Peking Duck 1
Peking Duck 1, a duck recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Peking Duck 1
Ingredients
- 7 lb LONG ISLAND DUCK
- 5 c HOT WATER
- 3 tb MALTOSE
- 1 tb VINEGAR
- 1 tb SHERRY
- 1 tb SESAME OIL
- 1 tb SUGAR
- 1 tb SOY SAUCE
- 5 tb HOISIN SAUCE
- 12 ea CHINESE PANCAKES, STEAMED
- 1 x JUST BEFORE SERVING
- 1/4 lb SCALLIONS, CUT INTO 24 PIECE
- 2 ea CUCUMBERS, PEELED, HALVED,
- 1 x AND JULIENNED
-
- Clean a fresh duck and pump it full of air through the neck to
Method
- separate 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 tempera- ture, 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. (See part 2 for more).
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- Duck with Raspberry Sauce
- Green Peppercorn Duck
- How To Cook a Duck
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- Mother’s Duck