Peking Duck
Years ago my mother lived in the Palm Springs area. When I would fly out to visit her, we would always drive into Los Angeles to get stuff for her horse and then go to Sam Woo's to get a Peking Duck and other goodies. As you arrived at the restaurant there would be rows of perfectly roasted Peking ducks hanging in the window. I cannot begin to tell you how fantastic that duck tasted. It was sinfully delicious.
I love duck and try to eat it often, at $2.99 a pound it is cheaper than steak. I had great asperations for this duck, I wanted to make a Peking duck.
I perused Peking duck recipes in cook books I had and recipes I found on the internet. I finally settled on one. The next time I will try a different one I have in hopes of getting better results.
This little quacker came home with me from Decatur after a Mother's Day weekend trip.
The first step is to drop the duck into a pot of boiling water. The plan is to render some of the fat out of the skin making it crisper when roasted.
After a few minutes you remove the duck from the pot and let it either drip dry or use a hair dryer to dry the skin before plunging it into boiling water again. These steps are repeated for a total of four (4) times. One highlight is that I finally found ause for my hairdryer.
You then make a glaze for the duck.
Once the glaze is ready you brush it all over the duck and let the duck hang to dry or again, use a hair dryer. This step is repeated for a total of three (3) times. Now the duck is ready to roast.
This recipe has you turning the duck over after each hour of roasting. After only 1 hour the back side or bottom of my duck was somewhat dark. I turned the oven temperature down.
The recipe called for the duck to be roasted for 4 hours, covering it with foil if it started to get too dark. I pulled it out after 3 hours, it was way done and very, very dark.
Even though it did not turn out at all as I had hoped it was still pretty tasty.
I took the left overs and made some fantastic fried rice with it.
The other recipe I have calls the the duck to sit overnight with the glaze on it for a deeper flavor. And instead of dipping it multiple times in boiling water you pour the water over the duck. I am really hoping that the next effort turns out as I hope.
If you want this recipe let me know and I'll email it to you.
I love duck and try to eat it often, at $2.99 a pound it is cheaper than steak. I had great asperations for this duck, I wanted to make a Peking duck.
I perused Peking duck recipes in cook books I had and recipes I found on the internet. I finally settled on one. The next time I will try a different one I have in hopes of getting better results.
This little quacker came home with me from Decatur after a Mother's Day weekend trip.
The first step is to drop the duck into a pot of boiling water. The plan is to render some of the fat out of the skin making it crisper when roasted.
After a few minutes you remove the duck from the pot and let it either drip dry or use a hair dryer to dry the skin before plunging it into boiling water again. These steps are repeated for a total of four (4) times. One highlight is that I finally found ause for my hairdryer.
You then make a glaze for the duck.
Once the glaze is ready you brush it all over the duck and let the duck hang to dry or again, use a hair dryer. This step is repeated for a total of three (3) times. Now the duck is ready to roast.
This recipe has you turning the duck over after each hour of roasting. After only 1 hour the back side or bottom of my duck was somewhat dark. I turned the oven temperature down.
The recipe called for the duck to be roasted for 4 hours, covering it with foil if it started to get too dark. I pulled it out after 3 hours, it was way done and very, very dark.
Even though it did not turn out at all as I had hoped it was still pretty tasty.
I took the left overs and made some fantastic fried rice with it.
The other recipe I have calls the the duck to sit overnight with the glaze on it for a deeper flavor. And instead of dipping it multiple times in boiling water you pour the water over the duck. I am really hoping that the next effort turns out as I hope.
If you want this recipe let me know and I'll email it to you.
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