Peking Duck 1
7 lb LONG ISLAND DUCK 5 c HOT WATER 3 tb MALTOSE 1 tb VINEGAR 1 tb SHERRY 1 tb SESAME OIL 1 tb SUGAR 1 tb SOY SAUCE 5 tb HOISIN SAUCE 12 ea CHINESE PANCAKES, STEAMED 1 x JUST BEFOR...
Ingredients
- 7lblong island duck
- 5cup hot water
- 3tbsp maltose
- 1tbsp vinegar
- 1tbsp sherry
- 1tbsp sesame oil
- 1tbsp sugar
- 1tbsp soy sauce
Directions
- 1
7 lb LONG ISLAND DUCK 5 c HOT WATER 3 tb MALTOSE 1 tb VINEGAR 1 tb SHERRY 1 tb SESAME OIL 1 tb SUGAR 1 tb SOY SAUCE 5 tb HOISIN SAUCE 12 ea
- 2
Clean a fresh duck and pump it full of air through the neck to separate the skin from the meat
- 3
At home, a bicycle pump may be used.) Pour boiling water over the duck three times
- 4
Carefully dry duck, slit stomach, and remove innards
- 5
Prepare marinade of hot water, maltose, and vinegar
- 6
Rub outside of duck all over with the mixture
- 7
Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours
- 8
The next day, pre-heat oven to 400 degrees F