Peking Duck Recipe

Ingredients:

1 1/4 lb/ 2 kg
3/4 cup/ 185 ml
5 tbsp/ 75 ml


1/2
3/4 cup/ 185 ml

duck
water
honey
Peking doilies
green onion curls
cucumber
hoisin sauce or plum sauce

Method:

1. Choose a fresh duck with neck and skin intact. Wash duck, immerse in boiling water, lift out and dry thoroughly inside and out. Hang duck overnight in a cool  airy place, to allow the skin to dry thoroughly.

2. Dissolve honey in water and brush skin until completely saturated with honey. Hang duck to dry completely for about 6 hours or until skin is dry and slightly hardened by the honey.

3. Meanwhile, prepare Peking doilies and green onion curls. Peel cucumber and cut in half lengthwise. Scoop out the seedy center part and cut into strips.

4. To separate the skin from the flesh of the duck, insert a straw immediately underneath the skin and blow through it. Place duck on a rack over a drip pan. Roast in a 350 ^oF/ 180 ^oC oven without basting for 1 1/2-2 hour or until skin is browned and crisp.

5. With a very sharp knife, slice off skin and cut into squares. Carve meat in thick slices and serve separately during the meal. Take a doily and top with one or two pieces of skin, green onion curls, cucumber strips and hoisin sauce. Roll doily to eat.

Serves 6

 

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