Roast Duck Peiping Style Recipe
Roasted Dishes Recipes

Ingredients:

1
1/2 tbsp
1 tbsp
5 tbsp
20
20

duck (specially fed, fat)
molasses
sesame oil
sweet bean paste
scallions
thin plain flour pancakes

Directions:

1. Kill duck by cutting vein in neck, let it bleed thoroughly, scald in boiling water and remove the feather.

2. Open body: Make a hole of about 1 inch long below the right wing. Insert the first and middle fingers through the hole, break off the bronchus and esophagus and remove through hole. Insert the middle finger through the anus and break off the gut. Then remove the intestines through the hole under the wing.

3. Clean body: Wash off blood and water, prop up breast with a 2 1/2 inches stick.

4. Pump air: Pump air between skin and meat at neck opening until the whole duck becomes puffed to the limit.

5. Scald duck: boil water, hold duck's head with left hand, bring boiled water to scald whole duck with right hand. Tie a string around the neck and hand the duck in a drafty place, let wind dry for 4 hours.

6. Keep color: Dissolve molasses in 6 cup boiling water, (become yellow), pour over whole duck, let wind dry again for 1 hour.

Methods:

1. Roast duck: Heat oven 350 o F - 370 oF, roast duck's back first the breast at high heat for 20 minutes and then lower heat 20 minutes and then lower heat 20 minutes. Turn frequently, then skin will be red brown and crisp.

2. Meat pieces : Slice all of duck skin into thin pieces, then slice meat part (from nest to breast) and place in serving plate.

3. Serve with sweet bean paste, thin plain flour pancakes and scallions.

4. Put some sweet bean paste sauce and 1 scallion on pancake then add one or two pieces of the crispy duck on the centre. Roll up and eat with fingers.