Recipe Details

Summary

Name: Peking Duck

Category: Chinese

1. Loosen the skin from the duck by massaging it,

pulling the skin away where possible.

2. Blanch the duck for a couple of minutes.

3. Hang it up to dry for 4 hours, then baste it with

sherry or with honey−water 1/2 and 1/2 mixture. Hang

it up again to dry for 4 hours.

4. Roast duck using the following times and temperatures:

30 min. at 375F, then

1 hour at 250F, then

30 min at 400F

The rationale for this I'm not sure of, but all

recipes claim that changing the oven temperature makes

a vast difference.

5. To serve − slice off skin and cut it into 1"x2"

pieces. Cut meat into similar−sized pieces. Provide 2"

scallion lengths (green and white part), hoisin sauce

(canned or bottled), and mandarin pancakes. Each diner

rolls a bit of meat, a bit of skin, and a scallion

length into a pancake that has been spread with about

a teaspoon of hoisin sauce with the scallion and eats

with fingers