MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Martha Liao's Peking Duck
Categories: Poultry, Herbs, Wine, Sauces
Yield: 4 Servings
5 lb Long Island duck
7 Scallions; trimmed
2 sl Fresh ginger (1/2")
1/4 c Honey
2 tb Corn starch
3 tb Shao Hsing or dry sherry
1 tb White vinegar
12 Frozen steamed rolls;
- up to 15
Sweet black bean sauce or
- hoisin sauce; for serving
In a very cool room, tie duck wings together using
kitchen twine. In a cool room, hang duck from kitchen
twine over a large bowl overnight, about 8 hours.
Fill a large pot with 4 cups water, 2 scallions, ginger,
and honey; cover and bring to a boil. In a medium bowl,
whisk together corn starch and 1 cup cold water until
well combined. Whisk corn starch mixture into boiling
water mixture until it is the consistency of a light
gravy. Stir in wine and vinegar; remove sauce from heat.
Add duck to pot and spoon over sauce, for 3 to 5
minutes, until very well coated. Remove from sauce and
hang duck again, in a cool room, over a large bowl for 4
hours.
Set oven to 300 F/150 C.
Fill the drip tray of a vertical poultry roaster with
water; set in a roasting pan. Place duck on vertical
roaster and transfer to oven. Roast until duck is
golden. Take care with duck grease as you roast; if too
much begins to accumulate in roasting pan, ladle into a
disposable heatproof container as the duck cooks and
discard.
Meanwhile, prepare frozen steamed rolls according to
package directions. Quarter white parts of remaining 5
scallions and cut into 2" pieces, reserving green
parts for another use.
Thinly slice duck and serve with steamed rolls,
scallions, and sweet bean or hoisin sauce.
RECIPE FROM:
https://www.marthastewart.com
Uncle Dirty Dave's Archives
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