It’s Peking Duck Day…get ready for Year of the Dragon

Today is Peking Duck Day…elegant anytime.  
Or get ready for Chinese New Year–
which is this Monday, January 23rd…
year of the Dragon.
The Menu Shoppe presents more classic elegance.
Peking Duck
1 (4 pound) whole duck, dressed
1/2 tsp cinnamon
1/2 tsp  ginger
1/4 tsp  nutmeg
1/4 tsp  white pepper
1/8 tsp  cloves
3 tbs soy sauce
1 tbs honey
1 orange, sliced in rounds
1 tbs chopped fresh parsley, for garnish
5 green onions
for the plum sauce:
1/2 cup plum jam
1 1/2 tsp sugar
1 1/2 tsp distilled white vinegar
1/4 cup finely chopped chutney
Rinse the duck inside and out, and pat dry. In a small bowl, mix together the  spices.  Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird.  Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
Roast for 30 minutes in the preheated oven.  While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned.   Do not allow the skin to char. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.  
Peking Duck II
1 (5 to 7 pound) duck, preferably fresh
3 teaspoons salt
1/4 teaspoon white pepper
1 1/2 teaspoons hoisin sauce
1/4 teaspoon five spice powder
1 gallon boiling water
1 teaspoon light corn syrup
1 teaspoon maltose
1 teaspoon vinegar
Shredded carrots
Sliced scallions
To make the pancakes:
Mix the flour, lard, and hot water together and kneed it into dough. Roll it out making the pancakes about
2 millimeters thick, cut out the pancakes in circles 5-inches in diameter. Then slightly pan-fry both sides in a hot pan without oil.
To make the Peking duck:
Rinse and pluck the duck and then hang to dry for about 15 minutes. Put the salt, pepper, hoisin sauce, and five-spice powder inside the duck to marinate it. Then put the duck into the refrigerator for 4 to 6 hours.
Hold the duck upright and pour the hot boiling water onto its body until it is puffed.  Combine the corn syrup, maltose, and vinegar.  Paint the duck with a thin layer of the corn syrup mixture.  Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it. Preheat the oven to 450 degrees F oven and roast the duck for 40 minutes. Let meat rest for 15 minutes after cooking. Remove the skin and fat layer from the duck. Scrape the fat from the skin and cut the skin into thin strips. Cut the meat into thin slices. Paint a pancake with hoisin sauce. Put the skin and meat slices onto the hoisin, top with shredded carrots  and scallion slices, and then roll the pancake up. Repeat with remaining ingredients. 
If it’s on the menu…the Menu Shoppe has it covered.
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