The recipe of Peking dish is a famous duck preparation from Beijing which is now eaten in the entire East Asian countries. This recipe is a famous duck dish, a golden brown colour juicy, stuffed duck disk. It’s not only a mild but a delicious recipe and could be a wonderful delicacy of any party.
Cooking time: One and half hour
Take a bowl of warm water and soak the cashews into it for at least 15 minutes. Wash the duck nicely under cold running water and pat it completely dry inside and out with a paper towels. Rub the duck breast and neck cavity and the skin with 2 teaspoons of the oil, salt and black pepper. Set the duck aside for 1 hour. Remove all the unnecessary parts from inside the duck.
Take a frying pan. Add the chopped, green onions, orange peel, and chopped garlic and turmeric powder. Sauté’ for 5 minutes. Now add peanut oil.1/2 teaspoon of soy sauce, chilly sauce and salt. Cook in simmer for a moment, and add the chicken broth. Now add coriander powder and garam masala.Allow the mixture to cool. Using a thread firmly lace up the neck and tie it closed .There is now enough space created to fill the cavity of the duck with sauce and spices. Now after pouring sauce into cavity. We have to make sure the sauce does not leak out of it.
Now boil in 6 quarts of water in large kettle. Add one teaspoon of honey. Pour this honey water over the duck. Keep it for 5 minutes as it is . Now finally place it gently in a greased roasting rack. Roast for 30 minutes at 425 degrees F until the duck is golden brown and slightly crispy. Remove from oven and allow resting for a moment. Drain the juice and serve in separate bowl.
In the meanwhile we use the other duck [part like liver, heart. Combine the bread, eggs, raisins, cashew paste, vinegar and black pepper in a deep bowl, and toss them about gently with a spoon until they are well mixed. Heat oil in pan and stir fry them over moderate heat until a light brown colure occurs. Its an amazing side dish for the Peking duck recipe.
Serve the duck hot and sizzling.