Peking Duck

"The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake (see "Bergy Dim Sum" for recipe), a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Danny V-Li Teok photo by Danny V-Li Teok
photo by Danny V-Li Teok photo by Danny V-Li Teok
Ready In:
9hrs 30mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Wash& dry the duck inside and out.
  • Rub salt into the cavity.
  • Put Duck on a large plate spoon the vodka over the duck& rub all over, turn the duck and make sure you rub the vodka all over the bird Leave it for 4 hours.
  • Dissolve the honey in the water and rub all over the duck.
  • Do not miss any area Truss the bird and tie a cord around it's neck and hang it in front of an electric fan Leave it to dry for at least 4 hours.
  • Preheat oven to 375f.
  • Place the ginger inside the duck.
  • Place duck on a rack in a pan with water in it.
  • The duck must be well above the water.
  • Cook for 30 minutes then turn heat down to 300F degrees and continue roasting for about 1 hour.
  • Turn heat up to 375f and continue roasting until skin is crisp and brown all over.

Questions & Replies

  1. The ready instructions says that it will be ready in 16 hours and 30 min. I can't see where it takes this long. I can only see 9 hours and 30 min. What am I missing please help as I want to try this.
     
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Reviews

  1. this was my 1st time dealing with a duck and im happy with the result having used this recipe. + 1 other mouth is happy :) makes it a nice recipe to use again. Thank you for the recipe, it was delicious :)
     
  2. This recipe is as best as the ones I'd normally get from restaurant, and it just taste so much better. The result of this is so much worth the wait during preparation time. Believe me, you won't even feel time when you're savouring every pieces. I'd highly recommend this to any duck meat lovers. Will make again. Saves me much money from buying in restaurants.
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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