Peking Roast Recipes

Steps:

• Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
• Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
• Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
• Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
• Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

Steps:

• With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
• Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
• Cover with plastic wrap and refrigerate for 24-48 hours.
• When ready to cook, pour the vinegar off.
• Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
• Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
• Cover and cook slowly for approximately 6 hours on top of the stove.
• You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
• Season well, but do not add the salt and pepper until about 20 minutes before serving.

Steps:

• Take 2 cuts of beef and make deep slits in the meat.
• Insert slivers of garlic and onions.
• Marinate beef in 1 cup vinegar for 24 - 48 hours.
• When ready to cook, discard the vinegar.
• Brown in hot oil until nearly burned on both sides.
• Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
• Cook slowly at a simmer for 6 hours.
• Do not add any seasonings until the last 20 minutes , then add salt and pepper.
• 1/2 cup of gin or whisky may be added to the boiling mixture.
• Additional water may be needed while cooking.
• (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).

Steps:

• Add everything except the roast to a small mixing bowl.
• Spread a generous layer of the sauce on all sides of the roast. Reserve the rest of the sauce for later.
• Marinate for at least 1 hour.
• Preheat oven to 350 degrees. Place the roast in a small casserole dish and loosely cover with foil.
• With the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.

Steps:

• For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
• In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
• Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
• For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.

Steps:

• Place into a mixing bowl hoisin sauce, plum sauce, chili, salt, garlic, onion and sesame oil and combine set aside until needed.
• Preheat oven to 450°. Place a half size baking pan into the oven for 20 minutes.
• Place the roast duck onto a cutting broad and hand shredded into pieces.
• Place the pizza crust onto a flat surface. Brush some plum hoisin sauce onto the crust and top with cheese, parsley leaves, and shredded duck meat, sliced onion and tomatoes and lightly with cheese.
• Place onto the hot baking pan and into the oven. About 15 minutes or until the pizza is golden brown.
• Slice and serve hot.