How to Make Peking Duck

This recipe is very satisfying to make if you've got the dedication. This recipe serves four.

Difficulty: Easy

Instructions

1. Heat the vinegar, rice wine, honey and ginger in a large, high-sided casserole or Dutch oven over high. When the mixture boils, reduce the heat to low and cook for 15 minutes, stirring occasionally.

2. Clean the duck of any extra fat around both ends of the body cavity. Trim away the flap of skin around the neck.

3. Cut the tips off of the wings and then prick the skin all over with a sharp fork or knife.

4. Mix together the cornstarch with 1/4 cup water. Stir until any lumps are gone.

5. Add the cornstarch mixture to the pot and stir to prevent clumping.

6. When the liquid in the pot thickens to a light syrup consistency, place the duck on its side in the pot. Using a ladle or large spoon, baste the duck with liquid for one minute.

7. Turn the duck over and ladle the liquid on it for one minute. Remove the pot from the heat and repeat the process of ladling on each side.

8. Remove the duck from the pot, place on a cookie rack on a sheet pan. Place the sheet pan in a place where you can direct a fan at the duck.

9. Let the duck dry under the fan for a minimum of three hours and up to eight, turning occasionally to ensure even drying. Preheat the oven to 425 degrees F.

10. Wrap the wings in foil and place the duck, breast-side up on a rack in a roasting pan lined with foil. Roast the duck at 425 degrees F for 15 minutes.

11. Turn the duck breast-side down and roast for another 15 minutes. Remove the pan from the oven and drain the grease from the roasting pan.

12. Turn the duck again and reduce the heat to 350 degrees F. Roast for an hour and then remove the foil from the wing tips.

13. Raise the oven temperature to 375 F and roast for another 15 minutes. Remove the duck from the oven and allow to cool for seven minutes.

14. Mix together the hoisin, sugar, 1 tablespoon water and soy sauce. Cut the duck into portions and serve with the pancakes, scallions and hoisin mixture on the side.

Tips & Warnings

• Watch the duck closely when roasting at the beginning and end. These are the stages when you can get too much color.
• The rendered fat from the duck tends to smoke in the oven. If it gets to be too much, just drain the fat from the pan again.

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[linguini]

on 7/18/2008 I have an excellent recipe for crispy duck. Give this a try ...

http://www.orientalcookbook.co.uk/chinese.php?recipe=84