{"id":196386,"title":"Pekingsk\u00e1 kachna s \u010d\u00ednsk\u00fdmi plackami, v\u0161e dom\u00e1c\u00ed","modified":"2026-10-31T16:52:08+01:00","plain":"Pekingsk\u00e1 kachna \u2026 mus\u00edm tuhle \u010d\u00ednskou klasiku v\u016fbec p\u0159edstavovat? Jej\u00ed historie je ale docela zaj\u00edmav\u00e1. \n\n\n\nHistorie pekingsk\u00e9 kachny\n\n\n\nP\u016fvod pekingsk\u00e9 kachny sah\u00e1 do obdob\u00ed dynastie Ming, p\u0159ibli\u017en\u011b p\u0159ed 600 lety. Kucha\u0159i z cel\u00e9 \u010c\u00edny m\u00ed\u0159ili do Pekingu, aby va\u0159ili pro c\u00edsa\u0159e. Bylo to presti\u017en\u00ed povol\u00e1n\u00ed, proto\u017ee do pal\u00e1cov\u00fdch kuchyn\u00ed sm\u011bli vstoupit jen ti nejlep\u0161\u00ed. Jeden vynikaj\u00edc\u00ed kucha\u0159 to dokonce dot\u00e1hl a\u017e na ministra!\n\n\n\nDobr\u00e1 kantonsk\u00e1 r\u00fd\u017ee jako p\u0159\u00edloha k t\u00e9to lah\u016fdce\n\n\n\nPr\u00e1v\u011b v t\u011bchto kuchyn\u00edch tedy pal\u00e1cov\u00ed kucha\u0159i vytv\u00e1\u0159eli a zdokonalovali ikonick\u00e1 j\u00eddla \u010d\u00ednsk\u00e9 kuchyn\u011b, jako je pekingsk\u00e1 kachna. Zpo\u010d\u00e1tku se jejich recepty dr\u017eely v tajnosti, aby si na nich mohl pochutn\u00e1vat pouze c\u00edsa\u0159 a jeho bl\u00edzc\u00ed. \n\n\n\nStalo se ale to, co se st\u00e1t muselo, recepty byly z kuchyn\u011b propa\u0161ov\u00e1ny ven a nakonec se dostaly do pekingsk\u00fdch ulic. Kdy\u017e v roce 1911 padla dynastie \u010cching, dvorn\u00ed kucha\u0159i opustili Zak\u00e1zan\u00e9 m\u011bsto a otev\u0159eli si v okol\u00ed Pekingu restaurace. Zp\u0159\u00edstupnili tak pekingskou kachnu i dal\u0161\u00ed j\u00eddla, jedno lahodn\u011bj\u0161\u00ed ne\u017e druh\u00e9, \u0161irok\u00e9 ve\u0159ejnosti. zdroj \n\n\n\nStejn\u00e9 t\u011bsto z mouky a vody, vyv\u00e1len\u00e9 do placky s tenk\u00fdmi vrstvami: cong you bing\n\n\n\nTipy na p\u0159\u00edpravu pekingsk\u00e9 kachny\n\n\n\nV\u00edm, \u017ee druh\u00fd, nepovinn\u00fd krok nah\u00e1n\u00ed strach, ale pokud chcete dos\u00e1hnout stejn\u00e9ho v\u00fdsledku jako v \u010d\u00ednsk\u00e9 restauraci, je nezbytn\u00fd. D\u00edky n\u011bmu z\u00edsk\u00e1te k\u0159upavou k\u016f\u017ei, kter\u00e1 se odd\u011bluje od kachn\u00edho masa. \n\n\n\nJako p\u0159\u00edlohu k tomuto j\u00eddlu doporu\u010duji sv\u00e9 nudle chow mein\n\n\n\nKa\u017ed\u00fd m\u00e1 jin\u00e9 chut\u011b. J\u00e1 se popravd\u011b r\u00e1d zakousnu do po\u0159\u00e1dn\u00e9ho kusu masa i s k\u016f\u017e\u00ed, tak\u017ee tenhle krok ob\u010das vynech\u00e1v\u00e1m. \n\n\n\nSuroviny na pekingskou kachnu\n\n\n\nOm\u00e1\u010dka hoisin: K pekingsk\u00e9 kachn\u011b se pod\u00e1v\u00e1 zcela b\u011b\u017en\u011b, tak\u017ee si ji ur\u010dit\u011b obstarejte. Nebo si ji m\u016f\u017eete p\u0159ipravit sami podle m\u00e9ho receptu. Pou\u017e\u00edv\u00e1m ji tak\u00e9 ve sv\u00e9m receptu na char siu\n\n\n\nV\u00edno Shaoxing: K tradi\u010dn\u00edmu receptu pat\u0159\u00ed autentick\u00e9 suroviny. Zde najdete mo\u017en\u00e9 n\u00e1hrady, ale v\u0159ele doporu\u010duji si ho koupit\n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: Tahle om\u00e1\u010dka nechutn\u00e1 po \u00fast\u0159ic\u00edch, chutn\u00e1 p\u0159\u00edmo bo\u017esky. Zde se dozv\u00edte v\u0161e o \u00fast\u0159icov\u00e9 om\u00e1\u010dce\n\n\n\nNe\u017e se kachna upe\u010de, co takhle pod\u00e1vat pikantn\u00ed z\u00e1vitky s ramen nudlemi?\n\n\n\nSezamov\u00fd olej: Se\u017eenete ho v\u0161ude. Rozhodn\u011b ho nevynech\u00e1vejte, ale dejte si pozor na mno\u017estv\u00ed a na druh oleje\n\n\n\n\u010c\u00ednsk\u00e9 ko\u0159en\u00ed p\u011bti v\u016fn\u00ed: pr\u00e1v\u011b TAHLE sm\u011bs ko\u0159en\u00ed dod\u00e1 j\u00eddlu autentickou chu\u0165\n\n\n\n\n\n\tLakovan\u00e1 kachna s \u010d\u00ednsk\u00fdmi pala\u010dinkami, v\u0161e 100% dom\u00e1c\u00ed\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa pala\u010dinky272 g p\u0161eni\u010dn\u00e9 mouky240 ml vrouc\u00ed vody3 l\u017e\u00edce  rostlinn\u00e9ho olejeNa kachnu3 l\u017e\u00edce sirupu ( lze nahradit medem, je s n\u00edm mnohem m\u00e9n\u011b pr\u00e1ce)1 l\u017e\u00edce \u010d\u00ednsk\u00e9ho ko\u0159en\u00ed p\u011bti v\u016fn\u00ed 1.5 l\u017e\u00edce  v\u00edna Shaoxing  4 l\u017e\u00edce  \u00fast\u0159icov\u00e9 om\u00e1\u010dky  1 l\u017ei\u010dka  r\u00fd\u017eov\u00e9ho octa1 cel\u00e1 kachna o hmotnosti p\u0159ibli\u017en\u011b 1 kg1 neotev\u0159en\u00e1 plechovka (Coca-Coly, piva, Red Bullu atd.)1 dostate\u010dn\u011b velk\u00e9 m\u00edsto v lednici, aby se do n\u011bj kachna ve\u0161la nastojatoNa sirup100 ml vody100 g krupicov\u00e9ho cukruNa dokon\u010den\u00ed10 \u010d\u00ednsk\u00fdch pala\u010dinek1 l\u017e\u00edce  sezamov\u00e9ho oleje 2 b\u00edl\u00e9 \u010d\u00e1sti p\u00f3rk\u016f1 okurka2 l\u017e\u00edce  om\u00e1\u010dky hoisin\t\n\t\n\t\tNe\u017e za\u010dneteKachnu za\u010dn\u011bte p\u0159ipravovat alespo\u0148 1 den p\u0159ed pod\u00e1v\u00e1n\u00edm, jinak se recept nemus\u00ed poda\u0159itKachnaVe velk\u00e9m hrnci p\u0159ive\u010fte vodu k varu ( 2l)(VOLITELN\u00c9) Prsty opatrn\u011b vytvo\u0159te na spodn\u00edm okraji prsou mezeru mezi k\u016f\u017e\u00ed a masem. Pot\u00e9 do n\u00ed br\u010dkem foukejte jako do bal\u00f3nku, aby se k\u016f\u017ee odd\u011blila od masa.Jakmile voda v\u0159e, polo\u017ete kachnu na ro\u0161t um\u00edst\u011bn\u00fd nad d\u0159ezem a nab\u011bra\u010dkou rovnom\u011brn\u011b pol\u00e9vejte k\u016f\u017ei vrouc\u00ed vodou (uvid\u00edte, jak se k\u016f\u017ee nap\u00edn\u00e1, je to docela z\u00e1bavn\u00e9)V misce sm\u00edchejte ko\u0159en\u00ed p\u011bti v\u016fn\u00ed, v\u00edno a \u00fast\u0159icovou om\u00e1\u010dku a rukama sm\u011bs\u00ed pot\u0159ete vnit\u0159ek kachny. P\u0159ibli\u017en\u011b 1\/3 sm\u011bsi si nechte stranouKachnu nasa\u010fte na plechovku a postavte ji na tal\u00ed\u0159V misce sm\u00edchejte 2 l\u017e\u00edce hork\u00e9 vody, ocet, sirup a zbytek p\u0159edchoz\u00ed sm\u011bsi. Ma\u0161lova\u010dkou (nebo v nouzi rukama) celou kachnu poprv\u00e9 pot\u0159ete touto sm\u011bs\u00ed. Nechte v lednici 30minKachnu pot\u0159ete podruh\u00e9 a nyn\u00ed ji nechte v lednici nastojato po dobu 24h. K\u016f\u017ei m\u016f\u017eete b\u011bhem t\u00e9to doby je\u0161t\u011b 2-3kr\u00e1t pot\u0159\u00edtPe\u010den\u00ed kachnyP\u00e1r\u00e1tky uzav\u0159ete otvor u biskupa kachnyP\u0159edeh\u0159ejte troubu na 180 stup\u0148\u016fKachnu polo\u017ete prsy nahoru p\u0159\u00edmo na ro\u0161t a pod n\u011bj dejte pek\u00e1\u010d na zachycen\u00ed v\u00fdpekuPe\u010dte 20 min, pot\u00e9 kachnu oto\u010dte a pe\u010dte dal\u0161\u00edch 15 minutKachnu znovu oto\u010dte, sni\u017ete teplotu na 130 stup\u0148\u016f a pe\u010dte dal\u0161\u00edch 50 min. Za ka\u017ed\u00fdch dal\u0161\u00edch 500g hmotnosti kachny p\u0159idejte 10 minut. Ka\u017ed\u00e1 trouba pe\u010de jinak, proto kachnu pravideln\u011b kontrolujteSirupV hrnci na siln\u00e9m ohni sm\u00edchejte vodu s cukremP\u0159ive\u010fte k varuNechte va\u0159it 1 minutu, pot\u00e9 p\u0159elijte do sklenice a nechte vychladnoutPala\u010dinkyVe velk\u00e9 m\u00edse sm\u00edchejte mouku s vrouc\u00ed vodou. Nechte vychladnout.Vypracujte hladk\u00e9 t\u011bsto a nechte ho 20 minut odpo\u010d\u00edvatVytvarujte 18 kuli\u010dekZplo\u0161t\u011bte je na kole\u010dka o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 10 cmP\u00e1nev pot\u0159ete velmi tenkou vrstvou oleje a pala\u010dinky op\u00e9kejte nejprve z jedn\u00e9 strany, dokud se neobjev\u00ed mal\u00e9 hn\u011bd\u00e9 skvrnky, a pak z druh\u00e9.Dokon\u010den\u00edSm\u00edchejte om\u00e1\u010dku hoisin se sezamov\u00fdm olejem a l\u017e\u00edc\u00ed v\u00fdpeku z kachnyPala\u010dinku pot\u0159ete trochou om\u00e1\u010dky, p\u0159idejte trochu nastrouhan\u00e9ho p\u00f3rku, pl\u00e1tek okurky a nakonec dva pl\u00e1tky kachny\t\n\t\n\t\t\nSirup m\u016f\u017eete nahradit medem\nDoba pe\u010den\u00ed se m\u016f\u017ee li\u0161it podle velikosti kachny. Pravideln\u011b ji kontrolujte a v p\u0159\u00edpad\u011b pot\u0159eby dobu pe\u010den\u00ed upravte\n\n\t\n\t\n\t\tPlat principalChinoisecanard, canard laqu\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196386"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/426"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}