Traditional Pekin Duck
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- 5 lb
- 2 Tbsp
- 2 Tbsp
- dry sherry
- 1 Tbsp
- white vinegar
- 3 Tbsp
- corn starch
- 6 c
- hoisin sauce
- chinese pancakes
1Pat dry with paper towel. Cut wings off at the first joint (if necessary). Wash the duck throughly. Pat dry again with paper towels making sure there are no feathers or quills attached to the skin.
Add water to a large pot or wok over high heat. Bring water to a boil. Once the water is boiling add the honey to the water and stir until dissolved. Then add the dry sherry and white vinegar. Bring the mixture back to a rolling boil. Create a slurry using 1/3 cup of water to 3 tablespoons of cornstarch. Stir until cornstarch is dissolved into a white smooth liquid. Add the slurry mixture to the boiling water, mixing well. Stir and bring back to a rolling boil.
3Dip the Duck:
Slide the duck slowly into the boiling water, breast side down. Be careful to avoid any splashing. Using a large spoon, spoon the liquid over the duck until it is fully coated.
The longer the duck is in the mixture the sweeter and tangier it will become.
Place the basted duck uncovered on a rack. Let it air dry for at least 6 to 8 hours. This will remove moisture and tighten the skin, and it's a critical step for a Pekin Duck.
Preheat the oven to 350 F. Fill a tray with 1 to 3 inches of water and place it on the bottom of the oven. This will catch the drippings, and make the duck moist.
Place the duck, breast side up, on a greased rack in the center of the oven. Bake 30 minutes. Then carefully turn the duck breast side down. Bake for 45 minutes. Finally turn the duck breast side up one more time and roast for another 30 minutes, just long enough for the skin to turn dark brown.
Garnish this fabulous serving with a decor of scalloions, and side dishes of Hoisin sauce, and Chinese pancakes.