posted by Ann 09-02-98 5:28 PM
Lee Ann Chin's Peking Duck
4-1/2 to 5 pound duckling
2 cloves garlic, crushed
1 T dry white wine
1 T soy sauce
1 Teaspoon salt
2 green onions (with tops)
6 cups water
1/2 cup honey
1/4 cup vinegar
4 green onion tops
1/2 cup Hoisin sauce
Fasten neck skin of duckling securely to back with skewers. Mix garlic, wine, soy sauce, sugar and salt.
Place mixture and green onions in body cavity of duckling. Bring edges of tail opening together with skewers; tie tightly with heavy string.
Insert needle of bicycle pump between skin and fat; pump air under skin until duckling is 1-1/2 times larger. (do not let air escape. For crisp skin, it is necessary to separate skin from fat to release grease.)
Heat water and honey to boiling in wok; add vinegar. Tie 40-inch piece of heavy string to duckling in refrigerator
to dry at least 12 hours. Place pan under duckling to catch juices.
Place duckling breast side up on rack in shallow roasting pan. Roast uncovered in 400 degree oven 30 minutes.
Turn duckling; roast 30 minutes longer. Reduce oven temp. to 375 degrees. Turn duckling; roast until drumstick meat feels very soft, about 20 minutes longer.
Let stand 15 minutes. Cut green onion tops into 3-inch pieces; cut 3/4 inch slits in each end. Chill in iced water until ends curl, about 10 minutes.
Remove skin and meat from bones; cut skin and meat into pieces, about 1-1/2 inches.
Arrange skin and meat on platter. Serve with Steamed Rolls or Mandarin Pancakes. Brush Hoisin sauce on opened roll or pancake with green onion, skin and meat on roll or pancake; roll up. 8 servings.
Peking Duck
5 lb. Fresh duck or completely defrosted
1/4 tsp. Salt
1/2 tsp. Five Spice
1/4 tsp. MSG (optional)
1/2 tsp. Sugar
3 sl. Lemon, sliced thin with rind
4 c Water
3 T Honey
3 T Dark soy sauce
3 T Red wine vinegar
OR
2/3 c Chinese rice wine
Mix the salt, 5-Spice, MSG and sugar together and rub inside of bird with the mixture.
Fold up the tail in the bird and using an upholstery needle or turkey skewers and string, close up the duck sealing all openings.
Blanch the duck in 3 qt. of boiling water pouring the water over the duck about 8 times. Hang up to dry for 3-4 hours.
Combine red wine vinegar (or rice wine), water, honey, soy sauce and lemon in a pot and bring mixture to a boil.
Turn heat to low and let simmer for 20 minutes. Using ladle, pour this mixture over the duck several times until it is completely coated. Hang duck in front of a fan for 4-5 hours or overnight sans fan.
Place duck on a greased rack and roast for 20 minutes in at 400 F. Turn oven down to 375 F and continue to roast - 25 minutes per lb. total time. This includes the first 20 minutes.
(A 4 1/2 lb. duck would take approx. 1 1/2 hrs.)