luckytrim
Chef Extraordinaire
Peking Duck
1. Loosen the skin from the duck by massaging it,
pulling the skin away where possible.
2. Blanch the duck for a couple of minutes.
3. Hang it up to dry for 4 hours, then baste it with
sherry or with honey−water 1/2 and 1/2 mixture. Hang
it up again to dry for 4 hours.
4. Roast duck using the following times and temperatures:
30 min. at 375F, then
1 hour at 250F, then
30 min at 400F
The rationale for this I'm not sure of, but all
recipes claim that changing the oven temperature makes
a vast difference.
5. To serve − slice off skin and cut it into 1"x2"
pieces. Cut meat into similar−sized pieces. Provide 2"
scallion lengths (green and white part), hoisin sauce
(canned or bottled), and mandarin pancakes. Each diner
rolls a bit of meat, a bit of skin, and a scallion
length into a pancake that has been spread with about
a teaspoon of hoisin sauce with the scallion and eats
with fingers
1. Loosen the skin from the duck by massaging it,
pulling the skin away where possible.
2. Blanch the duck for a couple of minutes.
3. Hang it up to dry for 4 hours, then baste it with
sherry or with honey−water 1/2 and 1/2 mixture. Hang
it up again to dry for 4 hours.
4. Roast duck using the following times and temperatures:
30 min. at 375F, then
1 hour at 250F, then
30 min at 400F
The rationale for this I'm not sure of, but all
recipes claim that changing the oven temperature makes
a vast difference.
5. To serve − slice off skin and cut it into 1"x2"
pieces. Cut meat into similar−sized pieces. Provide 2"
scallion lengths (green and white part), hoisin sauce
(canned or bottled), and mandarin pancakes. Each diner
rolls a bit of meat, a bit of skin, and a scallion
length into a pancake that has been spread with about
a teaspoon of hoisin sauce with the scallion and eats
with fingers
