Peking duck b1
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Peking duck b1
  Duck    Chinese    Poultry  
Last updated 6/12/2012 12:50:12 AM. Recipe ID 11684. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Peking duck b1
 Categories: Chinese, Poultry, Main dish
      Yield: 4 Servings
 
      1    4-1/2 to 5 lb duck
      1 ts Salt
      8    Green onions
      2    (1/4 in.) sliced gingeroot
      3 tb Honey
      2 tb Cornstarch
      1 cn Oven-ready biscuits
      1 sm Can plum sauce
 
  A day in advance, clean duck inside & out, dry thoroughly. Season
  inside with salt. Tie together stem ends of 2 green onions, place
  inside duck cavity with gingeroot. Bring edges of tail opening
  together, stitch with a length of fine wire. Attach another wire to
  neck as a handle. Mix 1 qt. water with honey in large wok or small
  turkey roasting pan, bring to boil. When boiling, stir in cornstarch
  dissolved in 1/4 cup cold water. Continue to stir to consistency of a
  thin stream. Lower heat. Holding duck by neck wire, dip into honey
  mixture 3-4 times to coat on all sides. Remove duck, suspend over
  container in cool place. Set an electric fan towards duck to help dry
  the skin. Let duck drip-dry overnight.
  
  Next day: preheat oven to 450 F. Place duck breast side up on flat
  rack in roasting pan. Roast 30 minute. Reduce heat to 300 F, turn
  duck over. Roast 30 more minutes. Turn duck breast side up again,
  roast for final 30 minutes.
  
  Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in.
  water to boil in bottom of steamer. Place biscuits in container above
  water, cover, & steam 5 minutes. Thinly slice stems of remaining 6
  onions into 2-in. diagonal strips. Divide sliced onion between 4
  butter plates, place 1 tsp. plum sauce on each plate. Prepare duck
  for serving by cutting off drumsticks & wings & placing on platter in
  position whole duck should be. Carefully slice off all skin pieces of
  about 1 and 2 inches, lay them aside. Slice same size pieces of meat
  from bone. Place all carved meat on platter, cover with skin pieces
  on outside to make presentation look like a whole duck.
  
  Eat by making sandwich of onion, plum sauce, duck, and skin.
  
  Temperature(s): HOT Effort: AVERAGE Time: 24:00 Source: MADAME WU'S
  GARDEN Comments:  WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY
  WHITE
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 11684 (Apr 03, 2005)

[an error occurred while processing this directive]