Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes and green onions for brushing on the hoisin sauce. Note: If you don't live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.
- One 5 to 6 pound duck
- 8 cups water
- 1 slice ginger
- 1 scallion (cut into halves)
- 3 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon sherry
- 1 1/2 tablespoons cornstarch (dissolved in 3 tablespoons water)
- Garnish: scallions
Clean duck. Wipe dry and tie a string around neck.
Hang duck in cool, windy place 4 hours.
Fill a large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in a large strainer above the larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 F. Set a pan filled with 2 inches of water in the bottom of the oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use a sharp knife to cut off the crispy skin. Serve meat and skin immediately on a pre-warmed dish.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook