Western Style Peking Duck Recipe
Ingredients
| Duckling | 5 pound | |
| 1/2 teaspoon each ground ginger and ground cinnamon | ||
| 1/4 teaspoon each ground nutmeg and white pepper | ||
| Ground cloves | 1/8 Teaspoon | |
| Soy sauce | 3 Tablespoon | |
| Green onions | 5 | |
| Honey | 1 Tablespoon | |
| Fresh parsley or coriander (cilantro or Chinese parsley) | ||
| Plum sauce or 1/2 cup canned plum sauce | ||
| Quick thousand-layer buns | ||
Directions
Rinse duck inside and out and pat dry; cut off tail and discard; reserve giblets for other uses.
Mix together ginger, cinnamon, nutmeg, pepper, and cloves.
Sprinkle 1/2 teaspoon of spice mixture inside duck.
Stir 1 tablespoon of the soy into remaining spice mixture, then rub evenly over exterior of bird.
Cut one of the green onions in half and tuck inside cavity of duck.
Cover and refrigerate for 2 hours or until next day.
Place duck, breast side up, on a rack in wok over 1 1/2 to 2 inches boiling water.
Cover wok and steam for 1 hour, adding more water, if necessary, as it evaporates.
Lift duck with 2 large spoons and drain juices and green onion from cavity (save to make soup for another meal).
Set duck on a rack in a baking pan and prick skin all over with a fork.
Bake in a 375° oven for 30 minutes.
Blend remaining 2 tablespoons soy with honey and brush on duck.
Turn oven temperature to 500°.
Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char.
Serve whole (garnish with orange slices), or remove breast meat from the bone and cut crosswise in 1/2-inch-wide strips.
Cut legs, thighs, and wings in sections.
Arrange meat on a serving plate and garnish with parsley.
Cut remaining green onions and tops in 1 1/2-inch pieces, then cut lengthwise in thin strips.
Serve green onions and plum sauce in separate bowls.
To eat, put small pieces of skin and meat on a peeled-off round of a quick thousand-layer bun.
Top with a few green onion slivers and a dab of plum sauce, then fold layer of bun around duck and eat with your hands.
Mix together ginger, cinnamon, nutmeg, pepper, and cloves.
Sprinkle 1/2 teaspoon of spice mixture inside duck.
Stir 1 tablespoon of the soy into remaining spice mixture, then rub evenly over exterior of bird.
Cut one of the green onions in half and tuck inside cavity of duck.
Cover and refrigerate for 2 hours or until next day.
Place duck, breast side up, on a rack in wok over 1 1/2 to 2 inches boiling water.
Cover wok and steam for 1 hour, adding more water, if necessary, as it evaporates.
Lift duck with 2 large spoons and drain juices and green onion from cavity (save to make soup for another meal).
Set duck on a rack in a baking pan and prick skin all over with a fork.
Bake in a 375° oven for 30 minutes.
Blend remaining 2 tablespoons soy with honey and brush on duck.
Turn oven temperature to 500°.
Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char.
Serve whole (garnish with orange slices), or remove breast meat from the bone and cut crosswise in 1/2-inch-wide strips.
Cut legs, thighs, and wings in sections.
Arrange meat on a serving plate and garnish with parsley.
Cut remaining green onions and tops in 1 1/2-inch pieces, then cut lengthwise in thin strips.
Serve green onions and plum sauce in separate bowls.
To eat, put small pieces of skin and meat on a peeled-off round of a quick thousand-layer bun.
Top with a few green onion slivers and a dab of plum sauce, then fold layer of bun around duck and eat with your hands.
Chef
