The Chairman’s Feast

By michael
The Chairman’s Feast 2
Ingredients
The Chairman's Feast

Peking Duck, once reserved for Chinese aristocrats, is now often central to a Chinese feast. In this feast. the spiced and aromatic duck can be eaten three ways:

in little pancake packets, as carved and in a delightfully light soup to compliment the main course.

Silken tofu with salted duck egg and black vinegar sauce accompanies this meal delightfully with it's unique but highly compatible taste.

Just sitting in front of this meal gives one the feeling of being at a table of dignitaries. Does the Chairman inspire you to try this?


INGREDIENTS

Peking Duck


For the Duck & glaze:

Duck - 2kg whole duck

White pepper - 1 tsp

Five Spice powder - 2 tbsp

Honey - 4 tbsp

Dark Soy sauce - 2 tbsp

Brown sugar - 2 tbsp


For the sauce:

Hoisin sauce - 5 tbsp

Sesame oil - 2 tbsp

Dark Soy - 1 tbsp

Fine sugar - 2 tbsp

Cornstarch - 1tbsp


Serving:

Spring onions - 3

Cucumber  - 1 sliced into strips

Peking Duck Pancakes pack of 20




INGREDIENTS

Duck Soup

Use wings, neck and half duck carcass after immediate carving

Chicken Stock - 1 litre

Sesame Oil 1 tbsp

Spring onions to dress



INGREDIENTS

Silken tofu with salted duck egg

Silken Tofu - approx 300grams, cut to a circle

Salted Duck Egg yolks - 3, cut into small chunks

Spring onion - 2 tbsp

Fresh coriander - 2 tbsp

Dressing:

Black vinegar - 1 tbsp

Light Soy Sauce - 1 tbsp

Sesame Oil - 1/2 tbsp

Ginger, finely chopped - 1 tsp

Garlic, finely chopped - 1 tsp

Fine sugar - 1 tsp

White Pepper, ground - 1/2 tsp



Method



INSTRUCTIONS


Peking Duck



There are many ways to prepare peking duck and generally it is time consuming. The approach of this recipe is economical with time but also full of aromatic flavour, moistness and that classic crisp on the skin.

1. Prepare the duck. If frozen, defrost completely then wash in cool water thoroughly, inside and out. Pat dry with paper towel. Using a sharp knife or fork, put small holes in the skin all over.

2. Hold duck by the neck over a sink and scald the skin all over with hot water. You will feel the skin slightly tighten.

3. Put duck on a rack in a roasting pan and pat dry thoroughly. Sprinkle lightly with salt and pepper. The duck will be cooked in this way, so arrange the duck neatly with breast up.

4. Using a small bowl, combine the honey, 2 tbsp water, soy sauce, brown sugar and five spice. Brush this all over the duck, inside and out. Continue coating the duck in this way until there's just a small amount of the glaze left. Reserve the glaze as it is used during cooking.

5. Leave the duck to marinate overnight if possible, otherwise, you could also place it in front of a fan in a ventilated area for about an hour. The duck and marinade should be dry and the skin would feel a little like parchment paper to touch before cooking.

6. If duck was in the fridge over night, allow it to come to room temperature and preheat the oven to 190C

7. Put the duck in the oven and cook for 40 minutes per Kg of weight, flipping the duck over at the half way mark and glazing with the reserved glaze. Check the duck isn't getting too dark too quickly and adjust the temperature or place on a lower rack accordingly if so. Once cooked, remove from oven and allow to rest before carving. You can remove the wings and neck at this time to use them for soup if you are making that too, otherwise allow the duck to rest while making the sauce. The duck should be crispy skinned and delicious now!

8. For the sauce. firstly mix the cornflour with a tablespoon of cold water and set aside.

9. Add the hoisin, sesame oil, sugar and soy sauce to a small pan and heat until it begins to bubble then remove it from the heat. While the sauce is in the pan, mix cornstarch with a few tablespoons of cool water to form a thick liquid. Slowly add the cornstarch mixture to the sauce in the pan and stir thoroughly as the mixture begins to thicken. once its done, dres this onto the serving plate.

10. Carve the duck one half at a time and reserve the carcass for soup.

11. Cut spring onion into strips at the end and place in ice cold water. The ends will curl which looks pretty and adds a more voluminous crunch to them

12. For the pancakes, lightly steam them until they are pliable, then assemble them by putting a stroke of sauce over the centre of the opened pancake, add some cucumber, spring onion and duck before rolling or folding into a tasty package.

13. Carve the duck and eat as well, there's enough for more than just the pancakes.



INSTRUCTIONS


Duck Soup

This soup can accompany the main course of Peking Duck. Simply begin the process by removing the duck wings and neck while the cooked duck is resting. These elements are used to give the soup its complimentary taste for the Peking Duck main course.



1. Bring chicken stock to a gentle boil and add the duck carcass, wings and neck.

2. Simmer for 10 to 15 minutes and add sesame oil

3. Remove carcass, neck and wings and serve topped with a sprinkle of spring onions.




INSTRUCTIONS


Silken tofu with salted duck egg

Prepare the dressing ahead of time and combine with tofu close to serving time.

1. Combine the ginger, garlic, black vinegar, light soy sauce, sesame oil sugar and white pepper in a small bowl and set aside

2. Finely chop spring onions and roughly chop coriander. Set aside

3. When close to serving time, unpack and drain tofu. Once drained place on finishing plate and cut to shape. Discard (or eat) any extra tofu

4. Drizzle sauce over the tofu, place the chopped salted duck eggs, spring onion and coriander on top and drizzle a teaspoon more of the dressing sauce.

Serve




Enjoy!
Cuisine
Chinese

Share this entry