Beijing's most well-known dish, Peking Duck is typically offered with Mandarin pancakes, and eco-friendly onions for brushing around the hoisin sauce. Note: Should you don't live near a awesome, windy place an alternative choice would be to dry the duck within an unheated room having a fan blowing onto it.
Find out more about Peking Duck within this feature by guest author Ronghe Yu.
Ingredients
- One five to six pound duck
- 8 cups water
- 1 slice ginger root
- 1 scallion, reduce halves
- 3 tablespoons honey
- 1 tablespoon white-colored vinegar
- 1 tablespoon sherry
- 1 1/two tablespoons corn starch, dissolved in 3 tablespoons water
- Scallions for garnish
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Preparation
Clean duck. Wipe dry and tie string around neck.
Hang duck in awesome, windy place 4 hrs.
Fill large wok with water. Provide boil. Add ginger root, scallion, honey, vinegar, and sherry. Provide boil. Pour in dissolved corn starch. Stir constantly.
Place duck in large strainer above bigger bowl. Scoop boiling mixture throughout duck for around ten minutes.
Hang duck again in awesome, windy spot for 6 hrs until completely dry.
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Place duck breast side on a greased rack in oven preheated to 350 levels. Set a pan full of 2 " water in bottom of oven.
(To drippings). Roast half an hour.
Turn duck and roast half an hour more. Turn breast side up again. Roast ten minutes more.
Use sharp knife to chop off crispy skin. Serve meat and skin immediately on the prewarmed dish.
The duck is eaten hot with hoisin sauce folded in Mandarin Crepes. Garnish with scallion flowerets. Serves four to six.