And a la peking

Ingredients for And a la peking

Instructions for And a la peking

To prepare the And a la peking recipe, please follow these instructions:

First cut through the chest with a sharp knife. Divide it from the throat against the gump. Loosen the backbone on both sides with a heavy sharp knife. Cut it out, but not completely. The other must hang a couple of inches. Over the gump. Remove the throat and the outer wing tips. Wipe the other very well with a clean cloth. Put it if necessary. To dry with the skin side up a couple of hours, a cool dry place.

Among the marinade. Beware of soy, it can make marinade for salt. Set the oven to 160 degrees C. alm. oven.

Put another on the grid over the frying pan with the skinside downwards, wide all the way out. Brush the inside with marinade and let another roast 30 minutes. Turn it and brush the skinside and increase for 30 minutes. Brush it occasionally.

Set the heat up to 250 degrees C. alm. oven. Brush again and brown second until it is lacquer - reddish brown, approx. 20 minutes. Muffle if necessary. For the heat for the last 5 minutes if it takes too much color.

Turn the oven off and let someone else stand open for a few minutes. Take another out of the oven and leave it to stand for approx. 15 minutes before cutting.

Sauce: Pour the cloud from the pan into a pan. Add 1 dl. Water, let it boil, foam off and taste with soy and sugar.

Pancakes: Bring the flour into a bowl. Make a dip in the middle and pour the boiling water in. Add it to a dough. Cover with a moist cloth and allow it to rest for 15 minutes.

Roll the dough onto a floured table. It must be about 1/2 cm. thick. Udkik circles approx. 6 cm. (A glass can be used). Bring half of them with oil and put them on top of the circled circles.

Roll the collected circles to pancakes at approx. 15 cm. In diameter. Step them on a dry hedge pan for approx. 1 minute on each side. (Keep them warm in the oven for open oven door). Share the pancakes and sprinkle them with soy immediately before eating.

Serving: Cut out and serve it with the vegetables and mandarin boats. On the original peking fish, the duck meat is eaten in small pieces, like the crispy skin wrapped in a pancake with some of the vegetables.