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Peking duck

Ingredients

Adjust Servings:

	1 duck
	2 tablespoons of honey
	Hoisin sauce

Nutritional information

330 g

Protein

240 g

Fat

34 g

Carbs

3428

Calories

Peking duck

Name: Peking duck
Total time: 2 d
Yield: 8
Cuisine: Chinese
Ingredients: duck: 1; honey: 2 tablespoons of; Hoisin sauce

CLASSIC RECIPE

Features:

Cuisine:

Chinese

48 hours
Serves 8
Hard

Ingredients

1 duck
2 tablespoons of honey
Hoisin sauce

Directions

There are few places outside of China where you can taste real Peking duck: it takes about 48 hours to cook, so you have to order in advance. There are restaurants in Beijing that specialize only in Peking duck and serve it for a three-course lunch: duck with pancakes, duck stir-fry with vegetables, and duck carcass soup to complete the meal.

The chef recommends:
• Chop and stir-fry the remaining duck with vegetables.
• Boil the duck carcass in a deep pan, you will get a delicious broth for soup.

To serve:
• Hoisin sauce (a mixture of yellow bean paste with sugar of a rich dark mahogany color)
• 5 green onion feathers, cut into thin strips 5 cm long
• ½ cucumber, peel and cut into thin strips 5 cm long
• 24 mandarin pancakes.

Steps

Done

preparation

1. A day or two before serving, wipe the duck inside and out with a paper towel and hang it in a warm place to dry overnight or for 2 days.
2. On the morning of the day of serving, dry the duck with a hair dryer. A crispy crust forms on the skin, which bounces off the meat when you cut it.
3. Boil a kettle of water. Place the duck in a large colander and cover with boiling water inside and out. Repeat twice so that the skin is wrinkled and the fat is partially washed away.
4. In a small pan, melt honey (or maltose) and pour 200 ml of water. Dip the duck in the liquid and leave to dry for at least 6 hours.
5. Preheat the oven to 392 °F (200 °C). Place the duck on the sheet and bake for 1.5 hours. The meat should be pink inside.
6. Pour the hoisin sauce into several bowls and arrange the green onions and cucumber on serving plates. Steam the pancakes in batches of 8 for 3 minutes each.
7. Serve the duck, placing it on a dish with the dark crust facing up (as in the photo), cut it at the table and lay it out. Each guest smears the pancake with hoisin sauce, puts onion and cucumber on top, then a little duck, rolls up a roll and eats.

Chef Hanna

Cocktail Kir Royal

Mandarin pancakes

246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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