delicious Peking duck


  • History of the recipe and cooking techniques
  • Pretreatment
  • Roasting in the oven: tender meat and crisp
  • The final stage

One of the most delicious and popular dishes of Chinese cuisine is considered to be Peking Duck. Not surprisingly, the gastronomic delights gourmets all over the world! While the traditional recipe is a fairly complex and modern housewife can successfully master this culinary delights without leaving home.
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History of the recipe and cooking techniques

Peking Duck is famous for its marinade, so you should stock up on time, because the entire cooking process takes about 2 days.

Beydzhin Kaoyao - so the local language sounds "Peking Duck", which is prepared according to the same tradition since 1330, when the rules of the Yuan Dynasty. It was at that time nutritionist and expert in medicine Hu Sihui compiled and published the recipe in his book "The main principles of food and beverages." In addition, this person is responsible for the power of the emperor! Since the best chefs served very fatty and tender duck to the table ruler.

The old version of the preparation of Peking duck has undergone a slight change, but to this day he exist. The dish is of three kinds, and they differ only in the way zazharivaniya.

  1. Duck hung and roasted over the fire from the wood of fruit trees (peaches, dates, pears). We finished poultry produced a brilliant red crust that crunches and meat is tender and has a terrific flavor.
  2. Duck baked in a special oven with special temperature conditions: a very high degree is gradually reduced. Whereby a crispy fried crust, and the meat is juicy.
  3. Bird pierce a skewer or a large fork, and then deep fried over the fire divorced. This is called "cup", which translates as "jerky".

The first and third options, can only afford expensive traditional Chinese restaurants, but the second is suitable for modern food establishments for cooking at home.

 simple recipes for Peking duck
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Choosing the perfect duck

Of course, for the Chinese search for the perfect bird - a real ceremony! There are even specially bred species of ducks, designed exclusively for the preparation of this dish. Without going into such extremes, it is necessary only to observe some important recommendations. It is best to take the young, but fairly large and fleshy poultry weighing more than 2 kg. It is desirable that it was fresh and homemade. But if you buy a frozen duck, then be sure to defrost it in advance when gently. First, in a refrigerator or two days and then at room temperature for about 10 hours. And in any case, do not use the microwave for this purpose. Since such a method is required to have a negative impact on the taste of the finished product.

Getting a preparatory action is necessary to make sure that on the carcass do not have extra hair, and all excess can be removed with a sharp knife, pass it on skin, or just nip. Then you rinse thoroughly under running duck unheated water. Then remove the excess fat and cut the smallest phalanx wings. Then the carcass is suspended and a good pour over boiling water. To use a hanging hook or hand-held scales (in which there is a hook and pen). After all the manipulations duck thoroughly wipe and dry off for a short time left.

Ingredients and marinating

The list of components to the custom of the marinade should not be changed or replaced with alternative, proper taste of the dish ensures only the following ingredients:

  • young fat fleshy duck - carcass weight 2-3 kg;
  • wine "Jerez" - 2 tablespoons;
  • liquid honey - 4 tablespoons;
  • sesame oil - 1 tablespoon;
  • classic soy sauce with no additives - 5 tablespoons;
  • dry ginger powder or fresh grated root - 1 tablespoon;
  • grind fresh black pepper - 1 tablespoon;
  • salt.

Marinating Peking duck will last more than a day, so it is best to do this process in the morning. There are important consistency and patience. It is this procedure will make the meat soft and juicy, with a unique flavor. In the first place the dried carcass pour sherry: the outside and inside. Allow to infuse for 10-15 minutes, then carefully rubbed sea or normal rock salt. To do this, the carcass pushed onto a glass jar or bottle and place vertically on the tray. In this position it is kept for 12 hours. The liquid which will flow from a bird periodically drained.

At the end of 12 hours a duck coated with a half portion of the honey (it is 2 tablespoons) is placed in a cool place and left there for another 12 hours.

 correct preparation of Peking duck
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Roasting in the oven: tender meat and crisp

After the specified time (most likely, the next morning) promarinuetsya duck and prepare for immediate roasting. To do this, the oven is heated to 190 0 C, and the bird itself is laid out on the following construction: in the pan filled with water, placed on top of the lattice, which put up the duck breast, which is covered with foil. Moreover, the foil should be closed not only to duck, but the entire grid. Cooking time is 70 minutes.

When roasted Peking duck, the second stage of its preparation - creating crisp. To this end, preparing the glaze: in a fairly deep tank mixes half (2, 5 tablespoons) of soy sauce, sesame oil, ginger and black pepper. You can use a blender.

Duck from the oven, released from the foil and the bottom of the pan. With brush smeared with the mixture and put back in the oven at the highest possible temperature - 250-260 0 C. The crust is formed within 25 minutes. However, you must follow the process and to avoid overcooking food. If necessary, you can reduce the temperature, increasing the duration of zazharivaniya.

 succulent Peking duck
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The final stage

At this time, from the remainder of the soy sauce and honey flavoring for preparing meat. These components are mixed and slather on all sides on toasted duck (when 25 minutes have elapsed, it is necessary to get it). The need to turn on the oven, "grill" and make the final baking to a thick crust of golden color. It allocated 10 minutes. After cooking the duck is removed immediately, but after 10-15 minutes. Then cut into pieces a la carte and served at the table.

In restaurants, the Chinese selection of snacks offered to the main course, will be quite extensive. Usually this cake soup of Chinese cabbage stalks young onions and various sauces. Peking Duck is served on a large tray laid out, which is decorated with plants and flowers, cut out of different vegetables (carrots, daikon, beets). On the second plate are laid out rice cakes, sliced ​​cucumbers and green onions.

To maintain the tradition enough to cook the egg pancakes or submit to the pieces of meat usual pita. But not necessarily to turn your house into a luxury restaurant with a large change of dishes. Peking duck itself will take the royal place at any table and is rightly become one of the favorite delicacies.

 Peking duck: Imperial dish on your desk

 meatballs in tomato sauce


  • Recipes meatballs in tomato sauce
  • What to apply for a side dish to meat balls in tomato sauce

According to historians cooking meatballs recipe came to us from Turkish cuisine. At first he was in the Balkans and Austrian cuisine, and then spread around the world. According to the Turkish cooks recipes, their national dish "kyufta", which is considered the ancestor of modern meatballs, was a dried fruit placed in a ball of minced meat cooked in broth or sauce. In each country, local chefs have perfected it in his own way, adding more and more new ingredients in its sole discretion in accordance with the taste preferences of its people.

An interesting fact is that the main difference from the meatballs meatballs is that in the past decided to add a variety of cereals and vegetables. For example, this may be rice, buckwheat, potatoes, carrots. In addition, most of the meatballs is baked in the oven, not fried as patties.

If you like to cook meat dishes, the meatballs in tomato sauce certainly will please you and your family.

Currently, there are different options for their preparation. Consider the most interesting of them.

 Different recipes meatballs in tomato sauce
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Recipes meatballs in tomato sauce

Classic recipe

According to the classic recipe, we need the following ingredients:

  • minced pork or mixed (pork, beef) - 800 g;
  • vegetable oil (for frying)
  • salt, ground black pepper - to taste;
  • Eggs - 2 pcs .;
  • Onions - 3 pcs.

For the preparation of tomato sauce products are needed such as:

  • tomato paste - 3 tbsp. L .;
  • flour - 2 tbsp. L .;
  • butter - 50 g;
  • sour cream - 400 g;
  • bay leaf - 3 pcs .;
  • salt and pepper - to taste.

Thus, the sequence of preparation of this dish the next.

  • Onions should be cut into small pieces (or cooking stuffing skip manually with the meat through a meat grinder).
  • Further minced mixed with chopped onion, and then added to it and egg spice taste.
  • In the next step of preparation minced mixed with all the ingredients.
  • After that you need to cook the sauce. He did as follows.
  1. Melt in a small frying pan butter, add to it 2 tablespoons of flour. Fry, stirring constantly to avoid lumps formed. When the mixture begins to foam, it is necessary to remove from the heat.
  2. The pan larger pour sour cream, bring it to a boil.
  3. Once the cream boil, add fried flour to it. All the mix.
  4. Then, continuing to mix the ingredients, add the tomato paste. The fire is not diminished.
  5. To increase the amount of tomato sauce you need to add a little water, stir, add salt and pepper to taste, bring to a boil and remove from heat.
  • The next step is the preparation of the medium-sized balls made of minced meat, crumble in flour and fried in vegetable oil until tender.
  • The last stage of cooking meatballs - baking them in tomato sauce. For this, they are passed in the deep pan and poured the previously prepared sauce. For flavor you want to add the bay leaf. The temperature for the preparation of meatballs in the oven must be at least 200 degrees. As soon as they are ready (covered with golden crust), they can bring to the table.

Meatballs in tomato cream sauce

This recipe is different from classic meatballs. If you like to experiment and always try to cook something new, then this recipe will surely have to taste you and your family.

A set of products that will be needed to create these incredibly tasty and tender meatballs, next.

  1. mixed minced meat - 500 g;
  2. milk - 1 L .;
  3. white bread (or 1 small bread roll);
  4. Rice - 100 g

For the sauce will need the following ingredients:

  1. sour cream - 350 g;
  2. salt and pepper - to taste;
  3. tomato paste or ketchup - 350 g

Cook this dish should be in the following sequence.

  1. Bread and bun soaked in milk.
  2. Boil the rice until cooked.
  3. Add minced bread, taking it out of the milk and a little squeeze.
  4. Thereafter, the resulting mixture is put the rice, salt and pepper to taste.
  5. Mix everything.
  6. Make minced meatballs small.
  7. Put them in a baking dish.
  8. Prepare tomato-cream sauce. To do this, mix sour cream with ketchup (or tomato paste), add a little boiling water (in accordance with your preferences on density of the sauce).
  9. Croquettes pour sauce and bake in the oven for 45 minutes at 180 degrees.

 meatballs with cheese in tomato sauce

Meatballs with cheese in tomato sauce

Another great and exciting recipe meatballs in tomato sauce - meatballs with cheese. According to this recipe, you need to prepare them as follows.

The list of ingredients needed to prepare this dish for 4 servings:

  1. minced beef - 600 g;
  2. Parmesan cheese - 200 g;
  3. Garlic - 2 cloves;
  4. egg - 1 pc.
  5. Cheddar cheese - 400 g .;
  6. Onions - 1 pc.
  7. ground black pepper, salt - to taste;
  8. ground cloves - 1/2 hours. l .;
  9. Dried coriander - 1 ch. l .;
  10. Cumin - 1/2 hr. liter.

For the sauce to the meatballs will need the following products:

  1. Tomatoes in own juice - 1 jar;
  2. sugar - 1 hour. L .;
  3. tomato sauce - 1 bank;
  4. dried oregano - 1 tbsp. l.

Then proceed to the direct preparation of this dish.

  1. Cheddar Cheese Parmesan and grate.
  2. Onions, garlic crushed.
  3. Add minced egg, 2 kinds of cheese (Cheddar put 200 g), garlic, onion, salt, pepper, cloves, coriander, cumin. All thoroughly.
  4. From stuffing to form small meatballs.
  5. Prepare the sauce. For this pre-chopped tomatoes to add to the tomato sauce, put the sugar and oregano. Mix well.
  6. Meatballs put in a baking dish, pour the tomato sauce.
  7. Put in a preheated oven (180 degrees) and bake for 15-20 minutes.
  8. Ready-made meatballs sprinkled with grated cheddar cheese (200 g).

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What to apply for a side dish to meat balls in tomato sauce

It is difficult to imagine a meat dish without any garnishing him. Meatballs in tomato sauce are no exception. The most common version of the classic and a side dish that is perfect for this dish - mashed potatoes.

In addition to mashed potatoes, meatballs in a tomato sauce as a side dish well suited: buckwheat, pasta, cauliflower fried in breadcrumbs, rice. Options garnish, which can be submitted to this dish, a large number. In any case, it all depends on your taste preferences and fantasies.

Every woman loves to cook for her family a delicious, healthy and varied menu. And of course, every time she wants to please their new home culinary masterpiece.

If you want to cook meatballs in tomato sauce - a win-win situation hearty lunch or dinner with your family. There are many recipes for this dish. All of them are diverse and interesting. It all depends on your taste preferences. The main thing - do not stop experimenting and possibly even create your own recipe, which will impress any of your family and friends!

 How to cook meatballs in tomato sauce