Peking Duck


  • 5 lb fresh duck
  • 1/2 cup corn syrup
  • 2 tbs soy sauce
  • 2 tbs wine
  • 1 tbs vinegar
  • 2 cups boiling water
  • 8 Mandarin pancakes (available at Asian grocery's)
  • 8 scallions, white and light green parts only
  • Clean the duck inside and out with warm water and pat dry.
  • Remove as much fat as possible. ( reserve fat for another use. It is wonderful to use for sauteed potatoes.
  • In a large bowl, mix together the corn syrup, soy sauce, wine, vinegar, along with the boiling water.
  • Add the duck to the mixture and thoroughly coat it and baste for about 5 minutes.
  • Marinate the duck, uncovered in the refrigerator for 2 hours, turning several times.
  • Tie a string around the neck and hand the duck to dry for 4 to 5 hours in a window. Put a pan underneath to catch the drippings
  • Blow dry the duck periodically with a blow dryer to make it as dry as possible. This will help  to make the skin crispy.
  • When ready to cook, preheat the oven to 450 degrees.
  • Place the duck on an oiled rack over a large roasting pan, breast side up.
  • Roast for 30 minutes, then reduce the heat to 375 degrees and roast until the skin becomes ebony colored and crisp. About another 60 minutes.
  • Remove from the oven and let rest for 10 minutes.
  • Meanwhile, cut the scallions in half lengthwise, then in half crosswise to make thin strips.
  • Carefully remove the crisp outer skin from the duck and cut into pieces, and set aside while you carve the rest of the bird.
  • Place the meat on a platter and surround it with the skin.
  • To serve add some hoisin sauce to each pancake, then add some, duck meat, crispy skin and onion strips.
  • Top with a little more hoisin sauce. Roll up the pancake and eat with your fingers.

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