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Peking Duck - This Peking duck recipe is utterly divine! It definately requires you to plan ahead, as it marinates/dries for 12 hours. The end result of this incredible oven baked duck is without a doubt, worth the planning. Don’t you agree?
Main Ingredient: Duck |
Ingredients to make Peking Duck
7 lb LONG ISLAND DUCK
5 c HOT WATER
3 tb MALTOSE
1 tb VINEGAR
1 tb SHERRY
1 tb SESAME OIL
1 tb SUGAR
1 tb SOY SAUCE
5 tb HOISIN SAUCE
12 ea CHINESE PANCAKES, STEAMED JUST BEFORE SERVING
1/4 lb SCALLIONS, CUT INTO 24 PIECE
2 ea CUCUMBERS, PEELED, HALVED,AND JULIENNED
Directions to make Peking Duck
Step 1:Clean a fresh duck and pump it full of air through the neck to loosen the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards.
Step 2:Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with the mixture. Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours.
Step 3:The next day, pre-heat oven to 400 degrees F. Place duck in pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy.
Step 4:To carve the duck, place it breast side up and cut downwards towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish.
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Email This Recipe
Print This Recipe
Review This Recipe
<< Previous Recipe
Mother’s Duck
Mother’s Duck
Next Recipe >>
Skillet Fried Duck
Skillet Fried Duck