• Prep Time:
  • Cooking Time:
  • Serves: 1 Duck

Peking Duck

  • Recipe Submitted by on

Category: Chinese, Poultry

 Ingredients List

  • Someone asked about Peking Duck. I've got two recipes in my
  • collection - one is too simple, the other too long to post.
  • So I'll just describe what to do, very briefly. If you want a good
  • detailed recipe, check out Ken Hom's Chinese Technique (Simon &
  • Schuster, 1981).
  • 1. Loosen the skin from the duck by massaging it, pulling the skin
  • away where possible.
  • 2. Blanch the duck for a couple of minutes.
  • 3. Hang it up to dry for 4 hours, then baste it with sherry or with
  • honey-water 1/2 and 1/2 mixture. Hang it up again to dry for 4 hours.
  • 4. Roast duck - one recipe says the other says
  • 30 min. at 375 15 min at 450
  • 1 hour at 250 55 min at 350
  • 30 min at 400 20 min at 450
  • The rationale for this I'm not sure of, but all recipes claim that
  • changing the oven temperature makes a vast difference.
  • 5. To serve - slice off skin and cut it into 1"x2" pieces. Cut meat
  • into similar-sized pieces. Provide 2" scallion lengths (green and
  • white part), hoisin sauce (canned or bottled), pancakes (below). Each
  • diner rolls a bit of meat, a bit of skin, and a scallion length into
  • a pancake that has been spread with about a teaspoon of hoisin sauce
  • and eats the mess with fingers.
  • Pancakes (adapted from Grace Zia Chu, Pleasures of Chinese Cooking):
  • 2 c flour, 1 c boiling water, 2 T dark sesame oil
  • Add water to flour in a bowl and work with a wooden spoon into a
  • dough. Knead 10 min. and let rest for 10 min.
  • Form into a long roll about 2" in diameter. Cut into 1/2" pieces and
  • flatten to 1/4". Brush a little oil over a piece of dough and lay
  • another piece over it. Roll out with rolling pin, slowly and from the
  • center out, until the piece is 4" or more in diameter. Proceed until
  • all dough is rolled out.
  • Heat ungreased griddle over low flame and add dough circle. When it
  • bubbles slightly, turn it over and heat the other side. While it is
  • still warm, pull apart the two halves and fold at the center with the
  • greased side inside. Repeat with remaining dough circles.
  • Steam for 10 min. before using as above.
  • From: Michael Loo
  • Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
  • Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip


Recipe via Meal-Master (tm) v8.05

Title: Peking Duck
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

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

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