Peking Duck

By Janet-2

Ingredients

• • 5-6 lb duck
• • 8 cups water
• • 1 slice ginger
• • 1 scallion, cut into halves
• • 3 tbsp. honey
• • 1 tbsp. white vinegar
• • 1 tbsp. sherry
• • 1 ½ tbsp. cornstarch, dissolved in 3 tbsp. water
• • Scallion for garnish

Details

Servings 2

Preparation

Step 1

Clean duck. Wipe dry and tie string around the neck. Hang duck in cool windy place for 4 hours.

Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.

Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again cool windy place for 6 hours until thoroughly dry.

Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast for 30 minutes. Turn duck over and roast for 30 more minutes. Turn again and roast for 10 minutes more.