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.
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:
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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.
This is a very easy and fast way to prepare a nourishing and savory sauce, the consistency of which resembles mayonnaise.
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.
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.
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.
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.
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.
Theory is a good thing, but it's worth trying the classic sauces in practice.
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