Peking Duck In Sauce Recipe
Ingredients
| 1 kg. duckling, clean, put in boiling water to scald | ||
| Dry sherry | 3 Tablespoon | |
| Water | 4 Tablespoon | |
| Sugar | 3 Tablespoon | |
| 6 to 8 doilies | ||
| Cucumber | 1 Cup (16 tbs) | |
| Onions spring | 12 , sliced | |
| 2 medium cucumbers cut into strips 2" long | ||
| Salt | 1 Teaspoon | |
| Chilli Soya Dip: (1/2 cup soya sauce, 2 tbsps. chilli sauce) mix together | ||
| Mustard Soya Dip: (6 tbsps. soya sauce, 2 tsps. dry mustard) mix together | ||
| Garlic Dip: (2 tsps. garlic paste, 3/4 cup vinegar) mix together | ||
| Plum Sauce: 1/2 cup | ||
| Haisein Sauce: 1/2 cup | ||
Directions
Drain the duck and keep in the refrigerator overnight.
Mix in a bowl water, salt, sherry and sugar.
Rub the duck with this mixture well.
Keep aside for 6 hours before roasting.
When dry give the duck a second coating of the sweetened water.
Place the duck in a pre-heated oven (190°C-375°F, Gas Mark 5) on a rack in a roasting tin.
Roast for 20 minutes.
Lower the temperature to (150°C-300°F, Gas Mark 6).
Roast for 1 hour.
Duck should be well cooked and the skin should be very crisp.
While duck is cooking, prepare the doilies.
Place the Duck in a large serving dish.
Carving is done at the dining table.
At the first carving only the skin is sliced off.
These pieces are placed on a heated plate and passed around the table.
Mix in a bowl water, salt, sherry and sugar.
Rub the duck with this mixture well.
Keep aside for 6 hours before roasting.
When dry give the duck a second coating of the sweetened water.
Place the duck in a pre-heated oven (190°C-375°F, Gas Mark 5) on a rack in a roasting tin.
Roast for 20 minutes.
Lower the temperature to (150°C-300°F, Gas Mark 6).
Roast for 1 hour.
Duck should be well cooked and the skin should be very crisp.
While duck is cooking, prepare the doilies.
Place the Duck in a large serving dish.
Carving is done at the dining table.
At the first carving only the skin is sliced off.
These pieces are placed on a heated plate and passed around the table.
Chef
