Peking Duck
4 servings
Ingredients:
- 1 whole duck, about 5 to 6 pounds
- 1 tablespoon salt
- 1 teaspoon white pepper
- 1 teaspoon Chinese five spice
- 4 cups of water
- 1 slice of ginger
- 1 stalk of green onion
- 1/2 cup of honey
- 1/2 cup of rice vinegar
- 1/2 cup of shaoxing wine
- Pancakes, for serving
- Green onions, sliced for garnish
- Cucumber, julienned for garnish
- Hoisin sauce, for serving
Instructions:
- Rinse the duck inside and out, and pat dry. Trim off excess fat.
- Mix salt, white pepper, and Chinese five spice. Rub the mixture all over the duck, inside and out.
- In a large pot, bring water to a boil and add ginger and green onion. Then, carefully blanch the duck in the boiling water for about 10 minutes, turning once. This will help tighten the skin.
- Remove the duck from the pot, and let it cool. Then, brush the duck all over with a mixture of honey, rice vinegar, and shaoxing wine. Let the duck dry for 24 hours in the refrigerator, uncovered.
- Preheat the oven to 350°F (175°C). Place the duck breast side up on a rack in a roasting pan and roast for 1 hour and 30 minutes, or until the skin is crisp and golden. Turn the duck over halfway through cooking.
- Let the duck rest for 10 minutes before carving. Serve with pancakes, sliced green onions, cucumber, and hoisin sauce.