|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 129g||165%|
|Saturated Fat 44g||220%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|Total Sugars 12g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes and green onions for brushing on the hoisin sauce. 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.
1 (5- to 6-pound) duck
8 cups plus 3 tablespoons water, divided
1 slice ginger
1 medium scallion, cut in half
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch
Scallion flowerets, or more chopped scallions, for garnish
Hoisin sauce, optional, for serving
Mandarin pancakes, for serving
Clean duck. Wipe dry and tie a string around neck.
Hang duck in cool, windy place 4 hours.
Fill a large wok with 8 cups water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. In a small bowl, dissolve cornstarch in 3 tablespoons of water and pour it into the wok. 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 and 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.
The duck is eaten hot with hoisin sauce rolled in Mandarin crepes. Garnish with scallion flowerets.