Ingredients
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1
-
3
-
4
-
2
-
3
-
3
-
3
-
4
-
8
-
-
-
-
-
-
Directions
Authentic Chinese 5-Spice Peking Duck, An authentic Chinese roasted duck that will leave you pleasantly surprised. Crispy skin and subtle flavors make this a great introduction to an unfamiliar bird., OK, I get it. It’s shown as the last ingredient, but is actually the first. Thanks. Derel, I’m about to start the procedure, but the recipe doesn’t specify how much water to start boiling. Is it important? Anyone? Derel
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Steps
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1
Done
|
Thaw Duck Overnight in Refrigerator. |
|
2
Done
|
Remove Giblets and Trim Excess Fat from Tail Area or Anywhere Hanging. |
|
3
Done
|
Pierce Chopstick or Skewer Under Wing and Bring Through to Other Side to Pierce Through Under the Other Wing on the Other Side in Order to Give You a Way to Dunk and Hang Duck. Wings May Be Removed If Desired. |
|
4
Done
|
in Large Wok or Pot Bring Water to a Boil. |
|
5
Done
|
Add in Ginger, Vinegar, Soy Sauce, Xiao Xing, and Honey and Stir to Dissolve Honey Completely. |
|
6
Done
|
Make a Slurry With Cornstarch (mix With Water) Then Add to Boiling Mixture. |
|
7
Done
|
Dunk Duck Into Boiling Mixture and Spoon Liquid Over Duck For a Couple of Minutes Making Sure You Completely Moisten Duck and Render Some Fat. |
|
8
Done
|
Repeat Process For Another Couple of Minutes. |
|
9
Done
|
Immediately Hang Duck in Cool Room With a Fan on High Pointed Directly on Duck. Make Sure You Put a Pot or Similar Under Duck to Catch Drippings. |
|
10
Done
|
Rotate Duck to Ensure Even Drying. Should Take About 5 Hours. Skin Will Become Taunt and Tight. |
