Peking Duck


  • Preparation time: 6 hours at least or overnight
  • Cooking time: 1.5 hours
  • Difficulty Level: ****
Ingredients
  • 2 kg duck
  • 2 tablespoons honey
  • 125 ml (1/2 cup) hoisin sauce
  • 12 Mandarin pancakes (for two people)
  • 12 spring onions (scallions), shredded
  • 1 cucumber, shredded
How to Cook

Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson's nose. Plunge the duck into a pot of boiling water for 2-3 minutes to tighten the skin. Remove and drain, then dry thoroughly.

While the skin is still warm, brush the duck all over with the honey and water solution, then hang it up to dry in a cool and airy place for at least 6 hours, or leave it uncovered in the fridge.

Preheat the oven to 200 deg C. Place the duck, breast-side-up on a rack in a roasting tin, and cook without basting or turning for 1.5 hours. Check to make sure the duck is not getting too dark and , if it is, cover it loosely with foil.

To serve, remove the crispy duck skin in small slices by using a sharp carving knife, then carve the meat, or carve both together. Arrange on a serving plate.

To eat, spread about 1 teaspoon of the hoisin sauce in the centre of a pancake, add a few strips of spring onion, cucumber, duck skin and meat, then roll up the pancake. Turn up the bottom edge to prevent the contents from falling out.



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