China Recipe - The Peking Duck with Roasted Cashew & Vegetables

February 2024

December 2023

China Recipe - The Peking Duck with Roasted Cashew & Vegetables

Ingredients:

1 Duck, about 5.5lb
2 Tbsp fine salt
6 cups Water
For the syrup
2 Tbsp Maltose
1/2 cup Hot Water
1 tsp Vinegar
For the stuffing
2 Stalks Scallions
1 head peeled garlic
2 Apples seeded and quartered
4 Star Anise
4 Bay leaves
2 Cinnamon sticks

For the sauce:

3 Tbsp Sweet Bean Sauce, also known as (Tian Mian Jiang)
1 tsp Sugar

Instructions:

Prepare the Duck

If feather ends are on the skin, you can remove them with a tweezer.

Pat dry the Duck with a paper towel, then rub the salt over the skin and the cavity. Put the Duck over a wire rack with a tray underneath to collect any drips. Let rest on the counter for 1 hour.
Bring (about 6 cups) water to a boil; use a deep tray or a wire rack over the sink to collect the water. Then gently pour it over the entire duck skin, flip over and do the other side.
For the syrup, mix in a bowl, mix maltose with hot water and vinegar until completely dissolved. Brush a layer of the mixture over the duck skin. Let rest in the fridge for 1 hour, then brush another layer.

Roast the Duck

Preheat oven to 390°F. Place the rack in the middle of the oven.
Put all the stuffing ingredients - scallions, garlic, apples, star anise, cinnamon sticks, and bay leaves into the cavity. Use toothpicks or skewers to seal the openings of the cavity.
Put the Duck on a wire rack with a roasting tray and the breast side facing up. Cook for 15 minutes.
Lower the temperature to 350°F. Remove Duck and cover the tip of the wings and the end of the legs using aluminum foil. Continue cooking for a further 60 minutes. Keep drippings from the cooking; they will be used.
Check the doneness by inserting an instant-read thermometer into the thickest part of the Duck (the inner thigh area near the breast). The temperature should be no lower than 165F°.

Serve the Duck

Let the duck rest on the counter for 15 minutes.
In a small bowl, take 1/2 Tbsp of duck fat collected during roasting to a pan. Add sweet bean sauce and sugar. Mix and simmer over low heat until tiny bubbles appear. Transfer to a small serving dish and whisk to incorporate the sauce and oil fully.
Steam the pancakes for 3 minutes to warm up if they’re cold. Slice the Duck into pieces.

Pan roasted Vegetables with dipping Sauce

Ingredients:

4 Tbsp Sesame Oil
1/2 a Green Bell Pepper chopped
1/2 a Red Bell Pepper chopped
1/2 cup raw Cashews
1 – 1 1/2 cup Broccoli
1 – 1 1/2 cup Cauliflower
1 – 1 1/2 cup Snow peas
1 – 1 1/2 cups Carrots
1/2 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
1 tsp Sesame Seeds for garnish
1/4 cup Scallions julienned for garnish

For dipping Sauce:

1/4 cup Hoisin Sauce
1 Tbsp Dark Soy Sauce
1Tbsp Rice Wine Vinegar
1 tsp Sriracha
2 Tbsp Sugar
6-7 cloves Garlic minced

Roasting Instructions:

Preheat the oven to 400⁰ degrees.
In a small bowl, combine the Sesame Oil, Kosher Salt, and Ground Black Pepper and set aside.
Add chopped Bell Peppers, raw cashews, broccoli, cauliflower, snow peas, and carrots to a sheet pan. Drizzle the Sesame oil mix over the vegetables and toss with your hands for an even coating. Once coated, level the vegetables and place them in 400⁰ degree oven, and roast for about 10 minutes or until they reach your desired texture.

For dipping Sauce:

Add to a small pan Hoisin Sauce, Dark Soy Sauce, Rice Wine Vinegar, Sriracha, Sugar, cloves Garlic minced. Bring to a boil and then turn down to a low simmer. Cook for 4-6 minutes until it thickens and coats the back of a spoon. Watch the sauce to make sure it doesn’t burn. Sprinkle with sesame Seeds, Scallions, and serve hot with white rice.

Nutrition Facts	Amount per serving	% Daily Value
Servings	4
Calories	970
Total Fat	49.3g	63%
Saturated Fat	9.7g	48%
Cholesterol	80mg	27%
Sodium	7390mg	321%
Total Carbohydrate	109.9g	40%
Dietary Fiber	13g	47%
Total Sugars	61g
Protein	31.3g
Vitamin D	0mcg	0%
Calcium	239mg	18%
Iron	12mg	68%
Potassium	1439mg	31%

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China Recipe - The Peking Duck with Roasted Cashew & Vegetables

Ingredients:

For the sauce:

Instructions:

Pan roasted Vegetables with dipping Sauce

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