Honey Vinegar Peking Duck
|Duckling||5 Pound (1 Piece)|
|Rice wine/Dry sherry||2 Tablespoon|
|Rice vinegar/White vinegar||1 Tablespoon|
|Duck sauce||1 Cup (16 tbs)|
Clean duck as you would a chicken and remove excess fat at openings at each end.
Pat dry with a paper towel.
Place duck in a large bowl and baste thoroughly with wine.
Tie a string around neck or wing of duck and hang it in a cool place.
Let dry 2 hours.
Rub lard all over the duck.
Hang duck again and let dry 2 hours longer.
Mix honey and vinegar in a small bowl.
Brush honey mixture all over the duck and let dry another 2 hours.
Brush duck with honey mixture again just before roasting.
Preheat oven to 350°F (175°C).
Pour about 2 cups water into a baking pan and place on bottom shelf of oven.
This will prevent glaze on duck from burning and smoking.
Roast duck on a rack in a roasting pan 30 minutes.
Turn duck over and roast 20 minutes longer.
Increase oven temperature to 475°F (245°C).
Roast duck 3 to 5 minutes on each side.
Skin will be crisp and golden brown when done.
While duck is cooking prepare Mandarin Pancakes and Duck Sauce.
Remove duck from oven.
Slice off skin and cut skin into 1-1/2" x 2" pieces.
Slice meat into thin bite-size pieces.
Serve skin and duck meat with shredded green onions, Duck Sauce and Mandarin Pancakes.
To eat: Place 1/2 teaspoon Duck Sauce and several green onion shreds in the center of a pancake.
Add a few pieces of duck.
Roll up pancake and fold one end over.
This makes a neat little package that can be picked up with your fingers.