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How to Make Crispy Roast Duck 脆皮燒鴨 Josephine’s Recipes Episode 74

How to Make Crispy Roast Duck 脆皮燒鴨 Josephine’s Recipes Episode 74

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    Get the full recipe:
    http://yummyeasycooking.blogspot.co.uk/2014/01/how-to-make-crispy-roast-duck.html

    The most famous dish in restaurant
    is Crispy roast duck traditionally served with pancakes,
    and spring onions for brushing on the hoisin sauce.

    My favourite way, as an appetizer,
    mouth watering to serve them with rice
    or noodles and dipping sauces.

    Ingredients (A)
    Gressingham Whole Duck 2.4kg

    Ingredients (B)
    For Marinade:
    3 tbsp Hoisin Sauce
    Dried Angelica
    Ginger slices
    Bay leaves
    Anise stars
    Dried Mandarin Peel
    1 tbsp Ginger ground
    1 tbsp Cinnamon ground
    1 tbsp Chinese five spice
    1 tbsp Garlic powder
    2 tbsp Dark or Light soy sauce

    Ingredients (C)
    For Boiling
    8 cups Water
    Ginger Slices
    Bay leaves
    Anise stars
    Dried Mandarin Peel
    1 tbsp Hoisin sauce
    1 ½ cup Vinegar
    ½ cup Golden syrup

    Ingredients (D)
    For Dipping sauces
    1 tsp Chinese five spice powder
    2 tsp Light soy sauce
    1 tsp Dark soy sauce
    1 tsp Sesame oil
    1 tsp Oyster sauce
    2 tsp Golden syrup or Honey
    2 tsp Sweet rice wine or (sherry wine)
    2 tsp Hoisin sauce
    3 tsp Toasted sesame seeds

    Total Time: 2 days

    PLEASE NOTE:
    # This is my way of the whole process
    How to make Crispy Roast Duck | Instruction Video
    and It’s one of my absolute favourite roast duck recipe.

    OMG! It’s tasty, sweet, crispy, I swear!

    Give this video a THUMBS UP if you enjoyed it!

    # If you want to make your ”Real Peking duck” at home,
    you can follow this video step by step and learn the skills.

    # but you supposed to blow air between the skin and the meat before roasting. when you’ve done properly, there is virtually no fat and oily under the skin.

    Method:

    1. Wash the ducks inside and out with cold water,
    drain and pat dry with kitchen paper.

    2. In a small bowl,
    Mix together Ingredients (B)

    For Marinade:
    3 tbsp Hoisin Sauce, Dried Angelica
    Ginger slices, Bay leaves, Anise stars,
    Dried Mandarin Peel, 1 tbsp Ginger ground
    1 tbsp Cinnamon ground, 1 tbsp Chinese five spice
    or Mixed spice, 1 tbsp Garlic powder, 2 tbsp Dark or Light soy sauce

    3. Use a spoon to spread the mixtures over the inside of the duck,
    then close the cavities with wooden skewers, or sew the duck securely closed and set aside.

    4. In a large pot and add water, bring to a boil about 15 minutes.

    Add the Ingredients (C)

    For Boiling:
    8 cups Water, Ginger Slices, Bay leaves
    Anise stars, Dried Mandarin Peel, 1 tbsp Hoisin sauce
    1 ½ Vinegar, and ½ cup Golden syrup.

    Carefully pour a jug of boiling water
    over the duck to rinse, about 10 -15 times.

    See video: The duck’s skin is opens up the pores.
    (This is important step to make for extra crispy)

    5. Air dry the whole duck openly and or
    you can uncovered to place in the fridge
    for overnight or more than 24 hours.

    6. Preheat oven to 230 °c degrees

    Baking steps:
    Wrap the duck in aluminum foil like the video, # 3:45 Do not allow it to burn.

    Bake the whole duck on both sides for 1 hour 35 minutes,
    or until the skin is crisp, and golden brown.

    Take out from oven and
    Place them on a chopping board.

    Let it cool, Carve and Slice!

    For the dipping sauce:
    Please see Ingredients (D)

    Directions:
    Combine all ingredients in a small bowl
    and you desire to adjust yourself.

    1 tsp Chinese five spice powder
    2 tsp Light soy sauce
    1 tsp Dark soy sauce
    1 tsp Sesame oil
    1 tsp Oyster sauce
    2 tsp Golden syrup or Honey
    2 tsp Sweet rice wine or (sherry wine)
    2 tsp Hoisin sauce
    3 tsp Toasted sesame seeds

    Good Luck, Everyone! Happy Baking!

    Yummy treats from Josephine’s recipes
    The Home of Fresh and Yummy Easy Cooking
    Let’s Connect 🙂 http://josephinerecipes.co.uk

    # If you have re-created any of my recipes, Feel free to send the pictures to my Facebook page http://www.facebook.com/JosephineRecipes

    # if you write a recipe that was inspired by me and publish it, often the originator’s name gets put on the glaze name

    This is a music license (Inspire Acoustic) agreement
    Capo Productions.
    Video Rating: 4 / 5

    (Visited 7 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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