Peking Duck

Beijing's most famous dish, Peking  
Duck is traditionally served with       Mandarin pancakes, and green onions for brushing on the hoisin sauce. Note: If you don't live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.

Learn more about peking duck in this feature by guest author Ronghe Yu.

Prep Time: 10 hours, 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 11 hours, 20 minutes

Ingredients:

• One 5 to 6 pound duck
• 8 cups water
• 1 slice ginger
• 1 scallion, cut into halves
• 3 tablespoons honey
• 1 tablespoon white vinegar
• 1 tablespoon sherry
• 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
• Scallions for garnish

Preparation:

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hois mandarin crepes in sauce rolled in. Garnish with scallion flowerets. Serves 4 to 6.