Peking Duck In Sauce
|Duckling||1 Kilogram, clean, put in boiling water to scald|
|Dry sherry||3 Tablespoon|
|Cucumber slices||1 Cup (16 tbs)|
|Spring onion||12 , sliced|
|Cucumbers||2 Medium, cut into 2 inch strips|
|For chili soya dip|
|Soya sauce||1⁄2 Cup (8 tbs)|
|Chili sauce||2 Tablespoon|
|For mustard soya dip|
|Soya sauce||6 Tablespoon|
|Dry mustard||2 Teaspoon|
|For garlic dip|
|Garlic paste||2 Tablespoon|
|Vinegar||3⁄4 Cup (12 tbs)|
|Plum sauce||1⁄2 Cup (8 tbs)|
|Hoisin sauce||1⁄2 Cup (8 tbs)|
Drain the duck and keep in the refrigerator overnight.
Mix in a bowl water, salt, sherry and sugar.
Rub the duck with this mixture well.
Keep aside for 6 hours before roasting.
When dry give the duck a second coating of the sweetened water.
Place the duck in a pre-heated oven (190°C-375°F, Gas Mark 5) on a rack in a roasting tin.
Roast for 20 minutes.
Lower the temperature to (150°C-300°F, Gas Mark 6).
Roast for 1 hour.
Duck should be well cooked and the skin should be very crisp.
While duck is cooking, prepare the doilies.
Place the Duck in a large serving dish.
Carving is done at the dining table.
At the first carving only the skin is sliced off.
These pieces are placed on a heated plate and passed around the table.