Ingredients
-
1
-
2
-
2
-
1
-
3
-
10
-
1/2
-
2
-
12
-
-
-
-
-
-
Directions
Peking Duck Chinese, Adopted!, ha bieeeeeeeeeeeeeeeeeer
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Off Duck Wings at Second Joint, Remove Excess Fat and Skin, Rinse and Dry Well. |
|
2
Done
|
Insert Chopstick Thru Neck Opening and Force Along the Wing Bone Under the Skin Until It Protrudes Slightly at the Second Joint. |
|
3
Done
|
Push Other End Along Other Wing So That You End Up With a Duck That Has Its Arms Straight Out Like a Crucifix. |
|
4
Done
|
Tie a String on to the Middle So You Can Hold the Duck and Hang It Up. |
|
5
Done
|
Bring 6 Cups of Water to Boil in a Wok. |
|
6
Done
|
Add Maltose or Honey and Stir to Dissolve. |
|
7
Done
|
Add Sherry and Vinegar. |
|
8
Done
|
Make a Slurry Out of the Cornstarch and Add to Wok. |
|
9
Done
|
When Liquid Returns to a Boil, Dip the Duck Into Liquid and Spoon Liquid Over Duck. |
|
10
Done
|
Repeat Until Duck Is Thoroughly Moistened. |
