A Christmas With Peking Duck

Ingredients

2 teaspoons salt
1/4 teaspoon white pepper
2 teaspoons Hoisin sauce
1/4 teaspoon five spice powder
1 gallon boiling water
1 teaspoon light corn syrup
1 teaspoon honey
Hoisin sauce

Preparation

1
Rinse duck and remove innards. Cut skin around neck and remove tail.
2
Hang duck neck-side-up over a large pot. Boil water.
3
Pour boiling water over the duck until skin is puffed up. Remove boiled water from pot.
4
Combine salt, white pepper, five spice powder and 2 tsp of hoison sauce.
5
Brush mixture on the outside and inside of the duck to marinate it.
6
Let mixture dry - about 2 hours.
7
Combine corn syrup, honey, rice vinegar and brush outside of the duck. Let duck air dry for 12-24 hours.
8
Preheat oven to 450 degrees. Roast duck for 40 minutes.
9
Let meat rest for 15 minutes after cooking. Cut the meat into thin slices and enjoy. Serve with Bao, Chinese pan cakes add hosin sauce and scallions.

Tools

 



About

I use to enjoy this as a kid growing now I can finally appreciate the hard work that is put into making this fine delicacy.

Yield:

12 Servings

Added:

December 31, 2009

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