Peking Duck

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Duck - patted dry
		Inside Seasoning
1/2 teaspoon	2.5ml	Chinese five spice powder
1/4 tablespoon	3.8ml	Salt - or to taste
1/4 teaspoon	1.3ml	Msg - optional
1/2 teaspoon	2.5ml	Sugar
2		Boiling water - for blanching duck
		Basting Syrup
1 cup	198g / 7oz	Malt sugar - dry or liquid, see * note
2 tablespoons	30ml	Chinese red-wine vinegar
3		Lemon - peel and all
1 cup	237ml	Hot water
		Garnish
		Wheat tortillas
		Hoisin sauce - see * note
		Green onions - or scallions

Recipe Instructions

* Note: These items are available in Oriental markets.

Mix the inside seasoning together and rub the mixture into the inside of the duck. Sew up the duck, both head and tail ends. You might use poultry pins for this.

Make a large loop of string and place it under the wings of the bird so you can hang it over a very large bowl. Use a kitchen cabinet knob for the hanger.

Pour the boiling water over the duck and continue ladling the hot water over the bird -- about eight times. Allow to drain for about 10 minutes.

In the meantime, mix together the ingredients for the basting syrup.

Drain the bowl beneath the duck of the water. Now, repeat the pouring process, this time using the basting syrup. Allow the duck to dry for about 3 hours. I use an electric fan for this process.

Place the duck on an oiled poultry rack in a pan. Roast at 400 degrees for 20 minutes. Then turn the oven down to 375 degrees and cook 25 minutes per pound, total cooking time. Include the first 20 minutes in the total time.

Serve the thinly sliced duck, along with the skin, which is the best part, in the pancakes, along with a bit of the hoisin sauce and green onions.

Make "brushes" of the onions or simply slice them the long way into nice slivers.

Source:
Jeff Smith

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