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Peking Duck

Allow around 2 days to prepare.
This is an adaptation from an authentic recipe using more modern methods.

1 large duck
1c dry sherry
1/2 tsp brown gravy syrup (I usually omit)
1 T corn syrup, such as Karo
1/4 t red food coloring

Scald duck in a large pot of enough boiling water to cover the
duck. Let duck soak 5 mins, then rinse it in lukewarm water. Pull
out any small feather roots w/a tweezer and cut off the 2 wing
tips. Dry duck inside and out w/a kitchen towel and place in a
large oval deep plate which fits the duck. Pour sherry over the
duck and let stay in sherry for 1 hr, turning for even soaking.

Remove the duck and mix the brown gravy syrup, corn syrup and the
red coloring in the plate w/the remaining sherry. Rub and turn
the duck in the sherry mix for even coloring.

Place duck on cooling rack over pot/pan to catch drippings. Put
small fan on duck for at least 4 hours or more. Traditionally, you
should bend a heave wiry, about 10" long and make 2 hooks at the
ends. Hook the duck through the tail end and be sure it is strong
enough to hold the whole duck. Use chopstick to stretch the wing
ends apart from the body. Hang the duck in the air w/the hook at
the other end and place a dish or bowl to catch the drippings.
Turn duck around for even dryness.

Preheat oven to 300. If you dried duck on cooling rack, put the
whole thing in the oven, wrapping aluminum foil on wings to keep
from burning. If you did traditional method, you need to use your
rotisserie in your oven if you have it. Bake at 300 for 1 1/2 hours
or until done, based on weight of duck.

Pancakes for Peking Duck

1 3/4 c flour
3/4 c boiling water
sesame seed oil

Put flour in food processor w/metal blade...slowly add hot water,
mixing well. Cover and let sit 10 mins. Uncover and roll dough
into a long roll. Cut w/knife about every 1/2 inch. Cover dough
that isnUt being rolled. Make pairs of dough balls. Brush a tiny
amount of sesame oil on bottom ball, then place its pair on top.
Roll paper thin. Cover each pair as they are rolled. You can stack
them on top of each other. Keep doing this until all pairs of dough
balls are rolled. Brown in dry frying pan. Turn over pancake,
lightly brown other side. The pair should be able to be split apart
now. You can put them in a pile in aluminum foil and reheat when
you serve duck.


1/4 c Hoisin sauce
2 T soy sauce
1/2 t sesame seed oil

Mix Hoisin sauce with soy sauce and put into small dish. Garnish
with sesame seed oil.

When duck is done, carve as though it is a turkey or chicken.

Make scallion brushes by washing and removing root end. Cut each
into 3" pieces. Cut ends to resemble a flower using 1/2" deep cuts.
Soak sections in ice water. Drain off water and place in small
dish. These are used to brush sauce on pancakes.

To serve: Duck should be arranged in platter, sauce in bowl, and
scallions in a separate bowl. Diner should brush each warmed pancake
w/scallion brush into sauce, then place piece of duck and scallion
on pancake. Roll up and eat.


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