Peking Duck
NOTE: for a quicker version you can skip the drying method and simple roast the duck. Peking duck, Beijing's most famous dish, has been prepared since the Imperial era. It is prized for its thin, crisp skin and tender, moist meat, which is sliced in front of the diner. It is often eaten with pancakes, hoisin sauce, and spring onions.
Total Steps
13
Ingredients
10
Tools Needed
12
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- scallions(optional)
- 1.5 tablespoons cornstarch
- 3 tablespoons water
- 1.0 tablespoon sherry
- 1.0 tablespoon white vinegar
- 3.0 tablespoons honey
- 1.0 scallion
- 8.0 cups water
- 1.0 slice ginger
- 5-6 pounds duck
Instructions
Step 1
Wash duck in cool water. Wipe dry and tie a string around the neck, then hang duck in a cool, windy place for 4 hours to allow skin to dry.
Step 2
Fill large wok with 8 cups of water and bring to a boil.
Step 3
Add ginger, scallion, honey, vinegar, and sherry to the boiling water; bring to a boil.
Step 4
Pour in the cornstarch dissolved in 3 tablespoons of water and stir constantly.
Step 5
Place duck in a large strainer above a larger bowl.
Step 6
Scoop boiling mixture all over the duck for about 10 minutes.
Step 7
Hang duck again in a cool, windy place for 6 hours until thoroughly dry.
Step 8
Preheat oven to 350 degrees. Place duck breast-side up on a greased rack.
Step 9
Set a pan filled with 2 inches of water in the bottom of the oven for the drippings. Roast for 30 minutes.
Step 10
Turn duck and roast 30 minutes more.
Step 11
Turn breast side up again. Roast 10 minutes more.
Step 12
Use a sharp knife to cut off crispy skin. Serve meat and skin immediately on a pre-warmed dish.
Step 13
Serve duck hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.