About Chinese duck
Chinese duck is a popular dish in Chinese cuisine that has a long history dating back to the Imperial era. It is a staple in many regions of China and is known for its delicious flavor and tender meat. This dish is typically made using a specific breed of duck called Peking duck, which is known for its thin, crispy skin and succulent meat.
The origins of Chinese duck can be traced back over 400 years to the Ming Dynasty. It was initially served exclusively to the imperial court before becoming a favorite dish among the general population. The preparation of Chinese duck involves a meticulous process that includes various steps such as air-drying the duck, marinating it with a combination of spices, and then roasting it in a special oven. The result is a beautifully golden and crispy duck with juicy meat that is usually served with thin pancakes, scallions, cucumber, and a savory sauce.
- Clean the duck thoroughly, removing any feathers and innards.
- Rinse the duck under cold water and pat dry with paper towels.
- In a small bowl, prepare a marinade using soy sauce, hoisin sauce, ginger, garlic, five-spice powder, and a pinch of salt.
- Rub the marinade all over the duck, inside and out, ensuring it is well coated.
- Cover the duck with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Place the marinated duck on a rack in a roasting pan.
- Pour water into the bottom of the roasting pan to create steam.
- Roast the duck in the preheated oven for about 2 hours, or until the skin is crispy and browned.
- Every 30 minutes, baste the duck with the drippings from the bottom of the pan.
- Flip the duck halfway through cooking to ensure even browning.
- Once the duck is cooked, remove it from the oven and let it rest for about 10 minutes.
- Carve the duck into serving pieces, either by cutting it into quarters or slicing it thinly.
- Serve the Chinese duck hot with steamed pancakes, Hoisin sauce, sliced cucumbers, and scallions.
|Soy sauce||1/4 cup|
|Chinese five-spice powder||1 teaspoon|
|Garlic cloves, minced||2|
|Ginger, grated||1 tablespoon|
|Green onions, chopped||2|
|Vegetable oil||for cooking|
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