A Christmas With Peking Duck
By: Daniel and Krissy
Published: Thursday, December 31, 2009 - 8:52am

Ingredients




1 (8 -10 lb.) Duck
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
1 teaspoon rice wine vinegar
Hoisin sauce

Scallions

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.

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.