A recipe for Peking Duck. Follow the simple recipe instructions for Peking Duck shared by other home cooking experts.
Ingredients
7 lb. Long Island Duck5 c. Hot water
3 Tbs. Maltose
1 Tbs. Vinegar
1 Tbs. sherry
1 Tbs. sesame oil
1 Tbs. sugar
1 Tbs. soy sauce
5 Tbs. Hoisin sauce
12 ea. Chinese pancakes, steamed just before serving
1/4 lb. scallions, cut into 24 pieces
2 ea. cucumbers, peeled, halved and julienned
Directions
1. Clean a fresh duck and pump it full of air through the neck toseparate the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards. 2. Prepare marinade of hot water, maltose, and vinegar. Rub
outside of duck all over with the mixture. 3. Hang the duck by its neck at room temperature, about 65
degrees, for at least 12 hours. 4. The next day, pre-heat oven to 400 degrees F. Place duck in
pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy. 5. To carve the duck, place it breast side up and cut downwards
towards the head. 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. 6. Combine the sherry sesame oil sugar soy sauce and Hoisin
Sauce. 7. To assemble place duck slices on pancakes. Add scallions
cucumbers and Hoisin Sauce mixture to each. Serve. We insist on using Long Island ducks for this our specialty. When we carve the duck in front of our guests they may request skin only (the traditional way of eating Peking Duck) skin with meat or meat from a certain part of the duck. The air separates the skin from the meat; the marinade and the hanging help to a create a deliciously rich crisp skin.
