Chinese Food - Peking Duck Recipe
0 views
Skip to first unread message
Liz Canham
Apr 15, 2010, 7:25:01 AM4/15/10
to publish-the...@googlegroups.com
*****************************************************************
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Liz Canham
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=502237
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=502237
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Chinese Food - Peking Duck Recipe
Author: Liz Canham
Word Count: 539
Article URL: http://www.isnare.com/?aid=502237&ca=Cooking
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=502237
Easy Publish Tool: http://www.isnare.com/html.php?aid=502237
*********************** ARTICLE START ***********************
Peking Duck is one of the most famous Chinese foods originating from the ancient royal courts. For centuries, the best Chinese chefs trained extensively in order to make sure that they could present this delicacy properly to the Emperor. In fact, their very lives depended on it. Today, no chef will lose his life for messing up his Peking Duck recipe but his self-esteem will be sorely dented. However, with attention to detail, a modern day Peking Duck can be a feast fit for royalty. Here's just one of the many up to date Peking Duck recipes.
Ingredients
1 3.5 - 4 lb duck (fresh or frozen)
2 pints water
3 tbsp dark soy sauce
3 tbsp honey
5 fl oz rice wine (you can use dry sherry)
1 lemon
To serve:
8 - 12 Chinese Pancakes
4 - 6 tbsp hoisin sauce
16 - 24 spring onions (cut into thin slivers lengthwise or into brushes)
In China, ducks are specially raised on a diet of soyabeans, maize, sorghum and barley for just six weeks, when they are ready for cooking.
Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.
Rinse and dry the duck thoroughly, blotting with kitchen paper.
Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.
Roast the duck on a rack over a roasting tin in which you have water to a depth of about two inches (this stops the fat splashing), in a pre-heated oven 475�F, 240�C, Gas 9 for 15 minutes. Turn the oven temperature down to 350�F, 180�C, Gas 4 and continue cooking for 1 hour, 10 minutes.
Let the duck rest for about fifteen minutes before serving. You can carve the meat and skin into pieces using a knife or cleaver or you can shred it with a spoon and fork.
Serve the duck with warmed Chinese pancakes, spring onions and hoisin sauce.
Each diner takes a pancake, spreads on a little hoisin sauce then tops that with some meat and crispy skin followed by a spring onion brush or some strips of spring onion. The pancake and contents are then rolled up into a tube and eaten either with one's fingers or with chopsticks.
Even this simple version of the classic Peking Duck makes a very special dinner party dish, fit for an Emperor.
About The Author: Liz Canham is a writer and a lover of Asian food. To learn more about Chinese food click here http://www.lizebiz.com/ct/33/isnare and visit Asian Food and Cookery.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=502237
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Liz Canham
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=502237
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=502237
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Chinese Food - Peking Duck Recipe
Author: Liz Canham
Word Count: 539
Article URL: http://www.isnare.com/?aid=502237&ca=Cooking
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=502237
Easy Publish Tool: http://www.isnare.com/html.php?aid=502237
*********************** ARTICLE START ***********************
Peking Duck is one of the most famous Chinese foods originating from the ancient royal courts. For centuries, the best Chinese chefs trained extensively in order to make sure that they could present this delicacy properly to the Emperor. In fact, their very lives depended on it. Today, no chef will lose his life for messing up his Peking Duck recipe but his self-esteem will be sorely dented. However, with attention to detail, a modern day Peking Duck can be a feast fit for royalty. Here's just one of the many up to date Peking Duck recipes.
Ingredients
1 3.5 - 4 lb duck (fresh or frozen)
2 pints water
3 tbsp dark soy sauce
3 tbsp honey
5 fl oz rice wine (you can use dry sherry)
1 lemon
To serve:
8 - 12 Chinese Pancakes
4 - 6 tbsp hoisin sauce
16 - 24 spring onions (cut into thin slivers lengthwise or into brushes)
In China, ducks are specially raised on a diet of soyabeans, maize, sorghum and barley for just six weeks, when they are ready for cooking.
Normally, the preparation of Peking Duck is rather time consuming and complex. The duck must be cleaned and plucked thoroughly, then air should be piped in to separate the skin from the flesh which let the skin roast to a lovely crispness. While the duck dries a sugar solution is brushed over the duck and it is then roasted in a wood fired oven. However, with our modern life styles being what they are, this Peking Duck recipe is rather less complicated.
Rinse and dry the duck thoroughly, blotting with kitchen paper.
Mix the water, dark soy sauce, honey and rice wine together and combine with the lemon cut into thick slices and bring to the boil then simmer for about 20 minutes. Ladle the mixture over the duck several times, ensuring that the skin is thoroughly coated. Hang the duck up to dry somewhere cool and well ventilated with a roasting tin beneath it to catch any drips. When the duck is properly dry the skin will feel like paper.
Roast the duck on a rack over a roasting tin in which you have water to a depth of about two inches (this stops the fat splashing), in a pre-heated oven 475�F, 240�C, Gas 9 for 15 minutes. Turn the oven temperature down to 350�F, 180�C, Gas 4 and continue cooking for 1 hour, 10 minutes.
Let the duck rest for about fifteen minutes before serving. You can carve the meat and skin into pieces using a knife or cleaver or you can shred it with a spoon and fork.
Serve the duck with warmed Chinese pancakes, spring onions and hoisin sauce.
Each diner takes a pancake, spreads on a little hoisin sauce then tops that with some meat and crispy skin followed by a spring onion brush or some strips of spring onion. The pancake and contents are then rolled up into a tube and eaten either with one's fingers or with chopsticks.
Even this simple version of the classic Peking Duck makes a very special dinner party dish, fit for an Emperor.
About The Author: Liz Canham is a writer and a lover of Asian food. To learn more about Chinese food click here http://www.lizebiz.com/ct/33/isnare and visit Asian Food and Cookery.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=502237
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Reply all
Reply to author
Forward
0 new messages