A Simplified Peking Duck
:)
Yield
4 servingsPrep
180 minCook
150 minReady
330 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
duck
giblets removed, whole |
*
|
| 1 | teaspoon |
white pepper
freshly ground |
|
| 1 ½ | tablespoons |
cinnamon
ground |
|
| 1 ½ | tablespoons |
ginger
ground |
|
| ¾ | cup |
brown sugar
|
*
|
| ¾ | cup |
red wine vinegar
|
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | Teaspoons |
peanut oil
|
*
|
| ½ | teaspoon |
star anise
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
duck
giblets removed, whole |
*
|
| 5 | ml |
white pepper
freshly ground |
|
| 23 | ml |
cinnamon
ground |
|
| 23 | ml |
ginger
ground |
|
| 177 | ml |
brown sugar
|
*
|
| 177 | ml |
red wine vinegar
|
|
| 5 | ml |
sesame oil
|
|
| 2 | Teaspoons |
peanut oil
|
*
|
| 2.5 | ml |
star anise
ground |
|
Directions
Bring a pot of water, large enough to hold the duck, to a boil.
Remove from heat and plunge duck in the water for 5 minutes.
Remove and pat dry.
Combine the rest of the ingredients in a small saucepan and bring just to the boil.
Off heat, allow mixture to cool to room temperature.
Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.
To cook: Place duck on a rack, breast side up in a preheated 350℉ (180℃) oven for 2- 2½ hours.
Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.
To serve: Let duck cool to room temperature.
Carefully carve pieces from the bone being sure to include the crisp skin.
Roll up in Chinese Pancakes (recipe follows) with a dab of hoisin sauce and slivered green onions.
