Peking Duck Recipe, A Traditional Chinese Food

Peking duck is a famous dish from Beijing that has been prepared since the imperial era. At the King Dynasty era, the popularity of pecking duck spread the upper classes. The meat is prized for its thin, crisp skin, with authentic versions of the dish. The meat is eaten with scallion, cucumber and sweet bean sauce.

This crispy aromatic duck can be found at Chinese Restaurant or other Peckuing Duck outlets. But you can also try to make it at home.

INGREDIENTS
1 duck
Scallion
1 cucumber
1 egg
5 clove of onions
2 clove of garlics
2 tablespoons ngohiong
2 tablespoons sauce
1 teaspoon coriander
2 teaspoons pepper
2 tablespoons honey
2 tablespoons hoisin
1 tablespoon sugar
2 tablespoons cornstarch

INSTRUCTIONS
1. Clean the duck, bring 6 cups of water to boil in a wok.
2. Add honey and stir to dissove. Add sherry and vinegar.
3. Make a slurry out of the cornstarch.
4. Dip the duck into liquid and spoon liquid over duck. Repeat.
5. Hang duck by stiring in a cool airy place with a bowl underneath to catch drips.
6. Leave for 6 hours until the skin dry.
7. Put roasting pan on lower oven rack. Fill with 3 inches water. Oil rack aabove pan.
8. Heat oven to 350.
9. Put duck on oiled rack in center of oven. Cook 30 minutes.
10. Turn duck breast down for 45 minutes. Turn up until the skin is dark brown.
11. While duck is cooking make the scallion brushes.
12. Trim roots, cut off most of green part.
13. Make several 1 inch lengthwise slits in each end of scallion, put in ice water for 20 minutes. Drain.
14. Carve duck and separate the meat and skin.
15. Mix hoisin with sesame oil and water.
16. Use scallion brushes to wpipe hoisin, add duck skin and meat. Roll up and serve.