Best 3 Peking Roast Recipes

PEKING-STYLE ROAST TURKEY WITH MOLASSES-SOY GLAZE AND ORANGE-GINGER GRAVY

Steps:

• Steam the turkey:
• Preheat the oven to 400°F. Season the inside of the turkey with salt and pepper and tie the legs together. In the bottom of a large pot fitted with a small round rack or crumpled foil, bring 8 cups water to a boil over high heat. Reduce heat to medium low and lower the turkey into the pot. Cover and steam for 30 minutes.
• Meanwhile, make the glaze: In a medium saucepan, melt the butter. Whisk in 1/2 cup orange juice, soy sauce, molasses, vinegar, and 5-spice powder. Bring to a boil, reduce the heat to medium, and cook until the glaze is slightly thickened, 6 to 8 minutes.
• Roast the turkey:
• In a large roasting pan, toss the scallions, celery, and reserved orange peels with the oil and season with salt and pepper. Fit a roasting rack over the vegetables and place the turkey on top. Brush all over with the glaze, lower oven to 350°F, and roast the turkey, basting every 20 minutes, until a thermometer inserted in the thigh registers 165°F, about 2 hours. If the turkey is browning too quickly, tent with a piece of foil. Let the turkey rest about 20 minutes before carving.
• Make the gravy:
• While the turkey is cooking, in a large saucepan over medium-high heat, heat the oil. Add the turkey neck, gizzard, and liver and cook until browned on all sides, 8 to 10 minutes, flipping occasionally; season with salt and pepper. Lower the heat to medium and add the shallot, garlic, ginger, cloves, star anise, and allspice, and cook until the vegetables are softened, 2 to 3 minutes. Add the broth and bring to a boil, scraping the browned bits from the bottom of the pan. Lower the heat to medium-low and simmer, uncovered, until the stock is flavorful and slightly reduced, about 1 hour. Strain the broth into a large clean saucepan and set aside on the stovetop to keep warm.
• In a large pot, melt butter over medium heat. Sprinkle the flour over the butter and whisk to combine. Cook, stirring frequently with a wooden spoon, until butter mixture is browned, 2 to 3 minutes. Whisk in the broth and bring to a boil. Reduce to a simmer and cook until gravy is thickened, 15 to 20 minutes.
• Once the turkey has been removed from the roasting pan, strain the drippings into the pot with the gravy, discarding the solids. Place the roasting pan over two burners over medium-high heat. Pour in the wine and orange juice and bring to a boil. Scrape up brown bits on the bottom of the pan, and cook until reduced, about 1 minute. Pour pan juices into the gravy. Season with salt and pepper and serve with the turkey.

PEKING ROAST DUCK PIZZA

Steps:

• Place into a mixing bowl hoisin sauce, plum sauce, chili, salt, garlic, onion and sesame oil and combine set aside until needed.
• Preheat oven to 450°. Place a half size baking pan into the oven for 20 minutes.
• Place the roast duck onto a cutting broad and hand shredded into pieces.
• Place the pizza crust onto a flat surface. Brush some plum hoisin sauce onto the crust and top with cheese, parsley leaves, and shredded duck meat, sliced onion and tomatoes and lightly with cheese.
• Place onto the hot baking pan and into the oven. About 15 minutes or until the pizza is golden brown.
• Slice and serve hot.

HELOISE PEKING ROAST

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