Peking Duck

January 25, 2011

For years I have been trying to roast a decent duck with no good results until now.  A month ago I read about a recipe thought was interesting, stored in my mind and moved on with my life.  Needed some bok choy, went to my favorite oriental store of course I cannot buy one thing and run also I have to walk and see what is new ( was there the day before).  Passing by a case of ducks I remembered the recipe, oh my now or ever.

I could not hang the duck in the wind like the recipe said, so I dried on a rack in the refrigerator for two days.  On the cooking day I prepared the basting liquid 3 cups water, 1 cup soy sauce, 1/2 cup honey, 1 lemon sliced, 2 star anice.  Simmered for twenty minutes, while hot keep the duck upright ( good idea to have a hook handy) and basted with the hot liquid.  Hanged the duck in a cool dry place for five hours.

Preheated the oven at 475° place the duck on a rack in a roasting pan, (I put water on the bottom of the pan so the fat does not make a mess) cooked for fifteen minutes, turned down to 350° and cooked for another 1 1/2 to 2 hours depends on the oven, check the internal temperature should be 160.  It was delicious I will make this again for sure.

Related Posts :

{ 2 comments… read them below or add one }

Kat January 28, 2011 at 5:09 pm

Looks so good. I have been making duck for years but to this degree-you are too much! Usually make it with apricots and prunes or a cherry glaze. Will try these ingredients soon. Thank you.

Adriana Mullen January 28, 2011 at 9:49 pm

Hi Kat, try this recipe you won’t be disappointed. My duck in the past looked like an ordinary roasted chicken, and I couldn’t find the right recipe. Well, I think I can serve the emperor now :)

Leave a Comment

Spam Protection by WP-SpamFree

Previous post:

Next post: