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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.
Preparation
Step 1
(May be prepared in advance through step 5. Do not freeze.)