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July 2018

Duck Recipes

Basic Recipes

Lamb Stock Master Chefs

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Peking Duck 1 Recipe

Peking Duck 1 recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Peking Duck 1 recipe  PDF


7 lb LONG ISLAND DUCK
5 c HOT WATER
3 tb MALTOSE
1 tb VINEGAR
1 tb SHERRY
1 tb SESAME OIL
1 tb SUGAR
1 tb SOY SAUCE
5 tb HOISIN SAUCE
12 ea CHINESE PANCAKES, STEAMED
1 JUST BEFORE SERVING
1/4 lb SCALLIONS, CUT INTO 24 PIECE
2 ea CUCUMBERS, PEELED, HALVED,
1 AND JULIENNED
1. Clean a fresh duck and pump it full of air through the neck to
separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub
outside of duck all over with the mi ture. 3. Hang the duck by its neck at room tempera ture, about 65
degrees, for at least 12 hours. 4. The ne t day, pre heat oven to 400 degrees F. Place duck in
pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards
towards the head. Slice thinly. Use only the outer slices those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. (See part 2 for more)

Peking Duck 1 recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
221 people have voted
Last Reviewed on 2018-07-18



Wednesday, Jul 18 2018 Download & Print Peking Duck 1 recipe  PDF   Duck recipes RSS   Thumsb up

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