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Peking Duck
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Prep Time:
30 minutes
Total Time:
14 hours 5 minutes
Succulent roast duck with a tantalizing sweet and spicy sauce.
Ingredients:
  • 1 duckling (4 1/2 to 5 pounds)
  • 2 garlic cloves, finely chopped
  • 1 tablespoon dry white wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 medium green onions
  • 6 cups water
  • 1/2 cup honey
  • 1/4 cup white vinegar
  • 1/2 cup hoisin sauce
Instructions:
  • Secure the duckling's neck skin to the back with skewers, then fold its wings across the back with tips touching. Combine garlic, wine, soy sauce, sugar, and salt. Fill the duckling's body cavity with the garlic mixture and 2 green onions. Close the tail opening with skewers and tie tightly with string. Inflate the duckling by pumping air between the skin and fat using a needle from a bicycle pump until it is 1 1/2 times larger. Be sure not to let the air escape. Separating the skin from the fat to release grease will give you crispy skin.
  • Bring water and honey to a boil in a wok, then stir in vinegar. Secure a 40-inch piece of heavy string to the duckling's legs. Carefully pour the hot water mixture over the duckling for approximately 3 minutes. Hang the duckling in the refrigerator to dry for at least 12 hours (but no more than 24 hours), making sure to place a pan underneath to collect any drippings.
  • Preheat oven to 400°F. Position the duckling, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the inside thigh muscle, avoiding the bone. Roast uncovered for 30 minutes before turning the duckling and roasting for an additional 30 minutes.
  • Lower oven temperature to 375°F. Rotate duckling and continue roasting for an additional 20 minutes or until the internal temperature reaches 180°F (drumstick meat should be very soft to the touch). Allow the duckling to rest for 15 minutes. While waiting, slice green onion tops into 3-inch pieces, make 3/4-inch slits on each end, and place them in iced water for about 10 minutes until they curl.
  • Remove the skin and meat from the bones, then slice the skin and meat into 1 1/2-inch pieces. Arrange the skin and meat on a platter. Serve with steamed rolls or mandarin pancakes, if preferred. Brush hoisin sauce on the opened roll or pancake using a green onion brush. Place the green onion brush, skin, and meat on the roll or pancake and roll it up.

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