Cooking Recipe Peking Duck 1

7 lb LONG ISLAND DUCK

5 c HOT WATER

3 tb MALTOSE

1 tb VINEGAR

1 tb SHERRY

1 tb SESAME OIL

1 tb SUGAR

1 tb SOY SAUCE

5 tb HOISIN SAUCE

12 ea CHINESE PANCAKES, STEAMED

1 x JUST BEFORE SERVING

1/4 lb SCALLIONS, CUT INTO 24 PIECE

2 ea CUCUMBERS, PEELED, HALVED,

1 x AND JULIENNED

1. C lean a fresh duck and pump it full of air through the neck to

sepa rate the skin from the meat. (At home, a bicycle pump may be

used .) Pour boiling water over the duck three times. Carefully

dry duck, slit stomach, and remove innards.

2. P repare marinade of hot water, maltose, and vinegar. Rub

outs ide of duck all over with the mixture.

3. H ang the duck by its neck at room tempera- ture, about 65

degr ees, for at least 12 hours.

4. T he next day, pre-heat oven to 400 degrees F. Place duck in

pan and cook for 10 minutes. Turn heat to 450 degrees F and cook

for additional 30 minutes or until the meat is tender and the

skin is crispy.

5. T o carve the duck, place it breast side up and cut downwards

towa rds the head. Slice thinly. Use only the outer slices-those

whic h have skin. Slice both breasts. Slice the legs, cutting from

the joint to the end of the leg. Discard remaining meat (without

skin ) or use for another dish. (See part 2 for more)