Does anyone know if you can cook a passable Peking Duck with duck breasts instead of the whole bird .???
If anyone hаѕ I wουld bе grateful fοr a fail-safe recipe аѕ a whole bird wουld take 24 hours tο hang аnd dry ………. thеrе hаѕ gοt tο bе аn simpler way !!!!!
Thе pancakes аnd hoisin sauce аrе thе simple раrt ……….
Thankfulness …………
I wouldnt see why it wouldnt be possible. I know the recipe for the dish calls for a whole duck, but you should just be able to do it with breasts. It would just be an issue of seperating the skin from the breast without it coming off in view of the fact that the skin has been released from the bird due to the cuts from breast confiscation from the rib cage.
duck is yucky
Have a look at this video. Nice and tasteful! http://www.videojug.com/film/how-to-make-peking-duck
The problem would be in getting the skin excellent and crisp, the way it’s supposed to be. An authentic Peking Duck recipe calls for cutting a slit in the bird and inflating it until the skin is free from the body.
If you’re going to use duck breasts, then I recommend the following recipe, in view of the fact that the boiling water will help remove the stout and crisp the skin. If you don’t have a smoker, hang each duck breast on a hook higher than a pan of water in the oven. (You can improvise with paper clips) Cook according to the directions in the recipe.
INGREDIENTS:
3-4 duck breasts
1 orange
1 onion
5 tablespoons honey
3 tablespoons wine vinegar
3 tablespoons sherry
2 tablespoons soy sauce
pepper to taste
PREPARATION:
Preheat smoker. Mix the juice of 1/2 of the orange with the honey, wine vinegar, sherry, soy sauce and pepper. Bring to a boil and let cool. Pierce the skin of the duck in several places with a sharp fork and pour about a gallon of boiling hot water over it.
(Pouring boiling hot water over the duck helps to drain away the stout that is just under the skin. This step is necessary to give you the crisp skin that makes Peking Duck so excellent.)
Place slices of orange and onion on each duck breast. Let dry. Place in smoker and smoke for about 3 hours or until the internal temperature reaches 160 degrees. Glaze with 1/2 of the sauce every 30 summary during the smoking process.
Serve with the other 1/2 of the sauce