Peking Duck With Scallions and Honey
A traditional Northern Chinese dish, crispy Peking duck offers a succulent and memorable meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Clean the duck thoroughly, pat dry, and tie a string around its neck.
-
Hang the duck in a cool, windy place for 4 hours.
-
Start boiling 8 cups of water in a large wok; add ginger, scallion, honey, vinegar, and sherry. Bring to a boil again.
-
Dissolve 3 tablespoons of cornstarch in 3 tablespoons of water, then stir into the boiling mixture constantly.
-
Position the duck in a large strainer over a bowl and pour the hot mixture evenly over the duck for 10 minutes.
-
Hang the duck again in a cool, windy place for 6 hours until completely dry.
-
Preheat the oven to 350F (175C). Place the duck breast-side up on a greased rack with a pan holding 2 inches of water in the oven's bottom.
-
Roast for 30 minutes, then turn the duck and roast for another 30 minutes. Turn it breast-side up again and roast for 10 more minutes.
-
Carve the crispy skin and meat. Serve immediately on a pre-warmed dish with hoisin sauce, Mandarin crepes, and scallion flowerets.