PEKING DUCK
Roast duckling with flavorful flair! The blend of sauces and spice impart a delightful lightly sweet and spicy taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14h5m
Yield 8
Number Of Ingredients 11
Steps:
- Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Mix garlic, wine, soy sauce, sugar and salt. Place garlic mixture and 2 green onions in body cavity of duckling. Bring edges of tail opening together with skewers; tie tightly with heavy string. Insert needle of bicycle pump between skin and fat; pump air under skin until duckling is 1 1/2 times larger. (Do not let air escape. For crisp skin, it is necessary to separate skin from fat to release grease.)
- Heat water and honey to boiling in wok; add vinegar. Tie 40-inch piece of heavy string to duckling legs. Hold duckling over wok. Pour water mixture over duckling for about 3 minutes. Hang duckling in refrigerator to dry at least 12 hours, placing pan under duckling to catch juices, but no longer than 24 hours.
- Heat oven to 400°F. Place duckling, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 30 minutes. Turn duckling; roast 30 minutes longer.
- Reduce oven temperature to 375°F. Turn duckling; roast about 20 minutes longer or until 180°F (drumstick meat will feel very soft). Let stand 15 minutes. Meanwhile, cut green onion tops into 3-inch pieces; cut 3/4-inch slits in each end. Chill in iced water about 10 minutes or until ends curl.
- 5. Remove skin and meat from bones; cut skin and meat into about 1 1/2-inch pieces. Arrange skin and meat on platter. Serve with steamed rolls or mandarin pancakes if desired. Brush hoisin sauce on opened roll or pancake with green onion brush. Place green onion brush, skin and meat on roll or pancake; roll up.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 750 mg
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Huda Aisha
[email protected]This was the best Peking duck I've ever had! The skin was so crispy and the meat was so tender. I will definitely be making this again soon.
Sahkil Sahkil
[email protected]I've made this recipe several times and it always turns out great. The duck is always crispy and flavorful, and the meat is tender and juicy. I highly recommend this recipe.
Angel Marie (Angelmarie64)
[email protected]This recipe was easy to follow and the duck turned out great! I will definitely be making this again.
Md Morsalin Ahamed Sagor
[email protected]The Peking duck was delicious! The skin was crispy and the meat was tender. I would definitely recommend this recipe.
Hussain Kiani
[email protected]This was my first time making Peking duck, and it turned out amazing! The skin was crispy and flavorful, and the meat was tender and juicy. I will definitely be making this again.