The slightest thought of the daunting task of getting the right cut of duck meat could easily put any inexperienced person off, regardless of how the glorious piece of duck on the shelf shouts for attention.
With the help of the guides we compiled in this article, we hope to add more experience to the inexperienced, to go step forward in the mastery of the art of duck meat preparation and a few recipes to get hands-on – Peking style duck, “Pei Pa” Aromatic Duck and Cantonese style duck with pak choy.
The decision on how to cut the meat depends on what style of cooking you have in mind.
Let’s check out the Chinese style.
Both the “Peking style” and the “Pei Pa Aromatic Duck” recipes as below are tedious and time consuming. However, they make great dishes for special occasion.
This is the best illustrative video that I can find. This recipe may require some slight adjustment as to when to pump air into the duck. It makes more sense to pump air after clearing the innards and applying seasoning on the duck than it is shown in the video. You have to figure out on your own which method is more effective and adjust accordingly.
The basics – 3 main processes that must be observe carefully for the recipe to be successful: 1) Must choose the ideal ingredients, which are lean duck, 2) scald the duck to separate the skin from the meat and coat the duck’s skin with sugared water for it to look good and tasty and 3) roasting method – use open fire and burn with fruit tree wood to give the duck a strong aromatic flavour.
It’s quite a lengthy video as you will have to sit through the entire process and be entertained by some old Chinese instrumental songs that is capable of making one do the usual video skipping. Don’t get impatient, ok?
While the recipe below looks more manageable and simple to prepare.
Have fun trying out these recipes!
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