How to Make peking Duck at Home

 Peking duck is a dish from Beijing (Beijing), which was organized for the reason that imperial technologies. The meat is characterized by thin, crispy pores and skin, with appropriate variations of the dish, mostly with skin and a small amount of meat sliced in front of the diners during the cook's dinner. Ducks bred specifically for this dish are slaughtered after 65 days and even before they are fried in a closed or suspended oven. Meat is regularly eaten with green onions, cucumber, and sweet bean sauce with pancakes wrapped in the stuffing. Sometimes pickled radish is also internal. Crispy fragrant duck is a dish comparable to Peking duck, and popular in the United Kingdom.

History

The duck was fried in China for the reason that the Southern and Northern dynasties. A kind of roast duck was cooked for the Emperor of China during the Yuan Dynasty. The dish, originally called "Shao yazi" (子子), was noted in the manual "Complete Recipes of Dishes and Drinks" (飲膳正要) in 1330 with the help of Hu Sihui (Hu), inspector of the imperial cuisine. The Beijing-style roast duck, which became associated with that time period, was fully developed during the late Ming Dynasty, and since then, Peking duck has become one of the main dishes on the menu of the imperial court. The first establishment specializing in Peking duck, Bianifang, was opened in Xianyukou, near Beijing Qianmen in 1416.

By the Qianlong period (1736-1796) of the Qing Dynasty, the popularity of Peking duck had spread to higher education institutions, inspiring poets and students who enjoyed this dish. For example, one verse from "Damen Zhuzhichi", a poem from Beijing, located nearby, has been changed to "Fill your plates with roast duck and suckling pig".

In 1864, Quanjude Cafe opened in Beijing. Yang Quanren, the founder of Quanjude, proposed a hanging oven for frying ducks.

By the middle of the twentieth century, the Peking duck had become an all-Russian symbol of China, beloved by both travelers and diplomats. For example, US Secretary of State Henry Kissinger met with Prime Minister Zhou Enlai in the Great Hall of the People on July 10, 1971, at some stage of his first (mysterious) visit to China. After several fruitless negotiations in the morning, the delegation turned into a Peking duck served for lunch, which became Kissinger's preferred. The next day, the Americans and the Chinese issued a joint statement inviting President Richard Nixon to visit China in 1972. After Zhou's death in 1976, Kissinger made any other visit to Beijing to enjoy a Peking duck. Peking duck, particularly in Gwangju, has also been a favorite dish of many political leaders, ranging from Cuban Fidel Castro to former German Chancellor Helmut Kohl.

Preparation

Raising the duck

The geese that used to cook Peking duck come from Nanjing. They were massive, with black feathers, and lived inside the canals that connected the metropolis with the main waterways.

With the move of the Chinese capital to Beijing, take visitors on a barge raised in this place. Often these barges drained water into side channels, creating a habitat for ducks. By the time the 5 spice powder was adopted, a completely new breed of duck was domesticated with the help of Chinese farmers. Currently, Peking duck is prepared from American Peking duck (Anas platyrhynchos domestic).

Newborn ducks are raised in an untethered diverse environment for the first forty-five days of their life and force-fed four times a day for the next 15-20 days, resulting in geese weighing 5-7 kg (eleven-15 pounds). Force-feeding ducks caused an alternative call to the animal - "Peking duck" (simplified Chinese: aka; traditional Chinese: aka; pinyin: Beijing Tian ya).

Duck cooking

Peking duck after drying

Fattened geese are killed, plucked, gutted, and thoroughly washed with water.[citation required] Air is pumped under the skin through the neck cavity to separate the pores and skin from fats. The duck is then blanched in boiling hot water for two to three minutes before it dries completely. This narrows the pores and skin. While it is suspended, the duck is covered with a layer of liquid syrup, and the insides are washed with water again. Then the 2nd layer of glaze/marinade is applied from soy sauce, 5 spice powder, and more maltose inside and out, and the duck is left for twenty-four hours in a cool, dry place (or refrigerator). Then it is fried in the oven until the pores and skin become shiny brown.

In addition to the two traditional strategies of cooking Peking duck, recipes have been compiled with the help of chefs across the arena to cook the dish at home.

The method with a closed oven

Peking duck is initially fried in a closed oven (Chinese: 焖炉), and Bianifang is a restaurant that continues this lifestyle. The closed furnace is built of brick and equipped with steel grates (Chinese:子子; Pinyin: Bi Tzu). The oven is preheated by burning Gaoliang sorghum straw (Chinese: 秫秸; pinyin: shú jiē) at the base. The duck is placed in the oven immediately after the hearth burns out, allowing the beef to cook slowly due to the convection of heat inside the oven.[quote needed] Fuel and temperature control is a basic skill. In a closed oven, duck meat is properly mixed with fat under the skin and therefore turns out juicy and smooth.

Fashion for an open oven

Open oven (Chinese: 挂炉; lit. The "hanging oven") was developed in imperial kitchens throughout the Qing Dynasty and adopted by the Quanjude restaurant chain. It is designed for frying up to 20 geese simultaneously on an open fire, seasoned with wood from peach or pear bushes. Geese are kept on hooks over the hearth and fried at 270 °C (525 °F) for 30-40 minutes. While the geese are roasting, the chef can also use a pole to hang each duck to the fire for 30-22 minutes. In the open oven style, fats tend to melt during the entire cooking process, so the pores and skin are crispy, and they can be eaten one at a time as a snack.

Serving

Peking duck is historically carved in front of guests and served at a temperature of 3 degrees. First, slices of duck skin are served with sugar and sweet bean sauce as a sauce. Duck pores and skin perfectly enjoy a hot and crunchy piece. The meat is then served with steamed pancakes (simplified Chinese: 春饼; traditional Chinese: 春餅; pinyin: Chun bun) and an assortment of vegetable dishes, usually sliced cucumbers, and green onions. Traditionally, visitors dip duck slices in seasonings and wrap them in a pancake with cucumber and other elements. Then the wrapper is eaten by hand or with chopsticks. Sliced duck (鸭架) - the rest of the roast duck with the preferred cuts excluded - can be prepared in three ways. The usual method is a broth with ingredients including Chinese cabbage and tender tofu. Sliced duck can also be sliced and fried in sweet bean sauce or quickly fried and served with salt and pepper (椒鹽). Otherwise, the butchered duck is packed so that customers can take it home.

Reheating

Whole ducks in Beijing can be ordered to take away. Geese can be heated at home with an oven or stove. When using an oven, the duck is heated at 150 ° C (300 ° F) for 20 minutes, and then at 160 ° C (325 ° F) for another 10 minutes. The baking technique involves dipping the duck in boiling water before placing it in a 70-centimeter (28-inch) frying pan over the fire for cooking. The water is changed every 3-4 minutes - until the duck becomes scalding hot. To warm up the Peking duck with butter, the duck is cut into thin pieces and placed in a strainer, which is held over a wok with hot oil. Then the duck is repeatedly washed with oil.

Famous food places

Many restaurants in Beijing specialize in Peking duck. Examples are Quanjude, Bianifang, Changan Yihao (安安一一), Dayali, Beijing Xiaowanfu (北京京王) and Dadong Kaoyadian (大店店). Some public catering establishments, especially Quanjude and Bianifang, have a long history of serving the best duck, which is now called a household name, or Lao Zhao, actually an "old brand". In addition, Quanjude gained worldwide popularity by being named a well-known trademark of China in 1999.

Crispy aromatic duck

Crispy fragrant duck (with San suya) is a dish similar to Peking duck. It is very famous in the United Kingdom, where it was created in the second half of the twentieth century.

The duck is first marinated with spices, then steamed until soft, and finally deep-fried until crisp. The meat has much less fat, it is drier and crispy compared to Peking duck. Crispy fragrant duck can also be seen in the United States, usually served with buns instead of pancakes.

In Germany, several Asian fusion restaurants also serve crispy aromatic duck (Knusprige Ente), sometimes also classified as Peking duck (Peking-ente, additionally Pekinente). The duck is marinated with spices and deep-fried served with fried vegetables (wok-gi) on top of fried noodles or rice.