Peking Duck

Name: Peking Duck
Total time: 180 min
Yield: 6 log
Ingredients: Poori duck 2 se 2.5kg; Maltose ya shehed 3 tbsp; chawal ka sirka 2 tbsp; Shaoxing wine 2 tbsp; five spice 1 tsp; Namak 1 tbsp; blanch karne ke liye ubalta pani; Mandarin pancake 12; Hoisin sauce 120ml; Hari piyaz 4; kheera 1; Cavity ke liye adrak; lehsan (optional)

180 minute · 6 log · Duniya Ke Khane · China

Kurkuri sunehri skin wali poori roast Peking duck, platter par

Peking duck China ki azeem celebration dishes mein se aik hai, apni kurkuri skin ke liye mashhoor jo toot jati hai, aur gosht jo neeche juicy rehta hai. Raaz skin ko khushk karna aur roast karne se pehle glaze karna hai, taake charbi nikal jaye aur skin gehri lacquered sunehri ho jaye. Is ghar wali version mein skin ko khushk karne ke liye fridge mein raat bhar rest, maltose aur sirke ki saada glaze, aur garam oven use hota hai, phir kaatne se pehle rest. Rawaiti tareeqe se serve karein, patli mandarin pancake mein hoisin sauce, hari piyaz aur kheere ke sath, aur har koi apni khud assemble kare. Ye aik project hai, roz ka khana nahi, aur har minute ke qabil hai.

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Ajza

Poori duck 2 se 2.5kg
Maltose ya shehed 3 tbsp
chawal ka sirka 2 tbsp
Shaoxing wine 2 tbsp
five spice 1 tsp
Namak 1 tbsp
blanch karne ke liye ubalta pani
Mandarin pancake 12
Hoisin sauce 120ml
Hari piyaz 4
kheera 1
Cavity ke liye adrak
lehsan (optional)

Banane Ka Tareeqa

Duck ko saaf karein, bohat achhi tarah khushk karein, aur kaante se skin par halke surakh karein, gosht ko chhede baghair.
Sink mein duck par ubalta pani daalein, jis se skin kas jati hai, phir dobara khushk karein.
Maltose, sirka, Shaoxing wine, five spice aur namak ko garam karein jab tak maltose ghul na jaye, aur poori duck par brush karein.
Duck ko baghair dhake fridge mein raat bhar rest dein, tray par rack ke upar, taake skin poori tarah khushk ho jaye.
200C par seene ki taraf upar 30 minute roast karein, phir 180C kar dein aur 60 se 75 minute aur roast karein, jab tak skin gehri sunehri aur kurkuri na ho jaye.
Aadhe waqt mein bachi hui glaze se aik dafa brush karein, aur agar pankh ki nokain jaldi brown ho jayein to foil se dhak dein.
Kaatne se pehle 20 minute rest dein, taake ras settle ho jaye aur skin kurkuri rahe.
Skin aur gosht ko patli slice mein kaatein, pancake garam karein, aur hoisin, hari piyaz aur kheere ke sath serve karein.

Chef ki tip

Skin ko raat bhar khushk karein. Geeli skin oven mein steam mein pakti hai aur kabhi kurkuri nahi hoti, jabke khushk skin pighal kar khoobsurat lacquer ban jati hai.

Serve Karna

6 logon ke liye hai, shared khane ke markaz ke tor par, kati hui duck platter par, garam pancake, hoisin, hari piyaz aur kheera table ke beech mein. Har shakhs pancake par hoisin lagata hai, duck aur skin ki chand slice, hari piyaz aur kheera daalta hai, aur roll kar leta hai. Saath halki soup ya stir fried sabzi serve karein, aur jab tak duck rahe pancake aate rahein.

Store Aur Dobara Garam Karna

Bachi hui duck fridge mein airtight dabbe mein 2 din tak rehti hai. Gosht ko dhake hue pan mein thore pani ke sath halki aanch par garam karein, aur skin ko alag se garam grill ya garam oven mein chand minute kurkura karein. Pancake fridge mein 2 din tak rehte hain aur steam se garam hote hain. Kati hui skin ko freeze na karein, wo kurkurahat kho deti hai.

Ajza Ke Notes

Maltose classic chamak aur halki mithaas deta hai. Shehed bhi chalta hai, lekin jaldi brown hota hai, is liye aakhri 20 minute mein duck par nazar rakhein.
Five spice tez hota hai. Naap kar daalein, aur extra na daalein, warna duck par haawi ho jayega.
Duck ki skin ke neeche bohat charbi hoti hai. Skin mein surakh karne se wo nikal jati hai, aur rack par roast karne se duck apni charbi se door rehta hai.
Mandarin pancake patle aur naram hote hain. Serve karne se pehle 2 minute steam karein, aur dhak kar rakhein taake sookh na jayein.

Variations

Dukaan ki duck ke sath: Chinese deli se roast duck lein, garam oven mein skin ko kurkura karein, aur usi tarah pancake aur hoisin ke sath serve karein.
Duck breast version: duck breast par nishan lagayein, skin ki taraf neeche sear karein jab tak kurkura na ho jaye, oven mein finish karein, aur pancake ke liye patla kaatein.
Plum sauce ke sath: meethi, phal jaisi finish ke liye hoisin ki jagah plum sauce use karein.

Aam Ghaltiyan

Raat bhar khushk karna chor dena. Skin naram aur charbi wali rehti hai, oven kitna bhi garam ho.
Bohat kam temperature par roast karna. Charbi nahi nikalti, is liye skin kurkuri ke bajaye chikni hoti hai.
Jaldi kaatna. Ras nikal jata hai aur skin steam mein aa jati hai, is liye poore 20 minute rest dein.
Mote pancake use karna. Wo duck par haawi ho jate hain, is liye patle mandarin pancake use karein aur achhi tarah garam karein.

Aksar Puche Jane Wale Sawal

Kya chhote oven mein Peking duck bana sakta hoon?

Ji haan, agar duck ke aas paas hawa ho. Taqreeban 2kg ki chhoti duck asaan hoti hai, aur tareeqa wohi hai.

Agar maltose na mile to kya karun?

Thore garam pani se patla kiya hua shehed use karein. Glaze thori gehri hogi, is liye roast ke aakhir mein nazar rakhein.

Kya sirf duck ki taangein use kar sakta hoon?

Ji haan. Usi tarah khushk aur glaze karein, aur kurkura hone tak taqreeban 50 se 60 minute roast karein. Poori duck se asaan hoti hain.

Meri duck ki skin kurkuri kyun nahi hui?

Skin kaafi khushk nahi thi, ya oven kaafi garam nahi tha. Raat bhar khushk karein, achhi tarah surakh karein, aur garam roast karein.

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