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A Simplified Peking Duck Recipe - Cooking Index

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A Simplified Peking Duck

Type: Poultry
Courses: Main Course, Starters and appetizers
Serves: 1 people

Recipe Ingredients

1   Whole duck - giblets removed (large)
1 teaspoon 5mlFreshly-ground white pepper
1 1/2 tablespoons 22mlGround cinnamon
1 1/2 tablespoons 22mlGround ginger
3/4 cup 120g / 4.2ozBrown sugar
3/4 cup 177mlRed wine vinegar
1 teaspoon 5mlSesame oil
2 teaspoons 10mlPeanut oil
1/2 teaspoon 2.5mlGround star anise
  Chinese Pancakes - see * Note
  Hoisin sauce
  Slivered green onions

Recipe Instructions

Bring a pot of water, large enough to hold the duck, to a boil. Remove from heat and plunge duck in the water for 5 minutes. Remove and pat dry.

Combine the rest of the ingredients in a small saucepan and bring just to the boil. Off heat, allow mixture to cool to room temperature. Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out.

To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2 to 2 1/2 hours. Roast until skin is crisp and brown. Check occasionally and regulate temperature so that the coating does not burn.

To serve: Let duck cool to room temperature. Carefully carve pieces from the bone being sure to include the crisp skin. Roll up in Chinese Pancakes with a dab of hoisin sauce and slivered green onions.

Hints

* Note: See the "Chinese Pancakes" recipe which is included in this collection.


Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9747 broadcast 11-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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