How to make delicious Peking duck

Peking duck is a dish famous for the delicious appeal of the beautiful, golden duck skin. Although it takes a long time, many people still want to make this dish at home. Let's go to the kitchen with green electricity to make this dish!

Ingredients for Peking Duck.

 Duck 1(about 1.5 - 2kg) Garlic 1 bulb Shallot 1 bulb Moat oil 4 tablespoons Cooking wine 1/2 tablespoon Five flavors 5 teaspoons Malt sugar 3 tbsp White vinegar 1 tablespoon Ground soy sauce 1/2 tablespoon Sugar 1 tablespoon MSG 1/3 tablespoon Salt 1/2 tablespoon Energy powder 1/2 teaspoon

How to prepare Peking Duck

• 1

  Duck preparation

  - Ducks bought you should ask the seller to make feathers, peck and clean the intestines inside then go home you just need to wash and process, this saves processing time at home.

  - Put the vinegar in water, put the duck in the soak for 1 hour. Then tie the duck to the rope, hang the duck to dry, drain.

  
• 2

  Marinate duck inside and outside duck skin

  Mix 4 tablespoons of moat oil into 1/2 tablespoon of cooking wine and 1.5 teaspoons of five flavors, then spread this sauce mixture into the duck belly. Note that when rotated, the spices soak evenly into each grain of duck meat.\

  Continue, mixing 3 tablespoons of malt sugar, with 3 tablespoons of hot water and 1 tablespoon of white vinegar in another bowl. Then spread this spice mixture all over the surface of the duck's skin. This mixture gives the duck skin a dark yellow color like cockroach wings and brittle.

  After 30 minutes, repeat. Then use a lace or bamboo skewer to seal the duck's belly so that when hanging ducks or turning duck sauce inside does not flow out.

  - Then, hang the duck in a cool, dry place. If it is winter can hang ducks up for 24 hours. In the summer, if the duck is hung for a long time, it will be rancid, so it should only hang for 5-6 hours.

  

  

  
• 3

  Bake duck in the oven

  - After hanging the duck for the desired time, at this time, it is necessary to heat the oven to prepare the duck spin. It is recommended to heat at a temperature of 180 degrees Celsius. When the oven starts to heat, put the duck in the rotation.

  - Bake the duck for 15 minutes and turn the duck over. Then lower the temperature to 120 degrees Celsius and continue baking for 40 minutes. If the duck is larger, it can be baked for another 10 minutes if it weighs an additional 500g.

• • 
  • 4

    Pour hot cooking oil into ducks

    - Heat a pot of cooking oil, then one hand hold the duck neck, one hand scoop hot cooking oil into the duck skin for hot duck skin. Beware of hand burns.

    - Just sprinkle your hands evenly and constantly add cooking oil to the duck skin to make duck skin crispy. After applying the oil to create brittleness for the duck skin, you hang the duck to drain the oil, let it cool and slice into small pieces.

    
  • 5

    Beijing Roast duck sauce

    - First, mix the filtered water with 1/2 tablespoon of ground soy sauce, 1 tablespoon of sugar, 1/3 tablespoon of MSG and 1/2 tablespoon of salt stir well. De-fragrant shallots, minced garlic on a pan of hot oil, then boil the mixture for about 5 minutes.

    - After 3 minutes of boiling the ground soy sauce, put half a tablespoon of energy powder in the cooking together to form a paste and turn off the stove. To cool, squeeze a little more lemon and ground pepper to enjoy.

    
  • 6

    Finished product

    When the duck is finished, you can chop into bite-sized pieces or filter the meat separately by spreading a line around the duck's breast and belly. Use a duck knife along the duck belly.

    - Spread the meat on this surface into equal pieces and remove the knife from each piece. Or you can filter the skin separately with meat and eat with rice paper. When eating, spread the dipping sauce on the rice paper and pack the duck, onion and cucumber, roll it up, dot again and enjoy.