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| Peking Duck Served |
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| Peking Duck Whole |
Ingredients for Peking Duck
* One whole duck
* Honey Water or Sherry
Serving
* Mandarin Pancakes
Serving Sauce:
* Hoisin Sauce with scallion
How to Cook Peking Duck
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 using the following times and temperatures:
30 min. at 375F, then
1 hour at 250F, then
30 min at 400F
Changing the oven temperature makes a vast difference.
To Serve
1. Slice off skin and cut it into 1"x2" pieces.
2. Cut meat into similar−sized pieces.
3. Provide 2" scallion lengths (green and white part), hoisin sauce (canned or bottled), and mandarin pancakes.
4. 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 with the scallion and eats with fingers
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