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Peking duck
The most famous dish in Beijing is Peking fried duck, the recipe of which was invented in China many centuries ago. Interestingly, before the duck in Peking was prepared exclusively for the sake of thin, golden, crispy skin. But Beijing duck is also tender, very tasty meat.
young duck, fatty 2-2.5 kg, vodka - 0.5 cups, or gin - 0.5 cups, salt - 2 tsp, honey - 170 g, or molasses - 170 g, rice wine - 1 tbsp. spoon, or dry sherry 1 tbsp. spoon, boiling water 250 ml
The day before cooking, the duck should be properly washed, fat, fat glands and wing tips removed. Wipe the duck dry inside and out. Rub the duck skin with vodka or gin and let it brew for 30 minutes. In a large saucepan, boil enough water, lower the duck into boiling water to scald the skin. Remove the duck before the water boils again. Dry the duck, grate with salt inside, hang by the back and leave in a cold place (in the refrigerator) for 4 hours. Mix honey or molasses with wine and boiling water and lubricate the duck with this mixture every hour, that is, 3-4 times. Hang the duck again for 12-24 hours, this time by the wings (the duck must also be upright) so that they do not touch the duck's torso. Put a wide enough container below to collect the liquid flowing off the duck. Then put the duck on the oven rack, set a baking tray on the bottom, 5 cm filled with water. Cover the duck with foil (so that the wings do not roast too much) and cook for 25-30 minutes at a temperature of 220 ° C. Reduce the fire to 160 ° C and fry the duck until ready for another 1 hour, while turning the duck over after half an hour. Duck skin should be dark brown with a reddish tint. If the shade is paler, then the temperature should be increased to 190 ° C. Remove the duck from the oven and leave for 5 minutes. Remove the skin and cut into 3-4cm pieces. Separate the meat from the bones and also cut into small pieces. Place the duck on a heated dish. * The Peking duck is served with special pancakes "for tangerines, " Hoisin sauce (or plum sauce), with cucumber and green onion feathers, from which tassels are made. With these brushes, the pancake is greased with sauce, pieces of fried duck skin and pieces of meat, thinly chopped cucumber, the onion brush itself are laid on it and the pancake is rolled up with a roll. It is important that the Peking duck, all seasonings and side dishes are served at the same time.
