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Pei-ching-k’ao-ya (Peking Duck)

Peking duck is traditionally served with mandarin pancakes. Scallion brushes are used to paint hoisin sauce on each pancake and then the duck is added and rolled up. This dish is eaten with your fingers.

Easy Peking Duck with Mandarin Pancakes | The Woks of Life

Ingredients

  • 5 lb Duck
  • 6 cups water
  • 1/4 cup honey
  • 4 slices peeled fresh Ginger root (about 1 inch diameter and 1/8th inch thick)
  • 2 Scallions – including the green tops cut into 2 inch lengths

Sauce

  • 1/4 cup hoisin sauce
  • 1 tbsp water
  • 1 tsp sesame seed oil
  • 2 tsp sugar
  • 12 scallions
  • Mandarin pancakes

Preparation

  1. Wash duck in cold water and pat dry inside and out
  2. Tie one end of 20 inch string around the neck skin and hang it.
  3. Store in cool and airy place for 3 hour (2 hours with a fan on it)
  4. In a 12 in wok or large casserole combine water , honey, ginger, and the 2 scallions. Bring to a boil.
  5. Holding the duck by the string lower into the boiling liquid. Turn the duck with a spoon to cover it completely with liquid.
  6. Remove the duck and hang it again for 2-3 hours (1 hour with a fan)
  7. Make the Sauce
    1. Combine hoisin sauce, water, sesame seed oil, and sugar in a small pan. Stir until sugar dissolves.
    2. Bring to a boil. Reduce to a simmer uncovered for three minutes.
    3. Pour into a small bowl until ready for use
  8. Scallion Brushes
    1. Cut the 12 Scallions into 3 inch lengths discarding the roots
    2. stan each on end and make 4 inserting cuts 1 inch deep into each end .
    3. Place in ice water and refrigerate. The ends will curl.
  9. Cooking The Duck
    1. Preheat Oven to 375 degrees
    2. Remove string and remove loose neck skin
    3. Place duck breast side up on a rack and set in a roasting pan just large enough to hold the bird.
    4. Pour 1 inch of water into the pan and roast in the middle of the oven for 1 hour
    5. Lower hear to 300 degrees- turn duck into its breast and cook for another 30 minutes
    6. Raise the heat back to 375 degrees and return duck to original position for final 30 minutes.
    7. Transfer to carving board.
    8. With a small sharp knife and your fingers remove the crisp skin from back sides and breast. Cut the skin into 2×3 inch rectangles
    9. Arrange on platter.
    10. Cut wings and drumstick and all other meat and arrange on platter.