Marinated Peking Duck
|Duck||1 1⁄2 Gram|
|Warm water||1 Tablespoon|
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.