Peking Duck Recipe [Moved from Pacific Northwest board]
- princesspersimmon07 Sep 30, 2007 09:04 PM
Does anyone here know a good Peking Duck recipe that they're willing to share with me? I would like to make it at home but finding a good recipe is difficult.
sadly, the making of this delicious dish is more complicated than just a recipe necessitating tools and techniques (air pumps, steamers, vertical ovens) out of the range of any home kitchen - this treat is always one purchased from experts and brought home. also remember that, classically, the duck is served in three courses - the skin in some kind of bun or wrapper, the meat as a mixed stir-fry and the carcass brewed into a soup. as there is only one head and two feet and generally more than two people at the table, they are offered as delicacies to the most honored guest.
(assuming you're in Seattle)
You can fake it by buying a _whole_ bbq roast duck (kau ya) from a chinese market like Ranch 99/HT Market or from a cantonese bbq/meat place the I-district - find one that has the ducks hanging in the window. I recommend the bbq places in the i-district over the markets in the 'burbs. It's not the real deal, but it's an approximation. You stick the duck in the oven to crisp the skin and add a sweeter flavor to the skin buy brushing it with soy sauce and honey or garlic depending on what you want. After you crisp the duck, you can take out, remove the crispy skin, and serve it with the buns or pancakes (usually with scallions/carrots and some sweat bean paste or plum sauce) and then stir fry the meat and make the soup. Or you can use the meat in the buns for the first course and have a duck burrito which is also done.
The buns or pancake wrappers can be bought. You can buy the equivalent of mu shu wrappers and or you can go for frozen "man tou" type buns instead. Both need to be steamed before serving.
Hope that helps.
Years ago, I made one: swabbed a honey sauce on the skin of a fresh duck, hung it in the shower(!) overnight to dry (the kids brought all their friends to come see it!), roasted it, served it with sauce, pancakes, etc. I only made it once, because of all the trouble. Not long ago, when describing my technique to a Chinese boy he replied, "You do it old-fashioned way! Next time, put in front of fan to dry!" Now I know!