5 pounds duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water<
Scallions for garnish
Add ginger, scallion, honey, vinegar, and sherry; bring to boil.
Place duck in large strainer above a larger bowl.
Place duck breast-side up on a greased rack in oven preheated to 350 degrees.
Set a pan filled with 2 inches of water in bottom of oven for the drippings. Roast for 30 minutes.
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.
Friday, January 1, 2010 - 12:13am
October 9, 2010
this is awesome