Today is Peking Duck Day!

Today is Peking Duck Day! According to Wikipedia, "Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods". I have to admit, my favorite part is always that perfect, crispy skin! Yum!

(image from www.hawaiimagazine.com)

I always imagined that it would be quite a complex recipe and process to prepare Peking Duck, however, I found this recipe on About.com that sounds deliciously easy to prepare Peking Duck at home! Enjoy!

Peking Duck
By Rhonda Parkinson, About.com

Prep Time: 6 hours, 00 minutes
Cook Time: 1 hours, 10 minutes

Ingredients:

One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Preparation:

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes (also known as "Chinese Pancakes"). Garnish with scallion flowerets.
Serves 4 to 6.


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