In a small pot combine the red wine chicken stock orange juice and honey and reduce by half over medium heat. The skin will turn a rich golden brown as it cooks. The skin will dry out and look leathery. Remove the duck from the refrigerator and score the skin in a cross hatch pattern. Lift duck with two large spoons and drain juices and green onion.

Slice the duck inch 1 cm. When you use wild duck or any cut of duck breast that is smaller in size and has a thinner skin the first method is the quickest way to go. But i am a duck lover especially for roasted whole duck. It is not difficult to make a homemade peking duck. Check out bbc good food s finest duck recipes.

Is far easier said than done which is why we ve come up with this easier recipe. Compared with chicken duck is not a common choice in chinese kitchen. Season with salt pepper and rosemary. Fry the potatoes with remaining duck fat in the pan until golden brown 5 6 minutes. Peking duck is my ideal star.

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Score the duck breasts with a criss cross pattern or parallel cuts through the skin being careful not to cut all the way to the flesh. For example when i cook duck breast that weighs about 7 ounces 200 grams per piece i simply pan fry it in a skillet see recipe here. But this is not the authentic peking duck recipe because i just do not have enough tools for finish all the steps. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water if necessary as it evaporates. Add the duck breasts and massage the marinade into them.

Place the duck in the pan skin side down and gently render fat. Roasted pan fried grilled or cured duck breast is always a treat. A knob of butter. Duck is a great source of protein b vitamins iron and essential minerals. Season well then set aside to bring the meat to room temperature.

Simplifying peking duck for the home cook. Sear the duck breast and finish it in a skillet. Making a whole peking duck at home here in the u s. Place the breasts side by side on a plate and refrigerate uncovered for 12 to 36 hours. In beijing fresh ducks are cheaper than chickens and plentiful in local wet markets.

When the duck stops emitting fat after 8 to 10 minutes flip the breasts skin side is up and cook for another 1 to 2 minutes. However no one considered making peking duck at home in china. Do not discard the fat in the pan. Rest the duck skin side up for 10 minutes. Put the breasts skin side down in a cold frying pan and slowly.

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Put the breasts skin side down in a cold frying pan and slowly. When the duck stops emitting fat after 8 to 10 minutes flip the breasts skin side is up and cook for another 1 to 2 minutes. Simplifying peking duck for the home cook. Place the duck in the pan skin side down and gently render fat. Score the duck breasts with a criss cross pattern or parallel cuts through the skin being careful not to cut all the way to the flesh.

Rest the duck skin side up for 10 minutes. Is far easier said than done which is why we ve come up with this easier recipe. Slice the duck inch 1 cm. In a small pot combine the red wine chicken stock orange juice and honey and reduce by half over medium heat.