Peking Duck Chinese

READY IN: 8hrs




  • Cut off duck wings at second joint, remove excess fat and skin, rinse and dry well.
  • Insert chopstick thru neck opening and force along the wing bone under the skin until it protrudes slightly at the second joint.
  • Push other end along other wing so that you end up with a duck that has its arms straight out like a crucifix.
  • Tie a string on to the middle so you can hold the duck and hang it up.
  • Bring 6 cups of water to boil in a wok.
  • Add maltose or honey and stir to dissolve.
  • Add sherry and vinegar.
  • Make a slurry out of the cornstarch and add to wok.
  • When liquid returns to a boil, dip the duck into liquid and spoon liquid over duck.
  • Repeat until duck is thoroughly moistened.
  • Repeat dunking once more.
  • Hang duck by string in a cool airy place with a bowl underneath to catch drips.
  • Leave for 4-6 hours until skin is dry and taught.
  • Put roasting pan on lower oven rack and fill with 2-3 inches of water.
  • Oil rack above pan.
  • Preheat oven to 350.
  • Remove chopstick and string.
  • Put duck on oiled rack in center of oven breast side up.
  • Cook 30 minutes.
  • Turn duck breast down for 45 minutes.
  • Turn breast up for 30 minutes or until skin is dark brown.
  • While duck is cooking make scallion brushes.
  • Trim roots,cut off most of green part, leaving a 3 inch piece.
  • Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes, drain and refrigerate.
  • Carve duck and separate meat and skin.
  • Mix hoisin with sesame oil and 1 tbl water.
  • To serve: use scallion brushes to wipe hoisin mixture on to pancakes, add duck skin and meat and scallion, fold one end over and roll up.