.
* Any pancakes left over can be wrapped in foil and kept in the refrigerator for up to three days.
Enjoy.
Seeeeya; Chief Longwind of the North
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