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Marinated Peking Duck

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Ingredients
  Duck 1 1⁄2 Gram
  Honey 1 Teaspoon
  Sherry 1 Teaspoon
  Vinegar 1 Teaspoon
  Warm water 1 Tablespoon
Directions

Dry the outside of the duck.
Make a small incision in the skin near the tail and insert the nozzle of a bicycle pump.
Then pumping carefully, inflate the whole duck to separate the skin from the flesh. (This may not be possible with a frozen duck.)
Paint the outside of the duck with the marinade and hang up to dry for at least 4 hours.
Pre-heat an oven to 210°C, 425°F/Gas 7 and place the duck on a rack in the oven.
Cook for 15-20 minutes at that temperature and then reduce to 190°C, 375°F/Gas 5.
Cook for another 25 minutes or longer depending on the size of the bird.
Allow 15 minutes per 500 g (1 lb) and 15 minutes extra.
Carve the duck by removing the crisp skin first, then the meat from the bones in thin slices.
Serve piled on a plate with the skin slices on top.
Reserve the bones for soup.
Serve with pancakes, hoisin sauce and strips of cucumber and spring onions.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Everyday, Healthy
Cook Time: 
70 Minutes

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