Peking Duck Recipe
This Peking Duck recipe is from family cookbook and you can be rest assured that it works. An incredible Peking Duck gets its taste from Poultry. If it is an impressive Side Dish that you require, then this dish is the answer. You won't regret spending your time making Peking Duck. What are you waiting for, try it now.
Ingredients
5- to 6-pound duck
1 generous teaspoon Chinese five-spice powder
1 cup golden syrup or 1 cup light com syrup plus 3 tablespoons light molasses
3/4 cup boiling water
3 star anise
Doilies
Hoisin Sauce
Scallion Fans
Directions
Clean and wash the duck, drying the inside and outside thoroughly.
Rub the duck well with Chinese five-spice powder, again both inside and out.
Pour the golden syrup into the boiling water.
Add the 3 star anise and bring back to a boil.
Place the duck in a pan and pour the boiling syrup mixture over it.
Marinate the duck in this solution 4 or 5 minutes, turning occasionally.
Remove the duck, cool, and refrigerate some of the marinade.
Insert a large heavy bottle into the body cavity of the duck.
Place the propped-up duck in a shallow pan, to catch the drippings.
Place in the refrigerator for 12 to 24 hours.
Exposure to the cold air will dry the skin out quite effectively.
When duck is ready to be cooked, preheat the oven to 325 degrees.
Take the duck off the bottle.
Brush well with reserved marinade.
Place breast side down on a rack in a shallow roasting pan.
Bake for 45 minutes.
Turn the bird breast side up and bake an additional 45 minutes. (Total roasting time is 1 1/2 hours.) If at any time during the roasting process the skin begins to blacken on top, cover the blackened areas with small pieces of tinfoil.
Do not cover the whole bird with foil, or skin may lose its crispness.
Rub the duck well with Chinese five-spice powder, again both inside and out.
Pour the golden syrup into the boiling water.
Add the 3 star anise and bring back to a boil.
Place the duck in a pan and pour the boiling syrup mixture over it.
Marinate the duck in this solution 4 or 5 minutes, turning occasionally.
Remove the duck, cool, and refrigerate some of the marinade.
Insert a large heavy bottle into the body cavity of the duck.
Place the propped-up duck in a shallow pan, to catch the drippings.
Place in the refrigerator for 12 to 24 hours.
Exposure to the cold air will dry the skin out quite effectively.
When duck is ready to be cooked, preheat the oven to 325 degrees.
Take the duck off the bottle.
Brush well with reserved marinade.
Place breast side down on a rack in a shallow roasting pan.
Bake for 45 minutes.
Turn the bird breast side up and bake an additional 45 minutes. (Total roasting time is 1 1/2 hours.) If at any time during the roasting process the skin begins to blacken on top, cover the blackened areas with small pieces of tinfoil.
Do not cover the whole bird with foil, or skin may lose its crispness.
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