Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.
• Prep Time: 10 hours, 10 minutes
• Cook Time: 1 hour, 10 minutes
• Total Time: 11 hours, 20 minutes
• One 5 to 6 pound duck
• 8 cups water
• 1 slice ginger
• 1 scallion, cut into halves
• 3 tablespoons honey
• 1 tablespoon white vinegar
• 1 tablespoon sherry
• 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
• Scallions for garnish
• Clean duck. Wipe dry and tie string around neck.
• Hang duck in cool, windy place 4 hours.
• 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 cool, windy place for 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. (This is for drippings). Roast 30 minutes.
• Turn duck and roast 30 minutes more.
• Turn breast side up again. Roast 10 minutes more.
• Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
• The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. Serves 4 to 6.