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| RECIPE FOR PEKING DUCK |
Title: Peking Duck
Category: Chinese -game
Serves: 6
Ingredients:
| 4.00 | lb | To 5 lb duckling | | | Boiling water to cover * | | 1.00 | c | Honey | | 16.00 | | Mandarin pancakes | | 16.00 | | Scallion brushes | | 1.00 | ea | Peking sauce |
Instructions:
* fresh each time ""Peking duck has always seemed impossibly complicated to make at home because of the elaborate preparation that is required.
To have the skin be cooked properly, crisp and dry with no trace of fat, it is necessary to separate the skin of the duck from the fat to enable it's grease to be released in cooking.
This is traditionally done by inserting a tube between the skin and fat of the duck and blowing to loosen the skin.
Needless to say, this is a long and exhausting procedure.
However, Chef Alex Wong of the Mandarin Inn has devised a simple alternative that produces a great Peking duck.
You begin by preparing the duck the day before you plan to cook it.
It is dipped in fresh boiling water several times (use fresh water each time).
This process frees the skin from the fat.
The duck is then hung in a cool place in the kitchen for at least 12 hours with a dish under it to collect the dripping fat.
The remainder of the fat will be released during the roasting so the duck will be moist but not fatty and the skin will be crisp.
" Tie a string (or use a heavy "S" hook) around the neck or wing of the duck to facilitate dunking it in and out of the boiling water.
Bring water to a boil in a pot large enough to submerge the duck.
Plunge duck into the boiling water and leave for 30 seconds.
Hang duck up to dry for 1 hour in a cool place in the kitchen with a dish under it to collect fat.
Bring fresh water to a boil a second time and submerge duck 30 seconds.
Hand duck up to dry as described above.
Bring fresh water to a boil a third time and add 1 cup of honey, stir and bring to a boil again.
Submerge duck for 30 seconds.
Hand duck up to dry for 12 hours as described above.
Preheat oven to 450 F.
Place duck, breast down, on a rack in a dry roasting pan.
Roast for 30 minutes.
Turn duck over and roast for 30 minutes more.
(Be careful not to break the skin when you turn it.
) Turn off the oven heat.
Leave duck in oven 15 minutes more.
Remove and serve.
Carve the duck, taking care to slice the crispy skin separately from the meat.
Arrange the pancakes, the duck meat, and the skin, and the scallion brushes on a large platter.
Serve the Peking Sauce in a separate bowl.
Each guest will serve himself by taking a pancake, painting on some Peking sauce with the scallion brush, then putting on a piece of skin, a piece of meat, and the Scallion Brush.
The pancake is then rolled up and eaten with the fingers.
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