Gourmet Peking Duck Recipe
If you want to be known as a chef, make a personal recipe of Peking Duck. I have done that myself. Pamper everyone with Peking Duck as Side Dish. It is one Chinese dish which will never fail to impress you or your guests. Try it, your family and friends will be bowled over by this delicious Peking Duck recipe.
Ingredients
4 1/2 lb (2 kg) duck
1/2-3/4 cup (125-185 ml) water
5 tbsp (75 ml) honey
Peking doilies
Green onion curls
1/2 cucumber
1/2-3/4 cup (125-185 ml) hoisin sauce or plum sauce
Directions
1 Choose a fresh duck with neck and skin intact. Wash duck, immerse in boiling water, lift out and dry thoroughly inside and out. Hang duck overnight in a cool airy place, to allow the skin to dry thoroughly.
2 Dissolve honey in water and brush skin until completely saturated with honey. Hang duck to dry completely for about 6 hours or until the skin is dry and slightly hardened by the honey.
3 Meanwhile, prepare Peking doilies and green onion curls. Peel cucumber and cut in half lengthwise. Scoop out the seedy center part and cut into strips.
4 To separate the skin from the flesh of the duck, insert a straw immediately underneath the skin and blow through it. Place duck on a rack over a drip pan. Roast in a 350°F (180°C) oven without basting for 1/2-2 hours or until skin is browned and crisp.
5 With a very sharp knife, slice off skin and cut into squares. Carve meat in thick slices and serve separately during the meal. Take a doily and top with one or two pieces of skin, green onion curls, cucumber strips and hoisin sauce. Roll doily to eat.
2 Dissolve honey in water and brush skin until completely saturated with honey. Hang duck to dry completely for about 6 hours or until the skin is dry and slightly hardened by the honey.
3 Meanwhile, prepare Peking doilies and green onion curls. Peel cucumber and cut in half lengthwise. Scoop out the seedy center part and cut into strips.
4 To separate the skin from the flesh of the duck, insert a straw immediately underneath the skin and blow through it. Place duck on a rack over a drip pan. Roast in a 350°F (180°C) oven without basting for 1/2-2 hours or until skin is browned and crisp.
5 With a very sharp knife, slice off skin and cut into squares. Carve meat in thick slices and serve separately during the meal. Take a doily and top with one or two pieces of skin, green onion curls, cucumber strips and hoisin sauce. Roll doily to eat.
