Traditional preperations for cooking PekingDuck are very important to the Chinese with air drying the duck before roasting and most importantly separating the skin from the meat by either pumping air between, sometimes with a bicycle pump, or as I saw on the cooking channel yesterday by a chef blowing the skin off the duck meat with his mouth, the reason for this is to allow the fat to render down away from the skin, this in turn gives you really crispyduck skin
When it looks nice andcrispy, turn the duckand fry for a couple of minutes. The ginger plumsauce was sharp, sweet and warming and worked beautifully with the spicedduck
My crispy fried chicken, along with the tangy Five Spice sauce, went perfectly on a bed of egg noodles, broccoli and peppers, with some spring onions chucked in there for good measure
Score the duckand rub a tsp of five spice powder onto each side. Stir in the oyster sauceand resting juices from the duckand leave to simmer while you slice the duck
Everything about them is a treat, from the sweet succulent duck meat, to the rich plumsauce combined with the crunchy refreshing burst of cucumbers and spring onions
To get that something extra a small amount of Hoisin stirred in at the very end calms down the sharpness and brings it all together as a smooth tasting accompaniment for your duck
To make up your pancakes, simply dollop a little plum or hoisin sauce onto your pancake, add some cucumber, spring onion and rocket, wrap it all up and scoff at once
Layer up your pancakes with hoisin sauce, cucumber, spring onion & shredded duck - and enjoy. To check the duck I insert a fork into the breast meat and turned
It would make a great main course if you have people round as the plumsauce can be made in advance, and you can blanche the broccoli - then the duck breasts are simply pan fried and the broccoli and noodles are assembled and served up in minutes
Place the duck in a deep roasting tray and rub half the salt, the pepper and the oil into the skin. Slice and serve with the pancakes, hoisin, spring onions and cucumber
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