Recipe

Peking Duck Recipe

	22566 / All my dishes 10 months, 2 weeks ago After watching the "Christmas Story" movie for the 5th time over Christmas and the scene at the restaurant after the dogs ate the Christmas Turkey~~and the fact that I have "WAY" to much time on my hands at the moment~~thought that I would post the r... More Prep:180m Cook:75m Servings:6	22566
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Fans

midgelet

Ingredients

1 (5pound duck)fresh or thawed frozen

1 cup Honey

24 Scallions

1 Cup Hoisin Sauce

2 Tablespoons Soy Sauce

Directions

The secret to a crispy skin is all in the preparation of the duck before roasting.

Air is blown between the skin and meat of a duck,which is dunked into sweetened water and air-dried until the skin feels like parchment paper.

A pan filled with sand instead of water should be placed under the duck to catch the fat while cooking.

Trim the duck and rinse inside and out in hot water.

Pat dry.

Carefully insert fingers between skin and meat and loosen skin.

With a large needle and string,sew up large cavity.

Sew neck cavity as much as needed so there is only a small opening.

Insert a drinking straw in neck between skin and meat.

Fashion a noose just below opening.

Blow as much air as possible through straw into duck to separate skin.

Pull noose tightly to seal air in.

The duck should fill up like a balloon.

Meanwhile fill a large pot with about 12 cups of water,add honey and bring to a boil.Turn off heat.

Holding duck by neck briefly dunk duck once or twice.Do not leave duck in water to long.

The dunking will wash off surface fat and tighten pores.

Hang duck to dry in a cool will ventilated area for 4 to 6 hours,until skin feels like parchment.

The drying time can be reduced by blowing on the duck with an electric fan.

Trim the green tops off scallions to leave white bulb and about 2" of pale green.With knife cut 1-1/2" slits into both ends of scallion stalks.

Place in a bowl of ice water to crisp and curl into brushes.

In bowl blend hoisin sauce with soy sauce,divide among small dishes for serving at table.

Remove top rack from oven.

Place pan to catch drippings on bottom of oven.

Preheat oven to 450 degrees.

Replace rack and lay duck directly on rack,breast side up.

Roast for 15 minutes,reduce heat to 350 degrees and continue roasting duck until skin is crisp and meat is tender and no longer pink near bone,about 1 hour.

Slide duck half way out of oven and slit cavity and pour off excess fat.

Remove duck to a serving platter.

To serve duck, remove skin and cut into 2" square pieces.

Place around edges of a heated patter.

Slice meat and arrange in center of platter.

Reserve carcass for duck soup.

Diners spread hoisin sauce on pancake(recipe soon to follow),place a piece of skin and meat with a scallion brush in center,and roll up into a fat cigar shape,which is eaten with fingers.

Okay~~~thats it!!

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Comments

midgelet 10 months, 2 weeks ago said:
Great Post!!!

pieplate 10 months, 2 weeks ago said:
Yeah, OK, I've got 48 hours I didn't know what to do with ;--)...so this is how it's done. Thanks for your friendly comment on the macaroon baked apples. I hope you enjoy them too.

I hope you had a good holiday, and I wish you a very fine New Year.

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