Peking Duck Recipe

How to make it

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• A day in advance, clean duck inside & out, dry
• thoroughly. Season inside with salt. Tie together stem
• ends of 2 green onions, place inside duck cavity with
• gingerroot. Bring edges of tail opening together,
• stitch with a length of fine wire. Attach another wire
• to neck as a handle. Mix 1 qt. water with honey in
• large wok or small turkey roasting pan, bring to boil.
• When boiling, stir in cornstarch dissolved in 1/4 cup
• cold water. Continue to stir to consistency of a thin
• stream. Lower heat. Holding duck by neck wire, dip
• into honey mixture 3-4 times to coat on all sides.
• Remove duck, suspend over container in cool place. Set
• an electric fan towards duck to help dry the skin. Let
• duck drip-dry overnight.
• Next day: preheat oven to 450 F. Place duck breast
• side up on flat rack in roasting pan. Roast 30 minute.
• Reduce heat to 300 F, turn duck over. Roast 30 more
• minutes. Turn duck breast side up again, roast for
• final 30 minutes.
• Remove biscuits from can, divide each biscuit in 1/2.
• Bring 2 in. water to boil in bottom of steamer. Place
• biscuits in container above water, cover, & steam 5
• minutes. Thinly slice stems of remaining 6 onions into
• 2-in. diagonal strips. Divide sliced onion between 4
• butter plates, place 1 tsp. plum sauce on each plate.
• Prepare duck for serving by cutting off drumsticks &
• wings & placing on platter in position whole duck
• should be. Carefully slice off all skin pieces of
• about 1 and 2 inches, lay them aside. Slice same size
• pieces of meat from bone. Place all carved meat on
• platter, cover with skin pieces on outside to make
• presentation look like a whole duck.
• Eat by making sandwich of onion, plum sauce, duck, and
• skin.