Chinese Duck Recipes
Duck is more commonly used in China than in the West, thus there are more Chinese duck recipes available. It might be because a greater variety of ways to prepare duck. The Chinese are credited with being the first to raise ducks for food, over 4,000 years ago.
Ducks are slow-boiled, red-cooked, or roasted, but very rarely stir-fried. There are several ways of salting ducks. One form is to salt them, dry in the sun, and then cook by steaming. Another form is to store in vegetable oil and take out to steam as needed. These forms are very common in Guangdong.
Beijing Duck (Peking duck)
Probably the most famous of all Chinese dishes, though not necessarily the best, Beijing duck (Peking duck) is certainly an excellent dish. One could say the dish is China's national dish. It's a dish which dates back several hundreds of years. In Yangshuo too, you can get some really good Beijing duck (Cloud 9 does a good one)
Ducks are bred specially for the dish, which after 65 days are slaughtered and seasoned before it is roasted in a closed oven or a hung oven. The meat is often eaten with pancakes, spring onions and hoisin sauce. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries old establishments which have become household names.
But how to make it at home?
Rub the garlic over the duck inside and out then brush it with oil. Pierce the peeled onion with a fork, place it and the unpeeled orange inside the duck cavity and seal with a skewer.
Stand the duck on a rack over a roasting tin filled with a little hot water and roast in a preheated oven at 160C/325F/gas mark 3 for about 2 hours.
Discard the liquids and return the duck to the roasting tin. Pour over the wine or sherry and sprinkle with the ginger and salt. Return to the oven for a further 30 minutes. Discard the onion and orange and cut the duck into serving pieces. Pour the pan juices over the duck to serve.
Put mushrooms in a bowl and pour in boiling water. After 20 minutes drain the mushrooms and chop.
Remove meat and skin from duck and then chop and set aside. Add stock to the pot and let come to a boil. Next you can add in last 6 ingredients and mushrooms and cook on low for approx. 10 minutes, uncovered. Finally add in duck meat just before serving and let let duck get heated through.
Honey Roast Duck
Pat the duck dry and rub with salt inside and out. Mix the garlic, spring onions, soy sauce and rice wine or sherry then divide the mixture in half. Mix the honey into one half and rub over the duck then leave it to dry. Add the water to the remaining honey mixture.
Pour the soy sauce mixture into the cavity of the duck and stand it on a rack in a roasting tin with a little water in the bottom. Roast in a preheated oven at 180C/350F/gas mark 4 for about 2 hours until the duck is tender, basting throughout cooking with the remaining honey mixture.
New! CommentsHave your say about what you just read! Leave me a comment in the box below.
Cooking Class in Yangshuo
Learn to cook the Chinese way. Linda Liang has set up two kitchens on the roof of her Cloud 9 restaurant. All the dishes on the menu of Cloud 9 are on the list of the cooking class.
Learn to cook like the masters, learn to cook like Linda does.
There is not one restaurant in Yangshuo that matches Cloud 9. Not only the food is superior to other restaurants, the atmosphere is also very special.
It is in Cloud 9 where you start learning how good the Chinese cuisine really is.