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Old 10-06-2009, 11:56 AM   #1
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luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Peking Duck

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


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Old 10-07-2009, 03:48 PM   #2
Assistant Cook
Join Date: Jan 2009
Posts: 21
interesting recipe. I'll try that sometimes. I love duck. =)
Confessions of a Food-a-holic Fat Girl (I'm not really fat, honest)
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