What do you think is the most popular Chinese dish? Of course, Peking duck. The recipe for its preparation at home is quite difficult to pick up, since this bird is fried in a special oven using secret ingredients. But we still try.

The dish comes from the 14th century: a view of contemporaries

Argued that for the first time a traditional Chinese dish was cooked in the 14th century. He was very fond of the dynasty of the Yuan rulers. To try a real culinary masterpiece, cooked in compliance with all traditions, you need to go to China. In this region Peking duck is fried on an open fire and a special spit, using the branches of fruit trees.

At home, you can cook Peking's meat of this bird without using special ovens. The necessary savory taste and aroma of meat will give the original sauce. To understand how to cook Peking duck correctly, it is important to know some features:

• The secret ingredients for giving duck a specific flavor and taste are soy sauce, sesame seeds and oil, rice wine, ginger powder and pepper. All these components can be found in the nearest culinary shop.
• Before cooking, duck carcass must be doused with boiling water. Meat should turn white. To do this, the carcass is suspended by the neck over any container or sink.
• Duck should be rubbed with a good coarse salt, and then kept in the refrigerator for 12 hours. Thus, it will leave the accumulated blood and excess fluid.
• The second stage of exposure will be greasing the bird carcass with honey. Choose any liquid honey and rub it inside and outside the duck. In this form, the duck must infuse for 12 hours.
• Peking duck is baked in the oven at a temperature of 190 °.
• It is best to place the carcass on the grill grate, and put down the baking sheet or pan with water. So the duck will not burn, and the flowing fat will be easier for you to wash.
• To make poultry meat juicy, duck carcass should be covered with foil.
• In the process of baking, the duck will need to be smeared with a special sauce, in which lies the secret of its taste and fragrant crisp.
• Best of all Peking duck is combined with the following side dishes: rice pancakes, cereal, onion feathers or green beans.

Feel like a chef at a Chinese restaurant

As you have noticed, cooking Peking duck is a very troublesome thing and takes a lot of time. But if you prepare the carcass in advance and keep it for 24 hours in the refrigerator, then baking it will take you no more than 2-2.5 hours. Let's cook Peking duck together in the oven at home. And the step-by-step recipe with a photo given below will help you to make a true masterpiece of culinary art from an ordinary bird.

For the preparation of the marinade it is better to use special seasonings, in particular, fennel, Szechuan mixture of peppers, cinnamon powder, cloves and star aniseas. In everyday life Badyan is called anise. It is this seasoning belonging to the family of lemongrass that will add marinade sauce piquancy and refinement.

Composition:

• 1 carcass chilled duck;
• 2 l of filtered water;
• 2 pcs. badiana;
• universal seasoning for poultry - 1 tbsp. l .;
• 60 grams of rice vinegar;
• salt;
• 3 tbsp. l honey;
• 1 piece of chopped ginger root;
• 60 grams of soy sauce.

Cooking:

1. The duck carcass must be chilled, but not frozen.
2. Thoroughly wash it, remove the fat layer, especially from the neck and tail.
3. Drain the duck carcass with a cloth cut or towel, and then lay it on the grid.
   
4. Next, prepare the marinade mixture.
5. Pour water into a thick-walled container and add all seasonings, rice vinegar, soy sauce, liquid honey, and shredded ginger root.
6. Bring marinade mixture to boiling and boil for 3-5 minutes.
   
7. Pour the duck carcass with boiling marinade. After such a procedure, the skin of the bird should become darker and slightly stretched.
   
8. We take a deep thick-walled container and a bottle with a nominal volume of 1-1.5 liters. Pre-fill the bottle with clean water.

   

9. On top of the bottle string the carcass. In this form, we leave the bird for a day in the refrigerator.
   
10. An hour before baking, remove the duck carcass from the fridge.
11. Down the breast lay the bird on the grid and send it in the oven, preheated to a temperature threshold of 200 °.
12. At the bottom of the set pan or pan for draining fat.
13. The average baking time is 90 minutes.
14. Let the baked Peking duck leave for 40 minutes, then cut into pieces and serve with a spicy sauce, fresh cucumbers and lettuce leaves.

Cooking juicy duck with a delicate orange sauce

As you have already noticed, the taste of the original Peking duck is covered not only in the prepared sauce, but also in the way the carcass is processed. If you want to save a lot of time, you can take a breast instead of a whole duck. Prepare a delicious Peking duck sauce from freshly squeezed orange juice and serve your dish to the table. The duck in this sauce will be appreciated by households and guests.

Composition:

• 2 duck breasts;
• 8 tbsp. l soy sauce;
• salt and pepper mixture;
• 4 things. medium sized oranges;
• 50 g white wine;
• 50 g broth.

Cooking:

1. Thaw duck fillet in a natural way and spread on a dish.
2. Season the pulp with salt and pepper mixture. If you like savory dishes, you can add dried cloves, ground ginger and cinnamon powder.
   
3. Next, proceed to the preparation of orange sauce.
4. To do this, pour broth, white wine and freshly squeezed orange juice into a frying pan or other container.
5. Bring sauce to a boil.
   
6. With two oranges, we need to clear the zest.
7. Put the duck breasts in boiling sauce and fry on both sides.
8. After 10-12 minutes add soy sauce.
   
9. Then turn off the heat and leave the fried breasts under the lid for 10-15 minutes.
10. Cut them lengthwise and season with orange zest.
    
11. Fry breasts again for 5 minutes.
12. Serve to the table, decorating the dish with orange slices, mint leaves or salad leaves.

Peking duck in Russian way

If you do not have enough time to prepare a true Peking duck, you can simplify the task. Many housewives have already tried this dish and were satisfied. It is necessary to pickle a bird's carcass for no more than an hour, and in the process of baking it in foil the peel will turn ruddy and crispy. By the way, if you are planning on the next weekend picnic, then according to this recipe you can bake a duck carcass on the fire.

Composition:

• 1 duck carcass;
• mustard - to taste;
• refined olive oil - to taste;
• salt and pepper mixture.

Cooking:

Most often served to the festive table, becoming the main dish of celebration. You can cook it in different ways, stuffed with all sorts of vegetables, fruits and cereals. In order to give the dish a special taste, you should prepare the sauce.

Cranberry Sauce

One of the most popular dressings is cranberry-to-duck sauce. For the preparation you will need the usual ingredients, it does not require any exotic seasonings. So, for one bird weighing about 1.7-2 kg, you need to take 250 g of cranberries, 100 g of sugar, white pepper to taste and two glasses of broth from duck.

Preparing the sauce as follows. First, the berries are passed through a meat grinder. Mix with sugar and broth and set on low heat. Cooked sauce should until not boiled down by half. Once the dressing has been removed from the heat, it can be drained to remove the cranberry pulp. However, it is not necessary to do this, it all depends on the personal preferences of the chef.

Then add a pinch of white pepper. You can also add 50 grams to the sauce. butter and one teaspoon of honey. All this put on fire, but do not bring to a boil. After that, the sauce can be served.

Peking Duck Sauce

One of the most popular is the Peking duck. However, the whole taste of this dish will not be revealed unless you prepare a sauce for it. In this case, used plum dressing.

To make it you will need the following ingredients: half a cup 1.5 teaspoons of sugar, 1 teaspoon and 4 tablespoons of chutney (or hoisin sauce). The last component is harder to find, and it is unlikely to be stored in the cabinets of all the housewives.

Plum sauces for duck are prepared as follows. It is necessary to mix the jam, vinegar, sugar and chutney. Further, all this is put on a medium heat and cooks until the mixture begins to thicken. After that, it must be cooled. On this sauce for baked duck is ready.

It is worth noting that some recipes for plum dressing are slightly different from the above. Their composition may include ginger, chili pepper, cinnamon.

What sauces can you still make?

What other duck sauces can you make? A good option for dressing with truffles. It is also great for turkey and chicken. It should be noted that for the preparation of this sauce will need a large number of ingredients. And not all of them are at hand (Madera, almonds, white wine,

Particularly common sauces for duck berries. In addition to cranberries, cranberries, raspberries, cherries are also used. You can make and they all give the dish a special spicy taste. It is worth noting that sometimes refueling can be prepared according to different recipes. In general, cooking is a creative process. And everyone can add something from himself to the dish, thus giving the dish its own zest.

In addition, duck sauces discourage a little odor inherent in this bird. Some people just because of this do not like to eat such dishes. However, the sauce can correct the situation, give the duck a unique taste, make the meat tender and very appetizing.

The New Year is just around the corner, and every hostess must have thought about how to surprise their loved ones on New Year's Eve. Baked duck is a great dish that can be a decoration for any holiday table.

How to prepare the duck for baking

When buying a duck, be sure to pay attention to its weight - the ideal weight is two to two and a half pounds. In such a duck will be a lot of meat and not much fat. A heavier duck carcass indicates that the bird is old.

The carcass should thaw in natural conditions - in no case in the microwave or in hot water, so the meat will turn out dry. For roasting, we take the biggest baking sheet - so that the duck fits all.

Now that the bird is ready for roasting, it remains to do the most important thing - to find the right spices. It is recommended to grate duck with them and leave the meat to “reach” for at least 12 hours in the refrigerator.

What spices are suitable for baked duck

The choice of spices should be considered carefully, since the taste and aroma of the finished dish will depend on them. Properly selected seasonings activate the body's metabolism and help to better digest and absorb fatty foods.

There is only one spice that is categorically not combined with duck and any other game - this is zira. All other seasonings and herbs, selected in the optimal amount, will help to emphasize the taste of baked duck. The main thing is to know well what taste each spice adds and to strictly follow the proportions.

The most popular seasonings for duck are red and black pepper, bay leaf, juniper, lemon, grated garlic and, of course, salt. With this simple set of spices you can cook a wonderful baked bird with a crispy crust.

In addition to the classic seasonings, cumin is well combined with duck (it must be pounded first in a mortar), dill, basil, thyme, coriander (in very moderate quantities), oregano, cardamom and cinnamon. No need to apply all the spices at once, choose one or two to your liking.

You can add a vanilla pod - you get an original dish with a mild flavor.

Honey is an excellent seasoning for duck. All selected spices are added to honey, including crushed garlic (if you like the taste of garlic in ready-made food), and this mixture is rubbed with a thin layer of the whole carcass. When baking, you get a tasty and beautiful golden crust.

If only honey is used, without seasoning, then the carcass is rubbed only from the inside, as honey may be slightly bitter when exposed to high temperatures.

For the famous Peking Duck, it will be necessary to take in equal parts ground cinnamon, cloves, anise, dill seeds and Sichuan pepper, bay leaf, and soy sauce.

And do not forget that the duck can also be stuffed! Anything can be used as a filling - apples, pears, buckwheat, tangerines, couscous, rice, prunes and much more.

Sauces and marinades for duck

The best sauce can be prepared from the juice that will flow when baking. This sauce is already filled with aromas of spices, which rubbed the carcass. For the sauce, lightly fried onions, carrots and celery, a little anise, honey and red wine are added to it. When the wine is evaporated, add duck juice, a little water, salt, sugar and pepper to taste - and everything, fragrant duck sauce is ready.

The duck is an exquisite meat, perfectly combined with all sorts of thick sauces and gravies. You can cook them in almost any combination (soy, cherry, lingonberry sauces) because, according to experienced chefs, the more ingredients, the richer the taste of the sauce. The main thing is to strictly observe the proportions of the recipe and use only fresh products. At home, this dish can be cooked in a special utensil dish, as well as in a slow cooker. Wine is also suitable as a sauce.

How to cook the sauce for duck cranberries

Cranberry sauce is a common addition to the duck, has long become a classic of culinary art. A pleasant kilo-sweet taste subtly underlines the tender meat and gives it a unique, seductive aroma. Lingonberry is a good alternative to cranberries.

Ingredients Required:

• port red - 150 ml
• fresh cranberries - 150 gr
• orange - 1 pc
• cinnamon - ½ sticks
• butter - 45 gr
• rich broth - 450 ml
• anise - 1.5 pcs
• duck fat - 50 gr
• dry herbs - 1 tsp

Step-by-step instruction

1. Melt the duck fat in a deep thick-walled pan. Pour in the port and boil over high heat for 1 minute.
2. Grate the orange skin on a fine grater, squeeze from the pulp into the juice and put it all in the pan.
3. Add spices, broth and the entire volume of berries.
4. Cover the container with a half lid and simmer on low heat until the mass decreases by 1/3 and reaches the consistency of thick syrup.
5. Mash some of the berries with a wooden spoon, mix and warm for another couple of minutes.
6. 1 minute before switching off, add butter to the sauce to get a nice creamy taste.
7. Serve hot in a separate container or immediately pour the duck portions and decorate with fresh greens.

How to make the best orange-berry sauce under the duck

The sauce prepared according to this recipe is ideal for both fried fillet and whole roasted duck in the sleeve. Its spicy, slightly sour taste successfully enriches dishes with a rich aroma and emphasizes the tenderness of poultry meat.

Ingredients Required:

• oranges - 4 pcs
• dry herbs - 1 tsp
• brown sugar - 80 gr
• cranberries - 50 gr
• red wine vinegar - 50 ml
• cinnamon - 1 stick
• badian - 2 stars
• duck fat - 50 gr
• grand Marnier liqueur - 125 ml
• mint - 1/2 bunch

Step-by-step instruction

1. Remove the zest from all oranges, from 2 citrus squeeze out the juice and set aside. Peel the remaining oranges from the fibers and white core, then cut into thin circles.
2. In a skillet on a weak melt duck fat. Add vinegar and sugar, continue to warm up, stirring continuously, until the mass becomes homogeneous.
3. Cranberries to grind into a soft mush and pour it into the pan. Cook for another 5-6 minutes.
4. Put the cinnamon stick and star anisets, make medium heat and stew for 3-4 minutes. During this time, the sauce should have a golden caramel color.
5. Gently pour in the liquor and orange juice, pour the zest, reduce the heat to low and boil the mass for about 5 minutes so that it thickens well.
6. At the very end, add orange slices, warm for 1-2 minutes and remove from heat.
7. Decorate with mint leaves and serve with the duck fillet cut into slices.

Delicious and simple garlic duck sauce: a recipe with photos

This is a very easy and fast way to prepare a nourishing and savory sauce, the consistency of which resembles mayonnaise.

Ingredients Required:

• corn oil - 3 st
• fresh lemon juice - 1 tbsp
• garlic - 1 head
• egg whites - 2 pcs
• sea ​​salt - 1 tsp

Step-by-step instruction

1. Peel the garlic, divide into cloves and pass through the press.
2. Beat egg whites with a fork to light foam.
3. All products are folded into a blender and very well whipped until the mass becomes completely homogeneous and acquires a glossy shine characteristic of mayonnaise.
4. Transfer the sauce to a ceramic bowl, cover with cling film or a lid and send to the refrigerator for 6-8 hours.
5. Serve the duck sauce in a beautiful vase. If desired, decorate with greens, ground paprika or fresh green onions.

How to make a sweet pear sauce for duck

In this recipe, in addition to fruit, spices and spices are used. Due to this combination, the dish acquires an exotic, long-lasting taste. If pears are not to your liking, they can be replaced with other fruits and cooked in the same way, for example, apple or apricot sauce.

Ingredients Required:

• pear varieties "Duchess" - 1 kg
• liquid honey (forbs) - 100ml
• fresh lime juice - 2 tbsp
• grated ginger - 1 tsp
• carnation - 4 buds
• cinnamon - 1 tsp

Step-by-step instruction

1. Wash the pears well under running water, peel off the peel, cut in half and carefully remove the seed box. Chop the fruit pulp in small cubes and put in an enamel saucepan with a thick bottom.
2. Sprinkle with lime juice, add clove buds and sprinkle with ginger and cinnamon.
3. Put on the stove, pour in the honey and put the stew on a small fire, so that the pears make juice. If the mass turns out to be too thick and starts to burn, you can add a little warm boiled water.
4. When the fruit has completely softened and become puree, remove the pan from the heat and let the sauce cool well.
5. Serve in a separate container for duck sauce or poultry baked with slices.

How to cook duck in honey-soy sauce: video recipe

This visual and detailed instruction will help to make the original sweet-spicy sauce and tell you how to bake tender duck fillets in it. Watch the video

The duck is an unusual bird. It requires more attention than the same chicken or turkey. And in order for the duck to open in all its glory, you need to know how to make duck sauce. Without a sauce, a duck will not give away all the notes of its inherent taste.

Duck sauces and varieties

The most favorite part of a duck is its breast. It tastes best and is more expensive than any other part. To the duck suited in the first place sauces made from berries. With a side dish will be easier - potatoes or sauerkraut will ideally lay next to this game.

There are many variations of duck sauces - from raspberries to figs. In the course goes all. In the "off season" sauce can be made from juniper berries and pepper. But, given that the duck is still a festive table dish, you always want to make it tasty to the maximum.

Whatever the sauce, the duck can not be overdry. The dish will be immediately spoiled, and to save it even with the help of the most delicious gravy will fail.

Cooking a sauce dish is best to remove the skin - so the meat is soaked with the sauce as deeply as possible. If you want to leave the skin, then you need to make cross-shaped incisions on it to the meat.

The best sauces for any part of the duck are orange and apple. With spices it is better not to be zealous. A little rosemary, basil and sage - all you need to stop at this.

Purchased duck sauces

You can not prepare the sauce yourself and buy it in the store. But there are difficulties. Manufacturers of this kind of sauces are unpredictable. Beautiful packaging is no guarantee of tasty contents.

Experienced way everyone can choose a suitable sauce. It should be moderately sweet, sour to perfectly catch the duck's taste. But it is better to prepare the sauce yourself, so as not to risk and spoil the dish.

Homemade sauces

When preparing sauces at home, you just need to turn on the fantasy. Each housewife intuitively feels that it is necessary to add to the sauce. Again, the main thing is not to go over the spices and overdo it. A duck does not take much salt. Salt a little and leave to cook. Salt then never too late, and the extra salt from the dish is no longer removed.

Never cook sauce over high heat. He can boil over if he turns away. Ideal to expose the minimum fire. This will add an extra ten minutes to cooking, but will keep the sauce in order.

Using the juice for the sauce, do not regret it - buy a good juice. The taste of the dish will improve. Save here is not worth it.

If flour is present in the sauce, it can be adequately replaced with starch. It is advisable to use corn starch. Here you also need to be very attentive. Bust thickener - spoiled taste of the sauce.

Recipes

Theory is a good thing, but it's worth trying the classic sauces in practice.

Orange Sauce

Formulation:

• big juicy orange - 250 g;
• honey - 60 g;
• salt - to taste;
• ground white pepper - to taste;
• savory - 2 g;
• coriander - 2 g;
• paprika - 2 g;
• basil - 2 g;
• melted butter - 50 g;
• flour (or corn starch) - the amount depends on the thickness you want to get.

Technology:

1. Oranges wash. Scald with boiling water. Wipe dry. Beat it with your hands. Using a manual citrus juicer to squeeze the juice.
2. Pour the juice into a saucepan and bring to a boil over moderate heat. Stir constantly.
3. In another stewpot dissolve the honey. Add ghee to it. Stir the contents thoroughly with a wooden or silicone spatula.
4. The resulting mixture is introduced into a saucepan with orange juice. Heat, stirring constantly.
5. Pour in the resulting mixture of spices, salt and pepper. Mix well.
6. As soon as the sauce begins to boil, add the diluted starch (or flour).
7. Stir until thickened, dropping the fire to minimum. Remove from heat and use as directed.

Duck Apple Sauce

Formulation:

• butter - 150 g;
• white wine vinegar - 75 ml;
• carnation - 11 buds;
• sugar - 65 g;
• granny Smith apples - 8 pcs.

Technology:

1. Apples thoroughly wash. Drain on a towel. Process by cutting the core. Cut a small cube.
2. Move the prepared apples to the skillet. Add butter, white wine vinegar, the rate of clove buds, granulated sugar. Cover with a lid. Place on minimal fire.
3. Keep the saucepan on the stove for an hour and a half. An hour later, you need to try apples for readiness. Periodically the contents need to be mixed.
4. Then remove the skillet from the stove. Fork or tolkushkoy for mashed potatoes stretch the apples.
5. The same fork or tolkushkoy beat apple sauce.
6. Add flooded butter to the sauce. Stir well again.
7. The consistency of the sauce should not be very thick. Therefore, the amount of flour or starch injected into it must be adjusted very carefully. It is better to put a little less and add if necessary later.