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Topic: Peking Duck

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	Peking Duck
		Peking duck is one of the glories of Chinese gastronomy.
		The real pride and joy of the house is Peking duck, which has been brushed with honey and roasted to the color of mahogany.
		Continue cooking the duck until the skin is mahogany brown and crackling crisp and the meat is well done and tender, another 30 to 60 minutes.
	www.dvo.com /recipe_pages/roast/Peking_Duck.html (950 words)

	Peking Duck - Wikipedia, the free encyclopedia
		After drying for half a day, the duck is hung by its neck in a hot oven where it is roasted for an hour or more, during which time the copious fat of the duck melts off and the skin becomes crispy.
		A traditional way of serving Peking Duck is a three course meal: first course is served with the crispy skin and steamed mu-shi flour pancakes, slivered spring onions (U.S.:scallions) and Tian Mian Jiang sauce.
		Crispy aromatic duck is a variant of Peking duck that originated in the Chinese community in the United Kingdom.
	en.wikipedia.org /wiki/Peking_Duck (792 words)

	Mark's Duck House
		Peking duck is carved tableside, the servers tucking the lacquer-skinned meat into thin pancakes and fashioning little bundles of them with their tongs.
		Honey-roasted duck is a delicious testament to the unity of opposites--the outside crispy, the inside soft and luscious, the sweetness of the honey glaze offset by the ginger and garlic in the pool of soy sauce.
		The Peking duck is roasted to a deep mahogany, its skin crackling-crisp, its meat tender and flavorful.
	www.marksduckhouse.com /reviewsall.htm (3569 words)

	Beijing Duck
		Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with radiant heat.
		A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.
		To satisfy the growing demand for roast duck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name.
	www.china.org.cn /english/features/beijing/31300.htm (1017 words)

	Peking duck hunt :: Honolulu Weekly
		The duck is accompanied by three waiters, its skin glistening under harsh fluorescent lights.
		To prepare, the duck is cleaned and the innards removed through a small cut in the skin, then quickly boiled to tighten the skin and pumped with air to separate the skin from the meat.
		No presentation, the duck is sliced in the back of the restaurant and is served wrapped in buns with extra hoisin sauce on the side.
	honoluluweekly.com /restaurants/2006/07/1368 (875 words)

	Peking Duck recipe - Asian cooking recipes
		Keep cavity closed as you pump air into the duck -- inflating it until the skin is taut, rubbing and rolling the skin as it is being inflated to distribute air evenly.
		Hold the duck by the hook and dip it in and out of the boiling water, turning it from side to side, while ladling water over the skin.
		Then hang duck up to dry for at least 12 hours or overnight in a draft near a window or other breezy place, spreading paper on floor to catch drippings.
	www.therecipeworks.com /recipe/peking-duck (710 words)

	Peking Roasted Duck, Beijing, China (Site not responding. Last check: 2007-10-19)
		Peking Roasted Duck is processed in several steps: first the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time.
		Then the ducks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.
		The duck is hung in the oven and roasted by flame burning from fruit-wood.
	www.beijingholidays.net /beijing/activities_peking_duck.htm (785 words)

	Peking Roast Duck, a Savory Chinese Dish - TOPICS Online Magazine for ESL
		Peking Duck is originally from Peking, which is the capital of Mainland China.
		The duck is divided into three parts and made in three different ways.
		I don't usually eat duck, but I just can not refuse this dish because the meat is tender and the skin of the duck is so crispy.
	www.topics-mag.com /foods/special-foods/peking-roast-duck-Taiwan.htm (339 words)

	Peking Duck recipes chinese china asian (Site not responding. Last check: 2007-10-19)
		Peking Duck was created in 1855 in the Pen Yee Restaurant and was for the wealthy, with chefs needing to train for 3 months on the preparation of this dish.
		The duck is then hung for 8-11 hours in a well ventilated place (this can be reduced by more than half by using a fan to dry the skin).
		Place the duck breast side up on a rack in an oven tray, pour a little water in the base of the tray and place it in the middle shelf in the oven for 20 minutes then turn the breast side down, reduce the temperature to 180°C and cook for a further 30 minutes.
	www.foodiesite.com /recipes/2000-02/pekduck.jsp (648 words)

	Peking Duck
		The duck had to be dried and air was blown into the duck to separate the skin and meat.
		After the duck was dried, it was cooked in a one of two ways, a specialized barrel oven which cooked the duck like a convection oven or in a brick oven with an open flame.
		Althought, at Duck Chang's and Peking Duck Restaurant, the Peking Duck is served with all the skin and all the meat.
	www.duckchangs.com /pduck.htm (268 words)

	Notes from a Devon Kitchen
		There we'd pick out the duck, lacquered and glistening in the steamed-up restaurant window, watch it quickly and expertly chopped up with a cleaver and packed in a white cardboard take-out box, then bring it back home to be eagerly devoured.
		Peking duck is one of the greatest dishes of the world and the ultimate duck preparation.
		To prepare the duck, insert a clean bicycle pump under the breast skin, and pump to inflate, causing the skin to separate from the fat.
	www.quaypress.com /winefood/devonkitchen/duck.html (697 words)

	Peking Duck Restaurant > Buyer's Guide Newspapers
		Peking Duck and the Chang family are synonymous names in China, where Duck, Jr.'s ancestors perfected this world famous dish three centuries ago.
		Duck, Jr., is proud to prepare and serve all your favorite Chinese specialties, as well as entice his customers with other creative dishes, many using the fresh seafood so plentiful in this area.
		But duck is not the only reason to come to Peking Duck restaurant, where the menu is brimming over with oriental favorites.
	www.bguide.net /pekingduck/index.html (1007 words)

	Out and About: The Peking Duck House - Diner’s Journal - Dining & Wine - New York Times Blog
		What makes Peking Duck such a “high-end” dish is, not only the way in which the duck is prepared (fluffing up the bird and all), but also the skill required in slicing the skin cleanly (sans meat) from the duck.
		When my husband and I first moved to NYC and had Peking duck for the first time at Funky Broome, we were surprised to receive just one course, the skin and a thick slice of meat, wrapped with the hoisin sauce in the pancake.
		True Peking duck indeed consists of three courses–thin crisp skin wrapped in a great pancake with hoisin sauce, scallion and cucumber slivers; succulent duck meat in a dish (often duck and beansprouts); and finally a delicious soup (supposedly prepared from the bones of your own duck!!!????!!!).
	dinersjournal.blogs.nytimes.com /?p=152 (3223 words)

	Peking Duck (Site not responding. Last check: 2007-10-19)
		In the oven, the water converts to steam, cooking the duck meat from the inside, while the skin is browned on the outside.
		which the ducks are hung from hooks on the ceiling of a pre-heated gas oven (millet stalks were burned in the old days) so that the birds are browned by the heat radiating from the oven walls.
		The wood is burned in a fire-pit in the front of the oven, which reflects heat to its roof, slowly and evenly cooking the ducks, which are swathed in the subtle aromas of the wood.
	www.pjmooney.com /pekingduck-sr.shtml (1458 words)

	Peking Duck
		In a tall stock pot (tall/big enough to submerge a duck completely), mix the water, vinegar, molasses, soy and star anise and bring to a brisk boil.
		While holding the rear of the duck tightly sealed, turn on the pump to separate the skin from the meat.
		Stuff the ducks full of the mix and thread the skewer through the bottom flaps to seal.
	www.albany.edu /~ow3258/duck.htm (417 words)

	Peking Duck ~ ChileMasters
		ducks raised in the Changjiang (Yangtze) River Valley were used for this recipe.
		Peking Duck is the one thing which is carved beside the dining table in China; or
		use with the duck should be served in separate sauce dishes.
	www.chilemasters.com /Recipes/duck-peking.html (461 words)

	Recipes : Peking Duck with Pancakes : Food Network
		Hold the duck upright and pour the hot boiling water onto its body until it is puffed.
		Paint the duck with a thin layer of the corn syrup mixture.
		Hang the duck for 4 to 5 hours in a dry area while using a fan to help blow dry it.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_18948,00.html (245 words)

	Pilot Guides: A Cultural Classic: Peking Duck
		Once confined to the kitchens of the palace, the legendary Peking Duck is now served at thousands of restaurants around Beijing, as well as around the world.
		The meticulous preparation of the Peking Duck includes a rather interesting step, where air is pumped into the duck so as to separate the skin from the fat.
		The whole duck has to be sliced into 120 pieces and diners consume it with light pancakes, sliced cucumbers and a variety of sauces, which are perfect complements to the dish.
	www.pilotguides.com /destination_guide/asia/china/peking_duck.php (446 words)

	PEKING DUCK 1
		Keep cavity closed as you pump air into the duck -- inflating it until the skin is taut, rubbing and rolling the skin as it is being inflated to distribute air evenly.
		Hold the duck by the hook and dip it in and out of the boiling water, turning it from side to side, while ladling water over the skin.
		Then hang duck up to dry for at least 12 hours or overnight in a draft near a window or other breezy place, spreading paper on floor to catch drippings.
	www.thegutsygourmet.net /pekingduck1.html (862 words)

	Peking Roast Duck Restaurants and Food: Beijing Travel Guide (Site not responding. Last check: 2007-10-19)
		Ducks had long been domesticated in China and the plump ducks proved to be an excellent substitute for goose in much the same way as the American colonizers found the native turkey to be.
		The ducks were originally roasted in a conventional convection oven until Qing Dynasty (1644 - 1911) when roast ducks became a delicacy in the imperial menu and were highly regarded by emperors and other members of the ruling classes.
		The ducks used during this period were a special breed namely the White Beijing Duck and a new method of cooking was employed, by suspending the ducks over the flame in an open oven.
	www.travelchinaguide.com /cityguides/beijing/dinning/duck.htm (1165 words)

	Peking Duck House - New York - Yelp
		The Peking Duck is the bets I have ever has\d, and they bring it out to you, still with the head on, and carve it in front of you.
		The Peking Duck house is a New York institution that not everyone knows about (hence only two reviews on yelp thus far) It was Ed Koch's favorite restaurant which says a lot (both that it's good and probably peaked in popularity in 1989).
		Peking duck here is really amazing, they wrap the meal for you so it's very convenient if you're not familiar with the meal.
	www.yelp.com /biz/l1nX-f46dmOEmYPoiuLSaw (1218 words)

	Long Island Ducks & "The Big Duck"
		These four ducks are the ancestors of today's long Island ducks, for it was soon found that long Island with its humid climate, abundance of running water and sandy soil was well suited to duck raising.
		Usually a good duck lays 150 eggs in its laying span each year, and an important part of duck raising is determining which ducks to keep for breeders.
		Duck farms or ranches (the two words are used interchangeably) continued to spring up until in the 1950's.
	www.longislandgenealogy.com /ducks.html (3168 words)

	Becca's Peking Duck
		Using a ladle or large spoon in the other hand, pour the syrup over the duck several times, until all the skin and the inside of the duck is completely coated with the mixture.
		Place the duck on a cutting board and allow to rest for at least 10 to 15 minutes prior to carving.
		Serve the duck with chinese pancakes (mu shu wrappers), duck sauce and sliced scallions.
	www.campbecca.com /edibleinternet/pekingduck (809 words)

	Recipes - Peking Duck Recipe
		Turn the duck over using a towel, not a fork, and roast for a further 8 minutes.
		Arrange the skin and meat on a large plate and serve it with pancakes and cucumber, spring onions and the sauce.
		They place one pancake flat on a plate, put a piece of duck in the center, dip a spring onion (scallion) in the sauce and put it on top of the duck, wrap it up and eat it.
	www.asianonlinerecipes.com /online_recipes/china/peking_duck.php (365 words)

	Peking duck Definition in the Food Dictionary at Epicurious.com
		The duck is then coated with a honey mixture and hung until the skin is dry and hard.
		After the duck is roasted the skin becomes golden and intensely crisp.
		The meat is considered a secondary attraction and is usually served after the skin.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=3886 (231 words)

	Duck Recipes - Peking Duck Recipe - Peking Duck - Recipe Atlas
		Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat.
		Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours.
		Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy.
	www.recipeatlas.com /meatrecipes/poultryrecipes/pekingduckrecipe.html (178 words)

	Beijing Duck - Peking Roast Duck \| Beijing Duck Restaurant, Beijing Roast Duck House
		Beijing city's Peking Duck is world famous for being the most delicious and delightful dish that Beijing has to offer.
		The most famous Peking Duck restaurant that offers the best tasting ducks is the Quanjude restaurant, which opened in 1864 outside Qianmen (front gate).
		There are restaurants that serve Beijing Duck all over the world, but to taste and enjoy the real, authentic Peking Duck, you have to visit Beijing, and try the real thing for yourself.
	www.travelchinatour.com /beijing-china/beijing-duck-peking-duck.htm (383 words)

	Merry's Kitchen - Peking Duck with Mandarin Pancakes
		Turn the duck from side to side until all of its skin is moistened with the liquid.
		Place duck, breast side up, on a rack and set in a roasting pan just large enough to hold the duck.
		Now raise the heat to 375ºF, return the duck to its original position and roast for a final 30 minutes.
	www.melroseflowers.com /mkic/intl_cuisine/chinese/peking_duck_with_mandarin_pancakes.html (365 words)

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