Title: Peking Duck
Categories: None
Yield: 6 Servings

5 qt Boiling Water
5 lb Duckling
3 ts Salt
3 ts Dry Sherry
THIN PANCAKES; see recipe
1/4 c Maple Syrup
1/2 c Hoisin Sauce
4 Green Onions; cut in 2 inch
-pieces

Start this recipe early in the day and serve the next evening. Place duck
on rack in sink. Pour boiling water slowly over both sides of duck until
skin is almost white. Dry the skin and body cavity with paper towels. Rub
body cavity with salt and sherry. Place duck, breast side down, on a rack &
refrigerate uncovered, at least 8 hrs. Make thin pancakes. After chilling,
brush duck with maple syrup. Refrigerate on rack, breast side up and
uncovered, overnight. Remove oven rack and grease lightly. Preheat oven to
175. Place baking sheets in the bottom of the oven to catch grease. Return
rack to oven and place duck, breast side up, on the rack. Roast 1 1/2 hrs.
Turn duck breast side down. Turn oven to 325 and roast 1 1/2 hrs. Turn duck
breast side up and roast 1 to 1 1/2 hrs. until skin is crisp. Heat the
pancakes about 15 minutes before the ducks are done.

TO SERVE: Julienne the scallions and place the Hoisin in a bowl. Slice the
ducks thinly into 1" x 2" pieces and place them on a heated platter. Place
these on a buffet table along with accompaniments such as fried rice and
stir fried Chinese vegetables.

Show your guests how to assemble them:

Place a pancake on a plate. Spread it with a small amount of Hoisin sauce.
(Hoisin is very sweet, so use it sparingly). Add a few pieces of duck and a
strip or two of green onion. Roll it like a burrito. As a variation, serve
Chinese plum sauce as an alternative to Hoisin.

NOTES : This makes a fun dinner party. Make a variety of Japanese
accompaniments. Show your guests how to build their first serving, then
turn them loose.
Recipe by: Good Housekeeping Illustrated Cookbook

Posted to TNT Recipes Digest by "Barbara Zack" on May
10, 1998