Chinese Roast Duck Served Peking Style :o)
I love Chinese Style Roast Duck, I wish that we could get real Peking Duck around here, but the way it's prepared is outlawed by the CA State Health Dept. At some restaurants you can get "Peking Duck" with a super crispy skin, but most places don't make a tasty one. Next best thing is to get a cooked roast duck from a Chinese market :o)
Whole Cooked Roast Duck...
There is an Asian grocery store around here called 99 Ranch Market that sells just about everything Asian that you need! They even have a BBQ section that sells whole roast duck, chickens, BBQ Pork etc....all Asian Style. It's really inexpensive too...this was only $14 on sale...normally $16 ;o)
The Body...
I got the duck the night before I was going to eat it, so stuck it in the refrigerator. This is what it looked like cold, but when you buy it, it's hot, hot, hot and ready to eat! They also normally hack it up for you, so it's easier to eat, but I like to get it whole and cut it up myself. I don't like having to pick through the bones ;o) I also had to have someone in line translate for me that I wanted it whole...
Meat Cut Off the Bone...
You don't get much meat off of a duck, but what you get is oh so yummy!
Pre-Packaged Sticky Rice Balls
They also have pre-made Sticky Rice (Glutinous Rice)...this is one of my favs from Dim Sum outings...
Pre-Packaged Buns...
The buns that are usually served with Peking Duck...
Steaming the Sticky Rice...
I steamed these for about 15 mins...
Steaming the Buns...
and these for less than 10 mins. It's convenient to have a double-decker steamer ;o)
Yum!
Filled w/Pork Chunks :o)
Ready to Eat...
I just heated the duck up in the toaster oven for about 10 mins on the toaster setting...
Sliced Green Onions & Hoisin Sauce
The Hoisin Sauce is just out of the bottle and I diluted it a little with water.
Steamed Bun, Duck, Hoisin & Green Onion Sandwich :o)
Peking Duck is traditionally served in courses. 1st is the crispy skin w/buns or thin crepes, 2nd is the meat just served by itself or it can be in lettuce cups, then last course would be a soup made with the carcass.
Making Stock...
The carcass makes a very luscious stock. I added green onions, garlic, ginger & a little salt. It doesn't need much seasonings since the duck itself is so flavorful.
Duck Udon w/Kimchi Gyoza
I used the leftover duck meat & stock to make udon for dinner a couple of days later. 99 Ranch has an incredible produce section! I've never seen so many Choys...as in Baby Bok Choy, Bok Choy etc. ;o)
The Udon has duck, grated daikon, chopped green onions, Bunapi Mushrooms, Daikon, Baby Bok Choy & Tagu Choy. You can just about put anything in udon that you desire!
Hokto is my favorite brand of Japanese mushrooms, you can find them in many Asian markets...
Kimchi & Pork Gyoza (Pot Stickers)
I served the udon with Kimchi Gyoza. It's regular potstickers, but I put Kimchi in it too :o) It has ground pork, napa cabbage, soy sauce, grated ginger, garlic, green onions, pepper, sesame oil & kimchi. I make the filling, but buy pre-made skins, these were a little thicker than what I'm used to...
