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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEKING DUCK B1
 Categories: Chinese, Poultry, Main dish
      Yield: 4 servings
 
      1    4-1/2 to 5 lb duck
      1 ts Salt
      8    Green onions
      2    (1/4 in.) sliced gingeroot
      3 tb Honey
      2 tb Cornstarch
      1 cn Oven-ready biscuits
      1 sm Can plum sauce
 
  A day in advance, clean duck inside & out, dry
  thoroughly. Season inside with salt. Tie together stem
  ends of 2 green onions, place inside duck cavity with
  gingeroot.  Bring edges of tail opening together,
  stitch with a length of fine wire. Attach another wire
  to neck as a handle. Mix 1 qt. water with honey in
  large wok or small turkey roasting pan, bring to boil.
  When boiling, stir in cornstarch dissolved in 1/4 cup
  cold water. Continue to stir to consistency of a thin
  stream. Lower heat. Holding duck by neck wire, dip
  into honey mixture 3-4 times to coat on all sides.
  Remove duck, suspend over container in cool place. Set
  an electric fan towards duck to help dry the skin. Let
  duck drip-dry overnight.
  
  Next day: preheat oven to 450 F. Place duck breast
  side up on flat rack in roasting pan. Roast 30 minute.
  Reduce heat to 300 F, turn duck over. Roast 30 more
  minutes. Turn duck breast side up again, roast for
  final 30 minutes.
  
  Remove biscuits from can, divide each biscuit in 1/2.
  Bring 2 in. water to boil in bottom of steamer. Place
  biscuits in container above water, cover, & steam 5
  minutes. Thinly slice stems of remaining 6 onions into
  2-in. diagonal strips. Divide sliced onion between 4
  butter plates, place 1 tsp. plum sauce on each plate.
  Prepare duck for serving by cutting off drumsticks &
  wings & placing on platter in position whole duck
  should be. Carefully slice off all skin pieces of
  about 1 and 2 inches, lay them aside. Slice same size
  pieces of meat from bone. Place all carved meat on
  platter, cover with skin pieces on outside to make
  presentation look like a whole duck.
  
  Eat by making sandwich of onion, plum sauce, duck, and
  skin.
  
  Temperature(s): HOT Effort: AVERAGE Time: 24:00
  Source: MADAME WU'S GARDEN Comments:  WILSHIRE
  BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE
 
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