Cooking advice

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Peking Duck 1

	Category	Duck Recipes
	Views	480
	Ratings	0

Ingredients And Procedures

7 lb LONG ISLAND DUCK

5 c HOT WATER

3 tb MALTOSE

1 tb VINEGAR

1 tb SHERRY

1 tb SESAME OIL

1 tb SUGAR

1 tb SOY SAUCE

5 tb HOISIN SAUCE

12 ea CHINESE PANCAKES, STEAMED

1 x JUST BEFORE SERVING

1/4 lb SCALLIONS, CUT INTO 24 PIECE

2 ea CUCUMBERS, PEELED, HALVED,

1 x AND JULIENNED

1. Clean a fresh duck and pump it full of air through the neck to

separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub

outside of duck all over with the mixture. 3. Hang the duck by its neck at room tempera- ture, about 65

degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in

pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards

towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. (See part 2 for more)

Rate this recipe!

Post this recipe to your site

<h1>Peking Duck 1</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>7 lb LONG ISLAND DUCK <P>5 c HOT WATER <P>3 tb MALTOSE <P>1 tb VINEGAR <P>1 tb SHERRY <P>1 tb SESAME OIL <P>1 tb SUGAR <P>1 tb SOY SAUCE <P>5 tb HOISIN SAUCE <P>12 ea CHINESE PANCAKES, STEAMED <P>1 x JUST BEFORE SERVING <P>1/4 lb SCALLIONS, CUT INTO 24 PIECE <P>2 ea CUCUMBERS, PEELED, HALVED, <P>1 x AND JULIENNED <P>1. Clean a fresh duck and pump it full of air through the neck to <P>separate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub <P>outside of duck all over with the mixture. 3. Hang the duck by its neck at room tempera- ture, about 65 <P>degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in <P>pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards <P>towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish. (See part 2 for more) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>