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Peking duck, known for its crispy skin and succulent meat, is a traditional Chinese dish that has captured the hearts and palates of food enthusiasts worldwide. Originating from Beijing, this iconic delicacy is beloved for its fragrant aroma and delightful flavor, encapsulating the essence of Chinese cuisine. The art of preparing fragrant Peking duck requires a careful balance of traditional cooking techniques and the use of aromatic ingredients, resulting in a unique culinary experience that tantalizes the senses. In this guide, we will explore the step-by-step process of preparing this delectable dish, allowing you to bring the authentic taste of China into your own kitchen. Whether you are a seasoned chef or an enthusiastic home cook, join us on this culinary adventure as we unravel the secrets to creating a fragrant Peking duck that will surely impress your family and friends.
4 Hours Processing
2 Hours For
Duck meat is a very nutritious food and is processed into many delicious dishes, including Peking duck. Now you do not need to go to a restaurant to enjoy this dish, we will go to the kitchen to show off this dish.
Ingredients for Beijing Roast Duck
- Duck: 3kg
- Brick color shrimp
- Minced purple onion
- Minced ginger
- Minced garlic
- White Vinegar, Red Vinegar
- White wine
- Lemon juice
- Chili fruit
- Spring onion
- Spices: Cooking oil, soy sauce, seasoning, salt, sugar, monosodium glutamate, pepper, five flavors
– Delicious ducks usually grow enough feathers, have round breasts and floats, the belly skin, neck skin must be thick, holding the duck up feels very heavy. When the two wings are cut off and raised, if you feel the sides of the breast, and the breast is stretched and firm, it is a delicious, meaty duck.
– Normally, male ducks should be selected for better, more aromatic and firmer meat than female ducks.
Red vinegar, also known as pepper vinegar, you can find and buy at grocery stores, supermarkets, when buying, pay attention to the packaging information, pay attention to the expiration date and origin.
How to make Peking Duck
Step 1Processing duck meat
You can buy ready-made ducks or raw ducks to clean the feathers and internal organs. To remove the odor from duck feathers, we need to prepare 50g of crushed ginger for 150ml of filtered water, 2 tablespoons of salt, 2 tablespoons of white wine and stir well.
You put the duck in a large bowl, then put the mixture on the whole duck for about 5-10 minutes, then wash it with clean water and let it dry.
Step 2Make seasoning for duck meat
You take a large pan on the stove, add 1 tablespoon of cooking oil, 1 tablespoon of minced garlic, 1 tablespoon of minced purple onion, then turn on low heat and sauté until fragrant.
After frying, pour the onion and garlic into a bowl and add 2 teaspoons of salt, 3 teaspoons of monosodium glutamate, 2 teaspoons of seasoning, 2.5 teaspoons of sugar, ½ teaspoon of ground pepper, about 3g five flavors and mix well.
Next, you put all the spices into the duck’s belly , spread it evenly in the duck’s belly, then put the green onion head in, then use a skewer to sew the duck’s belly and tie it with thread to make sure.
Step 3Mix duck marinade color
You use half a cup of red vinegar, 2 tablespoons of lemon juice, 2 tablespoons of white vinegar, 50ml of filtered water, 1 tablespoon of malt, a little color of shrimp brick, 1 tablespoon of warm water and then dissolve.
You catch a large pot of water to boil , blanch the duck in boiling water so that the duck’s skin is restored, then paint it . You put the duck in a large pot, then use a brush to sweep the mixture evenly all over the duck and then dry it in the sun for 3 hours.
Step 4Fried duck
You take a large oil pan to fry the ducks in oil, the frying temperature is about 120 degrees Celsius. Note that you do not open the fire too high . You fry for 120 minutes , the duck is cooked, then you just fry and pour oil on the duck.
After the duck is cooked, take it out and hang it up, if the hanger is not there, take it out on a tray to drain the oil and then cut it into bite-sized pieces.
Step 5Make Peking Duck Dipping Sauce
There will be 2 ways to make Peking duck sauce as delicious as a 5-star restaurant, but today Cfis.edu.vn will guide you in the simplest way as follows:
You use 1 cup of filtered water to add 1/2 teaspoon of ground soy sauce, 1 teaspoon of sugar, 1/3 teaspoon of MSG and 1/2 teaspoon of salt and stir well. Then, put the pan on the stove and sauté the onion, minced garlic , and then add the mixture for about 5 minutes, then add a little bit of lemon juice and ground pepper . You can re-season to suit your taste.
Step 6Finished product
Finished roast duck has eye-catching colors, cut into pieces and put on a decorative plate, you can enjoy it with your family!
See more : 2 ways to make Peking duck sauce
When enjoying roasted duck, you will feel the soft, chewy meat, soaked in spices, so it is very attractive . Make this delicious dish for your family to enjoy!
Origin of roast duck
Roast duck first appeared in the Yuan Dynasty (1206-1368) as one of the king’s main dishes that only the royal aristocracy could eat. The characteristics of this roast duck are thin and crispy skin, eye-catching color, delicious taste . Roast duck meat is often served with green onions, cucumbers, green vegetables and roasted duck meat sauce.
What is the difference between Peking Duck and Cantonese Roast Duck?
Both dishes are of Chinese origin, but the taste and processing are also different. Some of the differences between these two dishes are as follows:
- Peking duck always chooses large, fatty ducks with lots of meat, while Cantonese roast duck chooses a medium sized duck that doesn’t need to be too big.
- Peking duck is usually grilled in a closed oven, the heat is evenly distributed, so the meat is cooked evenly. As for Cantonese roast duck, it is common to use the spinning style.
- Peking duck has a royal style of eating, while Cantonese roast duck is a popular dish, so cut it into bite-sized pieces.
- Peking duck is not stuffed with too much seasoning to keep the natural meat taste, crispy skin, moderate ripeness. Cantonese duck is stuffed with star anise, ginger, scallions and more than a dozen herbs for a richer flavor.
Other ways to cook roast duck
Make roasted duck with a fragrant pan
You don’t have an oven to make roasted duck dishes like a restaurant but don’t like to buy outside for fear of being unsafe, here Cfis.edu.vn introduces you how to make roasted duck with a pan that is delicious, delicious, simple, beautiful color. . With this method, you can also make delicious roasted duck at home, crispy on the outside and rich on the inside.
Make simple roasted pepper duck at home
One of the simple roasted duck dishes that you can make at home is the delicious, crispy, fatty roasted duck. The fat, meat-filled ducks, after being preliminarily cleaned, are marinated with spices and pepper. After finishing , the duck will have a crispy skin on the outside, the inside is permeated with spices and secretes the natural sweetness from the duck meat . This is definitely a delicious, nutritious and beautiful dish.
Make sour and sour tamarind roast duck, bold flavor
If you don’t know what to cook for your family this weekend or you are about to have a party that needs a delicious and beautiful dish as a main course, don’t miss out on stimulating the taste buds with super delicious sour tamarind roasted duck. very attractive. After finishing, the duck meat still retains its sweetness, moderate softness, and brings a very attractive sweet and sour taste from tamarind sauce that will not disappoint you.
See more: How to make roasted duck with a delicious pan, crispy skin, fragrant nose
Above is how to make fragrant Peking duck, prepare Chinese with very simple steps. At the weekend, if you have free time, let’s go to the kitchen to make delicious Peking duck for the whole family to enjoy!
In conclusion, crafting fragrant Peking duck with authentic Chinese taste requires both patience and attention to detail. By following the steps above, one can recreate the delicious flavors commonly found in traditional Chinese cuisine. From preparing the duck with an aromatic marinade to slowly roasting it to perfection, each step contributes to the final result of a crispy, fragrant, and succulent Peking duck. The addition of traditional condiments such as hoisin sauce, cucumber, and scallions further enhances the overall taste and elevates the dining experience. While this recipe may require initial effort and practice, the satisfaction of savoring a homemade fragrant Peking duck that is reminiscent of those found in Chinese restaurants is truly worth it.
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