Peking Duck Recipe
When Peking Duck can be made at home, why go to a restaurant for it? An incredible Peking Duck gets its taste from Poultry. Fall in love with this Peking Duck recipe from the Chinese cuisine. A lip-smacking Main Dish, this Peking Duck completes your spread. I am certain both of us will be in agreement that this Peking Duck is really delicious.
Ingredients
1 duck, preferably wet plucked with head and neck intact
1/2 cup honey
1 cup water
1/4 cup sesame oil
Directions
Remove as much fat as possible from duck.
Rinse the bird inside and out and pat dry.
Now, believe it or not, the skin of the duck must be inflated so that it will dry thoroughly.
Tie off the neck tightly with heavy twine.
Sew up the bottom cavity opening tightly, folding over the skin edges, to form an airtight seal.
If you are working with a supermarket duck, seal both the top and bottom cavities with your best surgical stitch.
Cut a small slit in the side of the neck, just large enough to insert the end of a straw.
Insert the straw and blow air between the skin and flesh until the entire bird is inflated.
Sew the slit tightly.
With twine or wire, fashion a hanging loop around the wings, legs or tail and suspend the duck over a basin in a cool, airy place to dry overnight.
If this is not possible, position an electric fan to blow on the duck for 1 hour.
Bring 2 quarts of water to a boil; immerse the duck or pour the water over the duck to scald the skin.
It should turn almost white.
Drain well and dry with paper towels.
Combine the honey and 1 cup water and heat to boiling.
Rub the honey water over the skin, saturating it completely.
Hang the duck once more in a cool, airy place.
The drying process will take 8 to 10 hours. (If an electric fan is used, drying will take 2 to 3 hours.)
Take care that the duck is in a COOL place— the refrigerator if necessary—to prevent spoilage.
To serve, cut the skin, while still on the duck, into bite sized diamond or rectangular shapes.
Remove the skin or leave it on the bird as you prefer.
Accompany with scallions, cut diagonally into 1 inch pieces, Duck Sauce or Hoisin Sauce and Steamed Bunse.
To eat, peel off a round of steamed bun, place a piece of skin and a scallion strip on the bun, fold it over, dip it in the sauce and eat.
Although the Chinese prepare the duck for the crisp, golden skin (and serve the meat in another dish at a subsequent meal), we devour the tender meat right along with the skin.
Rinse the bird inside and out and pat dry.
Now, believe it or not, the skin of the duck must be inflated so that it will dry thoroughly.
Tie off the neck tightly with heavy twine.
Sew up the bottom cavity opening tightly, folding over the skin edges, to form an airtight seal.
If you are working with a supermarket duck, seal both the top and bottom cavities with your best surgical stitch.
Cut a small slit in the side of the neck, just large enough to insert the end of a straw.
Insert the straw and blow air between the skin and flesh until the entire bird is inflated.
Sew the slit tightly.
With twine or wire, fashion a hanging loop around the wings, legs or tail and suspend the duck over a basin in a cool, airy place to dry overnight.
If this is not possible, position an electric fan to blow on the duck for 1 hour.
Bring 2 quarts of water to a boil; immerse the duck or pour the water over the duck to scald the skin.
It should turn almost white.
Drain well and dry with paper towels.
Combine the honey and 1 cup water and heat to boiling.
Rub the honey water over the skin, saturating it completely.
Hang the duck once more in a cool, airy place.
The drying process will take 8 to 10 hours. (If an electric fan is used, drying will take 2 to 3 hours.)
Take care that the duck is in a COOL place— the refrigerator if necessary—to prevent spoilage.
To serve, cut the skin, while still on the duck, into bite sized diamond or rectangular shapes.
Remove the skin or leave it on the bird as you prefer.
Accompany with scallions, cut diagonally into 1 inch pieces, Duck Sauce or Hoisin Sauce and Steamed Bunse.
To eat, peel off a round of steamed bun, place a piece of skin and a scallion strip on the bun, fold it over, dip it in the sauce and eat.
Although the Chinese prepare the duck for the crisp, golden skin (and serve the meat in another dish at a subsequent meal), we devour the tender meat right along with the skin.
