Peking Duck
Ingredients
| 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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