Ginger Peking Duck
|Duck||5 Pound (Fresh Or Frozen)|
|Ginger root||1 1⁄2 Inch|
|Water||6 Cup (96 tbs)|
|Chinese rice wine||2 Tablespoon|
|White rice vinegar||1 Tablespoon|
|Tapioca||3 Tablespoon, dissolved in 1/2 cup water|
|Water||1⁄2 Cup (8 tbs) (For Dissolving Tapioca)|
|Sesame oil||1 Teaspoon|
|Hoisin sauce||1⁄4 Cup (4 tbs)|
Remove excess fat from the body of the duck.
Rinse with water, drain, and dry well.
Hang the duck up with a string in a cool, airy place for at least 4 hours (to speed up drying, the duck can be hung in front of an air conditioner or fan for 2 to 3 hours).
Crush the ginger with the flat side of a cleaver; cut the scallion in half.
Combine the ginger and scallion with 3 Tbs honey and 6 cups of water in a wok.
Boil for 2 minutes.
Add the rice wine and vinegar, and stir in the tapioca starch and water mixture.
Bring to a boil again.
Holding the duck by its string, lower it into the boiling liquid.
Turn the duck from side to side until every part of the skin has been moistened.
Lift the duck and repeat the dipping once more.
Remove the duck and hang it in front of an air conditioner or fan for 2 to 3 hours.
To make the sauce, combine sesame oil, hoisin sauce, and sugar in a small saucepan.
Stir and cook for 1 minute.
Add water and cook for about 1/2 minute.
Pour into a sauce dish.
Use only the white parts of the scallions.
Use a sharp knife to make lengthwise slits about 1 inch (2.5 cm) long on each end.
Place in a bowl of ice water for 10 minutes or until the cut parts curl up like brushes.
Place the scallions around the sauce on the sauce dish.