Cooking duck Chinese style
A Chinese style recipe for duck calls for seasoning the duck with salt, pepper and stuffing with ginger and scallion. Then, hanging to dry at room temperature overnight before cooking. Is this method safe? What about the temperature danger zone? Thanks!
Best Answer
That method would clearly place your duck in the temperature danger zone for too long. The reason for hanging the duck, particularly after salting, is to dehydrate the skin as much as possible. This results in a crispier skin. Fortunately, you can achieve the same results in the refrigerator. Hanging is ideal, but this can also be accomplished on a rack. A couple of days is even better. The idea is to expose as much of the skin to air (keep it off a plate) as possible. The technique works well for chicken too. Put a plate or container under the rack or hanging bird to collect any liquid that might drip.
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What type of duck is used in Chinese cooking?
Duck is particularly predominant in the Chinese cuisine\u2014a popular dish is Peking duck, which is made from the Pekin duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or a soft, risen bun known as gua bao.How is duck best cooked?
Whole duck is usually roasted in one of two ways; Chinese-style where the skin is dried and lacquered as it cooks, or in the same way as a roast chicken in a hot oven. Roast duck however, unlike chicken, needs considerable help in de-fatting or it will taste greasy.What is roast duck Chinese style takeaway?
Peking duck is a classic Chinese dish: a beautifully bronzed, roast duck with a matchlessly crispy skin and deliciously juicy meat. The duck meat is sometimes sliced, but more often shredded and served with thin pancakes, strips of spring onion, cucumber and hoisin sauce.What is the difference between Peking duck and roast duck?
Unlike most roast ducks or chickens, Michelin notes that Peking duck is not stuffed with any herbs or spice mixes to keep its flavor as pure as possible. All told, Hong Kong Greeters adds that three days are needed to prep and cook a Peking duck. Peking \u2014 or Beijing roast \u2014 duck begins as a feast for the eyes.DIY Cantonese Roasted Duck Recipe, CiCi Li - Asian Home Cooking Recipes
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