Best 3 Heloise Peking Roast Recipes
**Unveil the Culinary Marvel: Peking Roast Duck, Where Tradition Meets Exquisite Taste**
Indulge in the exquisite culinary journey of Peking roast duck, a time-honored dish that epitomizes Chinese culinary artistry. This iconic delicacy, also known as Beijing roast duck, is a symphony of flavors and textures that has captivated palates for centuries. Originating in the imperial kitchens of the Ming Dynasty, Peking roast duck is characterized by its succulent meat, crispy skin, and a layer of aromatic fat that melts in your mouth. Discover the art of preparing this dish with our collection of authentic recipes, each carefully crafted to guide you through the process of creating this culinary masterpiece at home. From selecting the perfect duck to mastering the intricate steps of roasting and glazing, our comprehensive guide will empower you to recreate this iconic dish that has graced the tables of emperors and commoners alike. Immerse yourself in the rich history and tantalizing flavors of Peking roast duck, and elevate your culinary skills to new heights.
PEKING ROAST
Found this in a Heloise column. It was requested as a reprint from a recipe originally printed over 40 years ago. This roast beef is marinated and cooked in coffee! I love unusual sounding recipes. Might want to consider decaf!
Provided by Oolala
Categories Chinese
Time P1DT10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, cut slits all the way through the roast and insert slivers of onions and garlic.
- Put the meat into a bowl and slowly pour the vinegar over it so that it runs down the sides into the slits.
- Cover with plastic wrap and refrigerate for 24-48 hours.
- When ready to cook, pour the vinegar off.
- Place the meat in a heavy dutch oven and brown in oil until very dark on all sides.
- Pour the 2 cups of brewed coffee over the meat and then add 2 cups of water.
- Cover and cook slowly for approximately 6 hours on top of the stove.
- You may need to add more water at some point, so check it once in a while and add only a small amount of water at a time.
- Season well, but do not add the salt and pepper until about 20 minutes before serving.
Nutrition Facts : Calories 696.7, Fat 31.5, SaturatedFat 11.7, Cholesterol 268.2, Sodium 212.9, Carbohydrate 0.4, Sugar 0.2, Protein 101.2
PEKING ROAST
It seems that there are several versions of this recipe floating around. I have the clipping from Heloise's column side by side with a hand written recipe card with some variations. I've had both recipes for many years. Here's the versions from the recipe card. I've always made it this way and it's delicious. This is a great way to prepare the less expensive cuts of beef. Mixing two different cuts of beef imparts a blend of flavors that is very tasty.
Provided by Cucina Casalingo
Categories Roast Beef
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Take 2 cuts of beef and make deep slits in the meat.
- Insert slivers of garlic and onions.
- Marinate beef in 1 cup vinegar for 24 - 48 hours.
- When ready to cook, discard the vinegar.
- Brown in hot oil until nearly burned on both sides.
- Pour 2 cups of coffee over the beef, add 2 cups of water and cover.
- Cook slowly at a simmer for 6 hours.
- Do not add any seasonings until the last 20 minutes , then add salt and pepper.
- 1/2 cup of gin or whisky may be added to the boiling mixture.
- Additional water may be needed while cooking.
- (Although this was originally a stove top method of cooking, it certainly could be cooked in a crock pot after having been browned.).
Nutrition Facts : Calories 975.9, Fat 99.3, SaturatedFat 40.6, Cholesterol 134.8, Sodium 37.1, Protein 11.2
HELOISE PEKING ROAST
from an original Heloise column, 1917-1977 recipe.
Provided by Linda Pinieski
Categories Beef
Number Of Ingredients 5
Steps:
- 1. use a sharp knife to cut slits into the roast, then insert slivers of garlic and onion, depending on your taste buds
- 2. put the meat in a large zip-lock bag or container large enough to hold, and slowly pour the vinegar over it. add enough water to cover the meat. seal bag or cover bowl with plastic and baste the meat occasionally with the vinegar mixture. refrigerate 24 to 48 hours
- 3. before cooking, DRAIN THE MEAT. Heat enough oil to cover bottom of a heavy pot over med. high heat (a cast-iron dutch oven is good). add the meat and brown until very dark on all sides. pour the coffee over and add enough water to cover. cover with a lid, reduce heat and cook slowly for approximately 6 hours. Check often as you may need to add water to keep the meat covered. When the meat is tender, then and ONLY then, add salt and pepper to taste
Tips:
- Plan Ahead: Peking duck is a multi-step dish that requires time and preparation. Make sure you plan ahead and allow enough time for marinating, air drying, and cooking.
- Choose the Right Duck: Select a duck that is fresh and plump, with a good layer of fat. A larger duck will yield more meat, but a smaller duck will be easier to cook.
- Score the Duck: Scoring the duck's skin helps the marinade penetrate and allows the fat to render during cooking. Use a sharp knife to make shallow cuts in the duck's skin, being careful not to cut into the meat.
- Prepare the Marinade: The marinade for Peking duck typically includes a combination of soy sauce, rice wine, ginger, garlic, and five-spice powder. You can also add other spices and herbs to taste.
- Marinate the Duck: Once the marinade is prepared, place the duck in a large bowl or container and cover it with the marinade. Allow the duck to marinate for at least 8 hours, or overnight.
- Air Dry the Duck: After marinating, remove the duck from the marinade and pat it dry with paper towels. This will help the skin crisp up during cooking.
- Roast the Duck: Preheat your oven to 450°F (230°C) and place the duck on a roasting rack in a baking pan. Roast the duck for 30 minutes, then reduce the heat to 350°F (175°C) and continue roasting for another 60-90 minutes, or until the duck is cooked through.
- Make the Pancakes: While the duck is roasting, prepare the pancakes. Peking duck pancakes are typically thin and chewy, and they can be made with either wheat flour or rice flour.
- Serve the Duck: Once the duck is cooked, remove it from the oven and let it rest for a few minutes. Then, carve the duck into thin slices and serve it with the pancakes, hoisin sauce, and scallions.
Conclusion:
Peking duck is a classic Chinese dish that is loved for its crispy skin, tender meat, and flavorful marinade. While it may seem intimidating to make at home, it is actually quite doable with a little planning and preparation. By following these tips, you can create a delicious Peking duck that will impress your friends and family.
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