Before baking, the gutted duck is briefly lowered into boiling a mixture of water, soy sauce, honey and pickled liquid green pepper peas. So it is imbued with excellent tastes, and the skin will prepare to absorb fat. So that it dries well and it turned out even more crispy, it is recommended to leave the duck on overnight in the fridge. The carcass is baked in the oven from calculation of 15 minutes for every half a kilogram of weight, and at the end it is watered appetizing spicy glaze of honey, champagne vinegar and green pepper peas. The remaining glaze can be served for dipping. Will be very tasty and festive! Share with friends: 
Time: 1 hour. 50 minutes Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 Peking duck weighing approximately 2.5 kg.
- 6 tbsp. water
- 1 tbsp. light soy sauce, split
- 1/3 Art. honey + 1/4 tbsp.
- 1 can (20 gr.) Canned green pepper peas in brine, about 2 tbsp. l
- 1/4 Art. champagne vinegar
- 2 tbsp. l dry marsals
Recipes with similar ingredients: duck, green peppers, red wine, champagne vinegar, soy sauce, duck fat, honey
Recipe preparation:
- Preheat the oven to 260 ° C and set the grid to medium oven level.
- Remove the insides of the duck and set them aside for another use or throw away. Remove all free fat surrounding cavity. Salt the duck inside.
- In a large enough pan that fits the duck, mix water, 3/4 tbsp. soy sauce and 1/3 tbsp. honey. On slow heat the mixture to a boil. Add the pickle from under the green pepper, reduce heat and dip the duck breast-down in the pan. Leave to simmer for 30 seconds while watering верхушку жидкостью.ПримечаниеВideally, a Peking duck should be infused all night so that the flavors mixed with meat, and the skin is dry. So the finished duck will cover more crisp.
- Take out the duck and put it breast-down on the grate, installed in the brazier. The grill allows hot air to flow freely. circulate around the duck while baking in the oven.
- Put the roasting pan in the oven and reduce the temperature to 200 ° C. Bake a duck at the rate of 15 minutes for every pound of weight. Through 20-25 minutes remove the roasting pan from the oven and turn the duck over. Drain excess fat from the bottom of the frypot into a heat-resistant measuring cup for liquids. Return the duck to the oven and bake another 45 minutes to 1 hours, depending on its size.
- Meanwhile, in a medium-sized saucepan, mix champagne vinegar with the remaining 1/4 tbsp. soy sauce, 1/4 tbsp. honey, marsala and green pepper peas. Bring to a boil over high heat. Then reduce heat and simmer at low boil to glaze evaporated, and all the aromas and tastes mixed. Taste it. Cook the icing until all the flavors are mixed.
- Remove the duck from the oven and grease it from the bottom of the fryer. Note Save collected fat at the bottom of the frypot. It can be used instead of vegetable or butter in cooking different dishes. It turns out delicious! The temperature of the duck meat should be about 66 ° C on a thermometer inserted in the thigh of a duck.
- Put it on the dish and pour half the glaze on the breast and hips. Set aside the remaining icing for serving. Give the bird rest for about 15 minutes. Butcher the duck and lay it on serving platter. Salt to taste, and pour the remaining with icing.
