Recipe: Peking Duck [edit]

Other Names: Peking Roast Duck

Photo: Flickr user LFL16

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Edited by: Sheri, mrsound

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Wikipedia

Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods. The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom.

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Yield: 4 -6

[edit] Ingredients

5-6	pounds duck
8	cups water
1	slice ginger
1	scallion, cut into halves
3	tablespoons honey
1	tablespoon white vinegar
1	tablespoon sherry
1 ½	tablespoons cornstarch, dissolved in 3 tablespoons water
	Scallions for garnish

[edit] Preparation

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 water and bring to boil.
Step 3	Add ginger, scallion, honey, vinegar, and sherry; bring to boil.
Step 4	Pour in dissolved cornstarch and stir constantly.
Step 5	Place duck in large strainer above a larger bowl.
Step 6	Scoop boiling mixture all over duck for about 10 minutes.
Step 7	Hang duck again in a cool, windy place for 6 hours until thoroughly dry.
Step 8	Place duck breast-side up on a greased rack in oven preheated to 350 degrees.
Step 9	Set a pan filled with 2 inches of water in bottom of 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 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.

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[edit] About Peking 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.