Chet Johnson
TVWBB Super Fan
Beijing Roast Duck
A few side notes not included in the recipe: Beijing Duck is specially raised. sort of Like Kobe beef, or french duck for fouigrax. Here in the US, it might be tough to find and you will just deal with what you can find. The red color I look for could be food coloring, or an entirely different recipe. This was just a first step in my research. BTW, I have no idea how to translate the quantity "1 dish".
I'm looking for one of those bright red ducks that hang in the window in chinatown. I think that this is sort of close. Given the emphasis on time and temp, it sounds like BBQ to me.
Published at http://www.chinavista.com
Ingredients:
2250kg dressed Beijing duck (3-4 lbs?)
10g malt sugar (maltose)
1 dish sweetened soy-bean paste
1 dish Beijing chive sections
lotus leafcakes and hollow sesame seeds buns
Preparations
Select a Beijing Duck crammed with whole skin. Pump in air through the opening cut at the windpipe so as to plump up the duck and disjoin from meat.
Cut open the belly and draw, and then insert a 2 inch- long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.
The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.Roasting rods may be used if needed.
Roast until golden brown. The removed duck looks as though it were lacquered.
Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on the table before serving.
---
update: oops, I really meant goose for the french bit.
A few side notes not included in the recipe: Beijing Duck is specially raised. sort of Like Kobe beef, or french duck for fouigrax. Here in the US, it might be tough to find and you will just deal with what you can find. The red color I look for could be food coloring, or an entirely different recipe. This was just a first step in my research. BTW, I have no idea how to translate the quantity "1 dish".
I'm looking for one of those bright red ducks that hang in the window in chinatown. I think that this is sort of close. Given the emphasis on time and temp, it sounds like BBQ to me.
Published at http://www.chinavista.com
Ingredients:
2250kg dressed Beijing duck (3-4 lbs?)
10g malt sugar (maltose)
1 dish sweetened soy-bean paste
1 dish Beijing chive sections
lotus leafcakes and hollow sesame seeds buns
Preparations
Select a Beijing Duck crammed with whole skin. Pump in air through the opening cut at the windpipe so as to plump up the duck and disjoin from meat.
Cut open the belly and draw, and then insert a 2 inch- long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.
The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.Roasting rods may be used if needed.
Roast until golden brown. The removed duck looks as though it were lacquered.
Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on the table before serving.
---
update: oops, I really meant goose for the french bit.
