Peking Duck

[Recipes Index] [World of Chefs]

Ingredients:

• 1 duck, approximately 4 pounds
• 2 tablespoons honey
• 3 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons water
• 10 scallions, cut into long shreds
• 1/2 cucumber peeled, seeded and cut into long shreds
• Hoisin sauce

Preparation:

Rinse duck thoroughly inside and out. Trim off and discard excess neck skin. Place the duck in a colander in the sink. Pour boiling water over the duck. Repeat this two more times. Place the duck on a rack in the refrigerator overnight. The following day, in a bowl, combine the honey, soy sauce and sesame oil. Place the duck on a rack in a roasting pan, close the neck opening and brush the honey mixture all over the duck. Save the remaining honey mixture. Set the duck aside for one hour.

Preheat the oven to 400 degrees Fahrenheit. Add the water to the remaining honey mixture, pour into the duck cavity and secure the cavity opening with a wooden skewer. Roast the duck, basting occasionally, for about 1 and 1/2 hours or until the skin is crisp and brown, the meat is cooked through and the juices run clear. Remove the duck from the oven, let stand for 10 minutes before carving. Serve with scallion and cucumber garnish and hoisin sauce.