Peking duck
1 duck (4 to 5 lbs.)
14 c. water
4 tbsp. honey
4 slices ginger, 1/8 inch thick
1/2 c. white vinegar
1/2 c. pale dry sherry
1 pkg. lumpia wrappers
24 pieces green onion stems
2 oz. Chinese parsley
Hoisin and/or lemon sauce (purchased at grocery store)
Rinse duck and pat dry. Put water, honey, ginger, vinegar
and
wine into a large pot or wok and bring to a boil. Place
duck
into the pot and ladle boiling liquid above all over it
for 2
minutes. Remove duck and pat dry with absorbent paper.
Remove
scum and fat from liquid and freeze for future use. Air
dry in
a cool, breezy place for 8 hours, covered with cheese
cloth.
Heat oven to 400 degrees. Put duck directly on oven rack,
breast side up. On a lower oven rack place a foil lined
roasting pan filled with an inch of water to catch the
drippings. Roast for 30 minutes then turn on sides and
roast
each side for 30 minutes. Face breast down and roast back
for
30 minutes longer. Steam lumpia wrappers for about 10
minutes,
separate and cut into halves.
Remove skin from duck and cut skin with scissors into 1 x
2
inch pieces. Arrange on a heated platter. Don't let juices
wet
the crispy skin. Cut de-boned duck meat into the same
sized
pieces as the skin. Place skin, meat, green onion stalks,
Chinese parsley and Hoisin or lemon sauce on lumpia
wrapper
and wrap. Eat as a succulent package.
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