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View Full Version : Beijing Roast Duck - The best


ChinesePussy
02-20-2004, 09:20 PM
Dam! I love this Beijing Roast Duck in Beijing China so much. It is soooooooooooo delicious. But I haven't find any one outside China can do such a wonderful Beijing Roast Duck like the original one in Beijing China.

Materials:
2250g dressed Beijing duck
10g malt sugar (maltose)
1 dish sweetened soy-bean paste
1 dish Beijing chive sections
lotus leafcakes and hollow sesame seeds buns

Preparations

Select a Beijing Duck crammed with whole skin. Pump in air through the opening cut at the windpipe so as to plump up the duck and disjoin from meat.
Cut open the belly and draw, and then insert a 2 inch- long piece of wood to support the chest bone and to stretch the skin. Hook the duck by the neck, spread diluted maltose over it. Hang the duck in an airy place to dry.
The stuffed duck is hung in the roaster and kettles of hot water are placed in front to fill out the duck.Proper timing and temperature are important and the duck is turned often enough to roast them completely and evenly.Roasting rods may be used if needed.
Roast until golden brown. The removed duck looks as though it were lacquered.
Lotus leafcakes, hollow sesame seeds buns and seasonings are arranged on the table before serving.

Vigil
02-22-2004, 08:20 AM
Oh CP, you know how to make this man drool!

But my Great Aunt used to say " The woman who thinks that the way to a man's heart is through his stomach, has set her sights a little high!"

ChinesePussy
02-23-2004, 12:21 PM
Vigil

I can cook very well in Chinese food and some other Asian food.