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The origin of the Peking Duck or Beijing Duck -- crispy skinned duck traditionally served with Mandarin pancakes, cucumber, scallion, and tangy hoisin sauce, dates back to 600 years ago during the Ming Dynasty. Once created and crafted only for the emperor and confined to the royal kitchens, the legendary Peking Duck is now served in thousands of Chinese restaurants around the world and is one of the most popular and well-known dishes in Asia. It is commonly jested that if you visit Beijing, there are two things you must never miss, one is to climb the Great Wall of China, and the other is to feast on the "crispy on the outside and succulent on the inside" Peking Duck.
And now, with this Peking Duck Recipe, you can experience this famous dish even from home!
• 8 cups water
• 1 ginger -- sliced
• 1 scallion, cut into halves
• 3 tablespoons of a lighter variety of honey e.g clover, acacia, basswood and orange blossom
• 1 tablespoon white vinegar
• 1 tablespoon sherry
• 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
• To make rolls: 1/4 lb scallions, cut into 24 piece, 5 tablespoon Hoisin sauce, 12 Mandarin crepes, 2 cucumbers, peeled, halved
• Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
• Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
• Hang duck again in a cool, windy place for at least 6 hours until thoroughly dry.
• Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven to collect the drippings. Roast for 30 minutes.
• Turn duck and roast for 30 minutes more. Turn breast side up again. Roast for 10 minutes more until skin is crispy.
• To slice the duck, use a sharp knife, place it breast side up and cut downwards towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat or use it for another dish.
• Serve meat and skin immediately on a pre-warmed dish. Place all carved meat on platter, cover with skin pieces on outside to make presentation look like a whole duck.
• Make rolls using the Mandarin crepes with the duck skin, cucumber, scallion, and hoisin sauce.
• This Peking Duck Recipe serves for about 6.