A Simplified Peking Duck
1 Large Whole Duck -- giblets removed 1 Teaspoon Freshly Ground White Pepper 1 1/2 Tablespoons Ground Cinnamon 1 1/2 Tb Ground Ginger 3/4 Cup Brown Sugar 3/4 Cup Red Wine Vinegar
Ingredients
- 1large whole duck -- giblets removed
- 1Teaspoonfreshly ground white pepper
- 11/2 tablespoons ground cinnamon
- 11/2 tb ground ginger
- 3/4Cupbrown sugar
- 3/4Cupred wine vinegar
- 1Teaspoonsesame oil
- 2Teaspoonpeanut oil
Directions
- 1
1 Large Whole Duck -- giblets removed 1 Teaspoon Freshly Ground White Pepper 1 1/2 Tablespoons Ground Cinnamon 1 1/2 Tb Ground Ginger 3/4 Cu
- 2
Remove from heat and plunge duck in the water for 5 minutes
- 3
Remove and pat dry
- 4
Combine the rest of the ingredients in a small saucepan and bring just to the boil
- 5
Off heat, allow mixture to cool to room temperature
- 6
Liberally coat the duck with the mixture and let it sit at room temperature for 3 hours so that the coating dries out
- 7
To cook: Place duck on a rack, breast side up in a preheated 350 degree oven for 2- 2 1/2 hours
- 8
Roast until skin is crisp and brown