PEKING DUCK

Real and Healthy Chinese Cooking
By: Nicholas Zhou

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Ingredients

Directions:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water Scallions for garnish
●Clean duck. Wipe dry and tie string around neck.
●Hang duck in cool, windy place 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 in 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 30 minutes.
●Turn duck and roast 30 minutes more.
●Turn breast side up again. Roast 10 minutes more.
●Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a pre- warmed dish.
●The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.