Peking Duck 1
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
duck
long island |
|
| 5 | cups |
water
hot |
|
| 3 | tablespoons |
sugar
maltose |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
sherry
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 5 | tablespoons |
hoisin sauce
|
|
| 12 | each |
pancake
chinese, steamed |
* |
| Just before serving | |||
| ¼ | pound |
scallions, spring or green onions
cut into 24 piece |
|
| 2 | each |
cucumbers
peeled, halved, julienned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
duck
long island |
|
| 1.2 | l |
water
hot |
|
| 45 | ml |
sugar
maltose |
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
sherry
|
|
| 15 | ml |
sesame oil
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 75 | ml |
hoisin sauce
|
|
| 12 | each |
pancake
chinese, steamed |
* |
| Just before serving | |||
| 113.4 | g |
scallions, spring or green onions
cut into 24 piece |
|
| 2 | each |
cucumbers
peeled, halved, julienned |
|
Directions
- Clean a fresh duck and pump it full of air through the neck to (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards.
- 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 temperature, about 65.
- The next day, pre-heat oven to 400℉ (200℃). Place duck in pan and cook for 10 minutes. Turn heat to 450℉ (230℃) and cook for additional 30 minutes or until the meat is tender and the skin is crispy.
- To carve the duck, place it breast side up and cut downwards. 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. (See part 2 for more)
