"DuckTales". Beijing version

Peking duck - classic recipe

Classic Peking duck is a difficult recipe, as it requires steps that are not always possible to perform at home. But if you still decide to take a risk and cook the delicacy at home, then you definitely need to know about them:

To obtain a characteristic crust, the skin before processing the carcass is separated from the pulp by blowing. In restaurants, the procedure is performed using a compressor or a special pump.
Next, the carcass is hung up and a liter of boiling water is poured over it to tighten the skin.
At the next stage, the bird is marinated step by step, rubbed with sherry or rice vinegar, then salt, honey, and dried for a day.
To implement the next stage, you will need a wood-burning oven in which the carcass will be baked, acquiring an authentic taste.
Peking duck is served in special pancakes, cut into pieces, each of which must contain skin.
An indispensable addition would be Hoisin sauce for Peking duck, fresh cucumbers and green onions.

Peking duck - a classic recipe in the oven

The recipe for the classic Peking duck has its own distinctive features, which few people follow today, but for your information, we will describe them as well:

the skin of the bird is rubbed with honey, while under the influence of forced air it is separated from meat and fat;
prepared in the oven on cherry branches;
the whole process is long - about two days, if everything is done “according to science”;
specially trained people in restaurants take a long time to master the art of slicing roast duck in the form of the thinnest slices, numbering up to 120 (each attached to a piece of skin);
Rice cakes for Peking duck and Hoisin sauce are prepared and served separately.

In the home version, the dish will not turn out “real”, but in a restaurant setting it’s easy. Usually it is cooked either over the fire of the hearth, where the firewood of fruit trees is burned, or roasted in a special oven, lowering the heat from maximum to minimum.

Peking duck in the oven is prepared at home according to an adapted recipe:

Take a carcass weighing up to two or a little more kilograms, 3 tablespoons of honey, a little salt.
Prepare a marinade from a spoon of oil (preferably sesame), the same amount of honey, and a couple of spoons of soy sauce.
Separately, prepare the Hoisin Peking duck sauce by combining a spoonful of oil, 3 tablespoons of soy sauce, a teaspoon each of chili, garlic powder and wine vinegar. Salt everything and add some Chinese aromatic spices.
Wash the carcass, dry it, coat it thoroughly with salt and leave for 12 hours.
Dip the duck into boiling water or quickly scald it from a kettle, then pat it dry and start pumping air from the syringe under the skin - this will separate the meat from the skin.
Coat the outside of the duck with honey, and after an hour, spread the marinating mixture inside and outside (given above). Repeat this several more times every 30 minutes for 4 hours.

All that remains is to bake the bird.

Heat the oven to 250 degrees.
Place a baking tray, filling it with a little water. Place a greased grate on it and the duck on it.
The bird is fried like this for 40 minutes. Then the temperature should be reduced by a hundred degrees and fried for another hour. Do you think that's it? Not at all! Turn the carcass over and bake for another half hour. Now it's ready!

Marinade for Peking duck - recipe

The correct marinade for Peking duck will allow you to get a delicacy as close as possible to the classic variation. And even if you do not have the opportunity to provide the necessary technical conditions, by following the step-by-step marinating procedure, you can enjoy the incomparable flavor of Chinese cuisine. The quantity is calculated for a carcass weighing 2.5-3.5 kg.

sherry or rice vinegar – 50 ml;
honey – 150 g;
sesame oil – 20 g;
soy sauce – 100 ml;
ground ginger and pepper - 1 tbsp. spoon;
salt.

The bird is rubbed with sherry, and after 15 minutes with salt, left for 12 hours.
At the next stage, lubricate the carcass with half a portion of honey and dry it on a wire rack for another 12 hours.
The remaining ingredients are mixed and the mixture is coated on the dish half an hour before the Peking duck is finished baking.

Grill recipe

In nature, you can surprise your friends and acquaintances by offering them, instead of the usual barbecue, excellent duck with Chinese notes, cooked on the grill. In addition to fire and food, you will need a spit.

Such a bird is prepared like a traditional shish kebab - without fire, in the heat of a fire.

But the carcass must be marinated for a couple of hours in a special composition.

For him, per liter of water we take:

a couple of tablespoons of fruit vinegar (apple or wine);
three spoons of honey;
a couple of teaspoons of salt;
spices (marjoram, cloves, star anise);
a couple of chopped onions.

You can also soak pieces of barbecue duck in the same marinade. This will speed up the marinating process, although this option can hardly be called a traditional Peking duck.

Peking duck pancakes

An invariable addition that necessarily accompanies a Chinese dish are Peking duck pancakes, the recipe for which is described below. They wrap golden slices of poultry in them, season them with Hoisin sauce and add fresh cucumbers and green onions. The so-called “Mandarin pancakes” are baked in a dry non-stick frying pan without oil.

flour – 300 g;
boiling water – 1 cup;
proteins – 2 pcs.;
sesame oil – 20 ml;

The flour is brewed with boiling water, mixed with the other ingredients and kneaded.
Divide the lump into 14 portions, make flat cakes out of them, oil them on one side, close them in pairs and roll them out.
Pancakes are baked until golden brown.

Peking duck in the sleeve

Peking duck in the oven, if done correctly, can surprise even those who are used to enjoying restaurant dishes prepared by Chinese chefs. Having taken care of the availability of ingredients, you need to try to make the dish at the same time soft, tender and with a crust. You can implement the recipe for this in your sleeve, spending a total of 2 days.

duck carcass – 1 pc.;
dry sherry or rice vinegar – 50 ml;
honey – 150 g;
sesame oil – 20 g;
soy sauce – 100 ml;
ground ginger and pepper - 1 tbsp. spoon;
salt.

The prepared bird is rubbed with wine, salt, and after 12 hours with honey.
After another 12 hours, place the carcass in a sleeve and bake at 200 degrees for 1.5 hours.
Remove the Peking duck from the sleeve onto the grill, brush with a mixture of the remaining marinade ingredients and continue cooking for another hour.

Peking duck breasts

Next, you will learn how to cook Peking duck, using not the whole carcass as a base, but exclusively the breasts. In this way, it will be possible to reduce the time of marinating and heat treatment of meat to 3 hours, and as a result you will get a treat in all respects that is not inferior to the original. This option eliminates the need to bother with cutting up the finished carcass.

breasts – 1.5 kg;
rice vinegar – 40 ml;
honey – 100 g;
sesame oil – 15 g;
soy sauce – 70 ml;
ginger and pepper - 1 teaspoon each;
salt.

The breasts are marinated in salt and vinegar for 1 hour.
The remaining products are mixed, the meat is brushed with the mixture and baked on a wire rack for 30 minutes under foil.
Coat the bird with the spicy mixture again and bake until done without foil.

Peking duck with oranges

Peking duck at home can be cooked with oranges. This variation of Chinese cuisine differs from the authentic one and is adapted for independent execution at home. Particular piquancy and freshness are imparted by citrus zest and juice, which enrich the flavor palette. It will take 2 days to arrange a treat for 6 people.

duck carcass – 2 kg;
orange juice – 200 ml;
honey – 100 g;
cognac – 40 ml;
soy sauce – 70 ml;
ground ginger and pepper - ½ tbsp each. spoons;
orange zest.

The carcass is flavored with cognac, salted and left for 12 hours.
Rub the bird with a mixture of honey and zest, leave for another 6-8 hours, then place it in foil and bake in a preheated oven for 1-1.5 hours.
Season the dish with a mixture of juice with ginger-pepper mixture and soy sauce, transfer to a wire rack and brown
In about an hour, the Peking duck will be ready.

Peking duck with apples

Peking duck, the recipe for which is outlined below, will delight fans of roasting duck with apples. The apple filling for stuffing will add the necessary sourness to the meat and fill it with an amazing aroma. The seasonings used to prepare the traditional dish will add Chinese flavor. It will take a day to create 6 servings.

duck carcass – 2 kg;
Antonovka – 2-3 pcs.;
sherry – 50 ml;
honey – 50 g;
sherry – 40 ml;
soy sauce – 70 ml;
ginger, cinnamon and pepper mixture - ½ tbsp each. spoons;
salt.

Add salt to the prepared carcass, rub with sherry and leave overnight.
Bring the bird to half-cooked in a double boiler, leaving it for an hour.
Fill with apples, rub with the remaining mixed ingredients.
Bake on a wire rack in the oven until golden brown.

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Peking duck is a traditional Chinese dish that is widely available in many restaurants around the world. This dish has a unique taste that cannot be confused with anything else. There are a huge number of recipes for cooking Peking duck, but it is important to know that this dish is quite difficult to prepare.

Peking duck in a slow cooker

Peking duck, the quick recipe for which you will learn below, is not the same as what many have tried in a Chinese restaurant, but the taste characteristics will definitely please you. In this case, duck legs or breasts are used, since the specifics of the device will not allow making a whole carcass. A treat for four will be ready in 10 hours.

legs or breasts – 1.5 kg;
rice vinegar – 40 ml;
honey – 30 g;
oil – 40 ml;
soy sauce – 50 ml;
ginger, pepper mixture - ½ tbsp. spoons;
salt.

Cooking Peking duck begins with marinating the meat. Rub the pieces with vinegar and salt and leave for 7 hours.
Brown the duck in oil on “Frying”, add a little water and the remaining spices and cook on “Stew” for 1.5 hours.
The moisture is evaporated in the “Baking” and the slices are browned.

Peking duck with Hoisin sauce in a slow cooker

duck carcass with skin – 2 kg;
liquid honey – 120 g;
salt;
soy sauce – 180 gr;
sesame seeds – 25 g;
apple cider vinegar – 20 g;
sugar – 15 g;
Chinese seasonings;
vegetable oil – 40 gr.

The duck must be marinated for at least 12 hours and scalded with boiling water. The whole carcass is rubbed with coarse salt and left in the refrigerator at least overnight. After salting, the duck is removed from the refrigerator and doused with boiling water. After the skin is lightened, the carcass is wiped with a paper towel and cut into portions

To prepare Peking duck, you will need to prepare Hoisin sauce.

You need to coat the pieces of meat with liquid honey and place them in a multicooker bowl. Before this, the bowl needs to be greased with vegetable oil, and then fry the meat in baking mode for 30 minutes, then turn it over and fry for another half hour.

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To prepare the sauce, combine soy sauce, sesame seeds, sugar, vinegar, vegetable oil and Chinese seasonings. All ingredients are thoroughly mixed until smooth. After preparing the sauce, cool it in the refrigerator. Roasted duck is served sliced with prepared sauce and lean pancakes.

Classic Peking duck recipe

The secret to the most tender and delicious duck meat is its proper preparation. This classic version of the Peking duck recipe does not require any special skills, but a beginner in the art of home cooking will have to try, since cooking Peking duck in an ordinary kitchen is not easy.

For the recipe you will need:

fresh duck carcass (at least 2 kg);
20 grams of natural honey;
soy sauce;
1 teaspoon rice vinegar;
five spices 2 teaspoons;
a pinch of salt;
10 grams of starch (corn starch is required);
pepper;
6 liters of filtered water.

Important! If you don’t find Five Spice seasoning on store shelves, you can easily make it yourself. To do this, you need to take equal amounts of star anise, cloves, fennel, cinnamon, and pepper. Mix all seasonings. This seasoning can be stored in an airtight container.

Now it's time to make the sauce. The recipe is simple and easy. Mix natural honey, spices, rice vinegar, soy sauce, pepper.

The duck must be thawed, washed and dried in advance. If necessary, pluck the carcass, remove the tips of the wings and the rump. First, the duck meat is thoroughly coated with sauce. The cornstarch is then mixed with coarse salt. Sprinkle this mixture onto the duck, rubbing it into the skin. The carcass is placed on a glass, after which it is put in a cool place for 24 hours so that the duck absorbs the sauce and starch. The end result will be a nice crispy crust.

Before serving, the duck should lie down for about 10 minutes. It goes well with boiled rice and sauces, as can be seen in the photo.

Important! If the skin begins to burn in the oven, you need to cover the top of the carcass with a layer of foil.

Unusual Peking duck with apples

This is a dish already adapted to the taste preferences of Russians. The apples in it complement the oriental taste of the dish with the aroma and sourness of our orchards.

You can simply cut the fruit into medium pieces and stuff the carcass, sewing up the cut. Or you can prepare a festively elegant dish with apples as a side dish. It is better to take fruits of sweet and sour varieties. You also need a little mustard, honey, soy sauce, spices and salt. Typically, duck chopped into large pieces is prepared in this way.

How to cook duck according to this recipe:

marinate pieces of poultry in a mixture of honey and soy sauce for at least an hour;
place quartered apples on a baking sheet or in a mold;
place the duck and pour out the rest of the marinade;
wrap in foil or place the pan in a baking sleeve;
keep in a well-heated oven for 40 minutes.

Cooking options

Peking duck is one of the traditional Chinese meat dishes that amazes with its divine taste. This is not just a cooked bird with a crispy crust, but a real culinary masterpiece.

Important! To make the dish juicy and tender, the meat must be chosen correctly. It should be fresh, not frozen, not old, this is the only way to feel its value and taste.

In addition to the classic recipe for cooking Peking duck, there are many variations of the dish, some of which you will learn about in our article and from photographs.

Peking duck with apples

This version of cooking duck is ideal for summer holidays when fresh apples are in season. The dish is an excellent option for the New Year holidays; it will become the highlight of the table and will delight your family with its sophistication. The recipe for duck with apples is a must have in every housewife's repertoire.

duck carcass weighing 2-2.5 kg;
6 green sour apples (it is better to take apples from a new harvest);
1 tbsp orange juice (ready store-bought juices will only ruin the taste);
half a glass of soy sauce;
five spices.

A fresh carcass should be washed well under running water and dried with paper napkins. It is imperative to remove excess fat. Soy sauce is mixed with spices, salt and the duck is rubbed with this mixture. Then the carcass is removed to marinate. After 8 hours, brush the duck with orange juice and let it sit for another 2 hours. It is better if the juice contains pulp.

While the meat is marinating, the apples are prepared. They need to be washed well, cored and cut into large slices.

The bird is baked for no more than one hour in an oven heated to 200 degrees. To make the crust crispy, do not pour out the fat that will drain, but periodically pour it over the carcass. We decorate the finished duck carcass with apples, some of which can be placed inside the carcass. The baking tray with meat is put back into the oven and baked for another 60 minutes at a temperature of no more than 160 degrees.

The photo shows what a wonderful dish it turns out.

In orange glaze

If you add a hint of orange to the recipe, the dish will sparkle with new colors and become even piquant. For lovers of fine cuisine, you can add a little good cognac.

You need to take a fresh two-kilogram duck and thoroughly grease it with coarse salt and cognac. Leave the meat in a cool place for 15 hours to soak. Then take a large orange and grate its zest, which is then mixed with two tablespoons of natural honey. The meat is coated with this mixture and again put in a cool place for 3.5 hours.

When the duck is well soaked in the marinade, preheat the oven to no more than 200 degrees. The bird is wrapped in foil and baked for 50-60 minutes. You need to make a marinade - mix a glass of orange juice with 3 tbsp. spoons of soy sauce. We take out the duck, remove the foil, coat it thoroughly with marinade and put it in the oven. After 30 minutes, the bird is basted again and baked for another 35 minutes.

Baked, with honey and ginger

Peking duck is not only an original restaurant dish, but also a regular holiday dish. You can cook a real duck at home if you use your imagination and a good mood.

Products for the recipe:

duck carcass;
sea salt;
100 ml. white fortified wine;
4 tbsp natural honey;
ginger;
pepper mixture;
sesame oil 3 teaspoons;
2 tbsp. spoons of soy sauce.

Before you start preparing the Peking duck recipe at home, you need to prepare it. To do this, the tail is removed so that there is no specific aroma during the cooking process. It is also better to cut off the tips of the wings. Check for any giblets, as the inside must be clean. Then the carcass is washed with water and dried.

When the duck carcass is prepared, you can rub it with a mixture (salt and wine). The carcass is refrigerated for 18 hours. Then the bird needs to be smeared with natural honey and removed again for half a day so that it is soaked.

Advice! Many different foods are stored in the refrigerator, so to prevent duck meat from absorbing foreign odors, you need to wrap it in cling film.

When the duck is well soaked, wrap it in foil and place it in a preheated oven at 190 degrees. If the oven does not have a steam cooking mode, then in this case, you should pour water into a baking tray and remove it to the bottom of the oven. After 90 minutes, take it out and grease it with a special marinade. It’s not difficult to make: you need to mix ginger, pepper, sesame oil, and soy sauce. After this, put the carcass back into the oven, but without foil. It bakes for another half hour. Then we take it out again and grease it with sauce - honey and soy sauce. Every 10 minutes the meat is brushed with sauce. Cooking for another 45 minutes. If the oven has a grill mode, then 20 minutes before it is completely ready, you can turn it on.

There are 2 ways to roast duck

A hanging duck languishes over the fire for several hours;
In a closed oven, with the heat gradually reduced.

Roast duck

The debate about which cooking option is better still continues to this day.

Particular attention should be paid to the choice of bird. It should be young, but fleshy enough. Ideal weight is 2-3 kilograms. You can even try and find a special “Beijing” variety of duck that is designed specifically for this dish.

It takes a long time to prepare, but the result is worth it. The crispy, spicy crust and tender flesh will please everyone. You can serve it as in China - wrap the meat in a pancake, season it with sauce, onions and cucumbers, or simply place the duck on a plate with a side dish.

It looks attractive and appetizing, and looks worthy on the holiday table. On the eve of the holidays, it’s worth taking the Peking duck recipe into service.

"Chinese Sun"

When a fragrant duck is wrapped in a still warm Mandarin pancake, it delights even the most picky gourmet.

To prepare the marinade you will need:

Purified water – 1.5 liters;
Ginger root – 3.5 centimeters;
Liquid honey – 2.5 tbsp;
Soy sauce – 45 milliliters;
Pepper – 1 tsp;
Duck – 2.5-3 kg.

For tangerine pancakes you need:

Flour – 140 grams;
Hot water (

85°C) – 120 milliliters;

Sesame oil – 4 tbsp;
Cucumbers – 3 pieces;
Green onions – 0.5 bunch;
Mandarin pancakes;
Sweet and sour sauce;
Hoisin.

Cooking sequence:

Combine the ingredients needed for the marinade in a saucepan.
Bring the mixture to a boil, cook for 3-5 minutes.
Pour the marinade over the duck on all sides. The skin should become stretched and acquire a golden color.
Tie the duck with culinary thread and hang it for a day in a well-ventilated, cool room (pantry, loggia).
After 24 hours, remove it, bring it indoors and leave for 60 minutes at room temperature.
Preheat the oven to 205°C and place the bird there for 40-45 minutes.
While the dish is baking, you should prepare the pancakes. To do this, mix flour with water and knead into an elastic dough that does not stick to your hands. Let him “rest” for 30 minutes. Cut the dough into 10 equal pieces and roll them out. Grease the pancake with sesame oil and fry on both sides in a hot frying pan.
Cut the cucumbers into strips. To make them crispier, they should be kept in a bowl with ice.
Chop green onions.
Cut the finished duck into portions.
Serve in separate dishes: pancakes, duck, onions, cucumbers, sauce and hoisin.

Guests will certainly love this unusual presentation. Everyone will be able to place on the pancake such a portion as is necessary.

Peking duck

Peking duck is the most famous Chinese dish. There are at least 117 recipes for its preparation. And, despite the assurances of skeptics, it can be made at home. We propose a method adapted to our conditions: it is unlikely that you will have a wood-burning oven, a device for blowing ducks and barley molasses necessary to implement the traditional Peking duck recipe.

To prepare Peking duck you will need: duck weighing 2.5 kg 2-3 tablespoons maltose or honey

Prepare the duck: cut off the tips of the wings, wash the bird, pat dry and remove excess fat. Using your fingers, carefully separate the skin from the meat without removing it. Immerse the carcass in boiling water for a couple of minutes until the skin of the duck turns white, and then dry.

Dilute maltose or honey in an equal amount of water, coat the skin, let dry a little and hang the duck to dry in a well-ventilated, cool room for at least 6 hours (overnight). You can simply put it in the refrigerator without covering it with anything.

Preheat the oven to 200°C, place the duck on the grill, breast side up, and roast without turning for 1.5 hours. At the same time, make sure that the duck does not burn; if necessary, cover it with foil.

To serve, cut the skin from the finished duck into small pieces, and then the meat into thin slices, or immediately cut off the skin along with a small amount of meat on it. Place on a plate and serve along with Tianmian sauce (can be replaced with Hoisin sauce), Mandarin pancakes and thinly sliced green onions (white part) and cucumber.

Mandarin pancakes

From sifted flour and boiling water, knead a stiff dough with the addition of a small amount of vegetable oil. Cover with a damp towel and leave for 30 minutes.

Take a small piece of dough, flatten it with your palm, brush with dark sesame oil, place the same piece of dough on top and roll out thinly. The pancakes should be approximately 15 cm in diameter.

Heat a wok or frying pan very hot, then reduce the heat slightly and add two pancakes together and fry without adding oil, turning once.

Before serving, place the pancakes on a plate and heat in a steamer for 10 minutes.

The best way to eat Peking duck is as follows: put a little sauce in the center of the Mandarin pancake, add green onions, cucumber, a slice of duck and wrap the pancake in a tube.

Other recipes Chinese dumplings Chinese appetizers and salads Chinese soups Chinese rice and rice noodles Chinese pork Fish and seafood Chinese Chinese duck, chicken, turkey

See also Culinary Encyclopedia. Duck Dim sum. Made in China

"Eastern"

Cooking Peking duck is not a quick task. And you should start cooking 24 hours before serving the dish. It is marinated in advance so that the crust is crispy and the flesh is tender and juicy. This is not quite a classic recipe, but that doesn’t make the dish unpalatable.

Ingredients required for cooking:

Duck – 2 kilograms;
Soy sauce – 120 milliliters;
Liquid honey – 4.5 tbsp;
Purified water – 250 milliliters;
Sherry - 3 tbsp;
Grated ginger – 0.5 tbsp;
Sesame oil – 0.5 tbsp;
Black pepper – 0.5 tbsp;
Table salt - to taste.

Cooking sequence:

Rinse the bird well, remove hairs and cut off the upper phalanges of the wings, excess fat from the neck and tail.
Pour boiling water over it on all sides and rub with sherry.
Leave it for 20 minutes.
Then rub the duck with salt, place it on a glass or bottle and place it in the refrigerator, cool ventilated loggia or pantry for 10-14 hours. Don't forget to place a dish under the duck to catch all the liquid that drips from the bird.
After the required time, spread the duck with liquid honey and leave it for another 12 hours.
Remove the duck from the refrigerator.
Meanwhile, preheat the oven to 180°C and place a baking tray down, one-third filled with water.
Place the duck on the wire rack and place it over a baking sheet.
Bake for 60 minutes.
At this time, mix pepper, oil, ginger and sauce.
Generously coat the bird on all sides with sauce and bake for another 20 minutes at 250°C.
After this, let the bird “rest” for 15 minutes and you can serve it.

The dish goes well with any side dish. Its attractive aroma captivates and awakens the appetite.

"Festive"

There are hundreds of marinades for Peking duck. Each of them is good in its own way. And the most important thing is that they are all win-win. The bird takes on the taste of spices and marinade well; it is interesting that after cooling it does not lose its softness and juiciness. Remaining tasty even after time, after cooking.

Ingredients required for cooking:

Duck – 1 piece, weighing 2-3 kilograms;
Purified water – 1.8 liters;
Ginger root – 1 piece;
Soy sauce – 50 milliliters;
Rice vinegar – 50 milliliters;
Seasoning 5 spices – 2 tsp;
Star anise – 1.5 tbsp;
Liquid honey – 2.5 tbsp;
Salt - to taste.

"Pink Sunset"

Duck can be cooked not only whole, but also in portions. Especially if you don’t like to cut it or the oven is small. Therefore, Peking duck can also be cooked in a frying pan.

To do this you will need:

Duck breast – 1 piece;
Leek – 1 piece;
Grated ginger root – 1 tsp;
Champignons or oyster mushrooms – 70 grams;
Soy sauce – 2 tbsp;
Chili – 1 tsp;
Light beer – 50 milliliters;
Red bell pepper – 1 piece.

Cooking sequence:

Rinse the breast thoroughly and pat it dry with a paper towel.
Using a sharp knife, make frequent cross cuts into the skin.
In a frying pan, fry the breast on both sides. You should start from the skin side. Fry each side for 5-7 minutes.
Cut the finished breast into strips.
Mix beer and soy sauce for the sauce.
Place leeks, cut into rings, and grated ginger into the pan where the duck was fried.
Add half the sauce to the mixture and stir.
Simmer for 2 minutes.
Add chili sauce and chopped mushrooms. Mix.
Simmer for another 3 minutes.
Place the duck and chopped bell peppers in the pan.
Simmer for 15 minutes until done.
You can add salt and pepper if you wish, but the flavor in the dish is balanced thanks to the sauces.

Serve duck breast with boiled rice. The poultry flesh turns out to be a soft pink uniform color, and the taste has spicy notes.

Thanks to the vegetables in the recipe, you can do without a side dish.

"Celebration"

Peking duck cooked with oranges will delight gourmets. Its delicate taste harmonizes perfectly with the sweet and sour shades of citrus, revealing a truly royal flavor range. No one will remain indifferent, and guests will beg for the recipe. On a festive table, the bird looks elegant and attracts attention.

To prepare you will need:

Duck – 2-2.5 kilograms;
Oranges – 5 medium-sized pieces;
Purified water – 2 liters;
Red wine – 70 milliliters;
Onion – 1 piece;
Shallot – 1 piece;
Carrots – 1 piece;
Chicken broth – 1 liter;
Sunflower oil – 20 grams;
Butter – 50 grams;
Corn starch - 2.5 tbsp;
Wine vinegar – 55 milliliters;
White sugar – 2.5 tbsp;
Bay leaf – 1 piece;
Parsley - 4 sprigs;
Thyme – 2 sprigs;
Salt and black pepper - to taste.

Cooking sequence:

Remove any remaining feathers from the bird (if any), rinse it well and gut it.
Finely chop the duck entrails.
Cut shallots and carrots into small cubes. If desired, you can grate it.
Pour sunflower oil into a saucepan, add onions, carrots and giblets.
Fry the mixture for 8-12 minutes.
Pour chicken broth into it, adding bay leaf, finely chopped thyme and parsley.
Cook the mixture for 1.5-2 hours, constantly skimming off the foam.
After the broth is ready, you should strain it.
Wash the oranges and remove the zest using a knife. Divide the pulp into slices.
Boil water, add zest to it and boil for 20 minutes.
Take out the zest, dry it and chop it finely.
Preheat the oven to 225°C.
Make cuts in the duck skin in several places, salt and pepper it. Place the shallot, a third of the zest and a pinch of thyme inside.
Place the duck, breast side up, on a baking sheet and bake for 15 minutes.
Reduce temperature to 180°C and bake for another 35 minutes.
Reduce temperature to 80°C and bake until done.
Mix red wine vinegar with sugar in a saucepan and place it over low heat.
After 3 minutes, add broth to the mixture. Cook for 7 minutes.
Add the remaining zest and cornstarch. Check for another 4 minutes, stirring constantly. The sauce will thicken during this time.
Remove the cooked duck from the oven and add the fat that flows out of it during baking to the wine.
Boil the sauce.
Add the wine sauce to the orange sauce, mix them well and add butter.
Simmer until required consistency.
If a uniform consistency is required, the sauce should be passed through a sieve.
Cut the bird into medium pieces and garnish with sauce.

The duck flesh is tender, it seems to melt in your mouth. In combination with a spicy unusual sauce, children and adults will certainly like it. The sauce can be served separately with other meat dishes.